large pitcher. Pour the lemonade mixture over the ice. Garnish
Make your lemonade, however you like it. Everyone has their own recipe for lemonade.
In an ice cube tray, place one raspberry and one mint leaf in each compartment (if the mint leaves are small, I usually put two).
Fill ice cube tray with lemonade and freeze.
Once frozen, add to your lemonade. Once the cubes start to melt, it will infuse the lemonade with the flavor of the raspberries and mint leaves, and since it was frozen with lemonade and not just plain water, it will not \"water down\" the flavors.
ddition.
Beat in the lemonade concentrate, vanilla, and red food
blender, combine the berries, lemonade concentrate and syrup. Blend until
Prep can of lemonade as directed. (Make sure there
bottle Lemoncello, 1 cup lemonade and 1/4 cup strawberry
Dissolve jello in hot water and set aside.
Beat eggs and oil well. Add cake mix and flavoring.
Beat well and add jello mixture.
Line bottom and sides of tube pan with waxed paper. Grease and flour well.
Cook at 300\u00b0 for 1 hour.
While cake is baking, mix lemonade diluted with sugar.
When cake is done, run knife around edges to loosen from pan and pour lemonade over and down sides of cake.
Let cake stay in pan until cool.
For a nice large cake, double the recipe.
This is absolutely delicious.
Make lemonade according to directions.
Add the slightly defrosted strawberries and the ginger ale.
Pour over ice to serve. (This recipe will make 24 servings.
For 500 servings, use 20 of each ingredient; for 100, use 40 of each.)
Dilute lemonade with 3/4 cup of water; stir in apricot nectar and unsweetened pineapple juice.
Pour fruit juice mixture over ice cubes in 6 glasses with ginger ale; garnish with lemon slices. This recipe will serve 6 people.
nto large mixing bowl, dump lemonade, about 3/4s of the
Place evaporated milk in a plastic bowl in freezer just until ice crystals begin to form around edges.
Let gelatin and water stand in a large glass measuring cup for 5 minutes for gelatin to soften.
Stir in lemonade concentrate.
Heat in small saucepan over medium-high heat (or in microwave on High for 3 minutes) to dissolve gelatin.
Set aside for 5 minutes to cool.
Place the ice cubes, water and lemonade concentrate into the container of a blender. Process until ice is finely blended. Add strawberries, and puree until well blended. Taste, and adjust flavors if you like. This recipe is very flexible.
Mix Eagle Brand milk and lemonade.
Add lemon juice and Cool Whip.
Make crust by recipe on box.
Pour mixture into crust and chill.
Combine milk, thawed lemonade and softened Cool Whip.
Pour into graham cracker crust.
Refrigerate until served.
This pie freezes well.
If you double the recipe, it will make 3 (8-inch) pies.
With electric mixer, blend soft ice cream and lemonade until thoroughly mixed. Pour into crust and freeze.
Remove from freezer a few minutes before serving.
Decorate with fresh strawberries or sprigs of mint.
Mix all ingredients except the orange in a one quart container.
Cut the orange into 4-6 slices.
DO NOT PEEL OR SQUEEZE THE ORANGE!
Drop the orange slices into the lemonade and stir.
Serve cold.
I still only use one orange even if I double the recipe.
edium speed until fluffy. Add lemonade concentrate and food color. Beat
Preheat oven to 375\u00b0F.
Combine graham cracker crumbs, butter and sugar.
Press crumb mixture into two 9-inch pie plates.
Bake 10 minutes; cool.
Combine Cool Whip, lemonade and ice cream.
Add a few drops of food coloring at this time (if using), mixing well, until you get the desired color.
Mound mixture into pie crusts.
Freeze for at least 4 hours.
Variation 1: Use yellow lemonade and yellow food coloring.
Variation 2: Use limeade and green food coloring.
Heat oven to 350 degrees.
Bake cake mix, using water, oil and eggs as directed on package for 13x9x2-inch pan.
Cool 15 minutes.
Mix lemonade concentrate and powdered sugar.
Poke long-tined fork into top of warm cake every 1/2 inch, wiping fork occasionally to reduce sticking.
Drizzle lemonade mixture evenly over top of cake.
Cover and refrigerate about 2 hours or until chilled.
Spread frosting over top of cake.
Sprinkle with colored sugar.
Store loosely covered in the refrigerator.
Mix water and sugar in pan.
Bring to a boil and add tea bags. Let cool. Add orange juice and lemonade.
Stir in bourbon. Put in ice cream pail or plastic container and put in deep freeze.