Frozen Strawberry Lemonade Two Ways Recipes

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:

• Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
• Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
• If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
• In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
• About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.

Steps:

• Blend water, strawberries and drink mix in blender until smooth.
• Serve immediately with lemon wedges.

Steps:

• In a large pitcher, mix together lemonade concentrate and water. Stir in strawberries.

Steps:

• Prepare the lemonade according to the package directions. Place 16 ounces of lemonade, and 2 cups of ice in a blender. Blend until the ice is crushed completely. Place about two tablespoons of strawberry ice cream topping in the bottom of a glass and then pour frozen lemonade over the strawberry topping.

Steps:

• In a blender or smoothie machine, process the lemon juice and sugar for approximately 30 seconds to blend well. Add 2 cups of water and half the ice and blend, crushing the ice. Add the remaining ice and water. Blend on high speed until the mixture resembles a frozen delight!
• Divide among 6 glasses and top each glass with a cherry.

Steps:

• To a blender add the strawberries, strawberry sorbet, and lemonade.
• Blend until smooth.
• Serve immediately to drink or freeze for 30 minutes to eat with a spoon.
• Enjoy!

Steps:

• Fill an ice cube tray with 2 cups (480 ml) of lemonade. Freeze for at least 2 hours.
• Add the lemonade cubes, strawberries, the remaining cup of lemonade, and lemon-lime soda to a blender and blend on high speed until smooth.
• Pour into glasses and garnish with strawberries.
• Enjoy!