Redblueberrylemonadeslush Recipes

RED AND BLUE BERRY LEMONADE SLUSH

Steps:

• In batches, place lemon juice, raspberries, blueberries and sugar in a blender; cover and process until blended. Strain and discard seeds., Transfer to a 2-1/2-qt. freezer container; stir in water. Freeze for 8 hours or overnight., Just before serving, remove from freezer and let stand 45 minutes or until slushy.

BLUEBERRY LEMONADE

Steps:

• For the blueberry syrup: Put the blueberries, sugar and lemon juice in a saucepan. Bring to a boil, stirring constantly, then reduce the heat and simmer until thick, 20 to 25 minutes.
• Strain the blueberries through a fine-mesh strainer, pressing to get all the liquid out, then place the liquid in the fridge and chill until cold (or place the pan in a bowl of ice to chill down fast).
• For the lemonade: Mix the sugar with 6 cups of tap water and stir until the sugar is dissolved to make a simple syrup.
• Pour the lemon juice into a large vat. Pour in three-quarters of the simple syrup and 8 cups of water (give or take). Add the blueberry syrup, stir it around and then give it a taste. Add more simple syrup if it needs sweetness, or more water if it needs dilution. Top up with lots of ice before serving.

LEMON BERRY SLUSHY

Steps:

• In a blender, blend the lemon juice, water, strawberries with juice, sugar, and ice cubes until slushy. Serve in a tall glass with a straw.

FROZEN BLUEBERRY LEMONADE

Steps:

• Combine the sugar with 6 cups water in a medium saucepan and bring just to a simmer over medium-low heat, stirring until the sugar is dissolved. Turn off the heat and cool to room temperature, then stir in the lemon juice.
• Add a few blueberries to each compartment of 2 ice cube trays and cover with lemonade (you will use about half the total amount). Freeze completely, about 4 hours. Refrigerate the remaining lemonade.
• Combine the blueberry lemonade ice cubes and the cold lemonade in a blender and blend until smooth. Serve immediately.

BLUEBERRY LEMONADE RECIPE BY TASTY

Steps:

• Place blueberries, lemon juice, and cold water in a blender and blend until smooth.
• Strain the blueberries mixture through a fine-mesh sieve, using a spoon to press the last of the liquid through.
• Add the sparkling water and honey and mix until the honey dissolves.
• Serve over ice with extra blueberries.
• Enjoy!

RED AND BLUE LEMONADE COCKTAIL

Steps:

• Fill a bowl with water, add 1 sliced lemon. Freeze completely, about 4 hours.
• In large pitcher or glass drink dispenser, add lemonade concentrate. Pour in sparkling water. Mix well.
• Remove bowl from freezer. Dip bowl into warm water, and turn ice out. Put ice in pitcher of lemonade mixture. Add other sliced lemon, berries and mint leaves.
• Pour into glasses, and add 1 oz limoncello to each.

BLUEBERRY-LEMON SLUSHIE RECIPE BY TASTY

Steps:

• Pour all ingredients into a blender and blend until smooth.
• Garnish with a lemon slice.
• Enjoy!

BLUEBERRY LEMONADE

Steps:

• Combine blueberries, sweetener, lemon juice, and 1 cup water together in a blender; blend until smooth. Pour into a pitcher. Add remaining water and stir.

RED & BLUE BERRY LEMONADE SLUSH

Steps:

• In a blender, combine the lemon juice, raspberries, blueberries and sugar. Cover and process until blended. Strain and discard seeds.
• In a 2 1/2 quart pitcher, combine berry mixture and water. Pour into a freezer container. Cover and freeze for 8 hours or overnight.
• Just before serving, remove from the freezer and let stand for 45 minutes or until slushy.

COPYCAT LEMONBERRY SLUSH

Steps:

• Mix together all ingredients in a high-power blender and serve.

STRAWBERRY LEMONADE SLUSH

Steps:

• Stir strawberries and sugar together and let stand 30 minutes.
• Process half of strawberries, 1 cup water, 3/4 cup lemon juice and 2 cups ice cubes in a blender until smooth. Repeat with remaining ingredients.
• Serve immediately.