Best Easy Lemonade Recipes

EASY LEMONADE

Steps:

• Tip the lemons, sugar and half the water into a food processor and blend until the lemon is finely chopped.
• Pour the mixture into a sieve over a bowl, then press through as much juice as you can. Top up with the remaining water and serve with plain ice or frozen with slices of lemon and lime.

EASY LEMONADE

Steps:

• In a large pan, combine water and sugar. Heat until the sugar just melts. Remove from heat and pour in lemon juice. Mix well and chill in refrigerator before serving. Garnish with lemon, lime or orange slices.

EASY STRAWBERRY LEMONADE FREEZER PIE

Steps:

• In a large bowl, combine strawberries (with juices) and pudding mix; let stand until slightly thickened, about 5 minutes. Fold in whipped topping. Spread into crust., Freeze at least 8 hours or overnight. Let stand 5-10 minutes before serving. If desired, serve with additional whipped topping and strawberries.

EASY STRAWBERRY LEMONADE

Steps:

• In a large pitcher, mix together lemonade concentrate and water. Stir in strawberries.

EASY LEMONADE PIE

Steps:

• Heat oven to 375°F. In medium bowl, mix all Graham Cracker Crust ingredients. Press mixture firmly against bottom and side of pie plate, 9x1 1/4 inches. Bake about 10 minutes or until light brown. Cool 30 minutes.
• In large bowl, mix ice cream, lemonade concentrate and food color. Mound ice-cream mixture in crust.
• Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. Garnish with grated lemon peel. Store covered in freezer.

EASY PINK LEMONADE PIE

Steps:

• Preheat oven to 350°. Combine crushed crackers and 1/4 cup sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 15-18 minutes. Cool completely on a wire rack., Combine strawberries, 1/2 cup sugar, lemon juice and zest; let stand 10 minutes. Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Transfer strawberry mixture to a food processor or blender; pulse until smooth. Microwave gelatin on high until melted, about 10 seconds; stir into strawberry mixture., Beat cream cheese and remaining sugar until smooth. Gradually beat in cream and strawberry mixture. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours. If desired, top with lemon slices.,

EASY BRAZILIAN LEMONADE

Steps:

• Wash limes thoroughly. Cut ends off and discard, then slice into about 8 pieces.
• Place limes, water, sugar, and sweetened condensed milk in a blender. Pulse 5 times. Strain mixture through a sieve into a large pitcher. Serve over ice.

EASY STRAWBERRY LEMONADE SLUSH

Steps:

• Combine hot water and gelatin in a large bowl; stir to dissolve.
• Mix vodka, frozen lemonade concentrate, and frozen orange juice concentrate into the dissolved gelatin. Ladle slush mixture into freezer-safe containers; freeze for at least 24 hours.
• Scoop frozen slush into glasses with an ice cream scoop; top with lemon-lime soda.

EASY MANGO LEMONADE MARGARITAS

Steps:

• Combine the frozen lemonade, mango, tequila, orange liqueur and 2 to 3 cups water (or ice if you want more of a frozen margarita) in a blender. Blend until smooth and frothy. Make sure all the mango is pureed. Divide the margarita among 4 ice-filled glasses.

SUPER EASY PINK LEMONADE PIE

Steps:

• In large bowl pour Cool Whip, Eagle Brand and lemonade concentrate. Stir until totally combined.
• Pour into prepared crust.
• Place in freezer for 6 hours or overnight.

EASY BOOZY LEMONADE PIE

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.

EASY MANGO LEMONADE

Steps:

• Combine ingredients in large pitcher.
• Stir.
• Enjoy!

EASY LEMONADE ICEBOX PIE

Steps:

• In a bowl, combine milk and lemonade concentrate; fold in whipped topping. Pour into crust. Freeze for 3 hours. Garnish with lemon slices.

EASY PEACH LEMONADE

Steps:

• Remove 1 tub of lemonade from container, reserving remaining tubs for other uses.
• Combine lemonade mix, water, and peach nectar in a pitcher. Cover and chill at least 1 hour.
• Serve over ice.

SUPER EASY LEMONADE PIE

Steps:

• Mix pink lemonade and sweetened condensed milk until well blended. Fold in Cool Whip. Pour in graham cracker crust. Chill until set.

LEMONADE CHEESECAKE PIE (QUICK & EASY)

Steps:

• 1. BEAT cream cheese and drink mix in large bowl with mixer until well blended. Gradually add milk, mixing until well blended. STIR in COOL WHIP; spoon into crust. REFRIGERATE 4 hours or until firm.

QUICK AND EASY STRAWBERRY LEMONADE

Steps:

• Prep can of lemonade as directed. (Make sure there is at least an inch of extra room in the pitcher to add the strawberries).
• Cut ends off the strawberries and place them in a blender; I like to leave a few behind so I can slice them up and add them into the lemonade for garnish.
• Pour in 2-3 cups of lemonade to the blender.
• Blend strawberries with the lemonade to desired consistancy. Some like it chunky and others like it smooth.
• Add the blended strawberries and sugar (to taste) to the rest of the pitcher and stir well.
• This recipe works great for fresh raspberries and blackberries also!
• Refrigerate and serve!

MOST REFRESHING LEMONADE YOU WILL EVER TASTE! - QUICK & EASY

Steps:

• Combine lemon juice, sugar and club soda stirring well to dissolve sugar.
• Add sliced lemon to pitcher.
• Chill.
• Enjoy!

EASY BRAZILIAN LEMONADE

Steps:

• Wash limes thoroughly. Cut ends off and discard, then slice into about 8 pieces.
• Place limes, water, sugar, and sweetened condensed milk in a blender. Pulse 5 times. Strain mixture through a sieve into a large pitcher.
• Serve over ice.

LEMONADE SYRUP - THE EASY WAY

Steps:

• Read the whole directions FIRST so that you understand why the quantity of ingredients, yields and servings all depend on how many lemons you have when you start!
• Take a couple of strips of zest from each lemon.
• Juice the lemons.
• Measure the volume of lemon juice then set it aside.
• Put the same volume of water and the same volume of white sugar in a sauce pan with the zest.
• Having ensured by stirring that sugar is all dissolved bring to boil and boil hard for 5-6 minutes then take off heat.
• Allow sugar syrup to cool completely.
• Mix syrup and lemon juice together.
• Bottle and keep in refrigerator.
• Mix syrup and chilled water or soda water in ratio of about 1 of syrup to 4- 5 of water/soda for a geniune old fashioned lemonade thirst quencher. (Or vodka and syrup 50/50 for limoncello!).
• Some may strain the zest out before bottling but we never bothered - it looked attractively homemade.