Lemon Shake Up Food

LEMON SHAKE-UP

Steps:

• Place water in a covered shaker and squeeze lemon into it until it is completely juiced (you may like to cut the lemon pieces into quarters to do this as they are easier to handle, or use a reamer instead).
• Pour the sugar into the shaker and add just a few ice cubes to agitate but do not overfill your shaker.
• Affix the lid or cap and shake mixture until the sugar completely dissolves.
• Pour lemon shake-up into a large serving glass (about a 24 oz size or larger) and add more ice to fill the glass as needed.
• Drink up and be prepared to make more!

LEMON SHAKE UP

Steps:

• In a 16 oz glass pour in sugar.
• Squeeze lemons to juice them (into glass) and then add the squeezed halves.
• Add ice, then water to fill.
• Cover and"shake" until sugar is dissolved.

MEYER LEMON SHAKE-UP TARTS

Steps:

• Preheat the oven to 350 degrees F.
• Spray the phyllo shells with cooking spray and sprinkle with 2 to 4 tablespoons sugar. Place the shells on a baking sheet and transfer to the oven. Bake until golden brown, 5 to 10 minutes. Set aside and let cool completely.
• Meanwhile, whisk the eggs, yolks and the 1/2 cup sugar in a bowl until thick and fluffy. Add the lemon zest and juice, and stir to combine.
• Add the egg mixture to a heavy saucepan; heat over medium heat, stirring constantly, until thickened, 10 to 15 minutes. Pour into a bowl set in an ice bath. Stir in the butter, one pat at a time, and continue stirring to cool down quickly (or chill in the refrigerator until cool to the touch, about 5 minutes).
• Fill a pastry bag or heavy-duty plastic bag with a corner snipped off with the lemon curd filling. Pipe the filling into the cooled tart shells, then freeze for 1 hour. Garnish with a small dollop of whipped cream and sprinkle with turbinado sugar just before serving.

LEMON SHAKE-UPS

Steps:

• Pour sugar into glass or jar.
• Pour enough water to cover the top of the sugar.
• Let sugar disintegrate for at least 5 minutes.
• Squeeze juice from 1/2 lemon into sugar water.
• Fill glass with water and ice.
• Shake.
• Top with 1/2 lemon.

CREAMY LEMON MILK SHAKES

Steps:

• In a shallow dish, mix crushed lemon drops and sugar. Using 1 or 2 lemon slices, moisten the rims of four glasses; dip rims into candy mixture., Place remaining ingredients (minus lemon slices) in a blender; cover and process until smooth. Pour into prepared glasses; serve immediately with remaining lemon slices.

FAIR-STYLE LEMON SHAKE UPS

Steps:

• Bring the water and sugar to boil in a small saucepan. Boil for five minutes or until the sugar is completely dissolved.
• Juice 1 1/2 lemons, reserving the fourth lemon half.
• Stir the lemon juice into the sugar syrup; you will have about 1 cup.
• Chill the lemon syrup in the fridge.
• Blend the ice in a blender or food processor until it is crushed.
• Put half the crushed ice in a cocktail shaker, along with half the chilled lemon syrup (about 1/2 cup), along with 1/2 cup ice water. Shake vigorously for a couple minutes, then dump the whole mixture , including the ice,, into a tall glass.
• Repeat with the remaining ice, syrup, and ice water for the second shake up.
• Cut the remaining lemon half into four slices and add two slices to each glass. Sip and enjoy!

LEMON KICK-UPS

Steps:

• Cut lemons in half and squeeze juice into a 1 gallon sealable pitcher; place lemon halves in it. Add sugar, vodka, and ice; fill pitcher with cold water until half full.
• Shake thoroughly until well mixed. Fill pitcher with water until completely full and shake again.