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Cool Lemonade Recipes

Hot days bring cool drinks to mind. Below is the easiest lemonade recipe you could ever find! Once you've made this sweet, tasty treat, sit down at the computer and check out other lemonade recipes at www.geocities.com/NapaValley/5255/cook.html. We've selected a few interesting variations--even a lemonade cake--for you to try.

Easiest Ever Blender Lemonade
2 whole lemons, cut into wedges
½ to 1 cup sugar (add to taste)
1 cup ice cubes

Place all the ingredients in a blender jar. Add enough water to fill the jar almost to the top. (Before blending, place a cloth over the top of the blender lid to avoid getting a face full of lemon.) Blend until the lemons are coarsely chopped. Do not over blend, which will make the lemonade bitter by releasing too many oils from the rind. Strain into a pitcher and pour over a glass of ice cubes. Hmmm!


Greenbrier Tropical Lemonade
1 12-ounce can frozen lemonade
2 6-ounce cans frozen orange juice
1 64-ounce can pineapple juice
1 gallon of water
1 tablespoon vanilla extract
1 tablespoon almond extract

Mix all ingredients, sweeten to taste and serve over ice.
Source: Little Greenbrier Lodge/Sevierville, Tennessee


Lemon Sherbet Float
1 or 2 small scoops lemon sherbet
1/2 cup carbonated water
Fresh raspberries or blueberries (if desired)

For each serving, place sherbet and carbonated water in a tall glass. If desired, sprinkle with raspberries or blueberries. Serve immediately. This "sippable sherbet" (187 calories) has a sweet, tangy lemon taste.
Source: Better Homes and Gardens, July 1993. Shared by Cate Vanicek


Pineapple Lemonade
This delightful drink is named for the mascot of the Picayune newspaper. The drink was first served at a big charity event that benefited a home that housed boys who sold newspapers in New Orleans.
3 cups fresh lemon juice
1 cup sugar
1 1/2 cups pineapple juice
1 liter bottle of seltzer
18 strawberries
1 small pineapple, peeled, cored and cut into pieces
2 lemons, sliced paper-thin
1 block ice
Crushed ice

In a punch bowl, combine the lemon juice and sugar with 6 cups of water.
Stir until the sugar is dissolved. Add the pineapple juice, seltzer, strawberries,
pineapple pieces and lemon slices. Add a large block of ice.

To serve, fill each glass one-third full of crushed ice. Pour in lemonade, making sure to include a strawberry, a piece of pineapple and a lemon slice.
Source: Around The American Table: Treasured Recipes and Food Traditions
from the American Cookery Collections of The New York Public Library
by Michael Krondl


Real Lemonade
5 lemons
5 cups cold water
3/4 cups sugar water (add ½ cup sugar to 1 cup hot water and stir until dissolved; store in covered jar in refrigerator)
1 lemon; cut in paper-thin-slices
1 tray ice cubes

Squeeze the lemons and pour the juice through a coarse strainer
into a pitcher. Add 4 cups cold water and sugar water to taste, adding another
cup of water if the lemons are particularly juicy. Add lemon slices and ice
cubes and stir to blend, bruising the lemon a little. Pour into a tall glass
and enjoy.
Source: Home Coking Echo. Posted by Marge Clark


Borage Lemonade
¼ cup lemon juice (fresh squeezed is best)
Sugar to taste (probably about2 or 3 tablespoons)
Water
Several medium-size young borage leaves

Dump all the ingredients in the blender and whirl them around for about 30 seconds. Strain into a glass. Borage has an interesting taste that's something like mint
and something like cucumbers, and it's excellent with lemonade.
Source: Unknown.

Lemonade Cake
3 ounces lemon Jell-O
3/4 cup boiling water
1 lemon cake mix
3/4 cup oil
4 eggs
6 ounces frozen lemonade, thawed
3/4 cup sugar

Dissolve lemon Jell-O in boiling water and set aside. Blend cake mix, oil and eggs, and mix well. Pour in the Jell-O mixture and beat for five minutes. Pour into a greased and floured tube cake pan. Bake at 350 degrees for one hour. While the cake is still warm and in the pan, puncture it with fork tines. Mix the thawed lemonade and sugar, and pour this mixture over the warm cake. Let cool completely in pan. Serve with summer strawberries.
Source: dramsey@cs.utk.edu