Cooling Down

Oh, hello. Are you readers still there? If I were you I might have given up on me. I've had quite a busy past month, as I just started in a new job last week. I'm still working in the art world, but am very excited about the transition and my new company. Though of course, it's been hectic! I no longer have time to edit blog posts while I have lunch at the office, or even (gulp) to spend too much time in the kitchen at night, as I am often tired when I get home or just plain busy. I know I'll settle into a routine eventually, and while it might mean a little less posting, I do love writing here so I hope I can keep it up.

It's been dreadfully hot in New York, I'm sure you've heard. When you are relieved to see 98 degrees, you know it's been bad. Today is supposed to be rainy and I must admit, I'm kind of excited about it. Coming home from work in the evenings I am usually a total mess of sweat and exhaustion after navigating a new commute (eesh, on the bus!) not to mention a busy day of training and learning. While I love a refreshing, cold beer as much as anyone when I walk in the door, I've started to make myself some juices and lemonades to keep around - and attempt to prevent that inevitable beer.

These are some of my favorites that I've made so far - cucumber mint lemonade, watermelon lemonade, and rosemary limeade. Keep in mind that these recipes are only suggestions - everyone likes their juices to a different level of sweetness. The easiest way to do it is to make the simple syrup right away, then as it boils and cools you can squeeze your citrus. Have lots of ice on and enjoy after a long, hot day.

Cucumber Mint Lemonade

1/2 cup sugar

10 mint leaves, roughly chopped, plus more for garnish

1 medium cucumber, peeled (not too perfectly)

7-8 lemons

Ice water

1. Make your mint flavored simple syrup by putting 1/2 cup of sugar, mint leaves, and 1 1/2 cups water in a small saucepan. Bring to a light boil, then let simmer as you stir and the sugar dissolves. Turn off the heat and let cool, then strain out the mint leaves.

2. Chop cucumber into pieces and place in food processor with the juice of two lemons. Add more lemon juice if it isn't liquifying enough.

3. Squeeze the remaining lemons into a pitcher, then pour in the cucumber juice through a fine mesh sieve.

4. Stir in plenty of ice, about 3 cups of cold water, and simple syrup to taste (I would guess 1/2 - 1 cup). Refrigerate and serve over ice with a mint garnish.

Watermelon Lemonade

About 1 cup simple syrup (see recipe above; omit the mint)

2-3 cups of watermelon, cut into pieces, seeds removed

8-10 lemons

Ice water

1. Place watermelon pieces in food processor with the juice of two lemons. Add more lemon juice if it isn't liquifying enough.

3. Squeeze the remaining lemons into a pitcher, then pour in the watermelon juice through a fine mesh sieve.

4. Stir in plenty of ice, about 3 cups of cold water, and simple syrup to taste (I would guess 1/2 - 1 cup). Refrigerate and serve over ice with a mint garnish.

Rosemary Limeade

2-3 sprigs of rosemary, leaves removed from stem and roughly chopped, plus more for garnish

About 1 cup simple syrup

8 limes

2 lemons

Ice water

1. Make your rosemary flavored simple syrup by putting 1/2 cup of sugar, chopped rosemary leaves, and 1 1/2 cups water in a small saucepan. Bring to a light boil, then let simmer as you stir and the sugar dissolves. Turn off the heat and let cool, then strain out the mint leaves.

2. Squeeze the limes and lemons into a pitcher.

4. Stir in plenty of ice, about 3 cups of cold water, and rosemary simple syrup to taste (I would guess 1/2 - 1 cup). Refrigerate and serve over ice with a rosemary sprig as garnish.