Pink Lavender Lemonade Food

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.

LAVENDER LEMONADE

Steps:

• Place the lavender in a pitcher; pour the boiling water over the lavender; cover with plastic wrap and allow to steep 10 minutes; strain and discard the lavender from the water and return the water to the pitcher. Add the cold water, lemon juice, and sugar to the pitcher and stir until the sugar dissolves. Refrigerate until serving.

PRETTY PINK LEMONADE

Steps:

• Put the raspberries in a blender or food processor and puree. Using a rubber spatula press the raspberry puree through a fine mesh sieve into a medium bowl. In a large pitcher combine the frozen concentrated lemonade, strained raspberry puree, the vodka, 3 cups of cold water and the seltzer. Stir and pour into glasses filled with ice. Garnish each glass with a sprig of mint and a lemon slice.

WATERMELON PINK LEMONADE

Steps:

• Combine water, lemon juice, sugar, and watermelon in a blender. Blend until smooth.

OLD FASHIONED PINK LEMONADE

Steps:

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

PINK LEMONADE

Steps:

• In a pitcher combine the lemon juice and sugar. Stir to dissolve the sugar.
• Add the water and grenadine; stir until well blended.
• Chill and serve over ice.

PINK LAVENDER LEMONADE

Steps:

• Place 2 cups water, the lavender, sugar, and strawberries in a saucepan; bring to a gentle boil over medium heat, stirring to dissolve sugar.
• Decrease heat to medium-low and simmer for 5 minutes.
• Cover, remove from heat, and let steep for 10 minutes.
• Strain mixture through a fine-mesh strainer into a 2-quart container; stir in the lemon juice and remaining 2 ½ cups water.
• Chill until very cold; serve over ice, garnished with sliced strawberries.

PINK LAVENDER LEMONADE

Steps:

• In saucepan, combine 2 1/2 cups water with sugar and hibiscus flowers.
• Bring to a boil, stirring to dissolve sugar.
• Simmer for a few minutes, then remove from the heat, stir in the lavender leaves, cover, and let mixture cool.
• Strain liquid into a large pitcher or jar, add the remaining water and lemon juice.
• Stir.

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.

AMY'S LAVENDER LEMONADE

Steps:

• Place ice cubes into a 2 quart pitcher. Place the lavender into a bowl, and pour boiling water over it. Allow to steep for about 10 minutes, then strain out the lavender and discard. Mix the sugar into the hot lavender water, then pour into the pitcher with the ice.
• Squeeze the juice from the lemons into the pitcher, getting as much juice as you can. Top off the pitcher with cold water, and stir. Taste, and adjust lemon juice or sugar if desired. Pour into tall glasses, pull up a lawn chair and a good book, and relax!