This week we're building on that by blending the ingredients to bring out the summer goodness in fresh fruit. Don't take my word for it, try the recipes for yourself and then add a favorite blend of your own fresh fruit to give the drink a whole new twist.
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Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Peachy strawberry lemonade
2 lemons, quartered
4 tablespoons sugar
1 peach, fresh, pitted and chopped (See cook's note)
10 fresh strawberries, topped and quartered
1 cup chilled water
1 cup chilled sour mix
3 cups ice
2 sprigs mint
In a food processor or blender, combine the lemon, sugar, peach and approximately 3/4 of the strawberries. Process until pureed, then pour into a large 32-ounce fountain soda cup. Add water, sour mix and 2 cups ice. Put lid on tightly and shake vigorously for 10 seconds. Fill two tall glasses with remaining ice and strain lemonade into glass, and garnish with last of the quartered strawberries and sprig of mint.
Makes 2 glasses.
Cook's note: Substitute 3 tablespoons mango, pineapple or apricot in place of the peach to give the drink a new twist.