Grandpas Strawberry Lemonade Food

BEST STRAWBERRY LEMONADE EVER

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.

STRAWBERRY LEMONADE

Steps:

• Prepare lemons.
• Prepare strawberries.
• Puree strawberries with 2 tbsp corn syrup.
• Strain to remove any pulp and seeds.
• Combine all ingredients in a 2 quart pitcher and stir to dissolve sugar.
• Serve over ice.
• NOTE: You may use other fruits and for a special treat add carbonated lemon lime soda for a special zing!

STRAWBERRY LEMONADE

Steps:

• Place water, strawberries & sugar in a blender; cover & blend until smooth.
• Stir in lemon juice.
• Blend in soda; serve immediately, garnished with lemon if desired.

ALMOST-FAMOUS STRAWBERRY LEMONADE

Steps:

• Make the lemon syrup: Bring the lemon zest, 1 1/2 cups sugar and 1 1/2 cups water to a boil in a medium saucepan, stirring, until the sugar dissolves; let cool to room temperature.
• Meanwhile, make the strawberry syrup: Toss the strawberries and the remaining 1/2 cup sugar in a bowl and let sit at room temperature until the sugar dissolves, about 45 minutes. Strain the strawberry mixture; reserve the strawberry syrup and berries separately.
• Make the lemonade: Combine the lemon juice, lemon syrup, salt and 2 cups cold water in a pitcher. For each drink, put about 1 tablespoon of the strawberry syrup in a tall glass. Fill with ice, then top with the lemonade and some of the reserved strawberries.

STRAWBERRY LEMONADE BARS

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon of the butter.
• For the crust: Combine the flour, butter, sugar cornstarch and salt in a food processor and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the pan. Bake until the crust is golden at the edges, pale golden in the center, and firm, about 30 minutes. Transfer to a wire cooling rack.
• Reduce the oven temperature to 300 degrees F. For the filling: Wipe out the food processor bowl and pulse the freeze-dried strawberries into a powder; reserve. Whisk together the eggs, egg yolks, sugar, and flour in a medium bowl until smooth. Whisk in the lemon juice, strawberry powder and melted butter.
• Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
• Cool the lemon bars on a wire rack, 30 minutes. Use the foil to lift the bars from the pan and place on a baking sheet. Refrigerate until firm, at least 1 hour. Peel the foil off the bars, trim the edges and cut into 24 bars. Dust with confectioners' sugar and serve.

STRAWBERRY LEMONADE

Steps:

• In a blender or food processor, puree the strawberries with 1 cup of the sugar and 1 cup of water.
• In a large container, mix together 11 cups water, the remaining 2 cups sugar, the lemon juice and the strawberry mixture. Stir and taste, adding more sugar if you like. Refrigerate until well chilled.

KIWI- STRAWBERRY LEMONADE

Steps:

• squeeze the kiwi and strawberries into a cup.
• use a lemon squeezer to squeeze the lemons.
• add 1/2 cup water.
• add the sugar and stir (if too sour or sweet add a little more water.).

STRAWBERRY LEMONADE

Steps:

• Puree strawberries.
• Combine sugar and water.
• Heat until sugar dissolves.
• Mix with puree and lemon juice.
• Serve chilled.

STRAWBERRY LEMONADE

Steps:

• Mix ingredients together in a pitcher.
• Serve over ice.

STRAWBERRY LEMONADE

Steps:

• Tip the sugar and 1 litre water into a saucepan over a medium heat and heat, stirring, until the sugar has dissolved. Remove from the heat and leave to cool completely.
• Put the strawberries in a blender and blitz to a purée. You can strain this through a fine mesh sieve to remove any seeds, if you prefer. Tip the strawberry purée into a large jug with the sugar water and lemon juice, and stir to combine. Pour into glasses filled with ice and serve garnished with whole strawberries, if you like. Will keep chilled for a day.