Friday, August 8, 2008

Cantenflas Lemonade

This recipe comes from a Mexican restaurant in Greenville, S.C.
My husband had their lemonade, and it was all he talk about for a year. Finally, we returned and ordered the pitcher. It WAS delicious, and I begged the waitress to tell me how she made it as we were from faaaaar awaaay Minnesota, and I didn't think we could fly down for lemonade when he felt like it wanted it. She graciously gave instructions....So easy. Everyone loves it as it is refreshing, just tart enough, and economical to make. It is very lemony without that bitter overkill that frozen lemonade has.

Cantenflas Lemonade

1-2 lemons depending on size of pitcher.
(organic is best if you can get it, otherwise really wash well)
colander
ice cold water
sugar, to taste. About 1 cup depending on amount.
pitcher

Cut 1/4" off ends of lemons. Cut in quarters.
Place lemon quarters in blender with enough water to cover by 1 inch.
Pulse blend until pieces are about 1/4 to 1/8 inch in diameter.
Take pitcher, place colander over top of it.
Fill blender with cold water and pour through colander into pitcher.
Continue to pour cold water over lemon bits in the colander into the pitcher allowing about 6 inches at the top for the sugar.
Add sugar to taste. About 1 cup does large pitcher.
Pour over ice and enjoy.
We make Limeade with limes and it is delicious!

Enjoy, and when you make it, say a prayer for the little waitress. :)

2 comments:

blythe said...

Mmmm... I love that lemonade! Thanks for sharing! :-)

Emily said...

In Arizona I used to pick lemons off my grandfather's tree to make lemonade. Does that count as organic? We also picked oranges, and the memory of that orange juice nearly makes me cry!