Southern comforts: the livin' is easy with this cool casual outdoor menu

Vegetarian Times, July-August, 2004 by Alexandra Greeley

PER SERVING: 630 CAL; 8G PROT; 38G TOTAL FAT (20G SAT FAT); 69G CARB; 80MG CHOL; 250MG SOD; 2G FIBER; 14G SUGARS

Blackberry Acid

SERVES 40

Look for tartaric acid--a naturally occurring compound--at baking supply or home-brewing supply stores and some health food stores. Without tartaric acid, this "acid" becomes a syrup. Use this blackberry acid in wine spritzers and iced beverages such as lemonade. Makes about 10 cups.

5 cups fresh or frozen blackberries
6 cups bottled spring water
1 heaping Tbs, tartaric acid
6 cups granulated sugar, or to taste

1. Put berries in a heat-resistant, nonreactive
container. Bring water to a boil in a
large saucepan over medium heat. Stir in
tartaric acid, and pour mixture over berries.
Allow to cool. Cover, and let rest overnight.

2. Strain berries, pressing only very gently,
and discard berries. Pour liquid into a
saucepan, and add sugar.

3. Heat and stir over very low heat until
sugar is dissolved. Remove from heat, and
cool acid. Store in refrigerator for 1 week
before using.

4. To serve, pour 2 ounces or more of
blackberry acid over crushed ice in a glass,
and fill with still or sparkling water.

PER SERVING: 120 CAL; 0G PROT; 0G TOTAL FAT (0G SAT FAT); 32G CARB; 0MG CHOL; 0MG SOD; 0G FIBER; 30G SUGARS