10 cups lemonade (or 12 oz can frozen lemonade*)1/2 lb strawberries washed and hulled
1/4 cup Rosie's Revenge Blend (dry mix)1 lemon sliced for garnish1/4 cup fresh basil (a small handful, lightly packed), optionalIce as needed to serveINSTRUCTIONS:Pour lemonade into a pitcher.
Set aside 4 strawberries to slice for garnish if desired. Cut the remaining strawberries in half.Use a blender or food processor to blend together the halved strawberries, Rosie's Revenge Blend, and basil leaves until smooth.Stir strawberry mixture, remaining sliced strawberries and lemon slices into the lemonade and serve over glasses filled with ice.
Recipe credit: Spiced Up!
Rosie's Lemon Fluff Cake:
For the cake:
2 1/2 cups cake flour, plus extra for dusting pans1 1/4 teaspoons baking powder1/4 teaspoons baking soda3/4 teaspoons Morton kosher salt or table salt 1 3/4 cups granulated sugar (divided)10 tablespoons unsalted butter, melted and cooled slightly1 cup buttermilk, room temperature3 tablespoons vegetable oil2 teaspoons vanilla extract
2 tablespoons Rosie's Revenge simple syrup (recipe top, left)1 tablespoons lemon zest1 tablespoon fresh rosemary, minced6 large egg yolks, room temperature3 large egg whites, room temperatureFor the frosting:8 oz cream cheese, softened1/2 cup unsalted butter, softened1 tablespoon lemon zest2 tablespoon lemon juice
1 tablespoon Rosie's Revenge simple syrup (recipe top, left)1 tsp vanilla2 1/2 cup confectioners sugar plus more to gain desired consistency.
1 lemon, sliced. Each slice cut and twisted
4-5 Sprigs of rosemaryINSTRUCTIONS:
To prepare cake:Preheat oven to 350 degrees.
Grease two 8" or 9" round cake pans.
Dust pans with flour and tap out excess any excess.In a large bowl whisk together flour, baking powder, baking soda, salt, and 1 1/2 cups sugar.
In another bowl whisk together the melted butter, buttermilk, oil, vanilla, Rosie's Revenge simple syrup, lemon zest, rosemary and egg yolks. Set aside.For the meringue: In the bowl of your stand mixer fitted with whisk attachment, beat egg whites at medium speed until foamy.
With machine running, stream in the remaining 1/4 cup sugar.
Beat at high speed just until stiff peaks form.
Gently transfer to a bowl and set aside.Add flour mixture to the empty stand mixer bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix for about 10 seconds.
Stop mixer and thoroughly scrape down the bowl.
Mix again on medium for 20 more seconds just until combined.Using rubber spatula, gently fold in 1/2 of the meringue just until incorporated. Then fold in the rest of the meringue.
Be very gentle to not deflate the air in the meringue.
You will have a few white streaks in the batter.
Divide batter evenly between your prepared cake pans.Place pans on a half-sheet pan and bake on the center rack in the oven for 20-25 minutes, rotating halfway through.
Bake until cake layers begin to pull away from sides of pans and cake does not "jiggle" in the center.
Rest cakes in pans on wire rack for 20 minutes.
Run a thin bladed knife around the sides of the pans to loosen cakes then invert on a greased wire rack.
Allow to cool completely (about 1 more hour) before frosting.To prepare frosting:Combine all frosting ingredients in the bowl of a stand mixer fitted with a paddle attachment.
Mix on medium speed until combined and creamy. Scrape down the bowl as needed.
Frost cooled, stacked cakes in swirl pattern.
Garnish with lemon curls and rosemary sprigs.
Recipe credit: Baker Bettie