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

Ingredients:

3 cups warm water
1 cup granulated sugar
2 tbsp lime zest
1 cup lime juice
1 cup basil leaves

Directions:
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.