Y’all! Guess what? It’s time for strawberries in South Carolina! Of course, you can find them year-round, both conventional and organic, but you know what we say around these parts: local rules. And, by golly, pretty soon those berries are gonna be sproutin’ up all over the state. We’re not talkin’ a little-pink-mostly-white-sour berries. We’re talkin’ red, meaty, totally juicy berries that leave your forearms and tee shirts permanently tainted pink. And those berries, just like this sparkling, tart, cool drink, scream, “Make room for me on your picnic table. It’s cookout time.”
fizzy raspberry strawberry lemonade
yield: 8 servings prep time: 15 minutes
1 1/2 cups freshly squeezed lemon juice
1 1/4 cups natural cane sugar
6 oz raspberries
16 oz strawberries, stems removed
1 25.3 oz bottle sparkling mineral water
In a bowl, combine the lemon juice and sugar. Mix until the sugar is completely dissolved. Set aside.
Using a blender, pulse the raspberries and strawberries together until completely smooth. Set a sieve over a large mixing bowl. Pour the berry mixture into the sieve and scrape and mash with a rubber spatula until most of the liquid has separated itself into the bowl. It will take several minutes. Discard the seedy remains.
In a pitcher, combine the lemon juice mixture, berry juice, and sparkling water. Stir to combine. Serve over ice.
Enjoy this while the grill is burning, while people are surrounding, while you’re fighting the inevitable skeeters, and while you’re relaxing at dusk into the nighttime.
I’ll leave you with this amateur, yet appropriate, joke to feed your current inner sillies:
What do you call strawberries in five o’clock traffic?