Strawberry Lemonade Quencher Food

ALMOST-FAMOUS STRAWBERRY LEMONADE

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.

BEST STRAWBERRY LEMONADE EVER

Steps:

• Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes.
• Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature.
• Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add sweetened strawberries and stir.

STRAWBERRY LEMONADE QUENCHER

Steps:

• Thaw frozen daiquiri mix.
• Blend together Strawberry Daiquiri Mix and lemon juice in a two-quart pitcher.
• Mix with water.
• Garnish with fresh sliced strawberries and lemons.
• To make a quick 2nd batch: Pre-mix together all ingredients except water and refrigerate.

STRAWBERRY LEMONADE

Steps:

• Mix lemonade concentrate, strawberries and sugar in blender until well mixed.
• In punch bowl, combine strawberry mix and club soda.
• Add ice cubes.

STRAWBERRY LEMONADE

Steps:

• In a blender or food processor, puree the strawberries with 1 cup of the sugar and 1 cup of water.
• In a large container, mix together 11 cups water, the remaining 2 cups sugar, the lemon juice and the strawberry mixture. Stir and taste, adding more sugar if you like. Refrigerate until well chilled.

STRAWBERRY LEMONADE SMOOTHIE

Steps:

• Add all ingredients except cool whip to blender and blend till smooth and thick.

STRAWBERRY SYRUP-CANNING RECIPE

Steps:

• Note:.
• Lemon Peel, pith removed will be 1 2-inch strip.
• Wash strawberries, drain and de-stem.
• Crush strawberries.
• In a medium saucepan combine crushed strawberries, 1 and 1/2 cups of water and lemon peel.
• Simmer for 5 minutes, stirring often.
• Strain through a damp jelly bag or several layers of damp cheesecloth.
• In a medium saucepan combine sugar and the remaining 1 and 1/2 cups water.
• Bring to a hard, rolling boil.
• Add the strawberry juice mixture and corn syrup to sugar syrup.
• Boil for 5 minutes, stirring often.
• Stir in lemon juice.
• Ladle hot syrup into sterile, hot jars.
• Leave 1/4 inch head space.
• Wipe rims and adjust caps.
• Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
• Note: Fruit syrups tend to be thin. If you wish for a thicker syrup, in a small saucepan combine 1 cup syrup to 1 tablespoon cornstarch. Bring to a boil cooking until syrup thickens. DO NOT ADD CORNSTARCH BEFORE CANNING.

LEMON QUENCHER

Steps:

• In a blender, combine 1 cup water and mint leaves; cover and process for 1 minute. Strain mixture into a pitcher, discarding mint. Add the lemon juice, honey, lemon zest and remaining water; stir until blended. Cover and refrigerate for at least 2 hours. , Serve in chilled glasses over ice. Garnish with mint sprigs and lemon zest if desired.

LEMON QUENCHER

Steps:

• In a blender, combine 1 cup water and mint leaves; cover and process for 1 minute.
• Strain mixture into a pitcher,discarding mint. Add the lemon juice, honey,grated lemon peel, and remaining water, stir until blended.
• Cover and refrigerate for at least 2 hours. Serve over ice. Garnish with mint sprigs and lemon peel if desired.