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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Couple stranded in snow on Upper Graves Creek Road rescued ... Man in jail for allegedly groping jogger on Bear Creek Greenway ... Mail Tribune 100, Feb. 9, 1916 ... Couple stranded in snow on Upper Graves Creek Road rescued ... Man in jail for allegedly groping jogger on Bear Creek Greenway ... Mail Tribune 100, Feb. 9, 1916 ... Season Stepp: Use pink lemonade in recipes Comment By Season Stepp More Content Now MailTribune.com By Season Stepp More Content Now Posted May. 14, 2015 at 9:03 AM By Season Stepp More Content Now Posted May. 14, 2015 at 9:03 AM » Social News Pink lemonade is a delightfully refreshing beverage for the ever-warming days drawing upon us. But what is pink lemonade? Like most things, the legend behind its creation is debated. Both versions are bizarre. One story is of a lemonade purveyor who accidently spilled red cinnamon candies into his batch but had no choice but to continue to sell. Other lore refers to a vendor at a carnival dramatically running out of water and finding only pink-tinged water that had just been used by a bareback rider to clean her pink tights. Sadly, the vendor claimed sales doubled of his new-fangled refreshment. If this water is still in use today, I’ll opt for boring old yellow lemonade, thank you very much. Most commercially made pink lemonade is usually a lemon-flavored drink tinted with food coloring. Disappointing, right? However, pink lemonade can be easily made with real ingredients. Fresh or frozen raspberries or strawberries are easily incorporated into homemade lemonade to quench one’s thirst in a much cleaner, tastier way. Don’t limit pink lemonade or strawberry lemonade to just its basic drink form — branch out by incorporating these flavors into cocktails, desserts and other sweet-tart treats. Strawberry Lemonade Sorbet Ingredients: 4-5 lemons, rinsed 2½ cups water 1 cup granulated sugar 1 pound strawberries: rinsed, hulled, and roughly chopped 1-2 tablespoons Limoncello or other liqueur (optional) Using a zester or very fine grater, remove a thin layer of the lemon peels. Take care to not go as deep at the white part, which is bitter. Juice the lemons to 1 cup of juice. Set the juice aside. Place the water, sugar and lemon zest in a small pot. Place over medium heat until boiling. Reduce to a simmer and cook just until the sugar dissolves. Remove the pot from the heat and set aside to cool. Strain mixture through a fine mesh strainer into a blender. Add the lemon juice, strawberries and Limoncello, if using. Puree until completely smooth. Strain again through a fine mesh strainer, pressing with a silicone spatula to remove any strawberry seeds. Chill the mixture for at least an hour. Pour into an ice-cream maker. Churn according to manufacturer’s instructions until thickened. Transfer to a sealable container and freeze until firm. Pink Lemonade Freezer Pie Ingredients: 3 cups graham cracker crumbs ½ cup granulated sugar 1½ sticks unsalted butter, melted 3 ounces cream cheese, softened 1 can sweetened condensed milk 1 pint strawberries: rinsed, hulled, and mashed 3 lemons, zested and juiced 2 cups whipped cream, or 1 cup cream, whipped Preheat oven to 350 degrees. In a small bowl, combine graham cracker crumbs, sugar and melted butter. Divide between two pie pans and begin pressing down and outward, bringing the crumbs evenly up the sides. Bake until lightly browned and set, about 8-10 minutes. Remove from the oven and cool completely. (Or skip this step altogether by buying two pre-made graham crusts.) In a large mixing bowl, use a stand mixer or electric hand mixer to beat cream cheese until fluffy. Scrape down the sides of the bowl and add sweetened condensed milk. Beat until smooth. Beat in strawberries and lemon zest and juice. Add half of the whipped cream and use a silicone spatula to fold it into the mixture: cut down the middle of the bowl, fold the spatula over, and give the bowl a quarter turn. Repeat this technique a few times until very few streaks remain. Repeat with remaining whipped cream. Divide the mixture among the graham shells. Smooth out the top and cover with plastic wrap directly touching the surface. Freeze until firm. Season Stepp is a correspondent for The Spartanburg (S.C.) Herald-Journal. By Season Stepp More Content Now MailTribune.com By Season Stepp More Content Now Posted May. 14, 2015 at 9:03 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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