Strawberry Cream Lemonade            

Here’s a summer drink from New York’s City Bakery. While richer (and creamier, obviously) than regular lemonade, it’s beautiful to look at and delicious to drink – and a fun variation on traditional lemonade.

SERVES 4

12 lemons
1/3 cup, granulated sugar (or Baker’s sugar) – or to taste
1/2 cup, heavy or whipping cream
4 strawberries, pureed
ice for serving

Cut the lemons in half and squeeze out all the juice. [Cook’s note, the juice will be easier to squeeze if you roll the lemons firmly under the palm of your hand on a counter or work surface before cutting them.] Pour the juice into a large jug. Add the sugar and whisk until sugar is dissolved.

Add three cups of cold water and whisk again to blend. Add the cream and the pureed strawberries and whisk until all ingredients are well combined. Pour over ice into tall, 12-ounce glasses.

Variations:
For the strawberries, substitute blueberries or other summer fruit.