When it comes to life there’s one thing that Tamara Edmond knows and that’s how to live the proper life. After all you don’t become a successful event planner by skipping out on the details!
Why make something ordinary when you can put even small touch that will transform it in a big way and put it on the next level. Sometimes all it takes is the smallest detail to raise something to next level status. Tamara knows this quite well and she practices it in her every day life. Now that the warm weather is here it’s so nice to sit down and enjoy a sip of ice cold lemonade. What can make it better? By adding a little flavoring to it! Here are two of Tamara’s favorite go-to lemonade recipes!
Hibiscus Tea Lemonade
4 cups water
1 cup sugar
1 cup dried hibiscus flowers
1 cup lemon juice (about 4-6 lemons), fresh-squeezed
water to taste
Combine 4 cups of water and the sugar in a medium saucepan over high heat. Stir to dissolve the sugar and bring it to a boil. Remove the sugar water from the heat and stir in the dried hibiscus flowers.
Cover the pan with a lid and let it steep for 20 minutes. Strain the hibiscus tea through a sieve into a pitcher.
Discard the flowers. Stir the lemon juice into the hibiscus tea. Add water to taste. Serve over ice. Makes about 2 quarts (depending on how much you water it down).
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1 cup of water
1 cup blueberries
3/4 cup freshly squeezed lemon juice
To make the blueberry simple syrup, combine sugar and 1 cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved.
Stir in blueberries and bring to a boil; reduce heat and simmer until blueberries have broken down, about 3-4 minutes. Strain blueberry mixture through a fine sieve and let cool. In a large pitcher, whisk together blueberry simple syrup, lemon juice and 5 cups water. Place in the refrigerator until chilled. Serve over ice and blueberries and garnish with lemons, if desired.