Pink Lemonade:
Ingredients:
- 1 cup of granulated sugar
- 2 1/2 cups of fresh lemon juice, plus 4 lemons thinly sliced crosswise, for garnish
- 1 1/2 cups of superfine sugar
- 2 cups of cranberry juice
Directions
- Bring granulated sugar and 1 cup of water to a boil in a medium pan over high heat. Stir until sugar is dissolved. Refrigerate until chilled, about 1 hour
- Add lemon juice,superfine sugar,cranberry juice, and 1 1/2 quarts of water to a serving container. Stir until sugar is dissolved. Refrigerate until ready to serve, up to 1 day.
- To serve, add ice cubes to fill and garnish with lemon slices.
Makes 3 quarts
Red,White, and Blue Trifle
Ingredients:
- 1/4 cup plus 1/3 cup of sugar
- 1/4 cup of fresh lemon juice
- 1 store-bought pound cake (12 ounces) cut into 3/4-inch-thick-slices
- 1 bar (8 ounces) reduced-fat cream cheese, room temperature
- 1 cup of heavy cream
- 3 cups of fresh blueberries (three 1/2 pint containers) Rinsed,and dried
- 3 cups of fresh raspberries (two 6-ounce containers)
Directions:
- Make lemon syrup: in a small saucepan, bring 1/4 cup of sugar,lemon juice, and 1/4 cup of water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
- With an electric mixer, beat cream cheese with remaining 1/3 cup of sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy.
- Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream cheese mixture over cake in dollops; spreads to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream cheese mixture, and berries, piling berries in the center.
- Cover, and refrigerate until chilled, at least 1 hour and up to overnight.
Serves 6
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