f the ginger.
Steep for about 10 minutes. While ginger
he rest of the pepper for another use. Discard seeds, then
he butter, cream cheese, sugar, lemonade mix, egg replacer, lemon extract
ixture into butter mixture; add lemonade mix and stir. Stir milk
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.
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.
emoncello, 1 cup lemonade and 1/4 cup strawberry syrup. Add more
Place a pot on low heat and pour in water and sugar.
Stir until sugar is completely dissolved.
Let cool to room temperature.
Mix in strawberry puree and lemon juice.
Next add in Everclear and stir well.
Strain mixture through layers of cheesecloth, making sure to remove all pulp.
Pour mix into a jar and let sit in refrigerator for a few weeks. The more time the jars are allowed to sit in refrigerator, the better it will get.
Prepare the lemonade according to the package directions. Place 16 ounces of lemonade, and 2 cups of ice in a blender. Blend until the ice is crushed completely. Place about two tablespoons of strawberry ice cream topping in the bottom of a glass and then pour frozen lemonade over the strawberry topping.
Prep can of lemonade as directed. (Make sure there
Place strawberry halves, apple juice, maple syrup and vanilla in blender or food processor.
Cover and blend until smooth.
Cover and refrigerate.
Prepare crepes.
Spread 2 T.
cheese over each crepe.
Sprinkle 1 T.
chopped strawberries over cheese.
Fold each crepe in half, then into thirds to form a triangle.
Spoon strawberry sauce over crepes.
Sprinkle with powdered sugar if desired.
Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth. Mix marshmallow creme in and then mix in Cool Whip until completely smooth.
Refrigerate until cake is cooled and cut. Cut each cake layer in half.
Alternating layers of cake with layers of filling, assemble cake. End with layer of filling.
Top with sliced strawberries.
Refrigerate and serve chilled.
Bake cake in a 9 x 13 inch pan. Let cool for 5-10 minutes. Poke holes all over cake using the end of a wooden spoon or a straw.
Put jello in a medium size bowl and pour in boiled water, dissolve and let sit for 2 minutes, then pour all over cake.
Let cake cool completely.
Sprinkle the Lemonade mix over the Cool Whip and fold it in DO NOT MIX OR BEAT this will cause the whip topping to go flat.
Once the cake has cooled, spread the whip topping over your cake and garnish with sliced strawberries if you wish.
For one serving:
Mix in blender 1/2 cup fresh or frozen strawberries, 1/3 cup Make Ahead Lemonade Base and 1 tablespoon sugar.
Blend until smooth.
With blender running, add about 1 cup of ice cubes, 1 at a time, through an opening in the lid until strawberry mixture becomes slushy.
Pour into a tall glass. Garnish with a fresh strawberry half, if desired.
Serve immediately.
Combine hot water and gelatin in a large bowl; stir to dissolve.
Mix vodka, frozen lemonade concentrate, and frozen orange juice concentrate into the dissolved gelatin. Ladle slush mixture into freezer-safe containers; freeze for at least 24 hours.
Scoop frozen slush into glasses with an ice cream scoop; top with lemon-lime soda.
In a large pitcher, stir together the lemonade concentrate and water. Place strawberries into the container of a blender, and puree until smooth. Pour in some of the lemonade if necessary to facilitate blending. Stir strawberry puree into the lemonade. Pour into molds, and freeze until firm, about 4 hours.
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.)
Stir water and lemonade mix together in a cup until the mix dissolves.
Combine ice cubes and strawberries in a blender. Pour lemonade mixture into the blender. Blend on high for 10 seconds. Stop blender and stir with a spoon. Blend again until smooth, about 5 seconds more.
Fill a shaker with ice. Pour citron vodka, lemonade, and strawberry puree into shaker; shake briefly to combine. Pour entire contents of shaker into a pint glass and garnish with a slice of lemon.
Wash and remove stems of strawberries.
Place in blender for several minutes until smooth.
Pour strawberry mixture into 2 quart drink container.
Prepare lemonade as normal in container with strawberries.
Mix well.
Enjoy!