This 3-step process makes 2 quarts of delicious, thirst-quenching lemonade!
Step 1: Simple syrup
2 cups white granulated sugar
2 cups water
Bring sugar and water to a boil and remove from heat. Stir until sugar dissolves. Refrigerate and use for any recipe that calls for sugar to be dissolved in a liquid. It’s great for lemonade or for cocktails.
Step 2: Strawberry and watermelon ice cubes
2 cups watermelon
2 cups strawberries
In the blender, puree chunks of watermelon and strawberries to a smooth consistency. Pour the puree into ice cube trays and freeze.
Step 3: Lemonade
1 ½ cups fresh squeezed lemon juice
1 ½ cups simple syrup
5 cups water and ice cubes
Squeeze lemons and remove any seeds that fall into the juice. Pulp is fine or you can strain it. Add simple syrup and water. Feel free to add more lemon juice or water to make it more or less tart to suit your taste. Add strawberry watermelon ice cubes and enjoy!
Her friends call her “Southern Belle.” But with three young children, she’s called “mom” more than anything these days. Debbie started Dede’s Cajun Cuisine in the fall of 2011 after catering a Southern lunch for a funeral at her church. She knew she wanted to share her love of cooking, southern heritage, and specifically, Southern food with her friends and family. The challenge became how to juggle all of that with her first priority of being a mom. Dinner time is always that crazy part of the day when everyone is hungry and tired. Between kid activities, never-ending laundry and the day-to-day grind of life, there isn’t enough time to prepare a meal from scratch.
