Combine hot water and gelatin in a large bowl; stir to dissolve.
Mix vodka, frozen lemonade concentrate, and frozen orange juice concentrate into the dissolved gelatin. Ladle slush mixture into freezer-safe containers; freeze for at least 24 hours.
Scoop frozen slush into glasses with an ice cream scoop; top with lemon-lime soda.
Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter.
Press firmly on bottom and up sides of pie plate.
Bake for 7 minutes and let cool completely.
In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently.
Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy.
Pour mixture into the pie crust and freeze overnight.
Garnish with candied lemon peel.
tir sweetened condensed milk and frozen lemonade concentrate together in a separate
Beat frozen lemonade into Eagle Brand milk until it thickens. Stir in Cool Whip.\tSpread into pie shell and chill.
May be topped with a can of cherry pie filling or blueberry pie filling.
Partly thaw frozen lemonade.
Using wire whip, fluff ingredients together.
Place in graham cracker crust and keep refrigerated.
Mix Eagle Brand milk with frozen lemonade.
Fold in Cool Whip. Pour into crust and refrigerate one hour.
Will keep for 1 week.
Heat sugar and water in a large saucepan over medium heat until sugar is dissolved.
Put sugar syrup in a large bowl along with the juices and bananas and mix together.
Place in containers and freeze until solid.
Prior to serving remove from freezer and allow it to soften just enough so you can scoop it out.
Combine it with a lemon-lime soda to finish your slush.
Usually equal amounts of both but to your tastes.
Prepare strong tea by steeping all 4 tea bags in 2 cups of water. Squeeze excess water out of the tea bags.
Mix the sugar, frozen lemonade, and strong tea in a large bowl.
Add the orange juice, the remaining 7 cups of water, and the bourbon and mix again.
Freeze the mixture in a freeze-safe container for at least 24 hours, or as long as needed to get a consistent, slushy texture.
Scoop out the slush and serve with a little Seven-Up or Sprite to taste.
Mix and boil 7 cups water and 1 cup sugar for 1 minute; cool. Boil 2 more cups water and add tea bags or instant tea.
Add frozen orange juice, frozen lemonade and 1 1/2 cups vodka.
Put mixture in freezer.
Next morning, add 1 1/2 cups more Vodka and slush it up.
place ice cubes, lime juice and frozen lemonade concentrate in a blender, and blend until ice is very fine.
place this lemon slush in a freezer safe tray, cover and freeze for at least two hours.
slice the 8 limes very thin, reserve a few for glasses and the top of the pitcher. put the remaining limes in a large pitcher.
layer the slush over the sliced limes.
just before serving add the carbonated lemonade.
Steep the tea bags in 2 cups water for 3 minutes.
Bring the remaining 7 cups water and sugar to a boil.
Mix tea water and simple syrup together and allow to cool to room temperature.
Add the frozen lemonade, frozen orange juice, and the brandy.
Pour into an ice cream pail and freeze.
Stir once a day.
To serve, scoop slush into glass (half full) and pour 7-up or sour soda over to fill.
Simmer sugar and water for 5 minutes.
Cool.
Blend lemonade and bananas in blender.
Add to water along with pineapple juice. Pour in milk carton or plastic containers and freeze.
Thaw 1 to 2 hours.
Place in punch bowl.
Then add ginger ale.
Mash to form slush.
Fresh peaches or strawberries may also be blended and added before freezing.
In a mixing bowl, combine water, gin, tea, frozen lemonade, frozen orange juice, and sugar. Mix well and store in the freezer (covered) until ready to use.
To serve: in a tall glass combine frozen mixture to taste with lemon-lime flavored carbonated beverage.
Pour boiling water over tea bags.
Cover and let stand 10 minutes.
Remove tea bags, squeezing gently.
Add sugar and stir until it dissolves.
Stir in 6 cups of water, whiskey, frozen orange juice and frozen lemonade.
Cover and freeze at least 8 hours.
Combine water, sugar, and tea bags in a 2-quart saucepan. Bring to a boil. Remove from heat; let tea steep for 5 minutes. Discard tea bags.
Stir frozen lemonade and frozen orange into the saucepan until completely dissolved. Mix in brandy.
Spoon 2 to 3 tablespoons of the tea mixture into each serving glass. Top up glasses with ginger ale.
Combine tea bags and 1 cup boiling water in a cup; allow to steep for 5 minutes. Remove and discard tea bag.
Mix 3 1/2 cup boiling water, tea, orange juice concentrate, frozen lemonade concentrate, bourbon, and sugar together in a container with an airtight lid. Cover and freeze until partially frozen, about 30 minutes. Stir mixture and freeze for about 24 hours.
Put 7 cups water in large saucepan, and heat on high until boiling.
Add sugar and stir until dissolved; set aside to cool.
Place teabags in 2 cups boiling water, and let steep until desired strength is acquired.
In a large bowl, mix together sugar water, tea, lemonade concentrate and orange juice concentrate.
Place in freezer container and freeze overnight.
To serve, Place several scoops into a tall glass, and fill with any clear carbonated beverage.
Put 7 cups water in large saucepan, and heat on high until boiling. Add sugar and stir until dissolved; set aside to cool. Place tea bags in 2 cups boiling water, and let steep until desired strength is acquired.
In a large bowl, mix together sugar water, tea, lemonade concentrate and orange juice concentrate. Stir in gin. Place in freezer container and freeze overnight.
To serve, Place several scoops into a tall glass, and fill with any clear carbonated beverage.
Combine lemonade and orange juice concentrates with sugar and water. Add partially frozen strawberries, pineapple and juice, bananas and cherries. Spoon into pretty serving dishes and freeze. When ready to serve, remove from freezer 1/2 to 1 hour before serving until this becomes slushy.
Steep 3 tea bags in 2 cups boiling water.
Stir in 1 1/2 cups sugar until dissolved.
Add 4 small cans frozen orange juice, 4 small cans frozen lemonade and 7 cups water.
Add 2 1/2 cups bourbon and mix well with mixture.
Freeze.
Make 24 hours ahead. Serve with Sprite or 7-Up.
Will be slushy.