Lemon Recipes
June 4th 2016 will be our 3rd Lemonade Standemonium! In light of this, here are some lemon recipes, courtesy of Emily Fitzgerald, MScFN, RD, Nutrition Coach for the Ottawa Regional Cancer Foundation.
Zesty Lemonade
Ingredients
- 1 cup lemon juice, freshly squeezed
- 6 cups cold water
- 1 tbsp honey
- 1 lemon, sliced
- Ice
Directions
- Add all of the ingredients to a pitcher and stir until the honey is completely dissolved.
- Refrigerate for 1 hour. Serve over ice. Garnish with lemon slices.
Basil Pink Lemonade
Ingredients
- 1 cup lemon juice, freshly squeezed
- 8 strawberries, whole
- 3-4 basil leaves
- 2 tbsp honey
- 6 cups sparkling water
- 5 strawberries, sliced
- 3 cups ice
Directions
- Add the lemon juice, 8 whole strawberries and 4 basil leaves to a food processor or small blender. Process until smooth.
- Transfer the strawberry puree to a pitcher and stir in the honey. Add the sparkling water and stir to combine.
- Add the sliced strawberries and refrigerate for an hour. Serve over ice. Garnish with basil leaves.
Homemade Lemon Dressing
Ingredients
- 4 tbsp extra virgin olive oil
- 3 tbsp lemon juice, freshly squeezed
- 1 garlic clove, chopped
- 2 tsp parsley or herb of choice, chopped
- 1 tsp freshly ground black pepper
Directions
- Whisk all of the ingredients together. Pour over salad of choice or use as a marinade for chicken, fish or grilled vegetables.
- Store dressing in air-tight container for up to 1 week in fridge.
