Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons.
br>Stir in pudding mix, lemonade and milk.
Cook and
large pitcher. Pour the lemonade mixture over the ice. Garnish
The secret to perfect lemonade is to make a simple
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.
ornbread ahead of time from Perfect Cornbread Recipe#96862, or your own
ddition.
Beat in the lemonade concentrate, vanilla, and red food
Mix all ingredients together in gallon container; fill to the top with water. Serve cold. Perfect on a hot day.
dd the red wine, pink lemonade concentrate, lemon juice, and lime
blender, combine the berries, lemonade concentrate and syrup. Blend until
Prep can of lemonade as directed. (Make sure there
Puree orange juice and lemonade concentrates in a blender with water.
Pour into large container.
Add pineapple juice.
Puree frozen strawberries and combine with other juices.
When ready to serve, pour half the juice mixture into punch bowl.
Add half the sherbert and half the soda.
Stir gently and serve.
When the bowl is empty repeat with remaining ingredients.
bottle Lemoncello, 1 cup lemonade and 1/4 cup strawberry
Make simple syrup by heating the sugar and 1 cup water in a small saucepan until the sugar dissolves completely.
While the sugar is dissolving, juice the lemons.
Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength.
Refrigerate 30 to 40 minutes. If the lemonade is a little sweet, add a little more juice.
Serve with ice and sliced lemons.
nto large mixing bowl, dump lemonade, about 3/4s of the
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.
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.