Lemonade bar

Preparation

Baking Directions:

For blackberry lemonade: With a vegetable peeler or paring knife remove zest from 4 lemons and squeeze enough juice from these and remaining 2 lemons to measure 1 cup.

In a saucepan boil 1 cup water with sugar, stirring, until sugar is dissolved.

Add zest, lemon juice, and remaining 1 cup water and cool.

In a blender puree, blackberries and stir into lemonade.

Pour blackberry lemonade through a fine sieve into a pitcher and chill, covered until very cold.

Serve lemonade over ice in tall glass, garnished with lemon slices.

For prickly pear lemonade: Puree pears in a blender.

Pass through a fine sieve.

Puree pear liquid, sugar, lemon juice, canela, and ice in a blender 1 minute.

  Pour into glasses, garnish with lemon slices.

For strawberry lemonade: In a medium saucepan, bring the water and sugar to a boil.

Reduce the heat and simmer, stirring occasionally, until the sugar dissolves.

Add the lemon peel and lemon juice, stir, and remove from the heat.

Let cool completely; strain into a pitcher.

In a blender, puree the halved strawberries and add to the pitcher with the lemon juice.

Stir well to combine and refrigerate until well chilled.

Just before serving, add the sparkling water and stir well.

Pour over glasses filled with ice and serve, garnished with mint and strawberries.