Lemon Coolers Recipes
LEMONY COOLER
Everyone thinks I've gone to a lot of trouble when making this refreshing summer drink, but it's so easy! I also like to make my own pretty ice cubes by adding 1/2 cup lemon juice and a mint sprig to 4 cups water.-Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Time 15m
Yield 8 servings (2 quarts).
Number Of Ingredients 6
Steps:
- In a pitcher, combine the grape juice, sugar and lemon juice; stir until sugar is dissolved. Refrigerate until chilled. , Just before serving, stir in club soda. Serve over ice. Garnish with fruit if desired.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
LEMON-GRAPE COOLERS
Provided by Michael Chiarello : Food Network
Time 5m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In each glass filled with ice, or a large pitcher filled with ice, pour in the grape juice, lemon juice and lemon-lime soda. Stir gently. Garnish with sliced grapes and lemons.
LEMON COOLER COOKIES
Baking soda helps brown these crisp, lemony shortbread-like goodies that were created by our Test Kitchen staff.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the butter, oil and sugar. Beat in the egg, egg white, lemonade concentrate and lemon zest. Combine the flour, baking powder, salt and baking soda; gradually add to egg mixture. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Sprinkle with yellow sugar. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool on wire racks.
Nutrition Facts : Calories 116 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 73mg sodium, Carbohydrate 18g carbohydrate, Fiber 0 fiber), Protein 2g protein.
LEMON COOLER COOKIES
This is one of my favorite cookies. Sometimes I add some of the lemonade powder to the cookie dough and add more to the powdered sugar to make them very lemony.
Provided by Theresa Thunderbird
Categories Dessert
Time 33m
Yield 50 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 325°.
- In a large bowl, cream together: sugars, shortening, egg, vanilla and salt.
- Add the flour and baking powder.
- Add 1 Tbsp of water and continue mixing until dough forms a ball.
- Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet.
- Bake for 15-18 minutes or until light brown.
- While cookies bake combine 1 cup powdered sugar with the lemonade powder in a large ziploc bag and shake to mix.
- Remove cookies from the oven and put them in the ziploc bag while they are still hot, shake until all cookies are coated.
LEMON MINT COOLER
A vodka spiked slushy lemonade drink to cool you off in the summer.
Provided by Loraine
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- In a blender combine lemonade and vodka. Fill blender with ice. Blend until ice is crushed. Pour into 4 glasses. Dip each lemon half in sugar, then attach to the rim of each glass. Garnish with 2 mint sprigs.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 26.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 7.8 mg, Sugar 22.6 g
WATERMELON COOLER-LEMONADE
Watermelon cooler-lemonade is a light and refreshing summer drink.
Provided by Swati Paathak
Categories Drinks Recipes Lemonade Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Place watermelon, lemon juice, ginger juice, sugar, salt, and black pepper in a blender; blend until smooth. Pour mixture through a fine mesh strainer to strain the pulp from the juice.
- Pour juice back into the blender; add cold water and ice and blend. Pour lemonade into glasses and stir gently; garnish with mint leaves.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 26.8 g, Fat 0.5 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 299.6 mg, Sugar 21.5 g
LEMON COOLER CAKE
We love lemon coolers, unfortunately we cannot find them anywhere. My Hubby calls this Lemon Cooler Cookie Cake because he says it tastes a lot like lemon cooler cookies. This recipe is for those who really love lemon.
Provided by In the kitchen cook
Categories Dessert
Time 45m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix lemon zest into sugar.
- Add flour, baking powder, baking soda and salt to a gallon size ziplock bag and shake.
- Cream together butter and sugar in a bowl.
- Mix in eggs and egg yolks one at a time.
- Mix in 5 tablespoons of lemon juice.
- Slowly add flour mixture and buttermilk alternately until combined.
- Pour into a prepared 9X13 cake pan or two 9 " cake pans and bake 350 degrees for 30-35 minutes.
- Mix juice of one lemon and enough powdered sugar to thicken to a consistency of runny but thick-ish.
- Poke holes in the top of the cake using a fork.
- Drizzle lemon juice mixture over cake and spread to allow lemon to run into holes.
- Allow cake to cool before frosting.
- I recommend using my lemon frosting.
Nutrition Facts : Calories 460, Fat 17.6, SaturatedFat 10.5, Cholesterol 114, Sodium 432.9, Carbohydrate 72.2, Fiber 0.6, Sugar 49.4, Protein 5
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- In a medium bowl combine the flour, cornstarch, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl, beat together the butter, granulated sugar, and ¼ cup of powdered sugar on medium-high until fluffy and light, about 3 minutes. Add the lemon zest, lemon juice, egg yolk and lemon extract. Beat until combined.
- Add ⅓ of the reserved flour mixture to the butter and sugar mixture and blend on low until incorporated. Repeat in two more additions, blending just until the flour is incorporated. Scrape down the sides of the bowl and blend for just a few seconds as needed. Scrape down the sides again and gather the dough into a ball in the bottom of the mixing bowl. Cover and refrigerate the dough for at least 1 hour and up to 24 hours.
- Preheat oven to 325°F. Prepare 2 baking sheets lined with parchment paper. Roll the dough into 1-inch balls and place two-inches apart on the parchment lined baking sheet.
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