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Honeydew Lemonade (pareve)
makes 8-9 servings

grated rind and juice of 3 large lemons
¾ cup sugar
1 large honeydew melon, peeled and seeded
2 cups ginger ale
mint sprigs or lemon wedges (optional)

In a small, heavy saucepan, mix the lemon rind and juice and the sugar. Heat over high heat, stirring to dissolve the sugar, until mixture comes to a boil. Reduce heat to medium high and boil for 5 minutes or until syrupy. Set aside.

Cut the honeydew into 1-inch chunks. (you should have 6-7 cups). Place in the food processor and process until smooth. Transfer to a large pitcher. Stir in the lemon syrup and ginger ale. Chill. To serve: pour over ice cubes and garnish with mint sprigs or thin lemon wedges (optional)

approx. nutrients per serving: calories – 138 protein – 1g carbohydrates – 36g

fat – 0g cholesterol – 0 mg sodium – 43 mg

This recipe from the article Old-Fashioned Ice Cream Social

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.