STRAWBERRY-PINK LEMONADE ICEBOX CAKE
This easy icebox cake requires no oven at all and is a celebration of pink--4 different shades to be exact! Ground freeze-dried strawberries lend color to the lemon-scented whipped cream. If your whipped cream looks like it's getting too stiff at any time, simply stir in a little extra heavy cream to smooth it out.
Provided by Food Network Kitchen
Categories dessert
Time 8h30m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Put half of the freeze-dried strawberries into a large food processor, cover the opening with a kitchen towel and blend until finely ground. Add the remaining freeze-dried strawberries and blend again until finely ground. Sift through a fine mesh strainer into a medium bowl and discard the seeds. Set aside.
- Add the confectioners' sugar, lemon zest and 6 cups heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Blend on low at first, then work up to medium-low speed until very soft peaks form.
- Remove 3 cups of the whipped cream mixture to a medium bowl and add 2 tablespoons of the strawberry powder. Whisk by hand to medium peaks. One by one, dab the bottom of 18 of the cookies with a very small amount of the strawberry whipped cream and arrange in a circle in the center of a large flat serving dish or cake stand. Carefully spread the strawberry whipped cream over the cookies, leaving a slight border. Top the cream with 1 cup of the sliced strawberries.
- Remove 3 cups of the whipped cream mixture to the same medium bowl and add 6 tablespoons of the strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border. Top the cream with 1 cup of the sliced strawberries.
- Remove 3 cups of the whipped cream mixture to the same medium bowl and add 10 tablespoons of the strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border. Top the cream with 1 cup of the sliced strawberries.
- Remove the remaining whipped cream mixture to the same medium bowl and add the remaining strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange the remaining 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border.
- Cover the icebox cake with plastic wrap and refrigerate until the cookies are softened and the cake is chilled, at least 8 hours and up to overnight. Put the remaining 1 cup sliced strawberries in a storage container and refrigerate until serving.
- When ready to serve, top the icebox cake with the remaining sliced strawberries.
BEST STRAWBERRY LEMONADE EVER
Strawberry lemonade is a very refreshing drink and this is my version of the best one ever! So refreshing on a hot summer day! Serve chilled.
Provided by Noemi - No way is she a
Categories Drinks Recipes Lemonade Recipes
Time 35m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 39.6 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 9.1 mg, Sugar 36 g
EASY STRAWBERRY PINK LEMONADE
It's not easy being green. But pink? That's easy-especially when you're a luscious lemonade drink blended with rosy strawberries!
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 3 servings, 1 cup each.
Number Of Ingredients 3
Steps:
- Blend all ingredients in blender until smooth.
- Serve immediately over ice.
Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 2 g, Protein 0 g
RHUBERRY-BASIL PINK LEMONADE
Steps:
- For the rhubarb simple syrup: Add the rhubarb and 2 cups water to a small pot and bring to a boil. Reduce to a simmer and add the sugar. Stir until dissolved, then take off the heat. Let steep until cooled, about 2 hours. Stain into a resealable container and refrigerate until chilled.
- For the strawberry-basil puree: Combine the strawberries, basil and 1/4 cup of the chilled rhubarb simple syrup in a blender and puree until smooth. Transfer to a pitcher.
- For the lemonade: Add the lemon juice and 1 1/4 cups of the chilled rhubarb simple syrup to the pitcher with the strawberry-basil puree and give it a good stir. Add the seltzer and stir lightly. Pour into 4 glasses filled with ice, garnish each with a lemon wedge and basil leaf and serve.
STRAWBERRY PINK LEMONADE
A summer favorite made extra special by blending it with frozen strawberries. Each serving is 1 cup. I found this recipe in Kraft Food And Family magazine. I have not tried this recipe. I'm posting this for safe keeping.
Provided by internetnut
Categories Beverages
Time 5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place drink mix in plastic or glass pitcher. Add cold water; stir until drink mix is completely dissolved.
- Pour half of the drink mix and half of the strawberries into blender; cover. Blend on high speed until smooth.
- Pour over ice cubes in tall glasses. Repeat with remaining prepared drink mix and strawberries. Serve immediately.
Nutrition Facts : Calories 9.7, Sodium 4.7, Carbohydrate 2.5, Fiber 0.6, Sugar 1.3, Protein 0.1
STRAWBERRY PINK LEMONADE
Refresh your taste buds and take a sip of this Strawberry Pink Lemonade. A low calorie beverage perfect for a hot summer day, you can serve this pink lemonade at your next gathering and cheers to deliciousness!
Provided by My Food and Family
Categories Home
Time 10m
Yield 8 servings, 1 cup each
Number Of Ingredients 3
Steps:
- Add water to drink mix in plastic or glass pitcher; stir until mix is dissolved. Pour half into blender. Add half the berries; blend until smooth.
- Pour over ice in 4 tall glasses. Repeat with remaining ingredients to fill a total of 8 ice-filled glasses.
- Serve immediately.
Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ALL NATURAL STRAWBERRY LEMONADE
This is a tart, tasty lemonade with a sweet kick, perfect for the cook with garden access during the summer months. You'll need a blender with a 'puree' or 'high pulse' setting. Garnish with any leftover strawberries.
Provided by David Anthony Tate
Categories Drinks Recipes Lemonade Recipes
Time 15m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 86.6 calories, Carbohydrate 23.2 g, Fiber 0.4 g, Protein 0.2 g, Sodium 4.7 mg, Sugar 20.3 g
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