Blueberry Lemonade Lemonade makes the perfect summer beverage, and seasonal blueberries add extra flavor to the refreshing drink. Makes 4 cups Ingredients 2 cups fresh or frozen blueberries 1 cup sugar 1 cup fresh lemon juice 2 cups water Combine blueberries, sugar, and juice in a blender. Process until smooth. Strain mixture through a fine wire-mesh sieve set over a bowl, pressing mixture with a spoon or spatula. Discard pulp. Add water; serve over ice. *** Lemon-Blueberry Ricotta Pancakes Using ricotta cheese keeps these pancakes moist and adds protein. You may get more than 10 pancakes out of the batter, but I usually don't count the first one or two because they are for tasting and practicing a skillet flip! Makes 10 pancakes Ingredients 1-1/2 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon lemon zest 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 large eggs 3/4 cup milk 1 cup ricotta cheese 1-1/2 tablespoons fresh lemon juice 1 cup fresh or frozen blueberries Melted butter Maple or Simple Blueberry Syrup (page 21) Combine flour, sugar, lemon zest, baking powder, baking soda, and salt in a large bowl.

Whisk together eggs, milk, ricotta cheese, and lemon juice in a separate bowl. Add egg mixture to flour mixture, stirring just until combined. For tender pancakes, do not overmix. Gently fold in blueberries. Heat a large nonstick skillet over medium heat. Brush with melted butter. Pour about 1 ⁄3 cup batter into pan for each pancake. Cook 2 minutes or until each pancake is browned on the bottom and edges appear dry.

Turn and cook 1 to 2 minutes or until done in center. Repeat with remaining butter and batter. Serve with additional melted butter and syrup.