Chocolate Lemonade Recipes

HOMEMADE LEMONADE

Steps:

• Combine sugar and 2 cups water in a saucepan over medium heat. Bring to a boil and stir until sugar has dissolved. Remove from heat and cool to room temperature.
• Strain the lemon juice through a fine-mesh sieve into a 2-quart pitcher. Add simple syrup and stir to combine. Refrigerate until cold.
• When ready to serve, add 2 1/2 cups of cold water and stir. Taste, and add more water if it's too sweet. Serve over ice, if desired.

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.

PERFECT HOMEMADE LEMONADE

Steps:

• In a large saucepan, heat the sugar and 4 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add 2 gallons cold water, the lemon juice and lemon slices and stir to combine. Refrigerate and allow to chill completely.
• Serve over ice.

OLD-FASHIONED LEMONADE

Steps:

• Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
• In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.

LEMON WHITE CHOCOLATE CHIP COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, cream of tartar and salt in a medium bowl; set aside.
• Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches until combined. Stir in the white chocolate chips with a wooden spoon.
• Drop heaping tablespoonfuls of dough about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to a rack to cool completely.

EASY LEMONADE

Steps:

• In a large pan, combine water and sugar. Heat until the sugar just melts. Remove from heat and pour in lemon juice. Mix well and chill in refrigerator before serving. Garnish with lemon, lime or orange slices.

LEMONADE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• In a large bowl, cream together butter and 1 cup sugar. Blend in eggs. In a medium bowl, sift together flour and baking soda; gradually beat into butter mixture, alternating with 1/2 cup lemonade concentrate. Drop mixture by rounded teaspoons onto the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, until lightly brown. Brush lightly with remaining lemonade, and sprinkle with remaining sugar.

HOMEMADE LEMONADE

Steps:

• Blitz the lemons in a food processor or blender with half of the sugar, some ice cubes and 500ml/18fl oz water. Strain the juice into a jug and reserve.
• Tip the lemon pulp back into the food processor. Add the rest of the sugar, more ice cubes and 500ml/18fl oz water and blitz again. Strain this into the jug with the reserved juice (discard the pulp). Serve with lots of ice.

CHOCOLATE LEMONADE

Steps:

• Mix lemonade concentrate with water according to the directions on the can.
• Stir in the chocolate.
• Serve over ice.