Lemon Shandy Recipes

Steps:

• Light a grill and set it up for direct heat or preheat a grill pan. Oil the grates and grill the halved lemons cut side down over high heat until nicely browned, 4 to 5 minutes. Meanwhile, grill the lemon slices, turning once, until nicely charred on both sides, 4 to 5 minutes. Transfer to a plate and let cool slightly. Squeeze the juice from the halved lemons into a liquid measuring cup until you have about 3/4 cup.
• In a pitcher, combine the grilled lemon juice with the simple syrup and the ice water. Stir until the lemonade is well chilled.
• Pour the beers into six large glasses and top each with about ½ cup of lemonade. Garnish with a grilled lemon slice and serve.

Steps:

• In a small saucepan bring sugar and 1 cup water to a boil, stirring until sugar is dissolved, and stir in zest. Cool sugar syrup to room temperature.
• Transfer syrup to a small pitcher and stir in remaining 2 cups water, lemon juice, and mint. Chill lemonade until cold. (Makes about 4 1/2 cups lemonade.)
• Pour 1/4 cup lemonade, or to taste, into each of 4 chilled beer glasses and top off with beer.

Steps:

• Place the lemongrass in a fine strainer and rinse well. In a saucepan with 1 cup water, simmer the lemongrass, ginger, zest and sugar and reduce by three-quarters to a syrup. Chill overnight, then strain the next day.
• When you are ready for the cocktail, pour a nice light lager into a glass with 1 1/2 tablespoons of the syrup and juice from 1 wedge of lemon.

Steps:

• Fill 4 glasses with ice. Pour lemonade into each glass and top with beer.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box, using cake mix, 1 cup beer, the oil and eggs. Stir in 2 teaspoons lemon peel. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese, butter and salt with electric mixer on low speed until blended. Beat in 2 tablespoons beer, 1 teaspoon lemon peel and the lemon juice. Beat in powdered sugar until blended. If frosting is too thick, beat in more beer, a few drops at a time. Frost cupcakes. Just before serving, drizzle with honey and garnish with lemon wedges. Store loosely covered in refrigerator.

Steps:

• Place eight 16-ounce glasses or mugs in the freezer.
• In a small saucepan, combine sugar and 3/4 cup water over medium heat. Cook, stirring, until sugar dissolves, about 1 minute. Refrigerate until cool, at least 10 minutes and up to 1 week.
• In a 2-cup liquid measure or small pitcher, combine sugar mixture and lemon juice. Pour 1 beer into each chilled glass; add about 1/4 cup lemon mixture and, if desired, a lemon wedge. Serve immediately.