Best Citrus Lemonade Recipes

CITRUS LEMONADE

Steps:

• Pour the sugar, lemon juice, lime juice, and orange juice into a gallon-sized container; stir until the sugar has dissolved. Serve over ice with a slice of lime if desired.

CITRUS SWEET LEMONADE

Steps:

• Juice the oranges, the lemons and the lime and pour the juice into a pitcher.
• Add sugar and add water until the pitcher is full to make a 2 quart drink.
• Stir and serve with crushed ice.

GRILLED CITRUS SPIKED LEMONADE

Steps:

• Preheat a grill to medium-high.
• Combine the lemons, limes and oranges in a medium bowl and toss with 1/4 cup of the sugar to coat. Sprinkle with a generous pinch of salt.
• Place the fruit, cut-side down, on the grill; cook until dark brown grill marks appear, 5 to 8 minutes. Remove to a plate and let cool. Cut 2 lemon halves into slices and set aside for garnish.
• Combine the remaining 1 1/2 cups sugar with 2 cups water in a saucepot over medium heat. Cook until the sugar is fully melted, about 5 minutes. Let cool completely.
• Pour the sugar syrup into a pitcher and add the basil leaves. Juice the grilled citrus through a strainer into the pitcher. Add vodka to taste, if using. Stir, add ice, and garnish with the reserved lemon slices. Serve cold.

CITRUS LEMONADE

Steps:

• In a large saucepan, heat water and sugar until sugar is dissolved, stirring occasionally. Cool. Transfer to a large pitcher or container; stir in concentrates. Chill. Serve in chilled glasses.

CITRUS LEMONADE

Steps:

• Fill glass with ice.
• Add Smirnoff Citrus Flavored Vodka and lemonade.
• Stir well.
• Garnish with lime twist.

STRAWBERRY BASIL LEMONADE [WITH CITRUS VODKA]

Steps:

• Combine lemonade, strawberries, and basil leaves in a small container, stirring well.
• Add vodka.
• Cover and refrigerate at least 2 hours.
• To serve, remove basil leaves (if they're too wilted), and serve with ice and fresh basil leaves.

SPARKLING HONEY LEMONADE IN CITRUS-SALT RIMMED GLASSES

Steps:

• Combine lemon juice and honey in a saucepan.
• Heat until honey is completely blended with the juice.
• Chill until cold, then stir and pour into a large pitcher. Add cold water and stir to combine completely.
• Mix lemon zest with finishing salt in a small dish.
• Rub the rim of serving glasses with a wedge of lemon or lime.
• Invert glass into dish of salt and turn to coat rim.
• Add ice and lemonade. Serve immediately.

LEMONADE CITRUS POUND CAKE

Steps:

• 1. Sift the flour, baking powder, salt and corn starch together in a medium bowl and set aside till needed. Preheat oven to 325 degrees F, prep cake pans by spraying with bakers joy or non-stick cooking spray, if using cooking spray, spray pans heavily then set aside till needed. This is the DIMENSIONS CAKE PAN by NORDIC WARE, it has an 11 cup capacity.
• 2. Cream softened butter in mixer till creamy.
• 3. Gradually add in the sugar & lemon gelatin, and beat until blended together and mixture is smooth and no visible granules remain, about 10 minutes.
• 4. Add the eggs to butter mixture one at a time, beating well after each has been added.
• 5. While butter mixture is beating, cut the 2 oranges into eights, and add to a food processor and process until mixture looks pulverized, similar to this picture.
• 6. Measure out lemonade concentrate and buttermilk and set aside till needed.
• 7. Once butter mixture is creamy and smooth, gradually add in the sifted flour about 1/3 of flour at a time, and alternate with the lemonade and buttermilk. Beating well before adding more flour. May need to scrape down the sides of bowl during mixing process.
• 8. Now add in the pulverized oranges along with lemon extract and yellow food color if desired, and beat just until blended into cake batter. I had 1 cup of pureed oranges.
• 9. Divide cake batter evenly between the 2 prepared cake pans or you may use a larger 16 cup capacity cake pan, make sure there is at least 2 inches left in pan to allow for cake to rise during baking. Bake in preheated 325 degree F. oven for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. If using a larger 16 cup capacity cake pan may require additional time about 1 1/2 hours.
• 10. This is the Blossoms Cake Pan which has a 10 cup capacity. NOTE: SINCE POSTING THE ORIGINAL RECIPE, I FOUND THAT THE CAKE BATTER FOR THIS RECIPE FILLS MORE THAN A 16 CUP CAPACITY PAN, USE A SMALL LOAF PAN OR A SMALLER ROUND TUBE PAN FOR THE REMAINING BATTER. REMEMBER TO LEAVE 2 inch SPACE from top of pan TO ALLOW CAKE TO RISE.
• 11. Try to wait until cake has cooled completely before cutting if you can wait that long. Add a glaze if desired but we enjoyed eating it plain.
• 12. This is what the Blossom Lemonade Citrus Pound Cake looked like that I shared with the neighbor.
• 13. TO MAKE THIS GLAZE RECIPE: Add 2 cups powdered sugar, 1/2 stick softened butter, 3 tablespoons heavy whipping cream or evaporated milk, 1 teaspoon lemon extract, 1/4-1/3 cup thawed lemonade concentrate, and the zest of a whole orange in a medium size bowl and beat till blended together. Add more liquid for a thinner consistency or more confectioners sugar for a thicker consistency. Then drizzle over cake in desired manner, over entire cake or just drizzled on top and sides.

CITRUS LEMONADE

Steps:

• Squeeze the juice from the lemons, limes, and oranges; pour into a gallon container.
• Add water and sugar; mix well.
• Serve on ice with additional fruit slices, if desired.
• Store in refrigerator.