How to make summertime lemonade
How to make summertime lemonade
Nothing beats a tall, cold glass of lemonade on a hot summer day. Steer clear of the frozen kind and make it yourself; learn how by watching this short video by Handmade TV.
From the outside, a blood orange looks like an ordinary orange, save for a slight hint of blush on the rind to give a hint at the red flesh inside.
Moro oranges are available from December to March and the more delicately flavored Tarocco are in season from January to May.
Blood oranges are prized for the sweet, dark red juice, which works well in vinaigrettes, cocktails or boiled down into a syrup. The flesh is also cooked down into preserves, marmalades and relishes.
Pomegranate molasses is made by heating pomegranate juice to evaporate its water, reduce its volume and concentrate its sweet and bitter taste and ripe fruity flavor.
You can mix the syrupy molasses into cocktails, add it to salad dressings, marinades, sauces and glazes, or just drizzle it over grilled or roasted meats. Finding a bottle of pomegranate molasses used to mean a trip to local Middle Eastern market, but now it's widely available at all kinds of grocery stores.
Recipe: Oysters With Pomegranate Mignonette (hogwash)
Recipe: Duck Breast With Pomegranate Glaze (Washington Post)
The yuzu is a tart, aromatic East Asian citrus fruit that tastes like a heady mixture of every citrus fruit you can imagine and looks a bit like a miniature yellow or green grapefruit with uneven skin.
The yuzu is native to China but is now widely cultivated in Japan as well as California.
Yuzu kosho is a spicy Japanese sauce made from the zest of yellow or green yuzu, chile peppers and salt.
Yuzu is also a main ingredient in ponzu sauce.
