Party Lemonade Recipes

BEST LEMONADE EVER

Steps:

• 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.
• Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

PARTY LEMONADE

Steps:

• Thinly slice lemons crosswise. Try to remove as many seeds as possible. Put lemon slices into a large punch bowl. Pour sugar over the top of the lemons. Using a potato masher or wooden spoon, pound lemons and sugar mixture until sugar is dissolved and lemon slices are broken.
• Add ice cubes and stir in cold water. Serve in tall glasses.

FLAVORED LEMONADE RECIPES

Steps:

• For peach lemonade, combine all ingredients in a pitcher and stir well.
• Refrigerate and add sliced peaches and lemons to pitcher before serving.
• For strawberry lemonade, add thawed strawberries to a blender and puree until smooth.
• Pour through a sieve into a pitcher, and help mash it through using a spatula.
• Add thawed lemonade concentrate and water and mix well.
• Chill and add strawberries and lemon slices to pitcher before serving.
• For spiced lemonade, add thawed concentrate to a small sauce pan.
• Add spices and turn on to medium-high heat.
• Keep an eye on the pan and bring it just to a simmering point. Do not boil.
• Let it simmer for about 1 minute, just to help dissolve the spices, though they will not fully dissolve.
• Remove and let cool completely.
• Add to pitcher with water and refrigerate.
• Garnish with lemon slices, cinnamon stick, and star anise if desired.

PINK LEMONADE CUPCAKES

Steps:

• Heat oven to 350 F. Place paper baking cups into 24 muffin tin cups.
• In a medium bowl, mix flour, baking powder and salt. Set aside.
• In a large bowl, beat shortening on medium speed for 30 seconds.
• Gradually add sugar to shortening, beating after each addition. Beat 2 minutes after all the sugar has been added.
• Add egg whites, one at a time, beating well after each addition.
• Beat in vanilla.
• On low speed, alternate adding flour mixture, milk and lemonade concentrate (about one-third at a time) beating until blended.
• Divide batter evenly in each muffin cup.
• Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 5 minutes in pan and then remove and place on rack to cool completely.
• In a large bowl, mix powdered sugar and butter and beat with an electric mixer on low speed.
• Stir in 6 tablespoons of lemonade concentrate. Gradually beat in remaining lemonade concentrate until you've reached the desired consistency.
• Frost cupcakes, sprinkle pink sprinkles on the top and serve.
• Heat oven to 375 F. Line cookie sheet with parchment paper.
• In a large bowl, mix all cookie ingredients together with electric mixer on medium speed until well blended.
• Drop dough onto cookie sheet in rounded teaspoon sizes.
• Bake 9 to 11 minutes or just until edges begin to brown.
• Cool 1 minute then remove from cookie sheet onto rack to let cool completely.
• In a medium bowl, mix ¼ cup butter, 2 cups powdered sugar and 3 tablespoons of lemonade concentrate with electric mixer on low speed until smooth.
• Add remaining lemonade concentrate, one tablespoon at a time, until desired consistency is reached.
• Frost cookies and top with pink sprinkles.
• In a small bowl, combine all crust ingredients and mix well.
• Press mixture in bottom and up on side of a 9-inch pie plate.
• Chill for 30 minutes before filling.
• In a large bowl, mix ice cream, pink lemonade concentrate, whipped cream and a small drop of pink food colouring.
• Spoon and spread ice cream mixture into crust.
• Freeze until firm (about 4 hours).

PINK LEMONADE

Steps:

• Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth. Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glass. Serve.

WHISKEY LEMONADE RECIPE

Steps:

• Pour the lemonade over a short glass filled with ice.
• Add in the whiskey and garnish the cocktail with an herb and lemon slice.