Red, White & Blue Frozen Lemonade

This patriotic drink is as pretty as it is tasty. Layering cherries, blueberries and lemon juice, we created a striped lemonade that sings with Fourth of July pride. —Shawn Carleton, San Diego, California 

Yield: 4 Servings

Red, White & Blue Frozen Lemonade

Photo by Taste of Home©

Ingredients:

  • 1 cup lemon juice
  • 1 cup sugar
  • 4 cups ice cubes
  • 1 cup fresh or frozen blueberries
  • Maraschino cherries

 

Directions:

Place lemon juice, sugar and ice in a blender; cover and process until slushy. Divide blueberries among four chilled glasses; muddle slightly. Add lemon slush; top with cherries.

 

 

Nutritional Facts
3/4 cup (calculated without cherries): 229 calories, trace fat (trace saturated fat), 0mg cholesterol, 1mg sodium, 60g carbohydrate (55g sugars, 1g fiber), trace protein
Originally published as Red, White and Blue Frozen Lemonade in Taste of Home June/July 2015

 

“A Capitol Fourth” Coloring Page

A Capitol Fourth is broadcast live on PBS and can also be heard live on NPR member stations nationwide and via the American Forces Network to our troops serving around the world.

The 2016 edition of A Capitol Fourth is hosted once again by Tom Bergeron and features performances by Smokey Robinson, Kenny Loggins, Alisan Porter, Gavin DeGraw, Cassadee Pope, Amber Riley, Jackie Evancho, Sutton Foster, the cast of “ON YOUR FEET!” and the National Symphony Orchestra under the direction of top pops conductor Jack Everly. A Capitol Fourth airs Monday, July 4 at 8/7c on PBS.

Check your local listings for your PBS station to view "A Capitol Fourth" concert.

Check your local listings for your PBS station to view “A Capitol Fourth” concert.

Blueberry Zucchini Squares Recipe

Blueberry Zucchini Squares

Photo by Taste of Home©

Yield: 24 Servings (2 dozen)

Ingredients: 

  • 2 cups shredded zucchini (do not pack)
  • 1/2 cup buttermilk
  • 1 tablespoon grated lemon peel
  • 3 tablespoons lemon juice
  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 2 large eggs
  • 3-1/4 cups plus 2 tablespoons all-purpose flour, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen blueberries

 

GLAZE:

  • 2 cups confectioners’ sugar
  • 1/4 cup buttermilk
  • 1 tablespoon grated lemon peel
  • 2 teaspoons lemon juice
  • 1/8 teaspoon salt

 

Directions:

  1. Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
  2. In a small bowl, combine zucchini, buttermilk, lemon peel and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter.
  3. Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  4. In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.

 

Nutritional Facts
1 piece equals 270 calories, 8 g fat (5 g saturated fat), 36 mg cholesterol, 197 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.

 

 

Editor’s Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

 
Originally published as Blueberry Zucchini Squares in Taste of Home June/July 2015