Frozen Strawberry Gin Lemonade Recipes

FROZEN STRAWBERRY LEMONADE

Steps:

• Place all ingredients in a blender.
• Blend on high speed until smooth.
• Add a little water as necessary to blend until smooth, and desired consistency is reached.
• Add more sugar as necessary to reach desired sweetness.

FROZEN STRAWBERRY LEMONADE

Steps:

• Squeeze the lemon juice with a wooden reamer. It's important to use freshly squeezed juice for the best flavor.
• Place frozen strawberries, lemon juice, and sugar into a blender and puree until smooth. If the blender is struggling, add some of the water as needed. You may need to divide the mixture into 2 or 3 batches if you're not using a powerful blender.
• Taste the drink and adjust the amount of lemon juice and sugar to taste.
• Serve immediately in sugar-rimmed glasses with a slice of strawberry, lemon wheel, and mint sprig.

FROZEN STRAWBERRY LEMONADE

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.

FROZEN STRAWBERRY LEMONADE PIE

Steps:

• Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
• Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
• If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
• In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
• About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.

FROZEN STRAWBERRY LEMONADE RECIPE BY TASTY

Steps:

• Fill an ice cube tray with 2 cups (480 ml) of lemonade. Freeze for at least 2 hours.
• Add the lemonade cubes, strawberries, the remaining cup of lemonade, and lemon-lime soda to a blender and blend on high speed until smooth.
• Pour into glasses and garnish with strawberries.
• Enjoy!