Pink Lemonade Fudge Recipes

PINK LEMONADE

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.

OLD-FASHIONED PINK LEMONADE

Steps:

• In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.

PINK LEMONADE

Steps:

• Place all the ingredients in a large saucepan and pour over 350ml cold water. Bring to the boil, stirring often, then leave to cool. Pour through a sieve, pressing down with a spoon to extract all the juices. The syrup can now be stored in the fridge for up to 1 week. To serve, pour a little into a glass and top up with sparkling or still water, ice and mint.

PINK LEMONADE DESSERT

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.

PINK LEMONADE FUDGE

Steps:

• 1. Line an 8×8 inch pan with foil, extending the sides of the foil over the edges of the pan. Very lightly mist with cooking spray and set aside.
• 2. In a microwaveable bowl, melt the white chips for one minute on high. Stir, then add a small splash of vegetable oil and zap for another 30 seconds or so, until completely melted and smooth. Careful, don't burn the chocolate! Stir in the drink mix and immediately scoop out the frosting from the can and stir that in to combine thoroughly.
• 3. Spread the fudge mix evenly into the prepared pan and top with sprinkles, if desired. Allow to set in the fridge for about 2 hours before cutting into squares to serve. Store airtight for about 4 days; I like mine in the fridge but room temp is good, too.

PINK LEMONADE CUPCAKES WITH PINK BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Whisk white sugar, oil, water, eggs, and 3 tablespoons pink lemonade powder together in a bowl; stir in buttermilk until smooth. Whisk flour, baking soda, and baking powder together in a separate bowl; beat into sugar mixture just until batter is combined. Add just enough food coloring to turn batter pink. Spoon batter into muffin cups.
• Bake in the preheated oven until cupcakes spring back when lightly touched, 20 to 25 minutes.
• Beat confectioners' sugar, butter, half-and-half, and 2 tablespoons pink lemonade powder together in a bowl using an electric mixer until frosting is smooth and creamy. Add enough food coloring to make a pink frosting; spread onto cupcakes.