Strawberry Lemonade Popsicles

Susan Pachikara (COPYRIGHT 2011)

STRAWBERRY LEMONADE POPSICLES

INGREDIENTS

3 1/2 cups water

3/4 cup sugar

1 1/2 cups coarsely chopped strawberries

3/4 cup plus 2 tablespoons fresh lemon juice (about 4 lemons)

INSTRUCTIONS

Combine 3/4 cup water and sugar in a sauce pan. Bring to a gentle simmer and cook until the sugar dissolves. Set aside to cool.

Using a blender, puree the strawberries with 3 tablespoons of lemon juice. Push the juice through a sieve to filter out the seeds.

In a pitcher, combine the sugar syrup, strawberry juice, the rest of the water, and lemon juice. Stir.

Divide the strawberry lemonade evenly between the popsicle molds. Insert the sticks and freeze for about six hours.

Dip the molds in hot water to release popsicles.

It Won't Last Strawberry Lemonade

Susan Pachikara (COPYRIGHT 2011)

STRAWBERRY LEMONADE

(2011 Cardamom Kitchen LLC All Rights Reserved)

This recipe was inspired by a drink I had at Holy Trinity High School in Wicker Park. I stopped by the school in April to see how Chef John Boundas and his staff are innovating Chicago's school lunch program, one meal at a time. At the end of the visit, a woman handed me a glass of the strawberry lemonade they stir up with frozen berries from the commodities program. The blush-colored drink had a fruitiness, a tang, and a touch of sweetness that would outshine any processed beverage. It is proof that John and his staff really do perform miracles in the kitchen.

Susan Pachikara (COPYRIGHT 2011)

Tip: Two years ago, I visited my Aunt Regina who lives just outside of San Francisco. At the time, her lemon trees were heavy with fruit. She taught me to pour extra lemon juice into an ice cube tray to store it for later use. Use this tip if you end up with more lemon juice that you need for the strawberry lemonade.

Makes about 1 1/2 quarts

INGREDIENTS

3 1/2 cups water

3/4 cup sugar

1 1/2 cups coarsely chopped strawberries

3/4 cup plus 2 tablespoons fresh lemon juice (about 4 lemons)

INSTRUCTIONS

Combine 3/4 cup water and sugar in a sauce pan. Bring to a gentle simmer and cook until the sugar dissolves. Set aside to cool.

Using a blender, puree the strawberries with 3 tablespoons of lemon juice. Push the juice through a sieve to filter out the seeds.

In a pitcher, combine the sugar syrup, strawberry juice, the rest of the water, and lemon juice. Stir.

Susan Pachikara (COPYRIGHT 2011)

Lemon Rosemary Cut Out Cookies

How do I get through a particularly rough week? Baking and country music. This week's been a doozey, and I thank God for Kenney Chesney and Fine Cooking. Today, I turned to the magazine's recipe for lemon rosemary cut out cookies for solace. It's been perched on (and occasionally blown off) a 6-inch pile of recipes I printed out over the course of the year.

I always have basic baking supplies on-hand, and happened to have a lemon teetering about each time I opened the fridge. I planted rosemary in my plot at the community garden. I plucked several sprigs for the Thanksgiving turkey, but that was before the snow. I was wondering whether this member of the mint family had survived the recent blanketing. When I stopped by the garden, I found the top half of the plant poking through the white surface. The effort of its spindly branches reminded me of Charlie Brown's tree - pure and vulnerable. I stood in wonder, waiting for Linus's enlightened voice to kick in. When the moment passed, I harvested several branches and crunched my way back home.

I found that the best part of this recipe is prepping the rosemary and lemon. The fine mincing that's required leaves the most remarkable fragrance on your fingers. Next time, I'll add a bit more sugar than the recipe calls for. Seehttp://www.finecooking.com/recipes/lemon

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