NEW WAYS FOR SUMMER FAVORITES July 20, 2005 Susan Noble Family and Consumer Science Extension Agent

My dictionary defines lemonade as "a drink made of lemon juice, sugar, and water." Obviously, whoever penned this definition was never in the South . . . in the summer . . . in the heat. If so, he or she would have written a much more inspired and appreciative definition of this summer cooler.

Lemonade and its cousin orangeade are indeed favorite summer drinks here in the South. The recipes in today's column take these familiar favorites and kick them up a notch as the television chef, Emeril Lagasse, would say.

First is a lemonade punch based on artificially sweetened dry lemonade mix. The sugar traditionally used to sweeten lemonade adds a significant number of carbohydrates. As people with diabetes must limit the carbohydrates they consume, lemonade may not be an option for them. This punch allows diabetics to join in the cooldown with a glass of frosty lemonade.

Of course, using artificial sweetener also saves calories. For those of us who need to lose weight, recipes that successfully use artificial sweeteners can be a help.

For a festive touch when serving this punch, borrow from another liquid summer treat, the margarita. Rather than salt, rim your serving glasses with colored sugar. Before adding punch, dip rims of glasses in water or orange juice, then the sugar, and let dry. Try neon green or yellow sugar to contrast with the pink punch. The color combo alone should kick things up.

The next drink kicks up lemonade with the addition of yet another of the South's favorite beverages, tea. The tea in this case is Red Zinger. It not only adds flavor zing but more red color to create a very pretty drink.

To help my waistline, I tried making Zingerade with artificially sweetened powdered lemonade. I was not pleased with the results. I've returned to using the frozen lemonade concentrate, but I sweeten it with artificial sweetener instead of sugar.

Then transform lemonade from traditional beverage to a wonderful cake. Unfortunately, this cake is very high in carbohydrates (around 60 grams per serving), so diabetics beware. I'll be happy to eat your piece for you - which explains my waistline problem.

Finally, think old-fashioned orangeade reborn as pie. I got this recipe from a young artist friend who is thinking about becoming a chef. I think he's well on the way with this pie.

With its creaminess, the pie reminds me of the orange push-up ice cream in a tube from my childhood summers. You younger people can associate it with the new orange cream concoction at Sonic.

Place drink mix in pitcher. Add water; stir till mix is dissolved. Stir in ice, ginger ale, and juice. Can serve from punch bowl or pitcher (use a clear one, so the pretty color can be seen). Float lemon and/or lime slices in punch if desired.

Yields 8 (1-cup) servings at 30 calories and 6 grams carbohydrates each.

Adapted from Kraft Foods.

Place tea bags in 1/2-gallon pitcher and add warm water. Place pitcher in refrigerator and let bags steep for 1 hour. Remove tea bags from pitcher. Add remaining ingredients and stir well.

Preheat oven to 350 degrees. Lightly spray sides and bottom of 9- x 13-inch baking pan with cooking spray. Prepare cake mix according to package directions. Pour batter into prepared baking pan. Bake 5 minutes less than directed on package. While cake bakes, combine lemonade and powdered sugar in a large bowl; stir till sugar dissolves.

Remove cake from oven. Quickly slice into 12 or 16 squares according to your preference. Using a sharp knife, pierce cake 1/2 inch deep about 30 times. Pour lemonade mixture over cake while hot. Return cake to oven for about 5 minutes. Remove from oven and cool. Refrigerate at least 8 hours before serving.

Juice oranges to get 2/3 cup juice. Soften cream cheese. In mixer, blend together cream cheese and Splenda. Add orange juice to mixture and blend in well. (You may add some of the orange pulp to the mixture as a visual hint of the pie's flavor.) Fold in whipped topping. Pour mixture into pie crust. Freeze pie. Remove pie from freezer about 15 minutes before serving, so it can soften just a bit. I prefer the pie more frozen than soft.

The use of brand names in this column does not imply endorsement by the North Carolina Cooperative Extension Service of the products or services named or criticism of similar ones not mentioned.

E-mail address: Susan_Noble@ncsu.edu

Mailing Address:
P. O. Box 2280
Lumberton, NC 28359-2280

Phone: 910-671-3276
Fax: 910-671-6278

Date Created 7/15/05