Tahitian Lemonade

Another vacation inspired recipe, this time we are doing Tahitian lemonade! It's a bit early in the season for lemonade, but I had a bunch of meyer lemons sitting on the counter, begging to be used up. I may or may not have purchased them with this recipe in mind...

What is Tahitian lemonade? I had never heard of it before either, but was not afraid to try it when given the opportunity. The version I had was very basic: lemon, water, coconut milk, and sweetener. It is sweet and tart and will be great to enjoy on a warm spring afternoon.

The agave in the recipe is really to taste, as some lemons are sweeter than others. The amount I used was perfect to cut through the sourness of the lemon juice and balance the flavors out.

Tahitian Lemonade

Ingredients

• 1/4 C fresh lemon juice
• 1/2 C coconut water
• 2 tbsp coconut milk
• 1-2 tbsp agave nectar, to taste
• Ice

Method

1. Combine all ingredients in a cocktail shaker and shake vigorously for about 10 seconds.
2. Pour lemonade into a glass filled with ice and serve.

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Easiest Lemon Vinaigrette

I recently found this recipe in a book I'm reading and honestly I couldn't stop thinking about it! It's really very simple to make requiring only a five ingredients which you probably have on hand already.

This was great on salad, but I know it would also be good tossed into some vegetables and pasta for a pasta salad.

Easiest Lemon Vinaigrette

Adapted from Ruhlman's Twenty

Ingredients

• 4 oz. olive oil
• 1 clove garlic
• 2 tbsp fresh lemon juice
• 1/2 tsp salt
• Fresh pepper, to taste
• Zest of 1 lemon, optional

Method

1. Combine all ingredients in a blender until smooth.
2. Serve immediately or store in a small glass jar, shaking vigorously before serving.

Makes 1/2 cup

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Blueberry, Lemon, and Chili Pepper Jam

I'm not going to lie...I went back to pick even more blueberries--for this recipe! It just didn't seem right to dig into my freezer stash to make this.

I made a blueberry, lemon, chili pepper jam the other day and had to have more. I was expecting it to be spicy, with the jalapeno and habenero peppers, but the peppers just add a bit of heat (not spiciness). It's really good! I think it would be good with cornbread or biscuits, you know, served up in a bowl...

Blueberry, Lemon, Chili Pepper Jam

Ingredients

• 3 pints blueberries
• 2 1/4 cups demerara sugar
• 1 cinnamon stick, toasted
• 1 lemon rind, sliced into thin strips
• 1 tbsp jalapeno, minced
• 1/2 tsp habenero, minced
• 1 tsp kosher salt
• 2 tbsp cilantro, sliced

Method

1. If using, prepare the canning pot, jars, lids, bands, etc.
2. In a large pot, add the blueberries and sugar; mash berries and blend well with the sugar. Add the cinnamon stick, lemon zest, peppers, and salt.
3. Bring to a boil, then reduce heat to simmer for 30 minutes, stirring often. Jam should thicken slightly.
4. Stir in the cilantro and cook for about 1 minute. Remove cinnamon stick.
5. Fill into jars or container. If canning, process for 10 minutes, then sit at room temperature for 24 hours; refrigerate any jars that do not seal. Otherwise, refrigerate until ready for use.

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