FROZEN LEMONADE PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 8h18m
Yield 8 servings
Number Of Ingredients 7
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
- For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
- Sprinkle with a little candied lemon peel and serve!
FROZEN LEMONADE PIE
Quick, easy, and inexpensive dessert. The trick to getting the thickness you need is to have all your ingredients very cold and the lemonade comes directly from the freezer.
Provided by DZ_USA
Categories Pie
Time 15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Beat milk with a mixer.
- Add lemonade directly from freezer and beat until very thick.
- Fold in whipped topping.
- Pour into crust and freeze.
- Remove from freezer 30 minutes prior to serving.
Nutrition Facts : Calories 634.9, Fat 29.3, SaturatedFat 14, Cholesterol 68.1, Sodium 392, Carbohydrate 87.7, Fiber 0.7, Sugar 72.3, Protein 8.9
FROZEN VANILLA LEMONADE
Steps:
- Blend the sorbet, ice cream, vodka and half-and-half in a blender on high until smooth, about 30 seconds.
FROZEN LEMONADE
A tasty treat on a hot summer day! Make sure your blender can handle this recipe -- it can be made in 2 batches if needed.
Provided by Lvs2Cook
Categories Beverages
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a blender or smoothie machine, process the lemon juice and sugar for approximately 30 seconds to blend well. Add 2 cups of water and half the ice and blend, crushing the ice. Add the remaining ice and water. Blend on high speed until the mixture resembles a frozen delight!
- Divide among 6 glasses and top each glass with a cherry.
FROZEN LEMON SQUARES
Try our Frozen Lemon Squares. Our Frozen Lemon Squares recipe tops a graham cracker with blended lemonade concentrate and frozen yogurt for a cool treat.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 4h20m
Yield 9 servings
Number Of Ingredients 5
Steps:
- Mix graham crumbs and margarine; press onto bottom of 9-inch square pan.
- Beat yogurt and concentrate with mixer until blended; spread over crust.
- Freeze 4 hours or until firm. Serve topped with COOL WHIP.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 3 g, TransFat 1.5 g, Cholesterol 10 mg, Sodium 190 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 21 g, Protein 3 g
DEL'S-STYLE FROZEN LEMONADE
Steps:
- Peel the skin off of the lemons with a vegetable peeler, being careful not to get any of the bitter pith. Chop the peels into the size of large sesame seeds. You should have about 2 tablespoons.
- In a medium saucepan over medium-high heat, bring 1 cup water, sugar and lemon peel to a boil until the sugar is dissolved and the liquid is clear. Remove from the heat, stir in 1/2 cup water, fresh lemon juice and salt; this will help bring the temperature of the liquid down. Chill completely in the refrigerator, 2 hours.
- Freeze the mixture in an ice cream freezer according to manufacturer's directions.
- Cook's Note: It is very important to the flavor that you freshly squeeze the lemon juice for this recipe; store-bought lemon juice often has an extremely metallic taste.
FROZEN LEMONADE
Slushy frozen lemonade is a delicious hot-weather refresher for all ages.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 6 cups
Number Of Ingredients 3
Steps:
- Bring water and sugar to a boil in a small saucepan, stirring occasionally, until sugar dissolves. Let cool.
- Mix sugar syrup and lemon juice in a nonreactive 9-by-13-inch baking dish. Cover, and freeze overnight. (Lemonade can be frozen for up to 3 days.)
- Using a fork, break frozen lemonade mixture into chunks, and transfer to a large bowl. Whisk, breaking up chunks, until slushy. Divide slush among glasses. Squeeze 1 lemon wedge over each glass, drop it into glass, and serve immediately.
FRUITY FROZEN LEMONADE
Made this up on a hot summers day. Originally I wanted to use frozen dark sweet cherries but didn't have enough so used frozen mixed berries. I'm sure almost any frozen fruit would be good: strawberries, mangoes, peaches, etc. You can also use your preferred type of lemonade but I like ones that use fresh lemon juice.
Provided by Engrossed
Categories Smoothies
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Blend all ingredients in a blender.
- Pour into a tall glass, pop in a straw and enjoy!
FROZEN LEMONADE PIE
Steps:
- Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.
- Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.
- About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.
- Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.
FROZEN LEMONADE
A cooling treat for hot summer days: Just freeze sweet and tangy lemonade into ice cubes, then blitz into a slushie.
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Reserve 1 lemon for garnish. Remove wide strips of zest from 2 lemons with a vegetable peeler (do not remove the pith). Juice enough of the lemons to make 2 cups lemon juice.
- Add the lemon zest strips, sugar and 1 1/2 cups water to a medium saucepan and bring to a boil, stirring until the sugar is dissolved. Turn off the heat and stir in 1/2 teaspoon salt. Discard the zest strips and let cool for 15 minutes.
- Pour the simple syrup into a pitcher and stir in the lemon juice and 2 cups cold water. Divide the mixture among three 12-compartment ice cube trays and freeze until solid, 8 hours and up to overnight. (The ice cubes will not be as solid as ice.)
- Add the lemonade cubes and 1/2 cup cold water to a blender and blend, stopping the blender and stirring as needed, until the mixture is smooth and pourable. Pour the lemonade slushie into four 8-ounce glasses. Slice 4 thin slices from the reserved lemon and garnish each glass with a lemon slice.
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- Continue stirring over high heat until the sugar is dissolved and mixture just comes to a boil; remove from heat and let cool
- Meanwhile, juice the lemons and pass through a fine mesh sieve into a large measuring cup; discard pulp
- Stir the cooled sugar liquid (aka simple syrup) into the lemon juice, then divide among two ice cube trays and freeze
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- Using the grater, zest 1 or 2 lemons until you have 1 tablespoon lemon zest. Avoid grating the bitter white pith.
- In a high-powered blender, combine the lemon juice, lemon zest, water, ice, and maple syrup. Process until ice is crushed. Garnish with lemon wedge and enjoy.
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- Make your simple syrup by combining 1 cup of water + sugar in a saucepan. Simmer over low heat until the sugar has dissolved. Remove from heat and let cool.
- Add all of the ingredients, including the cooled simple syrup, into a high speed spender and blend until smooth. Mix in extra water as needed to get the blender going!
- Serve and ENJOY! If you have any leftover, you can put it in the fridge. The ice will melt but you’ll still have a super delicious boozy (unfrozen) lemonade.
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