Try Some Fun Lemonade Recipes
Here's a recipe for lemonade you might want to try:
Perfect Lemonade
¾ - 1 cup sugar depending upon personal taste
1 cup water
4-6 lemons to provide 1 cup lemon juice
(use 1 cup lime juice for Limeade)
3-4 cups cold water
Optional:
1 cup cranberry juice for pink lemonade
(if using unsweetened cranberry juice use an additional ¼ cup sugar in the simple syrup)
- Make simple syrup by heating sugar and first cup of water in a small saucepan until sugar is dissolved completely.
- While sugar is dissolving, squeeze lemons either with a juicer or by hand. To make your labor easier, firmly roll the lemons between your hand and the counter top before cutting in half and juicing. This makes squeezing easier and also provides more juice.
- Put the lemon juice, cranberry juice (if making pink lemonade), and the simple syrup into a pitcher. Add 3-4 cups of cold water (according to taste).
- Refrigerate for 30-40 minutes and serves with ice cubes and lemon slices.
Here are some recipes for treats made with lemonade as an ingredient:
Easy Lemonade Pie
1 graham cracker pie crust
14 oz. can sweetened condensed milk
6 oz. can frozen lemonade concentrate, thawed (we use 12 oz. for stronger flavor and it makes your mouth tingle!)
You can also use pink lemonade, limeade, or orange juice
8 oz. container of whipped topping, thawed
Optional:
3 tbsp raspberry or strawberry or peach or other flavored preserves
- Beat together condensed milk and lemonade, and any optional preserves.
- Fold in whipped topping.
- Pour into pie crust and freeze for 3-4 hours or until firm.
Creamy Lemonade Pie
2 5 oz. cans evaporated milk
2 3.4 oz. packages lemon instant pudding mix
2 8 oz. packages cream cheese, softened
2 3 oz. packages cream cheese, softened
12 oz. can frozen lemonade concentrate, partially thawed
9 inch graham cracker pie crust
Garnishes:
Whipped cream
Fresh mint sprigs
Lemon slices
- Whisk together evaporated milk and pudding in a bowl for 2 minutes or until thickened.
- Beat cream cheeses at medium speed with an electric mixer using the whisk attachment until fluffy.
- Add lemonade concentrate, beating until blended.
- Add pudding mixture and beat until blended.
- Pour into crust and freeze 4 hours, or until firm.
- Garnish before serving if desired.
Lemon Ice
2 cups water
1 cup sugar
Pinch of salt
2/3 cup lemon juice (about 4 lemons)
- Bring the water, sugar and salt to a simmer over high heat and stir until the sugar is dissolved.
- Remove the pan from the heat and stir in the lemon juice.
- Pour the liquid into a 9x13 inch pan and let it cool to room temperature, about 15 minutes.
- Cover the mixture with plastic wrap and freeze for 1 hour.
- Remove the pan and scrape the mixtures frozen edges into the center with a fork.
- Freeze it another hour, then scrape the ice crystals into the center again.
- Return the pan to the freezer for at least one more hour, preferably overnight. If it's too firm to scoop when you're ready to serve it, scrape it to loosen the crystals.
- Makes about 4 servings.
Lemonade Cake
1 package white cake mix
1 package lemon jello, diluted in 2/3 cup hot water
4 eggs
2/3 cup vegetable oil
Frosting:
6 oz. frozen lemonade
2/3 cup sugar
- Mix first four ingredients together and pour into greased and floured tube pan.
- Bake at 350°F for one hour. Boil lemonade and sugar together and pour over cake right out of the oven.
- Let the cake cool in pan before turning out.
Pink Lemonade Cake
1 package yellow cake mix
6 oz. frozen pink lemonade concentrate, thawed
1 cup whipping cream
2 tbsp sugar
1 quart vanilla ice cream
6 drops red food coloring
- Prepare cake according to package directions, and bake in two 9-inch round pans. Cool.
- Stir ice cream to soften, quickly stir in red coloring and 1/2 cup of lemonade.
- Spread evenly in foil lined 9-inch round pan. Freeze 2 to 3 hours until firm.
- Whip cream with remaining lemonade and sugar until stiff.
- Place ice cream layer in center of cake layers, frost with whipping cream, and return to freezer for at least one hour.
If you have any lemonade recipes you'd like me to add, you can email them to me at info@ProjectLemonAid.org or mail them to:
Lemon Aid
PO Box 196
Northport NY 11768
Enjoy your lemonade!
Lemon Aid
Saving the Earth one cup at a time
