GOOSEBERRY & MINT LEMONADE
Make your own concentrated fruit cordial to serve with sparkling water over lots of ice
Provided by Jane Hornby
Categories Drink
Time 25m
Yield Makes 700ml (about 11 servings once dilluted)
Number Of Ingredients 5
Steps:
- In a large pan, gently melt the sugar in 250ml water. Meanwhile, using a vegetable peeler, pare away a few long strips of lemon zest. Squeeze the juice to give about 100ml.
- Add the zest, juice, gooseberries and mint leaves to the pan, and bring to a simmer. Cook for 5-10 mins until the gooseberries are very soft, then mash with a potato masher and leave to cool. Strain through a sieve, pressing the flesh well to extract the juices, then chill thoroughly.
- To serve, dilute 4 tbsp of the lemonade base with 100ml sparkling water (or to taste), adding extra ice, lemon and mint.
Nutrition Facts : Calories 103 calories, Carbohydrate 26 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber
STRAWBERRY-GINGER-MINT LEMONADE
Light, refreshing, mildly sweetened with a kick of flavors for a summer drink for all...or add a little alcohol for an adult-only drink (wink wink)!
Provided by Bratz
Categories Drinks Recipes Lemonade Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Place strawberries, mint, lemon juice, 1 cup water, sugar, and ginger into an electric blender and blend well.
- Pour into a pitcher, add 5 cups water, and stir well. Refrigerate or serve immediately over crushed ice.
Nutrition Facts : Calories 51.6 calories, Carbohydrate 14.2 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.7 g, Sodium 6.5 mg, Sugar 9.1 g
MINT LEMONADE
Provided by Martha Stewart
Number Of Ingredients 5
Steps:
- In a small saucepan, combine sugar and 1/4 cup water. Bring mixture to a boil, stirring until the sugar has dissolved. Remove from heat. Let stand until completely cool.
- In a large pitcher half-filled with ice, add 2 cups water, lemon juice, simple syrup, mint, and lemon slices. Stir to combine. Serve over ice. Garnish with mint leaves and lemon slices.
MINTED LEMONADE
Steps:
- To make simple syrup: Place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simple syrup or more to taste. Stir in mint leaves and refrigerate for 1 hour. Serve over ice.
LEMONADE ICE CREAM PIE FROM THE GOOSEBERRY PATCH
After a recent move, with all that unpacking,, I came across a perpetual calendar from Gooseberry Patch that I'd stuffed in a drawer quite awhile ago. We moved to WV during a really hot spell (temps over 100* for many days). So you can imagine, on July 18th, when this was the "Every Day" highlight, how glad we were to have this COOOOL recipe on hand! EASY (as pie!!) and extremely refreshing summer dessert. Makes 2 pies. PREP TIME does NOT include thawing time--but on a hot summer day--thawing doesn't take more than a drive home from the grocery store! COOKING TIME includes FREEZING TIME. PLAN AHEAD!!! The hard part is waiting for them to "set" ... so ... go jump through the sprinkler!!!
Provided by Debber
Categories Frozen Desserts
Time 6h10m
Yield 2 pies, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Set two 8- or 9-inch pie plates on the counter.
- Into each pie plate pour 1 1/2°C cracker crumbs and 1/4°C sugar; mix well with a fork. Drizzle 1/4°C butter over crumbs in one plate, use fork to mix & toss until well combined.
- Use the bottom of measuring cup (or your fingers), and starting in the middle of the pie plate, gently press crumbs to form a crust. Go outward in a larger and larger circle, pressing lightly as you go. Press side crust, too.
- Repeat with second pie plate; pop both pies into the oven for about 10 minutes. Remove and cool completely (I put mine into the freezer [with hotpads under the pan] after about 10 minutes of cooling--as I am very impatient!).
- Turn OFF the oven--it's hot enough, don'tcha think?.
- Into large mixing bowl, dump lemonade, about 3/4s of the whipped topping (reserve some for a thin layer to finish the pie), and all of the ice cream.
- With the whip, gently mix and gradually increase the speed until well-incorporated.
- Pour into cooled crusts.
- Place in freezer until filling is firm (several hours); spread or "garnish" with reserved whipped topping (if someone didn't already snitch it!).
- Freeze overnight; cover with plastic.
- Garnish (or not) with lemon slices or mint sprigs.
- SUBSTITUTIONS: Instead of lemonade, try other citrus or berry juice flavors. Garnish accordingly.
- Add flavorings to the reserved whipped topping (lemon, mint, orange, almond).
- Use Orange Juice instead of lemonade and Orange Sherbet instead of vanilla ice cream.
- You're COOL!
BLUEBERRY-MINT LEMONADE
Berries and lemon slices hint at the flavors in this nonalcoholic cooler.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 4
Steps:
- Puree berries and lemon juice in a food processor. Pour through a fine sieve into a bowl; discard pulp. Transfer to a large pitcher. Stir in mint syrup and 2 cups cold water; add ice, and serve.
RASPBERRY MINT LEMONADE
Made this experimenting, but it actually came out pretty good, in my opinion. My husband loves it. Prep time does not include freezing time.
Provided by Brisket in Roses
Categories Beverages
Time 5m
Yield 2 ice cube trays
Number Of Ingredients 3
Steps:
- Make your lemonade, however you like it. Everyone has their own recipe for lemonade.
- In an ice cube tray, place one raspberry and one mint leaf in each compartment (if the mint leaves are small, I usually put two).
- Fill ice cube tray with lemonade and freeze.
- Once frozen, add to your lemonade. Once the cubes start to melt, it will infuse the lemonade with the flavor of the raspberries and mint leaves, and since it was frozen with lemonade and not just plain water, it will not "water down" the flavors.
Nutrition Facts : Calories 81.1, Fat 1, Sodium 1.6, Carbohydrate 18.6, Fiber 10.1, Sugar 6.9, Protein 1.9
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