Sunday, July 8, 2012

Basil Limeade and Other Sunday Treats

Basil limeade is a refreshing summer drink I had last year for the first time. It was being sold by one of the vendors who participates in the weekly farmers market day where I worked. She sold the drink from a large insulated container and when I tasted it I rushed home at the end of the day to find a recipe. I found a recipe and actually liked it better. 

I made it today; simple to make and oh so good and refreshing.The recipe I use is from What's Gaby Cooking:

Basil Infused Limeade
3 cups warm water
1 cup granulated sugar
2 tbsp lime zest
1 cup lime juice
1 cup basil leaves
In a large pitcher combine the water, sugar and lime zest and stir to combine. Add the lime juice and basil leave and let the mixture marinate for at least 2 hours. Pour the mixture through a strainer into another pitcher. Add ice and serve

I used four limes, and that was almost enough to yield one cup juice. I made up the difference with lime concentrate, which I always keep in the refrigerator.

It tastes so good that you might want to double the recipe (I did not because I have to wait until my basil plants produce more leaves).

The recipe mentions straining before serving, but I don't because I happen to like seeing the bright green basil leaves and lime zest floating around in my glass.

Potato salad underway for lunch. I add chopped bell peppers, celery, green onion tops, mayo, Dijon mustard and sweet pickle relish.

The finished potato salad.

Ham heated and glazed with orange marmalade, buttered five-grain bread toasted in the pan, Swiss cheese,Dijon mustard and arugula make a delicious sandwich for lunch.

Lunch is ready!

Oh my, I seem to spend a great deal of time on Sunday preparing food! I had a pork tenderloin in the refrigerator that needed cooking or freezing so Claus said he would cook it on the grill. I made Bib Bob Gibson's dry rub and coated it before it went on the grill; recipe here

The finished product, hot off the grill. Oh so good!

Since I had zucchini and eggplant, I decided to make ratatouille. I don't follow any particular recipe; I just use what I have. Today, it was zucchini, eggplant, whole small bell peppers, onions, garlic, lots of fresh basil, tomatoes and plenty of olive oil, salt and pepper. I like to wait until the last 20 minutes of cooking to add the tomatoes and basil--picture perfect. I could easily eat the tomatoes and basil and nothing else!)

 A large pan of ratatouille. Plenty for leftovers!

Dinner is served.

Peach Clafouti -- I used Rachel Ray's recipe. The clafouti is somewhat similar to peach cobbler, but the filling is more custard-like.

 Peach Clafouti plated and ready to enjoy!

A busy day in the kitchen. No cooking tomorrow! There are plenty of leftovers in the refrigerator.


  1. Great looking food! What a different idea, making Clafouti with peaches instead of cherries. I'll have to try it soon. Although, I have finished all my peaches, so I need to go get more. And I really should try using a dry rub, now that you've given us a recipe. Yum!

  2. This was the first time I made Clafouti. I suppose it might work with any fruit, even canned fruit. Rubs are fun to use!

  3. My mouth started watering with the limeade and all the way through...I am going to try lime and basil. Happy Monday Dear Sanda! x

  4. Wow, your Sunday meals would be enough for me for a whole week - eaten separately ; ).
    Looking delicious ( the vegetables ), as well as the juice.


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