BOOZY HARD PEACH LEMONADE
Steps:
- Combine the sugar and 1 cup water in a heavy-bottomed pot. Heat over high heat, stirring occasionally, until the sugar is completely dissolved, 5 to 7 minutes. Remove from the heat and let cool completely.
- Pour 1/3 to 1/2 cup of the cooled simple syrup into a 2-quart pitcher. (Reserve the remaining syrup for another use.) Add the lemon juice and 4 cups water and stir to combine.
- To serve, fill an 8-ounce glass with ice. Add 2 ounces of the peach brandy, then fill with the peach lemonade to just short of an inch below the rim.
- Garnish with a lemon slice and a mint sprig.
BOOZY PINK LEMONADE
Steps:
- Add the water, vodka, lemon juice, cranberry juice and agave to a pitcher and stir to combine. Fill 6 tall glasses with ice and top with the boozy lemonade. Garnish each drink with a lemon wheel.
FROZEN STRAWBERRY LEMONADE PIE
This frozen strawberry lemonade pie just might be the ultimate summer dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
- Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
- If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
- In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
- About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.
FROZEN LEMONADE PIE
Steps:
- Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.
- Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.
- About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.
- Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.
FROZEN LEMONADE PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 8h18m
Yield 8 servings
Number Of Ingredients 7
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
- For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
- Sprinkle with a little candied lemon peel and serve!
4-INGREDIENT FROZEN LEMONADE PIE
This easy-to-make pie is sweet and tart - just like the drink. Don't stop at lemon, though; try any other fruit sorbet for a variation.
Provided by Food Network Kitchen
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Put the sorbet in a medium microwave-safe bowl and heat until melted. Stir in the condensed milk and let cool.
- Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds a ribbony shape when you run the beaters through it (do not let it form soft peaks), 2 to 3 minutes. Gently stir the thickened cream into the lemon sorbet mixture and pour into the pie crust. Smooth out into an even layer. Cover loosely with plastic wrap and freeze until set, about 2 hours or up to overnight.
EASY LEMONADE PIE
Wouldn't it be delicious to have a lemonade pie tucked in your freezer, ready and waiting for a rewarding treat?!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 335, Carbohydrate 45 g, Cholesterol 30 mg, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg
LEMONADE PIE III
Makes a good cool dessert for a hot summer day.
Provided by Gail
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, mix together concentrate and sweetened condensed milk. Fold in whipped topping. Pour filling into crust, and chill before serving.
Nutrition Facts : Calories 443.5 calories, Carbohydrate 65.5 g, Cholesterol 16.7 mg, Fat 18.8 g, Fiber 0.5 g, Protein 5.6 g, SaturatedFat 10.3 g, Sodium 240.9 mg, Sugar 56.9 g
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