Frozen Blueberry Lemonade Food

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

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.

BLUEBERRY LEMONADE

Steps:

• First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils.
• Lower the heat and allow the syrup to simmer for another minute.
• Remove from heat and let cool.
• In a blender or food processor, puree the blueberries with 2 tablespoons of sugar.
• In a pitcher, combine the cooled syrup, lemon juice and blueberry puree.
• To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water.
• Makes base for 12 servings.

RED, WHITE AND BLUE FROZEN LEMONADE

Steps:

• Place lemon juice, sugar and ice in a blender; cover and process until slushy. Divide blueberries among 4 chilled glasses; muddle slightly. Add lemon slush; top with cherries.

FROZEN LEMONADE PIE WITH BLUEBERRY SAUCE

Steps:

• Let frozen yogurt soften to a milkshake consistency.
• Gently stir in thawed lemonade concentrate.
• Spoon yogurt mixture into graham cracker crust.
• Cover with plastic and freeze 6 hours or until firm.
• 30 minutes before serving, place pie in the refrigerator to slightly soften.
• To prepare Blueberry Sauce, bring water, sugar and cornstarch to a boil in a medium saucepan stirring with constantly with a whisk.
• Cook 1 minute or until thick, while continuing to stir w/ whisk.
• Add blueberries.
• Cook about 2 more minutes or until bubbly.
• Slice pie and serve each slice with blueberry sauce.