X Rated Pink Lemonade Food

PINK LEMONADE

Steps:

• Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth. Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glass. Serve.

PINK LEMONADE SHOTS

Steps:

• Halve the lemons lengthwise and gently scrape out the pulp and white pith with a spoon or melon baller. Put the rinds in muffin tins or fit them into a pan so they can be filled without tipping over.
• Put 3/4 cup cold water in a small saucepan, sprinkle the gelatin evenly over the top and let it absorb the water for 2 minutes. Bring the water just to a boil and whisk until the gelatin is fully dissolved. Remove from the heat and whisk in the sugar until dissolved.
• Transfer the gelatin mixture to a bowl and stir in the pink lemonade, cherry soda and vodka. Spoon the mixture into the lemon rinds. Refrigerate overnight.
• Carefully slice each lemon half into 2 wedges and serve.

X-RATED PINK LEMONADE

Steps:

• Combine all ingredients in a highball filled with ice.
• Garnish with lemon wedge.
• Enjoy! ;).

PINK LEMONADE POPCORN

Steps:

• Prepare the kettle corn according to package instructions.
• Remove the bag from the microwave and carefully open. While the popcorn is still warm, pour in the pink lemonade drink powder. Hold the bag closed with your hand and shake vigorously until combined.
• Serve immediately or store in an airtight container.

PINK LEMONADE TART

Steps:

• For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch tart pan with cooking spray.
• Add the flour, butter and confectioners' sugar to a food processor and pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and pulse until the dough comes together.
• Press the dough into the bottom and up the sides of the prepared tart pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack while you make the filling.
• For the lemon curd: Meanwhile, whisk the lemon juice, granulated sugar, milk, whole eggs and yolks in a medium saucepan over medium heat until well combined. Add the butter and cook, stirring continuously, until the mixture thickens and coats the back of a spoon, 10 to 12 minutes. Strain the curd if any lumps form; set aside.
• For the strawberry puree. Blend the strawberries in a blender until fully pureed. Strain the puree through a fine-mesh strainer into a small saucepan to remove the seeds. Add the granulated sugar and lemon juice, bring to simmer and simmer, stirring often, until the puree is syrupy and yields about 1/4 cup, about 15 minutes. Let cool slightly.
• Add the strawberry puree to the lemon curd and mix until fully combined. Pour into the cooled crust and smooth with a spatula. Bake until the curd is set, 15 to 20 minutes. Let cool slightly on a rack, about 30 minutes, then refrigerate, uncovered, until completely cool, about 2 hours.
• For the meringue: Fit a metal bowl over a pot with about an inch of simmering water (make sure the bowl does not touch the water). Put the granulated sugar, cream of tartar and egg whites into the bowl and hand whisk until the sugar is fully dissolved and the whites are warm to the touch, 3 to 3 1/2 minutes. Test the mixture by rubbing it between your fingers to make sure it's not grainy. Transfer to a stand mixer with a whisk attachment, add the vanilla extract and whip, starting on a low speed and gradually increasing to high, until the mixture forms stiff, glossy peaks, about 4 minutes. Transfer the meringue to 2 piping bags fitted with different-size star tips. Pipe the meringue in a decorative pattern on top of the tart, leaving some of the pink filling showing.
• To serve: position an oven rack in the top position and preheat the oven to broil. Broil the tart until the meringue is toasted, 30 seconds to 1 minute. Garnish with curled strips of lemon zest.

PINK LEMONADE

Steps:

• Add the simple syrup, lemonade, and raspberry syrup in a glass mixing glass. Shake well. Pour into individual tumbler glasses. Garnish with fresh mint and raspberries.

PINK LEMONADE CAKE

Steps:

• For the cake: Position racks in the upper and lower third of the oven and preheat to 350 degrees F. Brush the bottom and sides of four 9-inch round cake pans with vegetable oil. Dust with flour and tap out the excess; set aside. Whisk the flour, cornstarch, baking powder, baking soda and salt together in a medium bowl. Stir the milk and vanilla together in a large liquid measuring cup. Set both aside.
• Beat the butter, lemon zest and juice, vegetable oil and sugar in a large bowl using an electric mixer on medium-high speed until light and fluffy, 5 to 7 minutes, stopping to scrape down the sides of the bowl occasionally using a rubber spatula. Beat in the eggs 1 at a time until combined and then continue to beat on medium-high speed until mixture is thick, smooth and shiny, about 3 minutes more. Reduce the speed to medium-low and add one-third of the flour mixture until just combined. Beat in half the milk mixture until combined. Repeat these additions, ending with the final one-third of the flour mixture, and beating just until smooth. Stir a few times with the spatula to make sure the batter is well blended.
• Evenly divide the cake batter among 4 medium bowls. Tint one bowl with 1 drop of pink food coloring, tint another with 2 drops of food coloring, the third with 1 teaspoon food coloring, and the last with 1/4 teaspoon food coloring. Stir each bowl until no streaks remain; the frostings should have gradually lighter shades of pink.
• Transfer each bowl of frosting to one of the prepared pans. Bake until the tops are lightly browned, the edges of the cake are beginning to pull away from the side of the pan and the center lightly springs back to the touch, about 30 minutes. Cool in the pans 10 to 15 minutes, then turn out onto wire racks to cool completely.
• For the frosting: Fill a medium saucepan about one-third full of water and bring to a boil over medium-high heat. Whisk the egg whites, sugar, 1/4 cup water, the corn syrup, vanilla, cream of tartar and salt in a large (preferably glass or metal; see Cook's Note) heatproof bowl that will sit over the pot without having the bottom of the bowl touch the water.
• Set the bowl over the pot and beat with an electric mixer on low speed until the sugar dissolves and the mixture starts to thicken, 1 to 2 minutes. If the mixtures starts to crystallize on the side of the bowl, brush down the bowl using a wet pastry brush.
• Increase the mixer speed to medium-high and continue to beat until the mixture is glossy and holds firm peaks, about 7 minutes. Remove from the heat and continue to beat until the mixture cools slightly, about 30 seconds more. Beat in the lemon juice and 2 drops of pink gel food coloring. The frosting will start to firm up even more as it cools.
• While the frosting is still slightly warm, start to assemble the cake. Place the most vibrant pink cake layer (tinted with 1 teaspoon food coloring) on a cake stand or serving platter. Spread a heaping 1/2 cup frosting on top of the cake into an even layer using a small offset spatula. Stack the third most vibrant pink cake layer (1/4 teaspoon food coloring) on next, followed by another heaping 1/2 cup of frosting. Repeat with the second most vibrant pink cake layer (2 drops food coloring) and another heaping 1/2 cup frosting. Then top with the lightest pink cake layer (1 drop food coloring). Spread the remaining frosting on the sides and top of the cake, using the offset spatula to create a swirled design. Do not refrigerate; the frosting will set once completely cooled, about 30 minutes.

OLD-FASHIONED PINK LEMONADE

Steps:

• In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.

PINK LEMONADE

Steps:

• Place all the ingredients in a large saucepan and pour over 350ml cold water. Bring to the boil, stirring often, then leave to cool. Pour through a sieve, pressing down with a spoon to extract all the juices. The syrup can now be stored in the fridge for up to 1 week. To serve, pour a little into a glass and top up with sparkling or still water, ice and mint.