My dear husband heard this on NPR early this morning and thought I would like it and wrote me a note about it so I could find it…I just returned Pragmatic Mom’s Nigella Lawson cookbooks to her and saw one at Whole Foods last night so some more synchronicity…

Here is the link – I would pretty it up but I am trying to make anti-harvest muffins – not hers. Ina’s.. (short 7 minutes –  on NPR today) Cloudy lemonade which sounds practically perfect for a day like today.

Nigella’s latest cookbook is Nigella FreshNigella Fresh


I do love NPR!! They did not have the recipes up this morning but they do now – Here:

Cloudy Lemonade For A Summer Day

by Nigella Lawson

I am thinking that carrying a pitcher of lemonade out into the yard or garden counts as portable food, and since I am always, always in a hurry I am no doubt on the run. You could, of course, pour this gloriously simple, old-fashioned lemonade into a thermos flask and take it on your way.

If the mood takes you, you could consider adding a handful of raspberries to the blended jar to create pink lemonade.


  • 4 cups chilled club soda or other carbonated water
  • 2 whole unwaxed lemons, cut into eighths
  • 1/4 cup superfine sugar, or to taste
  • Ice cubes
  • Instructions:

-Put the water, lemons, and sugar into a blender in two batches, and blitz until the lemon it pureed.

-Sieve the lemonade into a pitcher, pressing down into the sieve, and then pour into tumblers filled with ice.

Serves 4-6.

Excerpted from Nigella Fresh by Nigella Lawson. Copyright 2010 by Nigella Lawson. Published in the U.S. by Hyperion. All Rights Reserved. Available wherever books are sold.

Before I found the recipe on NPR – trust me – it was not there this am – I tried this –

With apologies to Ms. Lawson…Cloudy Lemonade – with an educated guess at ingredient proportions

  • Two lemons – cut up – I considered blending them whole but a catastrophic blender break down…we do not need.
  • 1/4 cup sugar – ( I ended up using a bit more – maybe another 1/8 cup – not too sweet but nice)
  • Fill blender to halfway mark with water (I did not have seltzer or club soda) and blend on high speed
  • I strained it and had three votes that it was not sweet enough so I tried again (my sister happened to bring me a bag of organic lemons this morning so I had plenty on hand) Put 1/2 cup sugar (oh, I also do not have superfine sugar so I just put the sugar in the blender first for about 30 seconds).

Turn on blender. Taste. Adjust sugar and/or water. Strain lemonade mixture through strainer  and serve over ice. If you are feeling fancy add a mint leaf or two.

Here are the other recipes also posted on NPR that she described in the segment:

Watermelon, Feta And Black Olive Salad

by Nigella Lawson

As improbable as it might sound, this combination is utterly fantastic, both savory and refreshing at the same time. You can pare it down to the essential contrast, and serve no more than a plate of chunked watermelon, sprinkled with feta and mint and spritzed with lime, but this full-length version is hardly troublesome to make and once made will, I assure you, become a regular feature of your summer table
  • 1 small red onion
  • 2-4 limes, depending on juiciness
  • 3 1/2 pounds sweet, ripe watermelon
  • 9 ounces feta cheese
  • Bunch fresh flat-leaf parsley
  • Bunch fresh mint, chopped
  • 3-4 tablespoons, extra-virgin olive oil
  • 4 ounces (1/2 cup) pitted black olives
  • Black pepper
  • Instructions:

Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp. Two limes’ worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.

Remove the rind and seeds from the watermelon, and cut into approximately 1 3/4-inch triangular chunks, if that makes sense (math is not my strong point). Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.

Tip the now glowingly puce onions, along with their pink juices, over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don’t lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime. Hava Negila! The taste of Tel Aviv sunshine!

Serves 8.

Excerpted from Nigella Fresh by Nigella Lawson. Copyright 2010 by Nigella Lawson. Published in the U.S. by Hyperion. All Rights Reserved. Available wherever books are sold.

Red Currant Slush Sorbet

by Nigella Lawson

Just as with ice cream, the glorious thing about homemade sorbet is that you can make flavors you could never buy. And the texture is so much better, too: smoother, richer, without all that icy brittleness. This sorbet is intentionally slushier still: a sluicing with Cointreau adds an orangey depth and keeps it all from freezing solid.If you’re not using an ice cream maker, then just pour the sugary fruit puree into a plastic container and whip it out of the freezer and mush it up in a processor a couple of times while it freezes.Ingredients:

  • 1 1/2 pints red currants
  • 1 1/2 cups granulated sugar
  • Zest and juice of 1 orange
  • 1/3 cup Cointreau
  • Instructions:

-Preheat the oven to 350 F.

-Put the red currants, stalks and all, into an ovenproof dish and add the sugar and zest and juice of the orange.

-Cover with foil and put in the oven for about 45 minutes, by which time the fruit will have become soft and pulpy.

-Let the fruit cool before pushing the mixture through a mouli or other food mill, or puree it in a blender or food processor. The advantage of a food mill, though, is that it purees and sieves at the same time. A blended or blitzed mixture will have to be pushed through a sieve to remove all the seedy stalky bits. Either way, make sure you use all the syrupy juice the red currants have made as well, and then stir in the Cointreau.

-Put the sorbet mixture into an ice cream maker to freeze and then decant this vivid puce slush into an airtight container and keep in the freezer until the actual point of serving.

Serves 6.

Excerpted from Nigella Fresh by Nigella Lawson. Copyright 2010 by Nigella Lawson. Published in the U.S. by Hyperion. All Rights Reserved. Available wherever books are sold.

13 comments on “NPR – Nigella Lawson – Summer Fresh recipes”

  1. I am with you about repeating photos, plus she is so darn photogenic why doesn’t she just a new pic? But that is my only criticism of Nigella because I LOVE her! Love her recipes, love her attitude. Just love her. I record her show and own every cook book except this one — the same photo makes me think I already own it.

    Pragmatic Mom

  2. I think watermelon and mint is one of the most heavenly combinations. Edible Boston did a whole watermelon issue last summer which was amazing. Thanks for stopping over at my blog, and I’m enjoying reading yours!

  3. Good blog! I definitely love how it’s easy on my eyes and the data are well written. I am wondering how I can be notified whenever a new post has been made. I have subscribed to your rss feed which ought to do the trick! Have a nice day!

  4. My Uncle Tobys Honey Lemonade Recipe: 1/2 gallon warm water, 1/2 cup honey, 1/4 cup sugar, 1/2 cup fresh lemon juice. Just mix it all with your hands (their warmth will disolve the honey and sugar) and pour mixture into a gallon container filled 3/4 with ice. Try some exotic styles of honey for a little extra spice.

  5. 22. Perfect 10 that is how I rate your write-up. I really love reading them repeatedly simply because ideas are well spoken and very comprehensive to me. 1 thing, it’s distinctive.

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