Boozy Pink Lemonade Recipes

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:

• Put the sorbet, sweetened condensed milk and vodka in a medium bowl. Beat with an electric mixer on low until smooth and no lumps of frozen sorbet remain, 1 to 2 minutes.
• Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds soft peaks, 1 to 2 minutes. Fold the whipped cream into the lemon sorbet mixture and pour into the pie crust. Freeze until set, about 4 hours and up to overnight.
• Serve each slice garnished with a dollop of whipped cream and a lemon jelly fruit wedge.

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.

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.