Making lemonade and sorbet when life delivers lemons

Lemon recipes from Distinctive Inns of New EnglandWe’ve heard of roasted vegetables and we love roasted beef, but roasted lemonade? Now there’s a novel and new idea. Wait until you taste this summer time treat brought to you by the Deerfield Inn. The photo you see above was taken right after a fresh batch was made at the inn.

Each of the 12 Distinctive Inns of New England offer afternoon refreshments. Whether it’s a lovely afternoon tea, evening reception, homemade cookies or a 24-7 guest snack pantry, you will not go hungry when you enjoy your next romantic getaway in DINEcountry! Add in the hearty and homemade breakfast you’ll enjoy each morning of your stay at your favorite of the 12 Distinctive Inns of New England, and you know you’re in for a culinary holiday.

While many New England inns may all offer homemade treats, visit one of the Distinctive Inns of New England for a spa getaway or an outdoor escape and you’ll be wow’d with all the complimentary extras. From Cape Cod Potato Chips at the Captain’s House Inn to Grafton Cheese at Grafton Inn and lavish tea or wine and cheese reception at the Cliffside Inn, the lovely amenities you’ll find on your DINE getaway are well beyond anything you’ll find at a New England hotel or resort.

Afternoon tea and cookies are offered each day at Deerfield Inn. But perhaps one day this summer you’ll be lucky enough to enjoy their Roasted Vanilla Ginger Lemonade. And while we’re on the topic of lemons, we’re also sharing Grafton Inn’s recipe for a refreshing and easy Lemon Basil Sorbet. If you can’t visit your favorite DINE inn, enjoy a taste of the good life and try these recipes at home. Let us know what you think.

Roasted Vanilla Ginger Lemonade from Deerfield inn

Ingredients:

  • 12 lemons, softened by rolling, or placed in a microwave for 30 seconds, halved
  • 2 cups sugar
  • ½ vanilla bean, scraped
  • 4” fresh ginger, scraped
  • Water, to cover the lemons, 4-6 cups
  • ½ cup freshly squeezed lemon juice
  • Sugar, to taste
  • Ice
  • Mint leaves, for garnish

Method:

Preheat oven to 375 degrees. Place the lemons, sugar, vanilla bean scrapings, ginger and water in a roasting pan and stir. Place roasting pan in the oven and roast, stirring occasionally for about 30 minutes, until the edges of the lemons begin to caramelize. Remove the roasting pan from the oven and cool to room temperature.

Place a strainer over the bowl of a food processor and squeeze the juice from the lemons. Strain the liquid from the roasting pan into the processor bowl. De-seed and roughly chop 2 lemon halves and place in the food processor. Process the lemon juice and lemon pieces until smooth. Strain the contents of the food processor into a large pitcher, add 4 to 6 cups water, lemon juice, sugar to taste and ice.

Stir well. Pour into ice-filled glasses and garnish with mint leaves, top with good sparkling water. Makes 6 ½ cups; serves 6 to 8.

Lemon Basil Sorbet, handmade at the Grafton Inn.

(This recipe is ridiculously simple!)

Lemon Basil Sorbet from Grafton InnIngredients:

1 quart of simple syrup (equal parts sugar and water)

1 quart of fresh squeezed lemon juice

2-3 T minced basil

Method:

Mix together and place in ice cream machine according to manufacturer’s directions.  Allow to ripen overnight for the best flavor. Yields 3 quarts (enough for a crowd!).

Visit each of the Distinctive Inns of New England by clicking below on links that will take you to each of their websites:

In Maine:  Captain Jefferds Inn in Kennebunkport & Camden Maine Stay Inn in Camden

In New Hampshire:  Manor on Golden Pond in Holderness & Chesterfield Inn in West Chesterfield

In Massachusetts:  Harbor Light Inn in Marblehead, Gateways Inn & Restaurant in Lenox, Deerfield Inn in Historic Deerfield and Captain’s House Inn in Chatham on Cape Cod.

In Vermont:  Rabbit Hill Inn in Lower Waterford & Grafton Inn in Grafton

In Rhode Island: Cliffside Inn in Newport

In Connecticut: Inn at Harbor Hill Marina in Niantic.