Hi everyone, I had bought a thing that dispenses drinks and I have several recipes that I want everyone to look at and see what you would like and I would make that recipe and take it to the JAWS meet.So here are the recipes:
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Beverage Recipes - Lemonade Drinks
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Applebee’s Lemonade
1 quart water
1 cup sugar
1 cup fresh lemon juice
Sparkling water -- (not tonic water, -- like Perrier)
Mix first three together. Fill a tall glass 2/3 to 3/4 with Lemon mixture then fill with sparkling water.
An interesting variation is to puree some fruit (raspberries, strawberries, etc) with a little superfine or powdered sugar and put that in the glass before adding the lemonade and water.
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Basic Lemonade
Makes 2-1/2 Quarts
6 Lemons
1 cup Sugar
8 cup Ice Water
1 cup Boiling Water
Squeeze juice from lemons into a bowl. Set lemon rinds aside; strain lemon juice into a large pitcher. Add sugar and ice water; stir until sugar is dissolved. Set aside. Place lemon rinds in a bowl and add boiling water. Let stand until water is cold. Discard rinds, add water to pitcher and stir well. Refrigerate until well chilled.
From Sheila Buff and Judi Olstein, “The New Mixer's Guide to Low-Alcohol & Nonalcoholic Drinks.” Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4:
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Citrus-Ade
5 Lemons
5 Limes
5 Oranges
3 qt Water
1 1/2 cup Sugar
Squeeze the juice from four of each fruit. Pour into a gallon container. Thinly slice the remaining fruit and set aside for garnish. Add water and sugar to juices; mix well. Store it in the fridge. Serve on ice with fruit slices.
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Fresh Blender Lemonade
2 lemons -- white pith removed
1/2 cup water
1/4 cup simple syrup – recipe in directions
1 1/2 cups crushed ice
FOR EACH SERVING:
Place 2 lemons, simple syrup, and water in a blender with top on and blend at medium speed until lemons are liquefied. Add ice and blend on high until pureed (3 to 4 minutes). Serve in a tall glass with a straw and iced tea spoon and garnish with a lemon wheel.
CHEF'S NOTE:
Recipe can be adjusted to your personal preferences for sweetness or tartness.
SIMPLE SYRUP:
1 cup water
2 cup sugar
Place sugar and water in a heavy saucepan and bring to a boil. Boil for five minutes and transfer to a container to cool. It can be refrigerated for up to 6 weeks.
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Ginger Lemonade
Fresh ginger
Juice of 3 lemons
1/2 cup Honey (or sweetener of choice)
2 quarts water
Place water on the stove to boil. Peel a good 2-3 inch slice of ginger (depending on how you like ginger). Grate the ginger over a fine mesh grater. Squeeze the freshly grated pulp to remove the juice. Discard dry pulp. When water boils, add the lemon and ginger juice. Let steep for 20 minutes, and then add the honey. (Personally, I've found that 1/2 cup honey is almost too sweet, so adjust accordingly). This is very refreshing.
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Honey Lemonade
1 cup Honey
1 cup Hot water
3/4 cup Lemon juice
8 cup Cold water
Stir honey and hot water over low heat until blended. Let cool and add lemon juice and cold water. Pour into iced glasses.
The honey/water syrup may be refrigerated and used to make lemonade a glass at a time. To serve, mix 4 tbsp syrup to 1 1/2 tbsp lemon juice and 1 cup water per person. Pour into iced glasses.
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Honey-Mint Lemonade
2 cup Water
1/2 cup Honey
4 Sprigs fresh mint
1 cup Fresh lemon juice
Sugar
Ice
COMBINE WATER AND HONEY in saucepan and bring to boil over high heat. Remove from heat. Add mint and let cool. Pour liquid through strainer into pitcher and discard mint. Add lemon juice. Taste and add sugar to desired sweetness. Chill. To serve, fill glasses with ice and pour in lemonade. Makes 1 Quart
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Lemonade Concentrate
1 1/2 cups granulated sugar
2 1/2 cups water
9 whole lemons
1 sprig mint
Combine sugar and water in a small saucepan; bring to a boil and boil for 5 minutes. Remove from heat, cool slightly. Reserve one lemon to slice for garnish. Grate zest of two lemons; juice eight lemons. Combine juice and zest with warm syrup. Steep one hour. Strain it.
TO SERVE:
Mix 1 part lemonade concentrates with 2 parts water. Serve over ice. Garnish with lemon slices and mint.
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Lemonade Refresher
1/4 cup lemon juice
4 packets Equal
3/4 cup water
Lemon slice
Combine lemon juice and Equal. Stir in water. Add ice cubes. Garnish with lemon slice.
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Lemonade Syrup
2 cup Sugar
1 pt Water
6 Lemons
1 Lemon Rind, grated
Cook the sugar and water together without stirring until it is thick syrup, adding the grated outer rind of one lemon. When this is cool, add the juice of the lemons and bottle. By diluting with ice water, you have lemonade on short notice.
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Lemonade
2 tbsp Fresh lemon juice
1 1/2 tbsp Sugar syrup -- See NOTE
1 cup Water - (carbonated water is sometimes refreshing)
FOR COLD LEMONADE, put the lemon juice, sugar syrup and water in a glass and stir. Add ice to chill. Float lemon slices.
NOTE: To make sugar syrup, bring equal parts of sugar and water to a boil, stir until sugar dissolves, and remove from the heat. Cool before using. Store the unused syrup in a covered container in the refrigerator.
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Low Calorie Lemonade
3 1/4 cup Cold Water
Sugar Substitute*
1/2 cup Lemon Juice
*Sugar substitute is either 4 to 8 envelopes or 1 1/2 tsp or to taste.
Combine ingredients; mix well. Serve over ice. Garnish as desired.
TO MAKE 1 SERVING:
Combine 3/4 cup cold water, 2 tablespoons lemon juice, and 1 to 2 envelopes or 1/2 teaspoon liquid sugar substitute. Serve over ice and enjoy.
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Make-Ahead Lemonade Base and Fruit Variations
LEMONADE-BASE:
2 1/2 cup Water
1 1/4 cup Sugar
1/2 tsp finely shredded lemon peel
1 1/4 cup Lemon juice
For sugar syrup, in a medium saucepan heat and stir water and sugar over medium heat till sugar is dissolved. Remove from heat and cool about 20 minutes. Add lemon peel and lemon juice to the sugar syrup. Pour into a covered jar and chill. Store the lemonade base in the refrigerator for up to 3 days. Use to make the Lemon Sherbet Float, the Strawberry lemonade slush or the Tropical Lemon Iced Tea. It makes about 5 cups of lemonade base. For a refreshing glass of Old-fashioned lemonade, in a Tall glass stir together 1/2 Cup of the Make-Ahead Lemonade Base and 1/2 cup Cold water. Add ice cubes and serve.
LEMON SHERBET FLOAT (Sippable sherbet with a sweet and tangy lemon taste--):
For each serving, place 1 or 2 small scoops lemon sherbet in a tall glass. Pour 1/2 cup carbonated water over the sherbet. Sprinkle with fresh raspberries or blueberries, if desired. Serve immediately. (187 calories)
STRAWBERRY-LEMONADE SLUSH (Two summer-fresh tastes in one--):
For each serving, in a blender container combine 1/2 cup fresh or frozen unsweetened strawberries, 1/3 cup Make-Ahead Lemonade Base, and 1 tablespoon sugar. Blend till smooth. With blender running, add about 1 cup ice cubes, one at a time, through opening in lid till strawberry mixture becomes slushy. Pour into a tall glass. Garnish slush with a fresh strawberry half, if desired. Serve immediately. (198 calories)
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Old Fashioned Lemonade
1 1/2 cup Sugar, granulated
1 1/2 cup -Water
1 tbsp Lemon rind; finely grated
1 1/2 cup Lemon juice; 6-7 lemons
1 Lemon; sliced thinly
Mint sprigs
“This delightful recipe is from _The Anne of Green Gables Cookbook_ by Kate MacDonald.”
In small saucepan, stir together sugar, water and lemon rind. Bring to a boil; stirring constantly; boil for 5 minutes, stirring. Remove from heat and let cool. Stir in lemon juice. Transfer to a jar; cover and refrigerate for up to 3 weeks. To serve, place 2 ice cubes in each tall glass. Add 1/4 cup (50ml) of the syrup and 3/4 cup (175ml) cold water; stir well. Garnish with lemon slice and sprig of mint. MAKES: about 3 1/2 CUPS, ENOUGH FOR 12 SERVINGS
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Old-Fashioned Lemonade
2 1/2 cup water
2 cup sugar
3 oranges
6 lemons
1/4 cup lightly packed fresh
Mint leaves (optional)
Water
Ice cubes
Heat the 2 1/2 cups water and sugar until sugar dissolves; cool. Grate 2 tablespoons of peel from oranges. Squeeze juice from oranges and lemons (should be 1 1/2 cups each). Add juices and peel to cooked syrup; pour over mint leaves, if used. Cover it and steep 1 hour. Strain into jar; cover and refrigerate. To serve, mix equal parts fruit syrup and water. Serve over ice; garnish with fruit slices and mint leaves, if desired. Makes 6 cups concentrate.
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Pineapple Limeade
1 medium pineapple -- peeled
2 medium limes -- peeled and seeded
1/4 cup sugar
3 cups sodium- and calorie-free
Sparkling water -- chilled
Ice cubes or crushed ice
Extract juice from pineapple (2 cups) and limes (1/4 cup), using juice extractor. Mix juices and sugar; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices if desired. 6 servings
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Pink Lavender Lemonade
2 1/2 cup Distilled water
1 1/2 cup Sugar
6 large Strawberries, hulled OR 1/4 cup Pink hibiscus flowers, dried and pesticide free
1/4 cup Lavender leaves, chopped OR 1 tbsp Dried Lavender flowers
2 1/2 cup Distilled water
1/2 cup Sugar, optional
Fresh lavender flowers for garnish
The original recipe calls for hibiscus flowers and suggested strawberries as a substitute. I have reversed the order. As well, I don't think it is necessary to use distilled water in most locations.
In medium saucepan, combine 2 1/2 cups water, sugar and hibiscus flowers (or hulled strawberries). Bring to a boil, stirring to dissolve sugar. Reduce heat. Simmer 5 minutes to extract pink to extract pink from flowers. Remove from heat. Stir in lavender leaves. Cover and cool. Strain cooled herb liquid into large pitcher or jar (if using strawberries, gently press juice from berries.) Add remaining 2 1/2 cups water and lemon juice. Stir well. Add 1/2 cup more sugar, if desired. Just before serving, add ice cubes. Pour into chilled glasses. Garnish with lavender flowers. YIELD: 6-8 Servings
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Real Old Fashioned Lemonade
Juice of 6 lemons (1 cup)
3/4 cup sugar
4 cups cold water
1 lemon; cut in slices
Ice cubes
In large pitcher, combine lemon juice and sugar; stir to dissolve sugar. Add remaining ingredients; blend well: Serves 4-6.
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Simple and Delicious Lemonade
3 1/4 Cups Cold Water
1/2 Cup Lemon Juice -- fresh
Sugar -- to taste
Mix all ingredients.
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State Fair Lemonade
8 Lemons
1 cup Sugar
10 Ice cubes
Bring lemons to room temp. Roll; slice in half and squeeze into gallon container. Toss lemon rinds into container. Pour sugar over rinds. Let it sit for one half hour. Add ice cubes and enough water to fill container. Stir and serve.
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Strawberry Lemonade
1 qt Fresh Strawberries, Hulled
3 cup Cold Water
3/4 cup Lemon Juice
3/4 cup Sugar*
2 cup Club Soda, Chilled
Ice
Garnishes**
*Up to 1 cup sugar may be used to sweeten lemonade.
**Garnishes could be more strawberries and/or mint leaves.
In blender container, puree strawberries. In pitcher, combine pureed strawberries, water, lemon juice, and sugar; stir until sugar dissolves. Add club soda. Serve over ice and garnish with strawberries and/or mint leaves.
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Strawberry Lemonade
3 cups cold water
1 quart fresh strawberries
3/4 cup sugar
3/4 cup lemon juice
2 cups cold club soda
Lemon slices, optional
Place water, strawberries and sugar in a blender; cover and blend until smooth. Stir in lemon juice. Blend in soda; serve immediately, garnished with lemon if desired. Yield: 8 servings (2 quarts).
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Strawberry Lemonade
1 cup sugar
1 3-oz pkg. strawberry gelatin powder
1 cup boiling water
6 cup cold water
1 cup fresh lemon juice
Stir sugar, gelatin and boiling water in 3-quart heatproof pitcher to dissolve sugar and gelatin. Add cold water and lemon juice. Chill.
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Ice Tea Syrup Concentrate
10 tea bags
3 cup water
3 cup sugar
Bring all ingredients to a boil in a large pot and boil for 10 minutes. Cool and store in fridge. To Use: Mix 5-cups water & 1 cup Syrup. (Or to taste) Serve with lemon slices.
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P.S. This drink container had 8 freezable balls, 8 cups and 4 straws, as the original package only had 8 freezable balls 4 cups and 4 straws. I was able to get 4 more cups, but not 4 more straws, but I am looking around to see if I can get something like those straws.
