Southern Style Vanilla Lemonade Food

SOUTHERN-STYLE VANILLA LEMONADE

Steps:

• Cut the lemons in half and scoop the pulp into a blender. Add half of the rinds along with sugar, vanilla extract, and 2 cups of water. Blend until smooth, then strain into a serving pitcher and stir in the remaining water.

FROZEN VANILLA LEMONADE

Steps:

• Blend the sorbet, ice cream, vodka and half-and-half in a blender on high until smooth, about 30 seconds.

VANILLA LEMONADE

Steps:

• In a medium saucepan, combine 2 cups water, sugar, and vanilla bean and bring to a boil over medium-high heat; boil for 2 minutes.
• Remove from heat, and cool completely.
• Stir in lemon juice and remaining 2 cups water; refrigerate.
• Serve chilled over ice. Garnish with maraschino cherries, fresh mint, and lemon slices, if desired.

HONEY-VANILLA LEMONADE

Steps:

• In a large saucepan, combine the sugar, honey, and 2 cups water and place over medium-high heat. Cut the vanilla bean in 1/2 lengthwise, then, using the back of the knife, scrape the vanilla seeds from the pod and add to the saucepan, along with the pod. Bring the mixture to a boil and cook for 4 or 5 minutes, until the sugar is dissolved and the mixture thickens. Remove from the heat and allow to cool.
• Put the lemon juice into a gallon jug or pitcher. Pour the sugar syrup through a strainer into the pitcher and discard the pod. Add water to equal 1 gallon and stir well.
• Serve over ice with lemon wheels or wedges.

SOUTHERN LEMONADE

Steps:

• Squeeze the juice from 4 of each of the fruits; pour into a gallon container.
• Thinly slice the remaining fruit and set aside for garnish.
• Add water and sugar to juices; mix well.
• Store in the refrigerator.
• Serve on ice with fruit slices.

SOUTHERN-STYLE VANILLA LEMONADE

Steps:

• Cut the lemons in half and scoop the pulp into a blender. Add half of the rinds along with sugar, vanilla extract, and 2 cups of water. Blend until smooth, then strain into a serving pitcher and stir in the remaining water.