ddition.
Beat in the lemonade concentrate, vanilla, and red food
bottle Lemoncello, 1 cup lemonade and 1/4 cup strawberry
nto large mixing bowl, dump lemonade, about 3/4s of the
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.
In a pitcher, combine lemonade, juice and rosemary. Chill for 1 hour. Garnish with fresh rosemary sprigs and blueberries.
Mix together the lemonade, Blue Curacao, and crushed ice and pour into cocktail glasses.
Preheat oven to 425\u00b0F. Grease and flour a 9 inch square cake pan.
Sift flour into a bowl. Add 1 cup cream and lemonade. Turn dough out onto a lightly floured surface and press into a 1 inch thick round. Cut into 16 - 2 inch rounds and place, side by side, in prepared pan. Bake for 15-20 mins, or until golden. Transfer to a wire rack to cool.
Meanwhile, whip remaining cream and powdered sugar to soft peaks. Serve scones with whipped cream and jam.
Combine the cracker crumbs, sugar and melted butter in a 9x13 inch dish.
Reserving 2 or 3 tablespoons for topping press down with a tablespoon.
Combine milk, whipped topping, lemonade concentrate and food color in a bowl and mix well.
Spread over the crumbs.
Sprinkle the reserved crumbs over the top.
Chill until serving time.
In medium bowl, combine whipping cream, sweetened condensed milk, lemonade concentrate and if desired, food coloring.
Pour cream mixture into freezer container of 4 to 5 quart ice cream freezer. Freeze according to manufacturer's directions. If desired, ripen about 4 hours.
In a gallon pitcher combine peach nectar, pineapple juice & lemonade concentrate.
Gently stir in carbonated ginger ale & sparkling water, then immediately serve over crushed ice.
In large pitcher, stir together cranberry-juice cocktail and undiluted lemonade concentrate until blended.
Then, stir in seltzer, and ice cubes if you like.
Garnish with orange pieces.
Serve immediately.
OR.
You can blend this ahead and keep it chilled, but don't add the cold seltzer and ice cubes until just before serving.
Combine rum, lemonade and mint in a large pitcher.
Pour into glasses filled with ice.
Thaw strawberries and crush.
Prepare lemonade according to directions.
Add Vernor's just before serving.
Preheat oven to 35o degrees.
In a large bowl, cream butter, sugar and lemonade mix until fluffy.
Beat in egg, vanilla and lemon extract.
In a separate bowl, mix flour and baking soda.
Add dry ingredients to batter, beating until thoroughly combined.
Form dough into 1-inch ball and roll in granulated sugar.
Place balls 2-inch apart on well-greased cookie sheet.
Bake for 10-12 minutes or until edges begin to brown.
lectric mixer, then stir in lemonade concentrate.
Cover surface with
cup mark.
Add lemonade concentrate and optional sweetener if
br>Stir in pudding mix, lemonade and milk.
Cook and
nd garnish with reserved fruit. Lemonade Cake You will need: 1