Super Sour Lemonade Recipes

Steps:

• In a pot combine water, sugar and salt. Bring to a boil and continue to boil for 2 minutes. Chill the sugar water for at least 60 minutes in the refrigerator.
• In a 2 quart pitcher mix cooled sugar water and lemon juice together. Pour over ice and serve.

Steps:

• Add drink mix to 2 cups of cold water and stir to dissolve. Transfer to a blender. Add cherries and ice and blend until mixed but still icy. Pour and enjoy!

Steps:

• 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.
• Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Steps:

• Place drink mixes and sugar in large plastic or glass pitcher.
• Add water; stir until drink mixes are completely dissolved.
• Serve in 8 tall glasses over ice cubes or crushed ice.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, whole eggs, and 2 packages drink mix with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
• Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle 1/2 cup lemonade concentrate evenly over top of cake. Cool completely, 1 hour to 1 hour 30 minutes.
• In medium bowl, stir 1 package drink mix into 2 tablespoons lemonade concentrate until dissolved. Beat in powdered sugar and butter on low speed. Gradually beat in enough of the remaining 2 to 3 tablespoons lemonade concentrate, 1 teaspoon at a time, to make frosting smooth and spreadable. Spread frosting over top of cake. Cut into serving pieces. Decorate with sour candies. Store loosely covered.