Sarasota's Mango Lemonade With a Kick
"I love mango, and trust me ... when mangoes are in season, I have bags of them. And I love lemonade, so this is the perfect drink. Add some vodka or bourbon for the adults or just serve as is - it is a great refreshing drink for the spring and summer seasons. Light refreshing and can be served breakfast, lunch, dinner or after hours."
photo by Ambervim
- Ready In:
- 5hrs 2mins
- Ingredients:
- 10
- Yields:
-
8 Glasses
- Serves:
- 8-12
ingredients
- 1⁄2 cup mango (approximately 1-1 1/2 large mangoes diced)
- 2 cups fresh lemon juice
- 8 cups club soda
-
Gingered Simple Syrup
- 3 -4 in fresh ginger, rough chopped
- 1 1⁄2 cups sugar
- 1 cup water
-
Garnish
- of fresh mint
- 1 lemon, sliced
-
Optional
- vodka
- Bourbon
directions
- Simple Syrup -- In a small sauce pan, add the water, sugar and ginger and bring to a boil. Reduce to medium low and simmer for 5 minutes to infuse the ginger flavor. Remove from the heat and refrigerate for at least 2-3 hours.
- Puree -- In a blender, add the mango, lemon juice and chilled simple syrup until smooth. Then add to a pitcher, and chill for another 2-3 hours until icy cold.
- Serve -- In the pitcher with the mango lemonade puree, add the club soda and mix well. To each glass, add ice and a few mint leaves (optional vodka or bourbon), top with the mango lemonade and garnish with a fresh lemon slice. Easy and refreshing.
- For the adults: One (1) shot of either Vodka or Bourbon to each glass.
- ENJOY!
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Reviews
-
I made this delicious lemonade the other day for my neighbor & I... it was awesome, great mango and lemon flavors. We loved it. Quick, super easy to make. I highly recommend this to anyone who likes mango and lemonade. It was extra wonderful with a shot or two of vodka. So happy that you shared your lovely recipes for us all to enjoy... Kim you will always be missed, RIP my friend. Made in memory of Kim. -
Made for a dinner party. It is awsome!!!! The ginger really makes it! I set out glasses, this puree, club soda, ice, vodka, gin, bourbon and rum. I gave instructions and people helped themselves. By then end of the night it was all gone. So today I am making more so I can take a pic and enjoy it all week.
RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
