STRAWBERRY LEMONADE
Make and share this Strawberry Lemonade recipe from Food.com.
Provided by Paula Maguire
Categories Beverages
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place water, strawberries & sugar in a blender; cover & blend until smooth.
- Stir in lemon juice.
- Blend in soda; serve immediately, garnished with lemon if desired.
Nutrition Facts : Calories 100.6, Fat 0.3, Sodium 16.2, Carbohydrate 25.9, Fiber 1.5, Sugar 22.8, Protein 0.6
STRAWBERRY LEMONADE
Provided by Ree Drummond : Food Network
Categories beverage
Time 1h10m
Yield 12 to 14 servings
Number Of Ingredients 3
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.
FROZEN STRAWBERRY-GIN LEMONADE
A garnish like this one isn't just for looks: When you twist a lemon peel, it releases citrusy oils that add flavor to the drink.
Provided by Food Network Kitchen
Categories beverage
Time 1h25m
Yield 2 drinks
Number Of Ingredients 4
Steps:
- Hull the strawberries and place on a plate. Freeze until firm, at least 1 hour.
- Meanwhile, make a simple syrup: Heat 1/3 cup water and the sugar in a saucepan over medium heat, stirring, until the sugar dissolves. Let cool.
- Combine the simple syrup, frozen strawberries, 1 1/2 cups ice, the lemon juice and gin in a blender. Blend until thick and smooth.
- Pour the drink into glasses. Garnish each with a lemon twist.
STRAWBERRY LEMONADE BARS
In these pretty pink bars, the tartness of lemon is accentuated by freeze-dried strawberries, adding a dose of springtime flavor and a rosy hue.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 24 bars
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon of the butter.
- For the crust: Combine the flour, butter, sugar cornstarch and salt in a food processor and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the pan. Bake until the crust is golden at the edges, pale golden in the center, and firm, about 30 minutes. Transfer to a wire cooling rack.
- Reduce the oven temperature to 300 degrees F. For the filling: Wipe out the food processor bowl and pulse the freeze-dried strawberries into a powder; reserve. Whisk together the eggs, egg yolks, sugar, and flour in a medium bowl until smooth. Whisk in the lemon juice, strawberry powder and melted butter.
- Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
- Cool the lemon bars on a wire rack, 30 minutes. Use the foil to lift the bars from the pan and place on a baking sheet. Refrigerate until firm, at least 1 hour. Peel the foil off the bars, trim the edges and cut into 24 bars. Dust with confectioners' sugar and serve.
ALMOST-FAMOUS STRAWBERRY LEMONADE
Provided by Food Network Kitchen
Time 45m
Yield 6 drinks
Number Of Ingredients 5
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.
SWINGIN' STRAWBERRY LEMONADE
Number Of Ingredients 4
Steps:
- Alternate adding the strawberries and lemon to the juicer, and process until juiced. Transfer the juice to a pitcher, and add the sugar and mineral water. Mix well. Pour the juice into two glasses, and garnish the rim of each with a Fruit Skewer (see Garnishes with a Twist), if desired.From ULTIMATE JUICING: delicious recipes for over 125 of the best fruit and vegetable juice combinations. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
STRAWBERRY LEMONADE
Make the most of summer strawberries at your next garden party or barbecue with this fresh take on easy homemade lemonade.
Provided by Samuel Goldsmith
Categories Drink
Time 5m
Yield Makes 1.5 litres
Number Of Ingredients 4
Steps:
- Tip the sugar and 1 litre water into a saucepan over a medium heat and heat, stirring, until the sugar has dissolved. Remove from the heat and leave to cool completely.
- Put the strawberries in a blender and blitz to a purée. You can strain this through a fine mesh sieve to remove any seeds, if you prefer. Tip the strawberry purée into a large jug with the sugar water and lemon juice, and stir to combine. Pour into glasses filled with ice and serve garnished with whole strawberries, if you like. Will keep chilled for a day.
Nutrition Facts : Calories 72 calories, Fat 0.2 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein
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- Pour lemonade into a pitcher. Set aside 4 strawberries to slice for garnish if desired. Cut the remaining strawberries in half.
- Use a blender or food processor to blend together the halved strawberries and basil leaves until smooth.
- Stir strawberry mixture, remaining sliced strawberries and lemon slices into the lemonade and serve over glasses filled with ice.
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