SPIKED LEMONADE
Rum gives a tropical addition to this fabulous homemade lemonade. If you have vodka on hand, try that instead of the rum. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Time 15m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the sugar, 1 cup water and lemon zest. Cook and stir over medium heat until sugar is dissolved, about 4 minutes. Remove from the heat. Stir in lemon juice and remaining water. Pour into a 2-qt. pitcher; refrigerate until chilled. , Stir in rum. For each serving, place 3/4 to 1 cup ice in a Collins or highball glass. Pour lemonade mixture into glass. Garnish with lemon slices as desired.
Nutrition Facts : Calories 296 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 61g carbohydrate (56g sugars, Fiber 0 fiber), Protein 0 protein.
PERFECT LEMONADE
Provided by Food Network Kitchen
Time 15m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Remove wide strips of zest from 2 lemons with a vegetable peeler (do not remove the pith). Make 2 cups simple syrup (recipe below), adding the lemon zest before heating. Let cool, then pour into an ice-filled pitcher. Stir in 1/2 teaspoon salt, 2 cups each fresh lemon juice and water, and some lemon slices.
- Simple Syrup: To make 2 cups simple syrup, bring 1 1/2cups each sugar and water to a boil, stirring until dissolved. Let cool.
ALMOST-FAMOUS STRAWBERRY LEMONADE
Provided by Food Network Kitchen
Time 45m
Yield 6 drinks
Number Of Ingredients 5
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.
LOADED LEMONADE
Make and share this Loaded Lemonade recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 10m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Add first four ingredients to a pitcher or large bowl; stir to combine; chill for 2 hours.
- Right before ready to serve, add Sprite; stir to combine.
- Serve in ice-filled glasses.
Nutrition Facts : Calories 63.2, Fat 0.1, Sodium 11.4, Carbohydrate 15.7, Fiber 0.1, Sugar 13.7, Protein 0.3
HOMEMADE LEMONADE
Provided by Food Network Kitchen
Categories beverage
Time 20m
Yield 6 cups (plus lemonade ice cubes)
Number Of Ingredients 2
Steps:
- Remove the zest from 2 lemons in wide strips with a vegetable peeler, then juice enough lemons to make 2 cups. Refrigerate the juice.
- Combine the sugar, lemon zest and 1 1/2 cups water in a medium saucepan. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 2 minutes. Transfer to a pitcher and refrigerate until cold, about 1 hour.
- Remove the lemon zest from the syrup. Pour 3 cups cold water and the lemon juice into the pitcher and stir. Remove 1 cup of the lemonade to a bowl and add 3 cups water. Divide the watered-down lemonade mixture between 2 ice cube trays and freeze until solid, about 2 hours. Refrigerate the pitcher of lemonade until ready to serve.
- Add some lemonade ice cubes to the pitcher along with a few lemon slices. Serve in cups with the remaining lemonade ice cubes.
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