Pink Apple Lemonade Recipes

Steps:

• In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.

Steps:

• In blender, combine lemon juice, sugar and 1/2 cup apple juice.
• Allow to stand several minutes.
• Blend on low speed 30 seconds (if sugar is not completely dissolved, wait 1 minute, then repeat the process) Add 2 more cups apple juice and the ice.
• Blend on low speed 30 seconds.
• Pour mixture into a large pitcher and add remaining liquid.

Steps:

• Combine juices and sugar; stir until sugar dissolves.
• Chill and serve over ice.
• Garnish with lemon slices and mint leaves.

Steps:

• Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth. Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glass. Serve.

Steps:

• In a small saucepan, bring 2 cups water, sugar and lemon zest strips to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Discard lemon zest., In a large pitcher, combine the remaining water, lemon juice, grape juice and sugar mixture. Serve over ice. Garnish with lemon slices and cherries if desired.

Steps:

• In a bowl, combine cracker crumbs and sugar. Stir in butter. Press into a greased 13-in. x 9-in. dish; set aside. , In a blender, combine milk and lemonade concentrate; cover and process until well blended. Fold in the whipped topping and food coloring if desired. Spread evenly over crust. Cover and refrigerate for 2 hours or until firm.

Steps:

• Place all the ingredients in a large saucepan and pour over 350ml cold water. Bring to the boil, stirring often, then leave to cool. Pour through a sieve, pressing down with a spoon to extract all the juices. The syrup can now be stored in the fridge for up to 1 week. To serve, pour a little into a glass and top up with sparkling or still water, ice and mint.

Steps:

• Mix the cranberry juice cocktail, apple juice, and lemonade concentrate in a 3-quart container; stir to blend.
• Add in water and lime juice; stir.
• Chill until very cold; serve over cracked ice.