H’s Zesteriffic Lemonade (Non-Alcoholic)

3 large lemons
2 limes
1 cup sugar
2 cups water
Club soda or regular water, to taste

Wash the lemons and limes, and remove as much zest as possible from the peels. I favor the use of a lemon zester since it makes the process nearly foolproof, but the motivated and well-coordinated cook can get by with a knife. Carefully remove only the translucent skin, the zest, and leave behind the white pithy material beneath the colored skin. Collect the zest shavings in a bowl.

Add the sugar to the water in a small saucepan, and heat until the sugar dissolves. Stir the zest into the hot sugar mixture, and immediately remove it from the heat and allow it to cool. While the syrup is cooling, juice the lemons and limes. Once the syrup has cooled, whisk the juice into the zest syrup.

Voila! You now have a spectacularly zesty citrus syrup base for your favorite drinks, complete with little candied zest treats. Shake it up and mix it (to taste) with plain or carbonated water and ice for regular lemonade. For big-people lemonade, add Class V vodka and create our Whitewater drink. This is also a fine citrus base for margarita-type drinks, mojito-type drinks, etc….let your imagination run wild.


Soft Vodka Ice Cream

Or:  How to sneak in a drink with dessert.  Shhhh….

(Dairy Free, Corn Free, Egg Free! Some gluten intolerant folks can do wheat vodka, others can’t, so double check with your wheat intolerant friends before serving them Class V vodka.)

2 cans coconut milk, preferably not the “lite” stuff
2/3 cup brown sugar, or to taste
1/2 cup Class V Vodka
2 tablespoons Vanilla
1/2 cup flaked coconut (optional)

Blend all ingredients together briefly in a blender, then pour into a covered dish. Freeze for a few hours or overnight, until the mixture is semi-solid. Spoon back into the blender and blend until smooth. Now the ice cream can be kept in the freezer until serving and it will stay soft and creamy. The vodka keeps the coconut milk from freezing solid, and avoids the age-old problem of homemade ice cream being hard as a rock.

This recipe makes a basic caramel-vanilla flavored ice cream, but great results can also be achieved by adding your favorite fruit or other flavoring.  Have fun with it!  We also suspect that this recipe can probably also be successful with milk or cream, but we’ve never tried it. If you do, let us know how it works!


Extremely Fluffy Eggs

For an omlette or scrambled eggs with major fluff, add a splash of vodka to the raw egg mixture. Then get your pan smokin’ hot with plenty of oil. Pour the egg mixture in the pan and cook as desired. The vodka vaporizes quickly, making seriously big numbers of seriously big bubbles in the eggs. The alcohol vaporizes in the heat leaving very little taste or alcohol in the eggs, so you don’t have to worry about having a shot with breakfast this way.