Pinklemonadesalad 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:

• 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.

Steps:

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

Steps:

• Mix 1 sleeve Ritz crackers with 4 tbs. melted butter.
• Spread this in 9x13 dish.
• Make sure the cool whip is thawed. Stir so that it is creamy, not lumpy. Mix the cool whip and all other ingredients together really good.
• Pour mixture on top of crackers.
• Chill in the refrigerater for at least 1 hour and serve. Cooking time is the chill time.

Steps:

• Combine the cracker crumbs, sugar and melted butter in a 9x13 inch dish.
• Reserving 2 or 3 tablespoons for topping press down with a tablespoon.
• Combine milk, whipped topping, lemonade concentrate and food color in a bowl and mix well.
• Spread over the crumbs.
• Sprinkle the reserved crumbs over the top.
• Chill until serving time.

Steps:

• In a bowl, combine cracker crumbs and sugar. Stir in butter. Press into a greased 13-in. x 9-in. dish; set aside. , In a blender, combine milk and lemonade concentrate; cover and process until well blended. Fold in the whipped topping and food coloring if desired. Spread evenly over crust. Cover and refrigerate for 2 hours or until firm.

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:

• Make the crust:
• Position rack in center of oven and preheat to 350°F. Grease 8x8" baking pan with butter or nonstick cooking spray. Line pan with parchment, leaving a generous overhang on all sides, and grease parchment with butter or nonstick cooking spray.
• Purée flour, powdered sugar, salt, and lemon zest in a food processor until combined. Add 6 Tbsp. butter and pulse just until dough forms.
• Press dough into bottom of prepared pan and about 1/2" up sides. Chill at least 30 minutes.
• Prick bottom of crust with a fork and bake until light golden brown, about 20 minutes.
• Make the filling and bake bars:
• Purée raspberries in a blender until smooth. Strain through a fine-mesh sieve into a medium bowl.
• Whisk eggs, granulated sugar, and lemon juice in another medium bowl. Whisk in pomegranate juice, salt, and 1/4 cup raspberry purée until smooth, then whisk in flour until combined. (Reserve remaining raspberry purée for other use.) Pour filling into crust and bake until filling is set and slightly golden at the edges, about 20 minutes more.
• Transfer pan to a wire rack and let cool completely. Loosen edges with an offset spatula or butter knife, then use parchment paper overhang to remove bar from pan. Place bar on parchment on a cutting board and cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars. Dust bars with powdered sugar.
• Do Ahead
• Raspberry purée can be made and chilled in an airtight container for up to 3 days. Assembled bars can be chilled in a single layer in an airtight container for up to 5 days.

Steps:

• Combine milk, pink lemonade concentrate, sugar, and food coloring in a 1.5-quart ice cream maker. Freeze according to manufacturer's instructions. Transfer to a covered container; freeze until firm, about 2 hours.

Steps:

• Press Ritz Crackers, powdered sugar, and butter into 9x13 pan (save 1/4 cup for topping).
• Blend Eagle Brand Milk, pink lemonade, and red food coloring together in mixing bowl. Fold in 8 oz. of Cool Whip. Pour over cracker crust. Top with 1/4 cup leftover cracker crust.
• Refrigerate at least 2 hours or overnight.