Frozen Pink Lemonade Recipes

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PINK LEMONADE



Pink Lemonade image

Provided by Ina Garten

Categories     beverage

Time 10m

Yield 1.5 quarts

Number Of Ingredients 6

1 cup freshly squeezed lemon juice (5 to 6 lemons)
1/2 to 3/4 cup superfine sugar, to taste
1 cup crushed ice
4 cups water
2 teaspoons grenadine
6 maraschino cherries

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.

PINK LEMONADE PIE



Pink Lemonade Pie image

This is a wonderful pie for parties, or just for yourself. It's great on a hot summer day, but you could make it any time of year - so refreshing.

Provided by WORKINGMOM2004

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h10m

Yield 16

Number Of Ingredients 4

1 (14 ounce) can sweetened condensed milk
1 (6 ounce) can frozen pink lemonade concentrate, thawed
1 (8 ounce) container frozen whipped topping, thawed
2 (8 inch) prepared graham cracker crusts

Steps:

  • In a large bowl, mix together sweetened condensed milk and lemonade concentrate. Fold in whipped topping. Pour into pie crusts. Refrigerate until completely chilled.

Nutrition Facts : Calories 253 calories, Carbohydrate 36.9 g, Cholesterol 8.3 mg, Fat 11 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 5.5 g, Sodium 156.8 mg, Sugar 30.4 g

FLUFFY PINK LEMONADE DESSERT WITH PRETZEL CRUST



Fluffy Pink Lemonade Dessert with Pretzel Crust image

The pretzel crust is a salty contrast to the sweet, fluffy filling in a pretty pink pie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 12

Number Of Ingredients 9

2 cups broken pretzels (about 4 oz)
1/4 cup sugar
1/2 cup butter or margarine, melted
1 package (8 oz) cream cheese
2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
1 can (12 oz) frozen pink lemonade concentrate, thawed
2 or 3 drops red food color
1 container (8 oz) Cool Whip frozen whipped topping, thawed
Lemon slices, cut into fourths

Steps:

  • Heat oven to 350°F. In food processor bowl with metal blade, place pretzels and sugar. Cover; process 15 to 20 seconds or until finely crushed. With food processor running, drizzle melted butter through feed tube, pulsing to mix well.
  • Press crust mixture in bottom of ungreased 11x7-inch pan or glass baking dish. Bake 5 to 8 minutes or until set and golden brown. Cool completely, about 45 minutes.
  • Remove foil wrapper from cream cheese package, place cream cheese in large microwavable bowl; microwave uncovered on Medium (50%) 45 seconds to 1 minute or until well softened. Stir until smooth. Beat dry pudding mix into cream cheese with electric mixer on medium speed until well incorporated. Add lemonade concentrate and food color. Beat on low speed until mixed. Beat on medium speed, about 2 minutes until fluffy. Gently stir in 2 cups of the whipped topping until smooth. Spread over crust. Spread remaining whipped topping over lemonade mixture. Refrigerate at least 2 hours or until set.
  • Cut dessert into squares. Garnish each serving with lemon.

Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1 g

FROZEN STRAWBERRY LEMONADE



Frozen Strawberry Lemonade image

Strawberries, lemonade and ice are blended into a refreshing slush. A simple (non-alcoholic) fruity treat, fantastic in any season!

Provided by FULLTON

Categories     Drinks Recipes

Time 5m

Yield 4

Number Of Ingredients 4

2 cups ice cubes
1 cup water
1 (6 ounce) can frozen lemonade concentrate
5 large fresh strawberries, hulled

Steps:

  • Place the ice cubes, water and lemonade concentrate into the container of a blender. Process until ice is finely blended. Add strawberries, and puree until well blended. Taste, and adjust flavors if you like. This recipe is very flexible.

Nutrition Facts : Calories 106.3 calories, Carbohydrate 27.5 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.3 g, Sodium 6.1 mg, Sugar 25.8 g

PINK LEMONADE DESSERT



Pink Lemonade Dessert image

Field editor Nancy McDonald of Burns, Wyoming recommends this refreshing treat, noting, "It's light and cool and goes very well after a big meal. Plus, you can make it ahead."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 7

2 cups crushed butter-flavored crackers
1/4 cup confectioners' sugar
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed milk
3/4 cup thawed pink lemonade concentrate
1 carton (12 ounces) frozen whipped topping, thawed
2 to 3 teaspoons red food coloring, optional

Steps:

  • In a bowl, combine cracker crumbs and sugar. Stir in butter. Press into a greased 13-in. x 9-in. dish; set aside. , In a blender, combine milk and lemonade concentrate; cover and process until well blended. Fold in the whipped topping and food coloring if desired. Spread evenly over crust. Cover and refrigerate for 2 hours or until firm.

Nutrition Facts :

PINK LEMONADE CUPCAKES



Pink Lemonade Cupcakes image

The perfect combination of sweet & tart! This recipe makes 24 cupcakes.

Provided by LifeMadeDelicious.ca

Categories     Dessert     Dessert     Dessert

Yield 24

Number Of Ingredients 35

Cupcakes:
2¾ cups all purpose flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup shortening
1½ cups sugar
5 egg whites
2½ teaspoons vanilla
¾ cup milk
½ cup frozen (thawed) pink lemonade concentrate
Icing:
6 cups powdered sugar
⅔ cup butter, softened
6 to 8 tablespoons frozen (thawed) pink lemonade concentrate
pink sprinkles
Cookie Ingredients:
1 pouch Betty Crocker sugar cookie mix
½ cup butter, softened
1 egg
¼ cup all purpose flour
¼ cup frozen (thawed) pink lemonade concentrate
Icing:
¼ cup butter, softened
2 cups powdered sugar
3 to 4 tablespoons frozen (thawed) pink lemonade concentrate
pink sprinkles
Crust:
4½ cups Cheerios cereal, finely crushed
⅓ cup butter, melted
2 tablespoons sugar
Filling:
1 litre vanilla ice cream, softened
½ can frozen (thawed) pink lemonade concentrate
1 cup whipped cream, whipped
pink food colouring

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).

FROZEN PINK LEMONADE



Frozen Pink Lemonade image

Provided by Food Network Kitchen

Categories     beverage

Time 6h

Number Of Ingredients 0

Steps:

  • Simmer 3/4 cup each water and sugar in a saucepan, stirring to dissolve the sugar; let cool. Add 1 1/2 cups water, 1 cup fresh lemon juice and 2 teaspoons grenadine. Freeze in a shallow baking dish, scraping with a fork every 2 hours, until frozen, 4 to 6 hours.

FROZEN PINK LEMONADE



Frozen Pink Lemonade image

Make and share this Frozen Pink Lemonade recipe from Food.com.

Provided by adena mangis

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

1 1/2 ounces stoli citrus-infused vodka
1 tablespoon sugar
1/2 lemon, juice of
1/8-1/4 fluid ounce grenadine (a splash)

Steps:

  • Blend all ingredients with ice, then garnish with a lemon slice.

Nutrition Facts : Calories 166.3, Sodium 2, Carbohydrate 18, Fiber 0.1, Sugar 15.5, Protein 0.1

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