SOUTHERN-STYLE VANILLA LEMONADE
This lemon yellow lemonade is what I remember lemonade should taste like. Never watered down with a real lemon kick! Serve over ice or frozen lemonade cubes.
Provided by Nessie-Anne
Categories Drinks Recipes Lemonade Recipes
Time 10m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 111.7 calories, Carbohydrate 32.7 g, Fat 0.2 g, Fiber 3.4 g, Protein 0.9 g, Sodium 9.3 mg, Sugar 25 g
FROZEN VANILLA LEMONADE
Steps:
- Blend the sorbet, ice cream, vodka and half-and-half in a blender on high until smooth, about 30 seconds.
LAVENDER LEMONADE
I never knew you could cook with lavender until I was on vacation in France. I was served a refreshing lavender and vanilla scented lemonade that just hit the spot on that warm, sunny afternoon. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Bring 2 cups water and sugar to a boil. Remove from the heat; add lavender. Cover and let stand for 2-4 hours., Strain, discarding lavender. Stir in lemon juice, vanilla and remaining water. Chill; serve over ice.
Nutrition Facts : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 0 fiber), Protein 0 protein.
VANILLA BEAN LEMONADE
Sweet-tart lemonade pairs perfectly with lush, creamy notes of vanilla. Pinkie swear!
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 5
Steps:
- Add the sugar and 1 cup water to a medium saucepan over medium heat. Slice the vanilla bean open with a paring knife and scrape the "caviar" (seeds) from the bean and add to the saucepan along with the remaining whole bean. Heat, stirring occasionally, until the mixture begins to steam and the sugar has dissolved, about 3-4 minutes.
- Remove from heat and set aside for 15 minutes.
- Meanwhile, add remaining 3 cups water and lemon juice to a pitcher. Set a fine-mesh sieve over the pitcher and pour in the vanilla/sugar mixture. Discard solids.
- Stir with a spoon and chill.
- Fill individual glasses with ice and pour lemonade over the ice. Add a straw if desired and serve.
SPARKLING ROASTED VANILLA LEMONADE
Vanilla seeds roasted in a skillet with lemon halves and sugar offer a surprising flavor in a sparkling lemonade made with both club soda and still water.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 6 1/2 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Place lemons, cut side up, in a 12-inch ovenproof skillet or a large baking dish. Sprinkle with sugar, then add the water and vanilla seeds and pod. Roast until edges of lemons are golden brown, about 25 minutes. Let cool.
- Squeeze the juice and pulp from lemons into a blender. Remove vanilla pod, and add syrup in the skillet to the blender. Puree, then strain through a sieve into a pitcher, pressing to extract liquid and some pulp.
- Fill glasses with ice. Pour 3/4 cup lemonade into each glass. Top with 1/4 cup club soda. (Or cover, and refrigerate lemonade for up to 3 days.)
HONEY-VANILLA LEMONADE
Provided by Rachael Ray : Food Network
Categories beverage
Time 10m
Yield 1 gallon
Number Of Ingredients 6
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.
VANILLA LEMONADE
This is a Paula Deen recipe that combines the great taste of lemonade with vanilla beans. Wonderful drink for hot summer days. You will really like this simple recipe. Prep time does not include cooling time.
Provided by CarolAT
Categories Beverages
Time 12m
Yield 2 quarts
Number Of Ingredients 4
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.
Nutrition Facts : Calories 865.5, Sodium 13.1, Carbohydrate 231.6, Fiber 1.5, Sugar 208.6, Protein 1.4
SPARKLING VANILLA LEMONADE
I have made a few fruity varieties of fresh lemonade over the years, but this one reminded me of those bottled "French Lemonade" products sold at Trader Joes. I made only a double batch for a party last summer, and it was gone in 15 minutes....unfortunately I didn't have any more :(
Provided by Melanie B.
Categories Beverages
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together lemon juice, syrup, and club soda shortly before serving.
- Pour into an ice-filled glass and garnish with a lemon slice. Enjoy this refreshing bubbly drink!
Nutrition Facts : Calories 198.9, Sodium 77.4, Carbohydrate 53.5, Fiber 0.8, Sugar 27.4, Protein 0.2
LEMONADE DESSERT
Here's a tasty way to finish off your summer barbecue. Adults and kids will be standing in line for this easy-to-make treat. -Margaret Linder, Quincy, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12-15 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Spread in a single layer into a greased 15x10x1-in. baking pan. , Bake 9-12 minutes or until golden brown, stirring once. Cool on a wire rack 10 minutes., In a large bowl, beat ice cream and lemonade until blended. Sprinkle half of the crumbles into a greased 13x9-in. dish. Spread with ice cream mixture; sprinkle with remaining crumbles. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 391 calories, Fat 21g fat (11g saturated fat), Cholesterol 56mg cholesterol, Sodium 154mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
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