Strawberry Lemonade Smash Recipes

ALMOST-FAMOUS STRAWBERRY LEMONADE

Steps:

• Make the lemon syrup: Bring the lemon zest, 1 1/2 cups sugar and 1 1/2 cups water to a boil in a medium saucepan, stirring, until the sugar dissolves; let cool to room temperature.
• Meanwhile, make the strawberry syrup: Toss the strawberries and the remaining 1/2 cup sugar in a bowl and let sit at room temperature until the sugar dissolves, about 45 minutes. Strain the strawberry mixture; reserve the strawberry syrup and berries separately.
• Make the lemonade: Combine the lemon juice, lemon syrup, salt and 2 cups cold water in a pitcher. For each drink, put about 1 tablespoon of the strawberry syrup in a tall glass. Fill with ice, then top with the lemonade and some of the reserved strawberries.

BEST STRAWBERRY LEMONADE EVER

Steps:

• Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes.
• Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature.
• Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add sweetened strawberries and stir.

STRAWBERRY LEMONADE

Steps:

• In a blender or food processor, puree the strawberries with 1 cup of the sugar and 1 cup of water.
• In a large container, mix together 11 cups water, the remaining 2 cups sugar, the lemon juice and the strawberry mixture. Stir and taste, adding more sugar if you like. Refrigerate until well chilled.

STRAWBERRY LEMONADE BARS RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, cornstarch, powdered sugar, salt, and cold cubed butter.
• Using two forks, mash butter into the dry ingredients until it is fully incorporated.
• Line a 9x13 inch (22 x 33 cm) baking dish with parchment paper and coat with a non-stick spray. Pour the mixture into the pan and pack it down firmly, allowing for some to come about ½ inch (1 ¼ cm) up the sides of the pan.
• Refrigerate the crust for 30 minutes, then bake for 20-25 minutes or until it develops a light golden brown color.
• Allow the crust to cool while you prepare the filling & reduce the oven temperature to 325˚F (160˚C).
• In another large bowl, combine the eggs, sugar, and flour. In a blender, blend strawberries, lemon zest, lemon juice, and milk until well combined.
• Pour the blended mixture into the egg mixture and stir well. Pour the filling over the partially baked crust and immediately put the pan into the oven.
• Bake at 325˚F (160˚C) for 45 minutes, or until it doesn't jiggle when you shake the pan (times and temperatures may vary). Allow to cool for 30-45 minutes and remove from pan. Cut into 24 even squares & sprinkle with powdered sugar.
• Enjoy!

STRAWBERRY LEMONADE SMASH

Steps:

• Muddle 3 hulled strawberries in a cocktail shaker. Add 2 ounces white rum, 1 ounce fresh lemon juice, and 1 ounce simple syrup. Fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds. Fill a highball glass with crushed ice. Strain strawberry mixture into glass. Garnish with a strawberry, and serve with a straw.

SPARKLING STRAWBERRY LEMONADE RECIPE BY TASTY

Steps:

• Add strawberries, lemon juice and honey to a blender. Blend until smooth.
• Pour sparkling water and strawberry puree into a pitcher and stir.
• Serve over ice.
• Enjoy!

ALL NATURAL STRAWBERRY LEMONADE

Steps:

• Place strawberries in a blender; top with 2 tablespoons sugar. Pour 1 cup water over sugared strawberries. Blend until strawberry chunks transform into juice.
• Combine strawberry juice, 6 cups water, 1 cup sugar, and lemon juice in a large pitcher; stir until blended. Chill before serving.

STRAWBERRY LEMONADE SLUSH

Steps:

• In a blender, combine the water, lemonade concentrate, strawberries and ice cubes. Cover and process until blended. , Pour into a freezer container. Cover and freeze for at least 12 hours or up to 3 months. , Let stand at room temperature for 1 hour before serving. Stir in club soda. Pour into chilled glasses; serve immediately.