In a blender, combine the ice, lemon juice, and sugar.
Blend until smooth.
Pour into a 10 ounce glass.
Fill with club soda or Perrier and garnish.
Enjoy!
Brew the tea in a large tea pot. Timing depends on how strong you like your tea. I usually let it sit for 15 minutes then dilute with hot water if needed.
Transfer the liquid to a large jug and add lemon and sugar. Add more sugar if needed. Drink hot or cold.
Mix all ingredients together (best if mixed by hand).
Store in sealed plastic container.
Use 2 teaspoons of mixture per coffee mug; add boiling water.
This is an excellent drink for cold or flu sufferers.
Boil water and pour into mug.
Stir in lemon and honey. ***Tip - use measuring spoon to stir in honey so it all melts off.***.
Combine first 3 ingredients in a medium bowl, stirring well. Add milk, beating with a wire whisk until thickened; gently fold in whipped topping.
Spoon mixture evenly into crusts.
Garnish with lemon rind, if desired.
Cover and chill at least 3 hours or freeze at least 8 hours.
Yields 16 servings.
This recipe makes two pies.
Chill one, and freeze the other one for later.
he milk mixture.
orange drink mix.
remaining milk mixture
Mix water, lemon juice, 36 packets Equal sweetener and cornstarch in medium saucepan.
Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
Beat eggs, 2 egg whites and lemon peel in small bowl; stir in about 1/2 of the hot cornstarch mixture.
Stir egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute.
Remove from heat; add margarine, stirring until melted. Stir in food color.
Pour mixture into baked pie shell.
Mix graham crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Set aside.
Beat sorbet and drink in medium freezer-safe bowl with electric mixer on low speed until well blended. Gently stir in whipped topping. Freeze 45 minutes or until mixture is thick enough to mound. Spoon into crust.
Freeze at least 4 hours or overnight until firm. Remove from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Serve topped with the berries. Store any leftover pie in freezer.
Lemon Honey:
Pour 1 cup
Combine both drinks in large bowl.
(If you only have a smaller bowl, split just the drink recipes.)
Spoon on ice cream and sherbet.
To prepare:
Combine all ingredients except lemon juice and wine in a sauce pan.
Bring to a boil, stirring occasionally until sugar is dissolved.
Reduce heat and cook uncovered for 10 minutes, stirring occasionally.
Remove from heat and add lemon juice.
Transfer to a glass container and refrigerate for at least 4 hours and up to one week.
When ready to serve:
Strain out lemon peel and sage leaves.
In a glass with ice, combine equal parts drink and wine (or club soda).
Serve with a fresh sage leaf, if desired.
ablespoon or more of fresh lemon juice. Mix with a wooden
teaspoons of lemon rind,Juice 3 tablespoons lemon juice. In a
ogether with the cinnamon stick, lemon peel and normal sugar. Turn
In a large container, combine the limeade and lemonade concentrates and orange extract; stir in water.
Just before serving, stir in the lemon-lime soda.
Serve over ice; garnish with lemon and lime slices.
Combine the aperitivo, lemon juice, tonic water and apricot juice. Add ice then pour into individual glasses and decorate with a slice of lemon.
Put ingredients in a cocktail shaker with ice. Shake 40 times to well blend. Pour into a martini glass with either lemon sugar or raw sugar rim. Garnish with a lemon drop candy.
ith a little water or lemon juice to help it go
In pitcher, mix lemonade flavor soft drink mix and nutmeg; stir in remaining ingredients.
Chill.
Serve in ice filled glasses and garnish, if desired, with lemon slices.
Makes 6 to 8 servings.
Place all ingredients except whipped cream into a shaker cup filled with ice and shake very well.
Strain into a cocktail glass and top with whipped cream.
Enjoy a great drink.