Tropical Mango Pineapple Lemonade 
It’s National Lemonade Day! Add a creative twist to everyone’s favorite summertime drink with this recipe. It celebrates the big day with a delicious combination of tangy lemonade and sweet tropical flavors.
SERVINGS: 5 to 6
TIME TO TABLE:10 minutes prep.
INGREDIENTS:1 ½ cups 100% pineapple juice1 ½ cups natural mango nectar or juice1 cup juice from a Paramount Citrus lemon IceParamount Citrus lemon slices for garnish
PREPARATION
1. In a pitcher, stir together the pineapple juice, mango nectar and lemon juice. Mix in 2 cups of ice cold water.
2. Serve over ice with lemon slices.

Tropical Mango Pineapple Lemonade 

It’s National Lemonade Day! Add a creative twist to everyone’s favorite summertime drink with this recipe. It celebrates the big day with a delicious combination of tangy lemonade and sweet tropical flavors.

SERVINGS: 5 to 6

TIME TO TABLE:
10 minutes prep.

INGREDIENTS:
1 ½ cups 100% pineapple juice
1 ½ cups natural mango nectar or juice
1 cup juice from a Paramount Citrus lemon 
Ice
Paramount Citrus lemon slices for garnish

PREPARATION

1. In a pitcher, stir together the pineapple juice, mango nectar and lemon juice. Mix in 2 cups of ice cold water.

2. Serve over ice with lemon slices.

Thai Basil, Chili and Ginger Lemonade 
Kick off your National Lemonade Day celebrations early with this intriguing drink! Lemonade is sweetened by a syrup infused with aromatic basil and spicy chilies and ginger. It’s a unique drink that is delicious alone, but it also serves as zesty mixer for cocktails.
SERVINGS: 6
TIME TO TABLE:45 minutes prep.
INGREDIENTS:5 cups water, divided1 cup granulated sugar3 to 4 Thai basil leaves, torn3 Thai chilies, sliced1-inch piece ginger, peeled and sliced1 ½ cups juice from a Paramount Citrus lemon Paramount Citrus lemon slices and basil leaves for garnish
 PREPARATION
1. Add 1 cup of water and the sugar to a medium saucepan. Heat over medium-low, stirring often until the sugar is dissolved. Remove the pan from heat and add the basil leaves, chilies and ginger. Let cool for 30 minutes.
2. Pour the remaining 4 cups of water and the lemon juice into a pitcher. Strain the syrup and discard the basil, chilies and ginger. Stir the syrup into the lemonade.
3. Serve over ice and garnish with lemon slices and basil.

Thai Basil, Chili and Ginger Lemonade 

Kick off your National Lemonade Day celebrations early with this intriguing drink! Lemonade is sweetened by a syrup infused with aromatic basil and spicy chilies and ginger. It’s a unique drink that is delicious alone, but it also serves as zesty mixer for cocktails.

SERVINGS: 6

TIME TO TABLE:
45 minutes prep.

INGREDIENTS:
5 cups water, divided
1 cup granulated sugar
3 to 4 Thai basil leaves, torn
3 Thai chilies, sliced
1-inch piece ginger, peeled and sliced
1 ½ cups juice from a Paramount Citrus lemon 
Paramount Citrus lemon slices and basil leaves for garnish

 PREPARATION

1. Add 1 cup of water and the sugar to a medium saucepan. Heat over medium-low, stirring often until the sugar is dissolved. Remove the pan from heat and add the basil leaves, chilies and ginger. Let cool for 30 minutes.

2. Pour the remaining 4 cups of water and the lemon juice into a pitcher. Strain the syrup and discard the basil, chilies and ginger. Stir the syrup into the lemonade.

3. Serve over ice and garnish with lemon slices and basil.

Maple Peach Bourbon Lemonade 
Lemonade is turned into an enjoyable cocktail in this seasonal recipe. Fresh peaches and maple syrup are used to sweeten the beverage and bourbon adds a rich, complex kick of flavor. It’s an ideal drink for transitioning from a light and refreshing summer to a cool and comforting fall.
SERVINGS: 4
TIME TO TABLE:10 minutes prep, 5 minutes cooking.
INGREDIENTS:1 large yellow peach, pitted and peeled¼ cup + 2 tablespoons pure maple syrup2 cups + 2 tablespoons water¾ cup fresh Paramount Citrus lemon juice¾ cup bourbon whiskeyParamount Citrus lemon wedges and peaches for garnish
 PREPARATION
1. Chop or slice the peach into small pieces and place them in a medium saucepan. Add ¼ cup of maple syrup and 2 tablespoons of water. Turn to medium-high heat and cook until boiling, reduce the heat to medium and cook for 2 to 3 minutes. Use a potato masher to mash the peaches as they cook. Set aside to cool for 2 to 3 minutes.
2. Drain the cooked peaches in a mesh strainer set over a bowl. Stir and press the pulp until you collect about a ½ cup of thick peach juice. Discard the pulp and transfer the peach juice to a pitcher.
3. Add the lemon juice to the pitcher. Stir the remaining 2 cups of water and then the bourbon. Sweeten with 1 to 2 additional tablespoons of maple syrup. Serve over ice and garnish with a wedge of lemon and piece of peach.

Maple Peach Bourbon Lemonade 

Lemonade is turned into an enjoyable cocktail in this seasonal recipe. Fresh peaches and maple syrup are used to sweeten the beverage and bourbon adds a rich, complex kick of flavor. It’s an ideal drink for transitioning from a light and refreshing summer to a cool and comforting fall.

SERVINGS: 4

TIME TO TABLE:
10 minutes prep, 5 minutes cooking.

INGREDIENTS:
1 large yellow peach, pitted and peeled
¼ cup + 2 tablespoons pure maple syrup
2 cups + 2 tablespoons water
¾ cup fresh Paramount Citrus lemon juice
¾ cup bourbon whiskey
Paramount Citrus lemon wedges and peaches for garnish

 PREPARATION

1. Chop or slice the peach into small pieces and place them in a medium saucepan. Add ¼ cup of maple syrup and 2 tablespoons of water. Turn to medium-high heat and cook until boiling, reduce the heat to medium and cook for 2 to 3 minutes. Use a potato masher to mash the peaches as they cook. Set aside to cool for 2 to 3 minutes.

2. Drain the cooked peaches in a mesh strainer set over a bowl. Stir and press the pulp until you collect about a ½ cup of thick peach juice. Discard the pulp and transfer the peach juice to a pitcher.

3. Add the lemon juice to the pitcher. Stir the remaining 2 cups of water and then the bourbon. Sweeten with 1 to 2 additional tablespoons of maple syrup. Serve over ice and garnish with a wedge of lemon and piece of peach.

Lemonade Ice Cream Sandwiches 
These frozen treats turn summer’s favorite drink into a delicious dessert. Soft lemon cookies are filled with tangy lemonade ice cream to make an ice cream sandwich unlike any other. They are the perfect sweet to make ahead so that they are ready as soon as your guests settle in for the final course.  
SERVINGS: 9
TIME TO TABLE:1 hour prep, 10 minutes baking, 8 hours freezing.
INGREDIENTS:
Cookies½ cup unsalted butter, softened¾ cup granulated sugar1 large egg, beatenZest of 1 Paramount Citrus lemon1 teaspoon juice from a Paramount Citrus lemon 1 ½ cups unbleached, all-purpose flour½ teaspoon baking soda¼ teaspoon fine ground sea salt
Ice Cream1 ½ cups heavy cream1 cup whole milk¾ cup granulated sugar½ teaspoon pure vanilla extract¼ cup juice from a Paramount Citrus lemon 
PREPARATION
1. To make the cookies, cream together the butter and sugar in the bowl of a mixer fitted with the paddle attachment for 2 minutes. Scrape the sides of the bowl as needed.
2. Mix in the egg. Add the lemon zest and lemon juice. Mix until all ingredients are combined.
3. In a medium bowl, stir together the flour, baking soda and salt. With the mixer on low, gradually add the dry ingredients. Scrape the sides of the bowl as needed and mix just until all ingredients are combined. Transfer the dough to a large sheet of plastic wrap, form into a ball, wrap and refrigerate for 30 minutes.
4. To make the ice cream, in a medium bowl stir together the heavy cream, milk and sugar. Add the vanilla. Transfer the mixture to a countertop ice cream maker. Freeze according to manufactures instructions. At about 20 minutes, slowly pour in the lemon juice. Freeze until it firms up enough to be spooned out of the freezing bowl, about 25 minutes.
5. Line an 8 x 11 inch casserole dish with parchment paper. Transfer the ice cream to the dish and spread evenly. Cover with plastic wrap and freeze until firm, about 6 hours.
6. When the cookie dough is ready to bake, preheat the oven to 350 degrees F. Grease a 15 x 10 inch, rimmed baking sheet.
7. Place the dough on a well-floured surface and roll into a rectangle or oval about the size of the cookie sheet. Transfer the dough to the cookie sheet and use floured hands to press the dough to the corners filling the sheet pan. Bake for 8 minutes, until the center is firm and edges slightly browned. Let cool completely.
8. Use a pastry cutter or knife to trim about ¼ inch off all sides of the pan to create a clean edge. Cut the cookies into 18 equal rectangles. Cover the pan with plastic wrap and place in the freezer until the ice cream is ready.
9. To assemble, run a spatula under the cookies to release them from the pan. Cut the ice cream into 9 equal portions. Place a cookie upside down on a piece of plastic wrap large enough to wrap the ice cream sandwich.
10. Place one rectangle of ice cream over the cookie. Place the second cookie over the ice cream to make a sandwich. Wrap in the plastic wrap and gently press the cookies together to spread the ice cream to the edges. Repeat with each ice cream sandwich. Freeze for 1 to 2 hours before serving.

Lemonade Ice Cream Sandwiches 

These frozen treats turn summer’s favorite drink into a delicious dessert. Soft lemon cookies are filled with tangy lemonade ice cream to make an ice cream sandwich unlike any other. They are the perfect sweet to make ahead so that they are ready as soon as your guests settle in for the final course.  

SERVINGS: 9

TIME TO TABLE:
1 hour prep, 10 minutes baking, 8 hours freezing.

INGREDIENTS:

Cookies
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg, beaten
Zest of 1 Paramount Citrus lemon
1 teaspoon juice from a Paramount Citrus lemon 
1 ½ cups unbleached, all-purpose flour
½ teaspoon baking soda
¼ teaspoon fine ground sea salt

Ice Cream
1 ½ cups heavy cream
1 cup whole milk
¾ cup granulated sugar
½ teaspoon pure vanilla extract
¼ cup juice from a Paramount Citrus lemon 

PREPARATION

1. To make the cookies, cream together the butter and sugar in the bowl of a mixer fitted with the paddle attachment for 2 minutes. Scrape the sides of the bowl as needed.

2. Mix in the egg. Add the lemon zest and lemon juice. Mix until all ingredients are combined.

3. In a medium bowl, stir together the flour, baking soda and salt. With the mixer on low, gradually add the dry ingredients. Scrape the sides of the bowl as needed and mix just until all ingredients are combined. Transfer the dough to a large sheet of plastic wrap, form into a ball, wrap and refrigerate for 30 minutes.

4. To make the ice cream, in a medium bowl stir together the heavy cream, milk and sugar. Add the vanilla. Transfer the mixture to a countertop ice cream maker. Freeze according to manufactures instructions. At about 20 minutes, slowly pour in the lemon juice. Freeze until it firms up enough to be spooned out of the freezing bowl, about 25 minutes.

5. Line an 8 x 11 inch casserole dish with parchment paper. Transfer the ice cream to the dish and spread evenly. Cover with plastic wrap and freeze until firm, about 6 hours.

6. When the cookie dough is ready to bake, preheat the oven to 350 degrees F. Grease a 15 x 10 inch, rimmed baking sheet.

7. Place the dough on a well-floured surface and roll into a rectangle or oval about the size of the cookie sheet. Transfer the dough to the cookie sheet and use floured hands to press the dough to the corners filling the sheet pan. Bake for 8 minutes, until the center is firm and edges slightly browned. Let cool completely.

8. Use a pastry cutter or knife to trim about ¼ inch off all sides of the pan to create a clean edge. Cut the cookies into 18 equal rectangles. Cover the pan with plastic wrap and place in the freezer until the ice cream is ready.

9. To assemble, run a spatula under the cookies to release them from the pan. Cut the ice cream into 9 equal portions. Place a cookie upside down on a piece of plastic wrap large enough to wrap the ice cream sandwich.

10. Place one rectangle of ice cream over the cookie. Place the second cookie over the ice cream to make a sandwich. Wrap in the plastic wrap and gently press the cookies together to spread the ice cream to the edges. Repeat with each ice cream sandwich. Freeze for 1 to 2 hours before serving.

 A lovely way to enjoy a Sunday Funday.

 A lovely way to enjoy a Sunday Funday.

BBQ Steak Burritos with Lime 

Need a hearty lunch? Try this juicy flank steak flavored with lime and combined with vegetables that have been doused in a rich and zesty citrus barbecue sauce.

SERVINGS: 6

TIME TO TABLE:
15 minutes prep, 15 minutes cooking, 15 minutes baking.

INGREDIENTS:

Sauce
16 oz. tomato sauce
¼ cup dark brown sugar
1 tablespoon molasses
1 tablespoon Dijon mustard
Juice of ½ a Paramount Citrus lime
1 teaspoon fine ground sea salt
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground cayenne pepper
1/8 teaspoon smoked paprika
Zest of 1 Paramount Citrus lime

Steak
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon garlic powder
Juice of ½ a Paramount Citrus lime
1 lb. flank steak

Vegetables
1 tablespoon olive oil
2 red bell peppers, cored and sliced
1 medium onion, peeled and sliced

6 large burrito-size tortillas, warmed
8 oz. Monterey jack cheese, shredded
1 cup roughly chopped cilantro

PREPARATION

1.  In a medium saucepan, combine all of the sauce ingredients, except the lime zest. Heat to a simmer over medium and cook for 5 minutes. Stir in the lime zest and remove from the heat.

2.  To prepare the steak, in a small dish, combine the olive oil, chili powder, salt, cumin, garlic powder and lime juice. Rub the marinade over the steak and let sit for 10 minutes.

3.  While the steak marinates, cook the vegetables. Heat the oil in a large skillet over medium-high. Add the bell peppers and onions. Cook for about 7 minutes, until the vegetables begin to soften. Remove from the heat and stir in 1/3 cup of the prepared sauce.

4. Preheat the broiler and broil the steak 4 to 5 minutes on each side, or until it reaches your desired doneness. Let rest 5 minutes. Cut into thin strips, against the grain.

5. To assemble each burrito, lay out the tortillas on a flat surface. Place an equal amount of steak and vegetables towards the bottom of each tortilla. Reserve 2 tablespoons of cheese and divide the rest evenly over the filling for each burrito. Top each with an equal amount of cilantro. Roll the burritos and place on a greased baking sheet, seam-side down.

6. Lightly brush the top of each burrito with the sauce. Sprinkle an equal amount of the reserved cheese on top of each burrito. Broil for 2 to 3 minutes, until the cheese melts. Serve with the remaining sauce.

 

Happy Friday!

<3 The Daily Squeeze

Happy Friday!

<3 The Daily Squeeze

Pink Lemonade Sangria
This refreshing cocktail is not only full of summer flavor, its bright and cheerful color will win everyone over at your next party. It combines rosé wine, fresh lemon juice and limoncello for an adult version of your favorite pink lemonade.
SERVINGS: 8
TIME TO TABLE:10 minutes prep. 
INGREDIENTS:6 oz. juice from a Paramount Citrus lemon 5 oz. limoncello1 (750 ml) bottle sweet rosé wine (such as white merlot)16 oz. club sodaParamount Citrus lemon slices for garnish
PREPARATION
1. Combine the lemon juice and limoncello in a pitcher. Add the wine and stir in the in the club soda.
2. Refrigerate until well chilled, at least 1 hour. Serve over crushed ice with lemon slices.

Pink Lemonade Sangria

This refreshing cocktail is not only full of summer flavor, its bright and cheerful color will win everyone over at your next party. It combines rosé wine, fresh lemon juice and limoncello for an adult version of your favorite pink lemonade.

SERVINGS: 8

TIME TO TABLE:
10 minutes prep. 

INGREDIENTS:
6 oz. juice from a Paramount Citrus lemon 
5 oz. limoncello
1 (750 ml) bottle sweet rosé wine (such as white merlot)
16 oz. club soda
Paramount Citrus lemon slices for garnish

PREPARATION

1. Combine the lemon juice and limoncello in a pitcher. Add the wine and stir in the in the club soda.

2. Refrigerate until well chilled, at least 1 hour. Serve over crushed ice with lemon slices.

Garlic Lime Pretzel Bites
Add some zesty citrus flavor to your party snacks with these pretzel bites! In this recipe, garlic powder and lime zest are baked into tender bite-size pieces of soft pretzel. They are finished off with a glaze of rich butter and a sprinkle of garlic lime salt. Be sure to set some aside for yourself because they will disappear as soon as they hit the table.
SERVINGS: 8 to 10
TIME TO TABLE:30 minute prep + rise time, 20 minutes baking.
INGREDIENTS:1 ½ cups warm water (105 to 110 degrees F)1 packet active dry yeast (2 ¼ teaspoons)1 tablespoon sugar4 cups unbleached, all-purpose flour3 tablespoons + 1 ½ tablespoons unsalted butter, meltedZest of 1 Paramount Citrus lime1 teaspoon garlic powder½ teaspoon fine ground sea saltOlive oil 
3 quarts water½ cup baking soda

SaltZest of 1 Paramount Citrus lime1 tablespoon fine ground sea salt¼ teaspoon garlic powder
PREPARATION
1. Stir together the warm water, yeast and sugar in a small bowl. Let sit until the yeast blooms, about 5 minutes.
2. Add the flour to the bowl of a mixer fitted with the dough hook attachment. Pour in the yeast. Turn to low and then medium to mix the dough. Scrape the sides of the bowl as needed.
3. Add the 3 tablespoons of butter and continue to mix until all ingredients are combined. Mix in the zest of 1 lime, 1 teaspoon garlic powder and ½ teaspoon of salt. Turn the dough out onto a floured surface and knead 2 to 3 minutes until smooth. Form into a ball. Coat the inside of the mixing bowl with olive oil. Set the dough in the bowl, cover with a dish towel and let rise for 1 hour, until doubled in size.
4. Preheat the oven to 425 degrees F. Bring the water and the baking soda to a boil in a large pot.
5. In a small bowl, stir together the zest of 1 lime, 1 tablespoon of salt and ¼ teaspoon of garlic powder.
6. Punch down the dough. Knead, reshape it into a ball and cut it into 4 equal pieces. Roll each piece into a log 14 to 16 inches long. Use a pastry cutter or a knife to cut the logs into small pieces, about ½ to 1 inch wide.
7. Working in batches, use a slotted spoon to drop the dough pieces into the boiling water. Cook for 30 seconds, remove with a slotted spoon and transfer to a greased baking sheet or a baking sheet lined with a silicone mat.
8. Arrange the pretzel bites on the baking sheet. They can be close together, but should not be touching. Bake for 8 to 10 minutes, until golden brown.
9. Remove from the oven and brush evenly with the remaining 1 ½ tablespoons of melted butter. Sprinkle the garlic lime salt over the pretzel bites and serve.

Garlic Lime Pretzel Bites

Add some zesty citrus flavor to your party snacks with these pretzel bites! In this recipe, garlic powder and lime zest are baked into tender bite-size pieces of soft pretzel. They are finished off with a glaze of rich butter and a sprinkle of garlic lime salt. Be sure to set some aside for yourself because they will disappear as soon as they hit the table.

SERVINGS: 8 to 10

TIME TO TABLE:
30 minute prep + rise time, 20 minutes baking.

INGREDIENTS:
1 ½ cups warm water (105 to 110 degrees F)
1 packet active dry yeast (2 ¼ teaspoons)
1 tablespoon sugar
4 cups unbleached, all-purpose flour
3 tablespoons + 1 ½ tablespoons unsalted butter, melted
Zest of 1 Paramount Citrus lime
1 teaspoon garlic powder
½ teaspoon fine ground sea salt
Olive oil 

3 quarts water
½ cup baking soda

Salt
Zest of 1 Paramount Citrus lime
1 tablespoon fine ground sea salt
¼ teaspoon garlic powder

PREPARATION

1. Stir together the warm water, yeast and sugar in a small bowl. Let sit until the yeast blooms, about 5 minutes.

2. Add the flour to the bowl of a mixer fitted with the dough hook attachment. Pour in the yeast. Turn to low and then medium to mix the dough. Scrape the sides of the bowl as needed.

3. Add the 3 tablespoons of butter and continue to mix until all ingredients are combined. Mix in the zest of 1 lime, 1 teaspoon garlic powder and ½ teaspoon of salt. Turn the dough out onto a floured surface and knead 2 to 3 minutes until smooth. Form into a ball. Coat the inside of the mixing bowl with olive oil. Set the dough in the bowl, cover with a dish towel and let rise for 1 hour, until doubled in size.

4. Preheat the oven to 425 degrees F. Bring the water and the baking soda to a boil in a large pot.

5. In a small bowl, stir together the zest of 1 lime, 1 tablespoon of salt and ¼ teaspoon of garlic powder.

6. Punch down the dough. Knead, reshape it into a ball and cut it into 4 equal pieces. Roll each piece into a log 14 to 16 inches long. Use a pastry cutter or a knife to cut the logs into small pieces, about ½ to 1 inch wide.

7. Working in batches, use a slotted spoon to drop the dough pieces into the boiling water. Cook for 30 seconds, remove with a slotted spoon and transfer to a greased baking sheet or a baking sheet lined with a silicone mat.

8. Arrange the pretzel bites on the baking sheet. They can be close together, but should not be touching. Bake for 8 to 10 minutes, until golden brown.

9. Remove from the oven and brush evenly with the remaining 1 ½ tablespoons of melted butter. Sprinkle the garlic lime salt over the pretzel bites and serve.

Is your mouth watering yet?

Is your mouth watering yet?