Old Fashioned Pink Lemonade

Posted by Elise

I was inspired by reading this post at Wedding and Food to make some pink lemonade today. Isn't it pretty? I think it is a little pinker than what we used to get frozen in the can growing up. Why is pink lemonade so much more appealing than regular lemonade? Doesn't the canned stuff just has food dye in it to make it pink? I haven't bought it in decades so don't really know. This version, with a gentle addition of cranberry juice is the perfect refreshing cooler for a hot summer day.

Old Fashioned Pink Lemonade Recipe

Ingredients

1 1/4 cup sugar (if using unsweetened cranberry juice, 1 cup if using sweetened)
4 cups water (divided)
1 cup cranberry juice
1 cup lemon juice

Method

1 Make a "simple syrup" by heating sugar and 1 cup of the water in a small saucepan until the sugar is completely dissolved. Remove from heat.

2 Stir together the remaining water, cranberry juice, lemon juice and simple syrup. Make adjustments to taste. Chill for an hour, or add ice to cool.

Lemonaide Recipe

Ingredients

-		1 1/2 cups fresh lemon juice, 3 to 4 lemons
-		1/2 cup water
-		1 1/2 cups sugar

Directions

• TO MAKE THE SYRUP: The lemons should be room temperature or warmer before the juice is removed. This will make it easier to squeeze the juice from the fruit. Juice 3 to 4 lemons to produce 1 1/2 cups of lemon juice. Set juice aside.
• In a sauce pan, bring 1/2 cup of water to a boil and then add 1 1/2 cup of sugar. Continue to cook over medium low heat until sugar has completely dissolved.
• Remove from the heat and add the fresh lemon juice. Stir to mix thoroughly and then allow the mixture to cool.
• The lemon syrup can be stored in the refrigerator until needed or it can be mixed with water to produce lemonade.
• TO MAKE THE LEMONADE: add lemon syrup to 4 1/2 cups of water. Taste to test for sweetness. If necessary, add a little more water. Refrigerate until chilled or serve over ice.
• To make a single serving, add 1/3 cup of syrup to 3/4 cup of water.

Frozen Lemonade Recipes

Quick and easy to prepare and also refreshing on a hot summers day, frozen lemonade remains to be one of the most popular drinks one can’t ever get enough of! Here are some easy frozen lemonade recipes.

There can be nothing quite refreshing than a cool drink on a hot summer days. Frozen lemonade has always been my favorite. The unique thing about frozen lemonade is that it can be concocted into a variety of combinations to create some of the most delicious drinks. Frozen lemonade is sure an icy treat to beat the sweltering heat! As for me, I would love to have it all the year round. Here are some easy frozen lemonade recipes, which you can try out at home.

Frozen Lemonade Slush:
Ingredients
Frozen lemonade concentrate (6 ounces)
Ice cubes
Rum – optional
Chilled water
Sugar (1/2 cup)
Lemon slice

Preparation
Fill the blender with ice cubes and add the lemonade concentrate. Use sugar if required for sweetening. Then fill the blender with chilled water. Blend well so that the ice gets crushed and the mixture turns into a thick slush. Pour into tall glasses and use a slice of lemon as garnish. The rum can be poured on top of this or can even be added to the blender (before the water is added). This however, depends upon your preference.

Frozen Lemonade with Strawberry Recipe:
Ingredients
Ice cubes (2 cups)
Water (1 cup)
Large fresh strawberries - hulled (5)
Frozen lemonade concentrate (One 6 ounce can)

Preparation
Place water along with the ice cubes and the lemonade concentrate in a blender. Blend well till the ice gets crushed properly. Then, add the strawberries to this mixture. Blend again and serve.

Exotic Frozen Lemonade Recipe:
Ingredients
Ice cubes - crushed (1 1/2 cups)
Coconut rum (2 tablespoons)
Lime wedge
Frozen lemonade concentrate (3 tablespoons)

Preparation
Place the frozen lemonade concentrate with rum and ice in a blender. Blend till the mixture turns into slush. Use the lemon wedge as garnish.

Frozen Lemonade Recipe with Mint:
Ingredients
Sugar (1/2 cup)
Water (2 cups)
Ice cubes (3 cups)
Fresh lemon juice (1/2 cup)
Fresh mint leaves (1/4 cup)

Preparation
Blend sugar with mint and lemon juice. Let the leaves be finely chopped. Then, add some water to the blender. Top with ice cubes. Blend well till the mixture turns smooth.

Blackberry with Frozen Lemonade Recipe:
Ingredients
Fresh lemon juice (1 1/4 cups)
Fresh orange juice (1/3 cup)
Fresh mint sprigs (4)
Simple syrup, plus (3/4 cup)
Fresh blackberries - juiced (1 pint)
Blackberries (to garnish)
Ice cubes (Four-1/2 cups)

Preparation
Take a small bowl. Add the 1-¼ cup of lemon juice with the orange juice (Place a teaspoon aside). Then, you can add the simple syrup and place it aside. Take another small bowl and blend the blackberry juice with lemon juice (1 teaspoon) and add 2 tablespoons of simple syrup. Now, you can place this aside.

Put the ice cubes in a blender and pour the lemon juice mixture over it. Crush the ice in the blender and let the mixture turn smooth. Now, pour around 1 tablespoon of blackberry puree into a glass. Pour the frozen lemonade over it as required. Use a sprig of mint for garnish along with some of the blackberries.

By Kashmirta Lad

South American Recipes

Brazilian Lemonade

Brazilian lemons look and taste more like common limes, so this lemonade recipe does not call for lemons. The touch of sweetened condensed milk gives this drink a rich, subtle creaminess while the blender creates a frothy finish. This refreshing cooler, ideal on a hot summer day, is best served immediately as it becomes bitter tasting when made ahead of time.

4 fresh limes, washed thoroughly
6 cups water, divided
1 cup granulated sugar, divided
1/2 cup NESTLE CARNATION Sweetened Condensed Milk, divided
14 ice cubes (1 tray), divided, plus more for serving

Cut off ends of each lime and cut each into 8 wedges. Place 16 wedges, 3 cups water, 1/2 cup sugar, 1/4 cup sweetened condensed milk and 7 ice cubes in blender. Cover; blend for 20 seconds. (Blending longer will cause drink to become bitter.) Strain through a fine mesh strainer into pitcher to remove rinds. Repeat with remaining ingredients. Best served immediately over ice cubes or crushed ice.

Lemonade recipes

PINEAPPLE LEMONADE

Pare and grate a ripe pineapple; add the juice of four lemons and a
syrup made by boiling together for a few minutes two cups of sugar and
the same quantity of water. Mix and add a quart of water. When quite
cold strain and ice. A cherry, in each glass is an agreeable addition,
as are a few strawberries or raspberries.


QUICK LEMONADE

Wash two lemons and squeeze the juice; mix thoroughly with four
tablespoons of sugar, and when the sugar is dissolved add one quart of
water, cracked ice, and a little fresh fruit or slices of lemon if
convenient.

If the cracked ice is very finely chopped and put in the glasses just
before serving it will make a better-looking lemonade. When wine is used
take two-thirds water and one-third wine.


LEMONADE IN LARGE QUANTITIES

Take one dozen lemons, one pound of sugar and one gallon of water to
make lemonade for twenty people.


MILK LEMONADE

Dissolve in one quart of boiling water two cups of granulated sugar, add
three-fourths of a cup of lemon juice, and lastly, one and a half pints
of milk. Drink hot or cold with pounded ice.


EGG LEMONADE

Break two eggs and beat the whites and yolks separately. Mix juice of
two lemons, four tablespoons of sugar, four cups of water and ice as for
lemonade; add the eggs; pour rapidly back and forth from one pitcher to
another and serve before the froth disappears.


MARASCHINO LEMONADE

Take the juice of four lemons, twelve tablespoons of sugar, eight cups
of water, one cup of maraschino liquor and a few cherries.

Raspberry Lemonade

Yield

4 servings (serving size: 1 cup)

Ingredients

• 3 cups cold water, divided
• 1 cup fresh raspberries
• 1 (6-ounce) can thawed lemonade concentrate, undiluted
• Mint sprigs (optional)

Preparation

Combine 3/4 cup water and raspberries in a blender; process until smooth. Strain mixture through a sieve into a medium bowl; discard seeds. Combine raspberry liquid, 2 1/4 cups water, and lemonade concentrate in a pitcher; chill. Serve garnished with mint, if desired.

Nutritional Information

Calories:

92 (3% from fat)

Fat:

0.3g (sat 0.0g,mono 0.0g,poly 0.1g)

Protein:

0.4g

Carbohydrate:

23.6g

Fiber:

2.5g

Cholesterol:

0.0mg

Iron:

0.5mg

Sodium:

2mg

Calcium:

10mg

basil watermelon lemonade

this sounds like a total crap-shoot recipe.

at least, i thought it was.

but, don’t let the unlikely ingredients make you wary. they make the loveliest of love nests in your mouth and leaving you feeling refreshed.

mix up a generous batch for fourth of july festivities. use melon balls as garnish!

1 c. water
3/4 c. sugar
1 c. thinly sliced fresh basil
8 c. cubed seeded watermelon
1/2 c. fresh lemon juice (about 3 lemons)

Combine water and sugar in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until sugar dissolves. Remove from heat. Stir in basil; chill 1 hour. Strain sugar mixture through a sieve over a bowl, and discard basil.

Place watermelon in a blender; process until smooth. Pour watermelon puree through a fine sieve into a large bowl, reserving liquid; discard solids. Combine watermelon liquid, sugar mixture, and juice in a pitcher; chill.

Perfect Lemonade

Posted by Elise

Everybody knows how to make lemonade, right? Squeeze some lemons, add sugar and water. But how to make lemonade so that it tastes right everytime? Here's a surefire method.

Remember the starting proportions - 1 cup of sugar, 1 cup of water, 1 cup of lemon juice.

(This ratio makes a pretty sweet lemonade. Reduce the amount of sugar if you want your lemonade less sweet or if you are using Meyer lemons which are naturally sweeter than standard lemons.)

The secret to perfect lemonade is to start by making sugar syrup, also known as "simple syrup". Dissolving the sugar in hot water effectively disperses the sugar in the lemonade, instead of having the sugar sink to the bottom.

Perfect Lemonade Recipe

Ingredients

• 1 cup sugar (can reduce to 3/4 cup)
• 1 cup water (for the simple syrup)
• 1 cup lemon juice
• 3 to 4 cups cold water (to dilute)

Method

1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

2 While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

3 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.

Serves 6.

Fresh-Squeezed Lemonade

Not too tart, not too sweet, not too watery - here's the perfect recipe for lemonade. To get the most juice out of your lemons, bring the lemons to room temperature before juicing.

Yield

16 servings (serving size: 1 cup)

Ingredients

• 3 cups fresh lemon juice (about 20 lemons)
• 2 1/4 cups sugar
• 12 cups chilled water

Preparation

Combine juice and sugar in a one-gallon container; stir until sugar dissolves. Stir in water. Serve over ice.

Nutritional Information

Calories:

120 (0.0% from fat)

Fat:

0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

0.2g

Carbohydrate:

32.1g

Fiber:

0.2g

Cholesterol:

0.0mg

Iron:

0.1mg

Sodium:

6mg

Calcium:

7mg

Lemonade Recipes

MINTY GREEN TEA LEMONADE

4 cups boiling water

6 Lipton® Green Tea Bags

2-1/2 cups cold water

1 can (12 oz.) frozen lemonade concentrate

1/2 cup loosely packed fresh mint leaves

In teapot, pour boiling water over Lipton Green Tea Bags; cover and brew 2 minutes. Remove tea bags and let cool.In 2-quart pitcher, combine all ingredients; chill at least 2 hours. Strain, if desired. Serve in ice-filled glasses. Garnish, if desired, with lemon wedges.

Makes: 8 (8oz.) servings

Preparation Time: 10 Minutes

Chill Time: 2 Hours

The best tasting lemonade has to be made with freshly squeezed lemons. Stock up for summer – lemons have endless uses in the kitchen. Squeeze your own lemons to make lemonade and other lemony treats.

Frozen Lemonade

Makes 6 servings

Ingredients:

1 cup fresh lemon juice

1 cup granulated sugar

4 cups ice cold water

1 cup crushed ice

6 cherries (for garnish)

Directions:

Combine lemon juice and sugar in a blender for 30 seconds. Blend in 2 cups water and 1/2 cup ice, then blend in remaining water and ice. Continue blending until mixture is slushy. Garnish each glass with a cherry.

Blueberry Lemonade

Makes 5 cups

Blueberries are teeming with taste but this easy recipe can also be used to make peach, apricot, strawberry, blackberry, or any fruit-flavored lemonade of your choice.

Ingredients:

1/3 cup fresh lemon juice

2 cups water

2 cups fresh blueberries

1/2 cup sugar

Directions:

Blend all ingredients in a blender until smooth. Strain mixture into a pitcher through a fine sieve or cheesecloth to remove any solids. Serve chilled or over ice.

Basil Lemonade

Makes 4 servings

If you love herbs, this lively lemonade recipe can be made with fresh lemon thyme, mint, lemon verbena, or tarragon.

Ingredients:

1/2 cup fresh basil, rinsed

3 tablespoons sugar

4 cups water

1/2 cup fresh lemon juice

1 sprig fresh basil

Directions:

1. Combine basil and sugar in a large pitcher. Using a wooden spoon, crush basil and sugar together.

2. Pour in water and lemon juice and stir until the sugar is dissolved. Let basil steep in lemonade for about one hour. When ready to serve, strain lemonade into glasses and garnish with a sprig of basil.

Spiked Lemonade

Makes 3 1/2 cups

Cool off with this adult-only lemonade at your next outdoor gathering or enjoy on those sweltering evenings by the pool.

Ingredients:

2 cups sparkling water or seltzer, chilled

1/2 cup citrus flavored vodka, chilled

1/2 cup fresh lemon juice

1/4 cup sugar

1/4 cup orange liqueur

Lemon slices, for garnish

Directions:

Combine all ingredients expect lemon slices in a cocktail shaker. Strain into chilled glasses filled with ice. Garnish with lemon slices.

Best Lemonade Ever

SUBMITTED BY: Jo
"This is a very refreshing drink!"

INGREDIENTS (Nutrition)

* 1 3/4 cups white sugar
* 8 cups water
* 1 1/2 cups lemon juice




DIRECTIONS

1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.