Best Vanilla Lemonade Recipes

SOUTHERN-STYLE VANILLA LEMONADE

Steps:

• Cut the lemons in half and scoop the pulp into a blender. Add half of the rinds along with sugar, vanilla extract, and 2 cups of water. Blend until smooth, then strain into a serving pitcher and stir in the remaining water.

HONEY-VANILLA LEMONADE

Steps:

• In a large saucepan, combine the sugar, honey, and 2 cups water and place over medium-high heat. Cut the vanilla bean in 1/2 lengthwise, then, using the back of the knife, scrape the vanilla seeds from the pod and add to the saucepan, along with the pod. Bring the mixture to a boil and cook for 4 or 5 minutes, until the sugar is dissolved and the mixture thickens. Remove from the heat and allow to cool.
• Put the lemon juice into a gallon jug or pitcher. Pour the sugar syrup through a strainer into the pitcher and discard the pod. Add water to equal 1 gallon and stir well.
• Serve over ice with lemon wheels or wedges.

FROZEN VANILLA LEMONADE

Steps:

• Blend the sorbet, ice cream, vodka and half-and-half in a blender on high until smooth, about 30 seconds.

SPARKLING ROASTED VANILLA LEMONADE

Steps:

• Preheat oven to 375 degrees. Place lemons, cut side up, in a 12-inch ovenproof skillet or a large baking dish. Sprinkle with sugar, then add the water and vanilla seeds and pod. Roast until edges of lemons are golden brown, about 25 minutes. Let cool.
• Squeeze the juice and pulp from lemons into a blender. Remove vanilla pod, and add syrup in the skillet to the blender. Puree, then strain through a sieve into a pitcher, pressing to extract liquid and some pulp.
• Fill glasses with ice. Pour 3/4 cup lemonade into each glass. Top with 1/4 cup club soda. (Or cover, and refrigerate lemonade for up to 3 days.)

VANILLA BEAN LEMONADE

Steps:

• Add the sugar and 1 cup water to a medium saucepan over medium heat. Slice the vanilla bean open with a paring knife and scrape the "caviar" (seeds) from the bean and add to the saucepan along with the remaining whole bean. Heat, stirring occasionally, until the mixture begins to steam and the sugar has dissolved, about 3-4 minutes.
• Remove from heat and set aside for 15 minutes.
• Meanwhile, add remaining 3 cups water and lemon juice to a pitcher. Set a fine-mesh sieve over the pitcher and pour in the vanilla/sugar mixture. Discard solids.
• Stir with a spoon and chill.
• Fill individual glasses with ice and pour lemonade over the ice. Add a straw if desired and serve.

HONEY I LOVE YOU-VANILLA LEMONADE - RACHAEL RAY

Steps:

• In a large saucepan, combine the sugar, honey, and 2 cups water and place over medium-high heat. Cut the vanilla bean in 1/2 lengthwise, and using the back of the knife, scrape the vanilla seeds from the pod and add to the saucepan, along with the pod.
• Bring the mixture to a boil and cook for 4-5 minutes, until the sugar is dissolved and the mixture thickens. Remove from the heat and allow to cool.
• Put the lemon juice into a gallon jar or pitcher. Pour the sugar syrup through a strainer into the pitcher and discard pod.
• Add water or club soda to equal 1 gallon and stir well.
• Serve over ice with lemon wheels or wedges.

VANILLA LEMONADE

Steps:

• In a medium saucepan, combine 2 cups water, sugar, and vanilla bean and bring to a boil over medium-high heat; boil for 2 minutes.
• Remove from heat, and cool completely.
• Stir in lemon juice and remaining 2 cups water; refrigerate.
• Serve chilled over ice. Garnish with maraschino cherries, fresh mint, and lemon slices, if desired.

VANILLA LEMONADE

Steps:

• 1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
• 2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice, vanilla and remaining 7 cups water.

SPARKLING ROASTED VANILLA LEMONADE

Steps:

• 1. Preheat oven to 375 degrees. Place lemons, cut side up, in a 12-inch ovenproof skillet or a large baking dish. Sprinkle with sugar, then add the water and vanilla seeds and pod. Roast until edges of lemons are golden brown, about 25 minutes. Let cool. 2. Squeeze the juice and pulp from lemons into a blender. Remove vanilla pod, and add syrup in the skillet to the blender. Puree, then strain through a sieve into a pitcher, pressing to extract liquid and some pulp. 3. Fill glasses with ice. Pour 3/4 cup lemonade into each glass. Top with 1/4 cup club soda. (Or cover, and refrigerate lemonade for up to 3 days.)

VANILLA BEAN LEMONADE

Steps:

• Whisk together the lemon juice, Simple Syrup and vanilla bean paste in a large pitcher. If not serving immediately, refrigerate the pitcher.
• To serve, add the sparkling water to the pitcher and stir to combine. Pour the lemonade into individual glasses of crushed ice. Garnish with a sprig of fresh basil or mint and a lemon slice.
• In a small saucepan bring the sugar and water to a boil over medium heat, stirring until the sugar is dissolved. Remove from the heat and cool.;

VANILLA BEAN LEMONADE

Steps:

• Whisk together the lemon juice, Simple Syrup and vanilla bean paste in a large pitcher. If not serving immediately, refrigerate the pitcher.
• To serve, add the sparkling water to the pitcher and stir to combine. Pour the lemonade into individual glasses of crushed ice. Garnish with a sprig of fresh basil or mint and a lemon slice.
• Simple Syrup:.
• In a small saucepan bring the sugar and water to a boil over medium heat, stirring until the sugar is dissolved. Remove from the heat and cool.

VANILLA PASTE LEMONADE

Steps:

• Stir together the lemonade and vanilla bean paste in a large pitcher. Serve over ice.