Chunkystrawberrylemonade Recipes

Steps:

• Make the lemon syrup: Bring the lemon zest, 1 1/2 cups sugar and 1 1/2 cups water to a boil in a medium saucepan, stirring, until the sugar dissolves; let cool to room temperature.
• Meanwhile, make the strawberry syrup: Toss the strawberries and the remaining 1/2 cup sugar in a bowl and let sit at room temperature until the sugar dissolves, about 45 minutes. Strain the strawberry mixture; reserve the strawberry syrup and berries separately.
• Make the lemonade: Combine the lemon juice, lemon syrup, salt and 2 cups cold water in a pitcher. For each drink, put about 1 tablespoon of the strawberry syrup in a tall glass. Fill with ice, then top with the lemonade and some of the reserved strawberries.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon of the butter.
• For the crust: Combine the flour, butter, sugar cornstarch and salt in a food processor and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the pan. Bake until the crust is golden at the edges, pale golden in the center, and firm, about 30 minutes. Transfer to a wire cooling rack.
• Reduce the oven temperature to 300 degrees F. For the filling: Wipe out the food processor bowl and pulse the freeze-dried strawberries into a powder; reserve. Whisk together the eggs, egg yolks, sugar, and flour in a medium bowl until smooth. Whisk in the lemon juice, strawberry powder and melted butter.
• Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
• Cool the lemon bars on a wire rack, 30 minutes. Use the foil to lift the bars from the pan and place on a baking sheet. Refrigerate until firm, at least 1 hour. Peel the foil off the bars, trim the edges and cut into 24 bars. Dust with confectioners' sugar and serve.

Steps:

• Combine the lemon juice, simple syrup, strawberries and ice in a blender. Puree until slushy. Serve immediately.

Steps:

• In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.
• In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.
• Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.

Steps:

• In a blender, combine the water, lemonade concentrate, strawberries and ice cubes. Cover and process until blended. , Pour into a freezer container. Cover and freeze for at least 12 hours or up to 3 months. , Let stand at room temperature for 1 hour before serving. Stir in club soda. Pour into chilled glasses; serve immediately.

Steps:

• Place the ice cubes, water and lemonade concentrate into the container of a blender. Process until ice is finely blended. Add strawberries, and puree until well blended. Taste, and adjust flavors if you like. This recipe is very flexible.

Steps:

• Blend 2 cups water, strawberries and drink mix in blender until smooth.
• Pour into large plastic or glass pitcher. Stir in remaining water.
• Serve over ice.

Steps:

• Rinse and hull strawberries, put in bowl and sprinkle with the 2 T. sugar, set aside.
• Squeeze the lemons and limes into large bowl or gallon jar. (You should have about 16 0z juice from the fruit) Add the 2 cups sugar and half the water. Stir until sugar is disolved, add the remaining water.
• With a potato masher or fork, mash the strawberries, but leave semi chunky. Add to lemonade, stir well.

Steps:

• Prepare lemons.
• Prepare strawberries.
• Puree strawberries with 2 tbsp corn syrup.
• Strain to remove any pulp and seeds.
• Combine all ingredients in a 2 quart pitcher and stir to dissolve sugar.
• Serve over ice.
• NOTE: You may use other fruits and for a special treat add carbonated lemon lime soda for a special zing!

Steps:

• In a cocktail shaker, muddle the strawberries with the lemon juice and sugar until the sugar dissolves into the lemon juice and the strawberries start to break down into a chunky paste. Add the vodka and elderflower liqueur, and stir together.
• Spoon the contents of the cocktail shaker into two Collins glasses, add ice and top off with club soda. Stir. Garnish with a few strawberry slices.

Steps:

• In a blender or food processor, puree the strawberries with 1 cup of the sugar and 1 cup of water.
• In a large container, mix together 11 cups water, the remaining 2 cups sugar, the lemon juice and the strawberry mixture. Stir and taste, adding more sugar if you like. Refrigerate until well chilled.

Steps:

• Puree strawberries.
• Combine sugar and water.
• Heat until sugar dissolves.
• Mix with puree and lemon juice.
• Serve chilled.

Steps:

• Place all the strawberries in a 2 quart container. Mash with potato masher ( some small chunks are desired).
• Pour the lemon juice and sugar into container.
• Fill the rest of the container up with water.
• Add mint leaves if desired, stir and enjoy!

Steps:

• In a tall glass or shaker, combine the strawberries, syrup and mint leaves. Mash with a muddler or a ladle. Add the lemon juice and seltzer and pour over ice-filled glasses. Serve immediately.

Steps:

• Add the berries and mint to a glass pitcher and muddle with a wooden spoon.
• In a large pot add the sugar, to taste, and 2/3 cup of water. Cook over medium heat until the sugar dissolves. Pour over the strawberries.
• Stir in the lemon juice and fill the pitcher with the remaining water. Chill or pour over ice and serve.

Steps:

• Place strawberries in a blender; top with 2 tablespoons sugar. Pour 1 cup water over sugared strawberries. Blend until strawberry chunks transform into juice.
• Combine strawberry juice, 6 cups water, 1 cup sugar, and lemon juice in a large pitcher; stir until blended. Chill before serving.

Steps:

• Mix ingredients together in a pitcher.
• Serve over ice.

Steps:

• Place all ingredients in blender; blend until smooth. (A few small strawberry pieces might remain).
• Put 8 oz of ice in a shaker, pour drink into shaker and shake for 30 seconds.
• Pour into glass to serve.

Steps:

• Prep can of lemonade as directed. (Make sure there is at least an inch of extra room in the pitcher to add the strawberries).
• Cut ends off the strawberries and place them in a blender; I like to leave a few behind so I can slice them up and add them into the lemonade for garnish.
• Pour in 2-3 cups of lemonade to the blender.
• Blend strawberries with the lemonade to desired consistancy. Some like it chunky and others like it smooth.
• Add the blended strawberries and sugar (to taste) to the rest of the pitcher and stir well.
• This recipe works great for fresh raspberries and blackberries also!
• Refrigerate and serve!

Steps:

• Place water, strawberries & sugar in a blender; cover & blend until smooth.
• Stir in lemon juice.
• Blend in soda; serve immediately, garnished with lemon if desired.