Amys Cucumber Lemonade Food

AMY'S CUCUMBER LEMONADE

Steps:

• Place lemonade concentrate into a jug with a lid and stir in 3 lemonade cans of water. Pour 1 more can of water into a blender, add cucumber, and puree. Pour cucumber mixture into lemonade and shake to thoroughly mix.

THAI CUCUMBER LEMONADE

Steps:

• Infused Simple Syrup: In a saucepan over medium heat, combine the sugar, water, cilantro, mint, basil, and crushed lemongrass. Slowly bring to a simmer and cook until the sugar is dissolved. Take off heat and let herbs steep until the liquid is cool. Strain into a glass or a bowl and reserve.
• Cucumber Juice: Add the cucumber to a blender with 2 cups of water. Blend on high until fully liquefied, then pour through a fine strainer and reserve.
• Drink: Add the drink ingredients to each pint glass filled with ice. Stir and garnish each glass with a cucumber stick and a lemon slice.

AMY'S BREAD ZESTY LEMON BARS

Steps:

• Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan.
• To make crust: In the bowl of a food processor, combine flour, confectioners' sugar, cornstarch, and salt; process to combine. Add butter to processor and process until mixture is pale yellow and resembles a coarse meal, about 10 seconds. If you don't have a food processor, whisk together flour, confectioners' sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers.
• Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. But do not over press the entire pan, you don't want the crust to be overworked and chewy. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.
• Meanwhile, make the topping: In a large bowl, whisk together sugar and lemon juice, add flour, milk, and salt until well combined, then gently stir in beaten eggs. Do not over beat the eggs or they will be foamy.
• Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.
• Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

REFRESHING CUCUMBER LEMONADE

Steps:

• Peel and chop the cucumbers.
• Place cucumbers in blender with water and sugar and blend until very smooth.
• Add lemon juice and blend again.
• Pour into frosty glasses and enjoy!

CUCUMBER LEMONADE

Steps:

• Puree cucumbers with 1/2 cup water in a blender. Strain through a fine-mesh sieve; discard solids. Combine cucumber juice and lemonade. Serve over ice.

AMY'S CUCUMBER LEMONADE

Steps:

• Place lemonade concentrate into a jug with a lid and stir in 3 lemonade cans of water. Pour 1 more can of water into a blender, add cucumber, and puree. Pour cucumber mixture into lemonade and shake to thoroughly mix.

CUCUMBER LEMONADE

Steps:

• Blend 1 chopped peeled cucumber and 2 cups water in blender until smooth; strain into 1-qt. measuring cup. Add enough water to measure 1 qt. (4 cups); pour into 2-qt. pitcher. Add 1/2 cup KOOL-AID Lemonade Flavor Sugar-Sweetened Soft Drink Mix; stir until dissolved. Add 4 cups ice cubes.