Pink Frosémonade Recipe By Tasty Food

PINK LEMONADE

Steps:

• Place all the ingredients in a large saucepan and pour over 350ml cold water. Bring to the boil, stirring often, then leave to cool. Pour through a sieve, pressing down with a spoon to extract all the juices. The syrup can now be stored in the fridge for up to 1 week. To serve, pour a little into a glass and top up with sparkling or still water, ice and mint.

PINK LEMONADE

Steps:

• Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth. Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glass. Serve.

PINK FROSéMONADE RECIPE BY TASTY

Steps:

• Make the frosé: Add the rosé and lemon juice to an 8-inch square pan. Cover with plastic wrap and freeze for 6 hours, or up to 24 hours. (The alcohol prevents it from freezing past the slush stage.)
• Make the strawberry syrup: Add the sugar and water to a small saucepan over medium-high heat. Simmer for 2-3 minutes, until the sugar is dissolved. Add the strawberries and basil, cover, remove from the heat, and let cool completely, about 1 hour.
• Strain the syrup into a glass jar. You should have about 2 cups. Refrigerate until the frosé is ready. Discard the basil, then refrigerate any leftover syrup for up to 1 week. Use in oatmeal or over ice cream.
• When ready to serve, add 1 cup strawberry syrup to a blender. Remove the frosé from the freezer and use a fork to break into a slush. Scrape into the blender. Blend on high speed for about 1 minute, until a smooth, thick mixture forms. (Add 1 cup of ice if the mixture is too soft.) Divide into glasses and serve with straws.
• Enjoy!

RASPBERRY LEMONADE SORBET RECIPE BY TASTY

Steps:

• Combine water, sugar, and raspberries in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
• Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
• In a blender, combine simple syrup, the remaining raspberries, and lemon juice. Blend until well-combined.
• Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
• Take out of the freezer and let sit for 5-10 minutes before scooping then serve.
• Enjoy!

OLD-FASHIONED PINK LEMONADE

Steps:

• In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.