Family is very important to “Desperate Housewives” star Eva Longoria, as she’s discussed in recent interviews where she finally opens up about the pain of her divorce from husband Tony Parker in 2010.
She often talks about her love of cooking for friends and family as a distraction from life’s difficulties. Food is tied to love and comfort, which she details in personal stories throughout the book taken from her idyllic childhood growing up on a ranch in Texas with her tight-knit family.
You can taste Eva Longoria’s prized and much-loved recipes at her signature restaurant Beso inside Crystals at CityCenter in Las Vegas, or on April 5, you can pick up her new cookbook, “Eva’s Kitchen.”
The 224-page, beautifully presented cookbook features recipes that use fresh, local and easily obtained ingredients for the 100 recipes she’s hand-picked for the personal tome. She punctuates the recipes with personal stories that give great insight to this personable star. Recipes include Squash Soup with Lemon, Cannellini Beans with Crushed Red Pepper and Lemon Dover Sole.
Longoria is a Vegas regular who often pops up in her restaurant, either at a table or tasting dishes in the kitchen. She celebrated her birthday last weekend with dinner at Beso and a trip up to her nightclub Eve with reported current beau Eduardo Cruz, Penelope Cruz's little brother.
Longoria offers this refreshing recipe, perfect for spring:
Makes 3 cups; about 4 servings
- 1/2 cup sugar
- 1/4 cup hot water
- 1/2 cup fresh lemon juice (from 4 lemons)
For mint lemonade
- About 12 (3 1/2 cups) ice cubes
- 1 1/2 cups lemonade, plus more if needed
- 6 to 7 sprigs of fresh mint, plus more for garnish
“We had lemon trees and mint all over our ranch when I was a kid. I don’t remember when I tasted the two together for the first time, but since then I’ve never liked lemonade any other way. For kids or anyone not drinking alcohol, it’s a fabulously festive and beautiful nonalcoholic treat. Or add a shot of rum or vodka to each glass and make a cocktail out of it!”
1. To prepare the lemonade, place the sugar and hot water in a 2-quart container. Close tightly and shake until the sugar is dissolved. Add the lemon juice and enough cold water to make 3 cups total. Shake until well combined.
2. To make 2 servings of mint lemonade, place the ice in a blender—it should fill the blender about halfway. Pour over the lemonade. Pull the leaves off the mint and add to the blender. Puree until well blended and slushy. If too liquidy, add more ice and puree; if too slushy, add a little more lemonade and puree until well blended.
3. Pour into two 12-ounce glasses. Garnish each with a mint sprig and serve immediately.