Pour lemonade drink over sherbet.
Let stand for a short time. Stir and serve.
Place the watermelon pieces onto a plastic-wrapped baking sheet, and freeze until solid, about 45 minutes.
Place the frozen watermelon, water, and strawberry lemonade drink mix in a blender; blend until slushy.
Combine both drinks in large bowl.
(If you only have a smaller bowl, split just the drink recipes.)
Spoon on ice cream and sherbet.
Bring tea bags and water to a boil; let steep at least 30 minutes.
Pour still hot tea into a half gallon pitcher; add the drink mix.
Stir until drink mix is dissolved.
Fill pitcher up the rest of the way with cold water; enjoy.
I would say if you like it sweeter, you would be better off adding a bit of sugar to the mixture as opposed to more lemonade or it will begin to taste simply like the lemonade and you would lose the spiced tea flavor.
br>Add the sugar free lemonade drink mix, and stir.
Pour
owl beat butter, sugar and lemonade drink mix at medium speed with
Mix according to instructions on frozen concentrate and Fla-Vor Aid drink mix. Add 1 cup of sugar as only needed.
In a large punch bowl combine orange juice, pineapple juice, lemonade drink mix, almond extract and sugar to taste. Pour in the punch until desired color is achieved.
flour, baking soda, salt, and lemonade drink mix. Stir to blend. Cut
Mix together the gelatin, sugar and boiling water until sugar and gelatin are dissolved.
Add the frozen lemonade drink mix and the pineapple juice.
Stir well and freeze.
Prepare gelatin according to package directions.
Refrigerate until almost set.
Transfer to blender or food processor.
Add the cream cheese and lemonade mix; cover and process until smooth. Pour into the crust.
Refrigerate overnight.
Serve with whipped topping.
Yields:
6 servings.
Preheat oven to 350\u00b0.
Cream butter, sugar and 3/4 c of lemonade mix together til fluffy.
Beat in egg, vanilla and lemon extract/zest.
Mix flour and baking soda.
In another bowl, add dry ingredients to wet til thoroughly combined.
Form 1-inch balls of dough and roll in 1/2 cup lemonade mix in shallow bowl, place 2- inches apart on well greased cookie sheet.
Bake 10-12 minutes until edges just begin to brown.
Cool for 2 minutes on cookie sheet then remove to rack.
In a large bowl, mix together the lemonade mix with sour cream and condensed milk. Pour mixture into pie crust. Cover and refrigerate for about an hour.
Boil water.
Remove from heat and add tea bags, sugar and vanilla.
Allow to sit for 15 minutes.
Remove tea bags and refrigerate for at least 1 hour.
Add ice to a tall closable container. Add 8 ounces tea and 2 ounces of lemonade per serving. Shake well to mix.
Beat cream cheese and lemonade in a large bowl with a electric mixer on medium speed.
Beat until well blended and smooth.
Gradually add the milk; mix until well blended. Finally stir in Cool whip.
Spoon into pie crust.
Chill for 4 hours, or until firm.
he chocolate! Stir in the drink mix and immediately scoop out
bottle Lemoncello, 1 cup lemonade and 1/4 cup strawberry
(This makes fairly concentrated lemonade; if you want more dilute lemonade use 1/2 or 3/4 of the amount of lemon and honey used, in proportion to the water i. e. 3 lemons and 3 tablespoons of honey to 4 cups of water. If the proportion of lemon to water or).
Place the water in a jug.
Squeeze juice from lemons into water and add honey.
Mix all three ingredients together thoroughly and chill before serving (if not using cold water already).
In tall glass, combine drink mix, soda, and sweetener with 1/4 to 1/3 cup water (depending on how sweet you like your lemonade). Stir until drink mix has dissolved.
Pour the lemonade mixture into a blender. Add frozen strawberries and ice to the blender. Blend until smooth.
Pour into your glass and sip away.
In a large mixing bowl, combine orange drink mix, lemonade drink mix, sugar, instant tea, cinnamon and cloves; mix well. Store in an airtight container or pack into gift jars.
Be sure to put the following directions on the jar or jars, especially if using for a gift.