Dan330 Pink Homemade 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:

• Blitz the lemons in a food processor or blender with half of the sugar, some ice cubes and 500ml/18fl oz water. Strain the juice into a jug and reserve.
• Tip the lemon pulp back into the food processor. Add the rest of the sugar, more ice cubes and 500ml/18fl oz water and blitz again. Strain this into the jug with the reserved juice (discard the pulp). Serve with lots of ice.

Steps:

• Pare the zest from the lemons with a peeler, removing as little white pith as possible - cut away any pith you can from the strips. Juice the lemons and mix the juice, zest, sugar and raspberries with 1.2 litres of boiling water. Let cool, then sieve, pressing through juice with the back of a spoon. Add sugar to taste and chill in jugs. To serve, add a few lemon slices, raspberries and lots of ice.

Steps:

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

Steps:

• Put the raspberries in a blender or food processor and puree. Using a rubber spatula press the raspberry puree through a fine mesh sieve into a medium bowl. In a large pitcher combine the frozen concentrated lemonade, strained raspberry puree, the vodka, 3 cups of cold water and the seltzer. Stir and pour into glasses filled with ice. Garnish each glass with a sprig of mint and a lemon slice.

Steps:

• Combine the water, lemon juice, cranberry juice and sugar in a large pitcher. Stir with a wooden spoon until the sugar is dissolved. Add the raspberries. Serve in tall glasses over ice.

Steps:

• Add the simple syrup, lemonade, and raspberry syrup in a glass mixing glass. Shake well. Pour into individual tumbler glasses. Garnish with fresh mint and raspberries.

Steps:

• Strain lemon juice into a pitcher and mix with sugar; stir until sugar dissolves. Add water; stir again until well combined. For pink lemonade, stir in cranberry juice.

Steps:

• In a pitcher, stir to dissolve sugar in water.
• Add lemon and cranberry juice.
• Chill for 1 hour or add ice.

Steps:

• Mix lemon juice, sugar, water, cranberry juice, and Sprite in a large pitcher with ice.
• Slice the lemon, and add the lemons slices, mint and raspberries to the mixture.
• Garnish each glass with a lemon slice, mint, and raspberries.

Steps:

• Into a large serving container, strain the citrus juice, mix it with sugar, and stir until the sugar is dissolved. Add 4 cups cold water and cranberry juice, if using, and stir again until well combined. Add ice to fill and a few lemon or lime slices.

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.