Watermelon Limeade #SundaySupper

It’s seems to be a winter that’s getting longer by the moment. As I sit here typing, on March 22, it’s SNOWING again! Just as my head is turning toward starting some seedlings for planting and planning out our garden. It’s SNOWING! AGAIN! I need something spring-like. Something summer-time cool to chase away the winter blasé mood.

It was a combination of events that led me to try this recipe … first, Sunday Supper’s theme of Citrus Recipes That Will Make Your Smile, hosted by Lisa at Jersey Girl Cooks AND walking through the supermarket and finding watermelon! I know, I know, it’s the wrong time of year. I don’t care. It looked fab and I needed a cocktail.

The original recipe did not call for gin. To me, it called for gin!

  • 6 cups 1-inch-pieces watermelon (from about 1/2 5-pound watermelon)
  • 1/2 cup cup fresh lime juice
  • 2–3 tablespoons light agave syrup (nectar) or honey
  • Lime wedges (for serving)
  • GIN

Purée watermelon, lime juice, and 2 Tbsp. agave syrup in a blender until smooth. Add 1 Tbsp. more agave, if desired. Strain into a large pitcher filled with ice and stir in 1/2 cup water. Serve over ice and garnish with lime wedges.

Sunday Supper Citrus Recipes That Will Make You Smile



Main Dishes




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Strawberry Limeade


I must first apologize for my absence. It’s been a long summer! There’s been WAY too much work and WAY too many things going on in the garden and greenhouse! We planted 58 – that’s not a typo – 58 tomato plants! There will be many, many tomato based recipes coming your way! And beans … and peppers … and cucumbers … yikes …

But …

One fine spring morning, the Dear One wakes up and looks at me, a twinkle in his eye … what do you want to do today? I don’t know. WHat do you want to do today? We should do something. (It’s like an often repeated scene from the film Marty!) I should have known he was waiting for this opening, this tiny bit of indecision on my part.

Well, I have an idea! Those five little words always bring a tiny bit of terror to my soul.

Let’s go pick strawberries! Ummm, okay. And off we go, girls in tow, to pick the strawberries that grow in a row. (Huh, huh, how’s that for a rhyme?!)

Here I’m thinking strawberries. The Dear One was thinking STRAWBERRIES. I think we picked fifteen quarts of strawberries. Some were greedily eaten, some went into smoothies, some into an incredible ice cream you’ll see next, and bags and bags and bags went into the freezer.

And some were lucky enough to make their way into this strawberry limeade.

I’ve made this a number of times, and used the frozen strawberries in my freezer, once the fresh ran out. Frozen strawberries quarter very easily. Lime juice, strawberries and sugar. Doesn’t get easier than that. The sugar is adjusted to your liking. We’re not an awfully sweet group here, so I always make it a bit on the tart side.

  • 1 1/2 C quartered fresh strawberries
  • 1 C fresh lime juice
  • 5 C cold water
  • 3/4 to 1 C granulated sugar (depending on how sweet the strawberries are)
  • Ice cubes
  • Lime slices-for serving, if desired



Blend strawberries and lime juice in blender or food processor until smooth.

Pour strawberry and lime mixture into a large pitcher. Add cold water and sugar. Stir until sugar dissolves.


 Add in ice cubes and pour into individual glasses. Garnish with lime, if desired.


 Pour over ice cubes in tall glasses; garnish each with strawberry or lime wedge, if desired.



Salty Dawg


It’s spring!

Yeah, right!

Spring is what they say … it’s what the calendar says … it’s what all the cute clothes and shoes are saying in the stores … but raining and snowing and sleeting and yucking is what it has been doing in Maine.

The weather in the last two weeks must be Mother Nature’s way of making sure we all know who is really in charge around these parts.

So while (again) waiting for the Dear One to finally make it home after delayed, missed and cancelled flights, a new cocktail seemed in order.

This recipe was tested, many times, by Lisa and I so that it would be perfected by the time the Dear One finally arrived.

While squeezing the last of our fabulous ruby red grapefruit from K-Y Farms in Texas, I made some ruby red grapefruit ice cubes to plunk in this drink. Thank you Paul and Susan for the fabulous grapefruit! Just as an aside, if you haven’t had ruby red grapefruit from Texas, you don’t know what you’re missing! I thought they were all alike … until I tried these!

It’s a great drink to make by the pitcherful, just sprinkle the Maldon salt on each drink as you pour. The salt doesn’t really make the drink salty, it just brightens the flavors of the citrus while giving it just a wee bit of brininess.

So, while it’s not spring-like outside, this drink makes you think and feel as though spring has truly arrived!

  • 1 1/2 ounces of gin
  • 3 ounces fresh ruby red grapefruit juice
  • 1/2 ounce fresh lime juice
  • Pinch Maldon salt

NOTE: I used Tanqueray gin. Use any sort of grapefruit you prefer. I think the red or pink is better than the white … and it’s pretty!

Add gin and grapefruit juice to a cocktail shaker and fill with ice. Shake until well chilled, about 20 seconds. Strain into ice-filled glass, add salt on top and serve.


NOTE: To make a pitcher, just multiply the ingredients by the number of cocktails you’d like. I mixed it all in the pitcher and stuck it in the fridge so it was good and cold and poured it over the grapefruit ice cubes when serving.

Godiva Coffee Black & White Milkshake

I was really tickled pink when I was chosen as part of the Foodbuzz Tastemaker group to come up with a recipe for an iced drink featuring Godiva Coffee.

I had one slight problem – well, maybe two slight problems – well, one slight problem and one potentially major problem – I don’t own a coffee maker AND I don’t really care for coffee – except in ice cream or the very rare, I mean very rare, iced coffee loaded with cream and sugar!

But this was Godiva Chocolate Truffle Coffee and the aim here was to make it an iced drink.

Certainly, I could come up with SOMETHING that would appeal to me.  I bounced ideas off my husband (sigh – like throwing rocks at a wall and expecting them to bounce back at you) and my friend Matt, but I kept coming back to there isn’t a better combination than coffee and chocolate. My ideas were running around in my head with no end in site and then I won a West Bend Milkshake Maker over at Bluebonnets & Brownies.

I had the perfect idea! A Black & White Milkshake.

I know, I know, a back and white milkshake – as Tom keeps pointing out – is traditionally vanilla ice cream and chocolate syrup. But this is my Black & White Milkshake, and it IS chocolate and vanilla ice cream, so Tom feel free to send the milkshake police over any time.

Serves 2

  • 2 C cold Godiva Chocolate Truffle Coffee
  • 2 scoops Vanilla Ice Cream
  • 2 T chocolate syrup
  • 2 scoops Haagen Dazs Java Chip Ice Cream
  • Chocolate Syrup for drizzling

Brew coffee and let cool completely.

Add cooled coffee, chocolate syrup and vanilla ice cream to milkshake maker or blender. Blitz. Pour into a glass. Add a scoop of Java Chip Ice Cream to side of glass and a drizzle of chocolate syrup.

If that ain’t good for anything that ails ya, I don’t know what will be!

Fresh Squeezed Lemonade


One of the nicest things about blogging are all the wonderful folks you meet. Well, the wonderful folks, their wonderful recipes and ideas!

One of the most recent blogs I follow is Jackie from Syrup and Biscuits. Her recipes are great, and she is funny – like me!

Recently, Jackie posted a recipe for Fresh Squeezed Lemonade.

Just looking at the recipe and her comments, I knew I had to give it a try. I either find lemonade too sweet or too tart.  

This recipe was – and is – absolutely perfect!

You need –

  • 1 C fresh squeezed lemon juice
  • 1 C sugar
  • 1 C water
  • 3 C water
  • ice

NOTE: That isn’t redundant. Follow along, it will make sense later!

Squeeze the lemons so you have one cup of juice. Set that aside or pour into a pitcher. Keep the squeezed lemons.

In a pot, make a simple syrup from the sugar and 1 cup of water. Simply put, add the sugar and water to the pot. Bring to the boil. Let bubble until all the sugar has dissolved. Remove from heat and let sit for a bit to cool off.

In a large pitcher, add the lemon juice, simple sugar, 3 cups of water, ice and some of the squeezed lemons.

This was the most amazing lemonade I have ever made, and perhaps ever tasted. The perfect amount of sweet and tart.

Next batch? We’re adding some vodka and raspberries!