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.
Strain the lemon juice into a large serving container or pitcher, removing the seeds and pith. Stir in the sugar until dissolved.
Add 4 cups cold water and continue stirring until well combined. Add the lemon slices. Just before serving, add ice into cups and pour 1 cup lemonade into each. Stir or swirl 1/2 to 3/4 cup pink cotton candy into each glass of lemonade until dissolved.
Mix milk and lemonade together. Fold in Cool Whip.
Pour into pie crust and freeze. Serve frozen garnished with Cool Whip. Limeade may be substituted for lemonade if you prefer.
Mix and pour into 2 graham cracker crusts, either bought or made.
Freeze and cut just before serving. May substitute orange juice for lemonade and chocolate crust.
o wash off. Repeat for several nights until you see
ddition.
Beat in the lemonade concentrate, vanilla, and red food
oth pies into the oven for about 10 minutes. Remove and
owl, melt the white chips for one minute on high. Stir
bottle Lemoncello, 1 cup lemonade and 1/4 cup strawberry
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.
owl and refrigerate the dough for 1-2 hours or until
Bring sugar and water to a boil in a saucepan stirring until sugar has dissolved. Stir in Lavender. Remove from heat, and let stand for 10 minutes. Strain, discarding Lavender. Let cool. Stir in lemon juice. (Lemonade can be refrigerated in an airtight container for up to 1 week.) Serve over ice, and garnish with lemon slices and fresh lavender sprigs.
In a pitcher, combine lemonade, juice and rosemary. Chill for 1 hour. Garnish with fresh rosemary sprigs and blueberries.
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.
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.
cup mark.
Add lemonade concentrate and optional sweetener if
br>Stir in pudding mix, lemonade and milk.
Cook and
Preheat oven to 350\u00b0F. Lightly grease a 9 inch pie dish.
In a food processor, pulse Oreos to fine crumbs. Add butter and pulse to combine. Press into pie dish then bake for 8-9 mins. Let cool.
Meanwhile, whisk together pudding mix and milk. Whisk in lemon concentrate and lemon zest. Fold in 1 cup whipped cream then transfer to pie shell and smooth. Chill for 3 hours. Garnish with remaining whipped cream, sliced lemon and fresh mint sprigs.