Pinklemonadesalad Recipes

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 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

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 CUPCAKES

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).

PRETTY PINK LEMONADE

Steps:

• Put the raspberries in a blender or food processor and puree. Using a rubber spatula press the raspberry puree through a fine mesh sieve into a medium bowl. In a large pitcher combine the frozen concentrated lemonade, strained raspberry puree, the vodka, 3 cups of cold water and the seltzer. Stir and pour into glasses filled with ice. Garnish each glass with a sprig of mint and a lemon slice.

PINK LEMONADE SALAD

Steps:

• Combine the cracker crumbs, sugar and melted butter in a 9x13 inch dish.
• Reserving 2 or 3 tablespoons for topping press down with a tablespoon.
• Combine milk, whipped topping, lemonade concentrate and food color in a bowl and mix well.
• Spread over the crumbs.
• Sprinkle the reserved crumbs over the top.
• Chill until serving time.

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.

LEMONADE SALAD RECIPE - (5/5)

Steps:

• Combine above ingredients and press into a 9x13 pan. Bake 10 minutes at 350 degrees. Cool. Beat: 1 small can frozen lemonade (thawed) and 1 can sweetened condensed milk. Fold in 1 large cool whip. Top with crumbs. (freeze, if desired)

PINK LEMONADE SALAD

Steps:

• Press Ritz Crackers, powdered sugar, and butter into 9x13 pan (save 1/4 cup for topping).
• Blend Eagle Brand Milk, pink lemonade, and red food coloring together in mixing bowl. Fold in 8 oz. of Cool Whip. Pour over cracker crust. Top with 1/4 cup leftover cracker crust.
• Refrigerate at least 2 hours or overnight.

PINK LEMONADE SALAD

Steps:

• Mix 1 sleeve Ritz crackers with 4 tbs. melted butter.
• Spread this in 9x13 dish.
• Make sure the cool whip is thawed. Stir so that it is creamy, not lumpy. Mix the cool whip and all other ingredients together really good.
• Pour mixture on top of crackers.
• Chill in the refrigerater for at least 1 hour and serve. Cooking time is the chill time.

JUST-RIGHT PINEAPPLE LEMONADE FROM SCRATCH

Steps:

• Combine 1 cup water and sugar in a saucepan and bring to a gentle simmer over medium-high heat, stirring often. Simmer until sugar is dissolved. Remove from heat and allow simple syrup to cool.
• Cut off pineapple crown and remove the outer skin. Cut pineapple flesh into chunks and add to a high-capacity blender (such as Vitamix®). Pour in 2 cups water and blend until liquefied.
• Pour liquefied pineapple juice into a pitcher. Add remaining water, lemon juice, and simple syrup. Stir before serving.