Contributing Monkie Julia Gartland
Published on September 17, 2011
Photographer: Julia Gartland
Since summer is actually over, and I’m starting to eat things like mushroom stuffed pumpkin, it’s about time I posted my lemonade recipe. This post is long overdue, as my schedule seems to be more and more insane as the hours pass (but no excuses!). Regardless, this recipe was a special one I concocted for my trip to the gluten-free potluck in honor of Shauna and Danny’s new book, The Gluten-free Girl & The Chef.
I think this was my first official blog outing, which made me incredibly anxious, but I knew I would be safe in an environment based around Shauna. Hers was the first blog I ever read, after becoming gluten-intolerant (or…finding out). I read her book and cried, laughed, and sat in amazement at her writing and ability to share herself. I so admire that, being an incredibly private and possibly paranoid person myself. I’ve followed her ever since, and was excited by the idea to not only meet her, but make something to bring. I knew it had to stand out from the potluck crowd, and as my concord grape obsession was led by the summer season, I made a lemonade. I previously made a blueberry lemonade, which I still love, but this is a more unique combination of flavors that luckily went over very well with all the attendees.
I read her book and cried, laughed, and sat in amazement at her writing and ability to share herself.
(The Gluten-free Girl & The Chef Book Promo – Not A Vegan or Raw Recipe Book)
Everyone I met there, was so great. It is still amazing to me, how much I am able to connect with people through, about and with food. I love it, and it was an amazing event that helped me invent a great beverage. For the end of summer, with no more concord grapes, and many more pumpkins…
For the Concord and Blackberry Lemonade
16 oz. fresh squeezed lemon juice
34 oz. filtered water
1 carton blackberries
1 carton concord grapes
1/4 cup brown rice syrup
1/3 agave or maple syrup
1/3 cup apple juice
1. Add concord grapes and blackberries to stove top and heat on low until they release their juices.
2. Strain through a sieve (use the leftover fruit as a compote). Set aside to cool.
3. In an extra large ball jar, combine lemon juice, water, syrups and apple juice. Mix well.
4. Add cooled blackberry & concord grape syrup. Add a few fresh concord grapes into glasses when you serve over ice.