{"id":39587,"date":"2016-03-30T23:47:03","date_gmt":"2016-03-31T03:47:03","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=39587"},"modified":"2016-03-30T23:47:03","modified_gmt":"2016-03-31T03:47:03","slug":"kiwi-lemonade-%e3%82%ad%e3%82%a6%e3%82%a4%e3%83%ac%e3%83%a2%e3%83%8d%e3%83%bc%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=39587&lang=en","title":{"rendered":"Kiwi Lemonade \u30ad\u30a6\u30a4\u30ec\u30e2\u30cd\u30fc\u30c9"},"content":{"rendered":"

\"18\"<\/p>\n

The inspiration came from a picture at someone’s blog. I don’t remember exactly where, but her kiwi lemonade looked VERY green.<\/p>\n

I had that color in my head when I made mine, but mine turned out to be this. Not VERY green, but probably more natural.<\/p>\n

And I think I’m okay with it.<\/p>\n

\"11\" \"13\"<\/p>\n

\"14\" \"15\"<\/p>\n

Food fun and food art as usual.<\/p>\n

I can’t help it.<\/p>\n

\"16\"<\/p>\n

I love this jug. It’s so pretty!<\/p>\n

\"17\"<\/p>\n

Check out another awesome lemonade<\/a>, too.<\/p>\n

\"19\"<\/p>\n

\n

Kiwi Lemonade<\/strong><\/p>\n

2 cups water
\n2\/3 cup sugar
\n1 cup fresh lemon juice
\n1 cup kiwi, pureed
\n1.5 cup sparkling water
\nice cubes
\nfresh mint<\/p>\n

1. Combine water, sugar, and ginger in a pot. Boil the water. Stir and make sure the sugar dissolves. Remove from heat. Let it cool for about an hour.
\n2. Remove ginger from the syrup. Add lemon juice, pureed kiwi, and sparkling water.
\n3. Serve with ice cubes and fresh mint.<\/p>\n<\/div>\n

\"02\"<\/p>\n","protected":false},"excerpt":{"rendered":"

The inspiration came from a picture at someone’s blog. I don’t remember exactly where, but her kiwi lemonade looked VERY green. I had that color in my head when I made mine, but mine turned out to be this. Not VERY green, but probably more natural. And I think I’m okay with it. Food fun […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,28,29],"tags":[],"class_list":["post-39587","post","type-post","status-publish","format-standard","hentry","category-other","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39587","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=39587"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39587\/revisions"}],"predecessor-version":[{"id":39625,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39587\/revisions\/39625"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=39587"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=39587"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=39587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}