RASPBERRY LEMONADE
Provided by Ree Drummond Bio & Top Recipes
Categories beverage
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 4
Steps:
- Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
- Fill mason jars with ice cubes and top them off with the lemonade.
RASPBERRY LEMONADE FREEZE
This one looked really good when I saw the picture. It is so hot here in Georgia in the summers, that anything cool looks good to me. I made it exactly as written, as I always do the 1st time with a recipe. This one I need to change the crust. We didn't like the crust as written. Next time I will be making a graham cracker...
Provided by Jolayne Cooper
Categories Ice Cream & Ices
Time 20m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350 degrees F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In medium bowl, mix graham crackers and melted butter and pat the prepared pan. Bake about 10 minutes or until light brown. Cool completely.
- 2. Spoon sherbet over crust; spread evenly. Place in freezer. In medium bowl, mix ice cream, lemonade concentrate, 1 cup whipped topping and the food color until well blended. Spread over sherbet. Freeze about 4 hours or until firm.
- 3. Let stand at room temperature about 10 minutes before cutting. Remove dessert from pan, using foil to lift. Dip knife into hot water before cutting serving pieces. If desired, you can garnish with additional whipped topping and raspberries. Store in freezer.
RASPBERRY LEMONADE FREEZE
This delicious raspberry and lemonade freeze, made using Gold Medal® all-purpose flour is a refreshing dessert on a hot summer day.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In medium bowl, place flour. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until evenly mixed. Stir in nuts. In bottom of pan, press mixture evenly. Bake about 15 minutes or until light golden brown. Cool completely.
- Spoon sorbet over crust; spread evenly. Place in freezer. In medium bowl, mix ice cream, lemonade concentrate, 1 cup whipped topping and the food color until well blended. Fold in 1 cup raspberries. Spread over sorbet. Freeze about 4 hours or until firm.
- Let stand at room temperature about 10 minutes before cutting. Remove dessert from pan, using foil to lift. Dip knife into hot water before cutting serving pieces. Garnish with additional whipped topping and raspberries. Store in freezer.
Nutrition Facts : Calories 280, Carbohydrate 38 g, Cholesterol 30 mg, Fiber 3 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 70 mg
LEMON ICEBOX PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Break the graham crackers, add them to a food processor and process to fine crumbs. Add the melted butter and granulated sugar and process until well combined; the texture should be that of dry sand.
- Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool while making the filling.
- For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Set aside.
- To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.
- Pour the filling into the cooled pie shell. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Freeze, uncovered, for at least 2 hours. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Store for up to 48 hours in advance. If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.)
- For serving: If desired, top with the blackberries, raspberries and mint. Dust with powdered sugar.
FROZEN RASPBERRY AND VODKA LEMONADE
Provided by Geoffrey Zakarian
Time 5m
Yield 6 cocktails
Number Of Ingredients 4
Steps:
- Combine the frozen raspberries, lemonade concentrate, vodka, ice cubes and 1/2 can of water (from the lemonade can) and puree in a blender until smooth.
- Divide the mixture among 6 small rocks glasses or cordial glasses and serve with a straw.
RASPBERRY LEMONADE FREEZE
Make and share this Raspberry Lemonade Freeze recipe from Food.com.
Provided by Pinay0618
Categories Frozen Desserts
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F
- Line botom and sides of 9 inch square pan with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.
- Cut butter into flour in medium bowl, using pastry blender or criss-crossing two knives, until crumbly.
- Stir in nuts.
- Press evenly into pan and bake about 15 minutes or until light brown.
- Cool completely.
- Spoon sorbet over crust and spread evenly; place in freezer.
- Mix ice cream, lemonade concentrate, and 1 cup Cool Whip in medium bowl.
- Fold in 1 cup raspberries.
- Spread over layer of sorbet.
- Freeze about 4 hours or until firm.
- Let stand at room temperature about 10 minutes before cutting.
- Remove dessert from pan, using foil to lift.
- Dip knife in hot water before cutting.
- Store covered in freezer.
Nutrition Facts : Calories 234.7, Fat 15, SaturatedFat 8.2, Cholesterol 30.8, Sodium 114.1, Carbohydrate 23.4, Fiber 1.7, Sugar 7.2, Protein 3.2
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