Homemade Pink lemonade recipe (even if life hasn't given you lemons)

I've always enjoyed homemade lemonade whenever I've had any, but never thought to make it myself until Saraidy made some for Madeleine's Baptism in September. It was so simple to make and so delicious! I've wanted to make some more ever since, but then the winter rolled in and it just didn't seem to be befitting of the cold weather. 

So then I though, heck, maybe the dreary weather can be my lemons, and dammit, I'm going to make lemonade!

But in addition to being home-made it's of course meg-made, so what am I going to do to it...there are two obvious choices here... make it sparkle or make it pink! I went with pink!

Uber girly I know, but having a little daughter allows me to fully embrace the pink (until she tells me otherwise!) so I just go with it these days, and make no apologies for doing so! 

There are so many different ways to make Lemonade Pink, including using beetroots, raspberries, grapefruit, blood orange or cranberry juice. I wanted to make the more traditional Pink Lemonade with cranberry juice and as I couldn't find one that I liked the sound of fully (some too lemony, some too sugary), I combined a few different recipes to come up one that sounded juuuuuust right.

Recipe

Juice of 8 lemons
4 piece of lemon peel sections

1/2 cup sugar

1/2 cup cranberry juice

6 cups water

Ice

Method:

1. In a small saucepan combine sugar, lemon peel sections and 1/2 cup water and bring to the boil slowly. Simmer until the sugar has fully dissolved and turn off the heat.

2. In a large jug combine the rest of the water (easier if its cold already), the freshly squeezed lemon juice (strained to remove pips and pulp) and cranberry juice.

3. Remove lemon peel from the sugar syrup and add to lemonade.

4. Serve chilled and enjoy!

Psst!! If you are looking for a little more meg-made, I'd LOVE for you to follow along!

Chai Frappe

Summer is here! Like, actual warm weather, sunny days, and warm nights that even justify the fan being on! It may be a few months behind our hopes and dreams, but it is here. And it may go in about a week, but for now, it is here and we are making the most of it.

And what says summer more than an iced frappuccino! I sneak into the Starbucks down the road from us every now and then (read: once on Friday cause it was hot enough for it) and have a caramel frappe (no coffee) and it is just delightful. It is quite a treat though, as I know, I know, how bad it must be for me! 

So, I thought, if I have a food processor, if I have ice, why can't I just make one at home. That way I know exactly what is in it, and how bad it is for me!!! 

Or not bad, as it turns out! 

I saw the recipe for this in Crazy, Sexy, Kitchen, and my general rule of thumb for life is that if a vegan eats it, it's good for you! I love my chai lattes in winter, and miss them terribly since leaving Australia! There's the odd antipodean who makes a good chai in London, but generally they are the syrup chai if you're even able to find one. So finding a way to enjoy chai's in summer is perfection!!

I've made this frappe twice in the past 2 days, once with the dates and once without (and with a sneaky scoop of icecream.....yada yada it was delicious and I'd just been slogging the heavy baby and heavy pram up all the hills in London, and so I figured I earned it). 

Chai Latte Frappe

Ingredients

3 cups almond milk

1/2 T ginger (I used ground but fresh it recommended)

1/2 T cinnamon

1/2 t cardamon

1 t vanilla extract

2 dates pitted (and soaked to soften)

sea salt to taste

ice

Method

1. In a high speed blender (or food processor if that's all you have like moi), blend all ingredients until smooth. 

And that is all. 

It is nutty and sweet thanks to the almond milk, vanilla and dates, but the cardamom gives it an extra zing. The salt helps to enhance each flavour, so don't forget to add the salt. 

Refreshing and light, and just what is yearned for on a warm and sunny afternoon. With no guilt!