Righty-oo, it's summer time for those of us blessed to be in the good, wholesome, god-fearing hemisphere, and as such, it is now time to take advantage of those things we love to do in the summer but can't for lack of fresh produce. Or rather, it's time to eat the same food we do year round but not feel bad about ourselves for shipping our lemons and tomatoes thousands of kilometers!
For a quote from just over two years ago, of a recipe I've posted hereabouts most likely several more times than once, jalapeno lemonade:
Fun summer drink:
Simmer one and a half cups sugar in a half cup water, mix constantly till dissolved (clear). Remove from heat
Add 6 cups water + 3/4 cup lemon juice (feel free to throw some lime juice in there if you want as well). Mix briefly.
Toss in two Jalapeno peppers, diced, but large enough to be removed later. Let sit in fridge for anywhere from an hour to a day, then remove peppers.
I'm partial to leaving the peppers in, just for effect, but remind people not to eat them. Unless they like that sort of thing. And remember to sip the drink, don't gulp. Mixes well with gin, if that's your thing.
If you haven't figured it out, it's Jalapeno Lemonade! Delicious served with barbecued food and fresh air.
CAUTION: Do not boil the mixture with the peppers in it! That will make it way too spicy.
Basically, this drink epitomizes summer to me. I love it dearly. And will be making it this afternoon. My lemons may have traveled from the United States, but at least they didn't come from that heathen-den of 'Mexico'.
Now, if you're too scared to try some simple jalapeno juice, I've got another of my summer favorites for you as well! Insalata Caprese, which my grandmother calls salad of the sun, while the internet asserts it's just salad in the style of the island of Capri. Regardless what
you think it means, I think it means delicious delicious summer-time bliss. I've no measurements for you, since I rather buy too much and accidentally have leftover goat cheese/tomatoes/herbs (though the later two will be coming from my gardens soon). Essentially, you slice tomatoes just less than the thickness of a guitar-cable jack, slice (ball) mozzarella just a little bit thiner, then lay them alternatingly along a dish that should be able to hold at least two rows of tomato. Drizzle with olive oil, sprinkle with fresh basil/parsley as desired, then consume without restraint or remorse. Serves however many you choose to serve with it.
What makes summer delicious to you?
