Best Boozy Pink Lemonade Recipes

Hot Pink Lemonade image

Provided by Candice S.

Time 20m

Yield 6

Number Of Ingredients 6

Steps:

Boil one cup of water with the sugar in a saucepan over medium-high heat, stirring until the liquid becomes clear. Remove from heat and stir in the lemon juice. Pour 7 cups of cool water and ice into a serving pitcher. Add the lemon syrup and blueberries; stir until you get a 'hot pink' color.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 77.2 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 12.7 mg, Sugar 70.6 g

Easy Boozy Lemonade Pie image

Provided by Food Network Kitchen

Categories dessert

Time 4h10m

Yield 6 to 8 servings

Number Of Ingredients 7

1 cup lemon sorbet, softened
3/4 cup sweetened condensed milk
1/3 cup lemon-flavored vodka
2/3 cup heavy cream
One 9-inch graham cracker pie crust
Sweetened whipped cream, for serving
2 lemon jelly fruit slices, quartered, for serving

Steps:

Put the sorbet, sweetened condensed milk and vodka in a medium bowl. Beat with an electric mixer on low until smooth and no lumps of frozen sorbet remain, 1 to 2 minutes.
Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds soft peaks, 1 to 2 minutes. Fold the whipped cream into the lemon sorbet mixture and pour into the pie crust. Freeze until set, about 4 hours and up to overnight.
Serve each slice garnished with a dollop of whipped cream and a lemon jelly fruit wedge.

Pink Lemonade image

Provided by Nancy Fuller

Time 15m

Yield 10 cups

Number Of Ingredients 5

7 cups cold water
2 cups freshly squeezed lemon juice (about 10 large lemons)
2 tablespoons unsweetened cranberry juice
1 cup superfine sugar
One 6-ounce container fresh raspberries

Steps:

Combine the water, lemon juice, cranberry juice and sugar in a large pitcher. Stir with a wooden spoon until the sugar is dissolved. Add the raspberries. Serve in tall glasses over ice.

Pink Lemonade image

Provided by Ina Garten

Categories beverage

Time 10m

Yield 1.5 quarts

Number Of Ingredients 6

1 cup freshly squeezed lemon juice (5 to 6 lemons)
1/2 to 3/4 cup superfine sugar, to taste
1 cup crushed ice
4 cups water
2 teaspoons grenadine
6 maraschino cherries

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.