STRAWBERRY LEMON CRUSH
Make and share this Strawberry Lemon Crush recipe from Food.com.
Provided by cookiedog
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a 2 cup measuring cup, combine the sugar, lemon juice, and water and stir to dissolve the sugar.
- In the bender, combine the strawberries and sweetened water. Puree on high speed until smooth. Add the sparkling water and pulse to incorporate. Taste and add more sugar if desired, and pulse to incorporate.
- Place cracked ice in 2 tall Collins glasses.
- Pour the strawberry crush over the ice, garnish with mint sprigs, and serve.
LEMON AND STRAWBERRY SUNDAES
Provided by Giada De Laurentiis
Categories dessert
Time 2h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch metal loaf pan and line the bottom and sides with a strip of parchment paper.
- Add the butter, ricotta and sugar to a large bowl. Beat the mixture with a hand-held mixer on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Fold the ingredients together with a rubber spatula until just combined. (Do not overmix.) Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Remove to a rack to cool for 1 hour.
- For the assembly: Meanwhile, combine the berries, salt and 2 tablespoons sugar in a small bowl. Toss well with a fork to combine, mashing the berries slightly with the back of the fork. Allow to sit at room temperature for 10 minutes. Whisk together the heavy cream, vanilla extract and remaining 2 tablespoons sugar in a separate bowl until soft peaks form.
- Dice 6 slices of lemon loaf, then divide evenly among 6 bowls or glasses. Top each serving with some of the strawberry sauce, followed by a scoop of ice cream and a dollop of whipped cream.
STRAWBERRY, LEMON AND BASIL MIMOSA
Provided by Giada De Laurentiis
Categories beverage
Time 5m
Yield 4 to 6 servings (4 cups)
Number Of Ingredients 6
Steps:
- Combine the basil, lemon juice and agave in a pitcher. Using a wooden spoon, lightly crush the basil. Stir in the strawberries, Prosecco and soda water. Pour into chilled champagne glasses and serve.
STRAWBERRY LEMON CRUSH
Steps:
- In a 2 cup measuring cup, combine the sugar, lemon juice, and water and stir to dissolve the sugar. In the bender, combine the strawberries and sweetened water. Puree on high speed until smooth. Add the sparkling water and pulse to incorporate. Taste and add more sugar if desired, and pulse to incorporate. Place cracked ice in 2 tall Collins glasses. Pour the strawberry crush over the ice, garnish with mint sprigs, and serve.
STRAWBERRY LEMON CHEESECAKE BARS
Provided by Kardea Brown
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the crust: Line a 9-by-13-inch baking dish with parchment paper, allowing for a 2-inch overhang on the sides.
- Place the cookies in a resealable plastic bag. Seal and use a rolling pin or meat mallet to crush the cookies into fine crumbs. Pour into a bowl and add the granulated sugar, lemon zest and salt. Pour the melted butter into the bowl and mix thoroughly with a rubber spatula. Firmly press the crumb mixture into the baking dish in an even layer. Place in the freezer while you make the filling.
- For the filling: Beat the heavy cream in a medium bowl with an electric mixer until stiff peaks form. Set aside.
- Beat the cream cheese, vanilla and lemon zest and juice in a bowl until fluffy and light, 3 to 4 minutes. Add the confectioners' sugar and sour cream. Beat until just combined, making sure there are no lumps. Fold in the whipped cream. Remove the crust from the freezer. Pour the mixture over the crust and spread in an even layer. Place in the refrigerator for at least 4 hours and up to overnight.
- Use the parchment overhang to lift the bars out of the baking dish. When ready to serve, arrange the strawberries on top and sprinkle some lemon zest over the top. Slice into squares and serve chilled.
STRAWBERRY CRUSH COOLER
Had this at the Fountain Restaurant and loved it so tried to recreate it at home with good results. The Strawberry Crush is fresh strawberry crushed in a bottle with a little sugar added that we get ready-made as strawberries are not in season throughout the year. It has no fizz and is just a ready fruit drink (like a squash) that you just add milk or water too.You can actually get tiny pieces of strawberry at the bottom of the glass. Nummy!!! ;)
Provided by Girl from India
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Place some salt in a plate.
- Take a tall glass.
- Invert it over the salt and rotate so that the rim gets coated with the salt.
- Now add ice cubes to the glass.
- Add the strawberry crush and the lime juice and a pinch of salt (optional).
- Top with water.
- Add the mint leaves (washed) and the lemon slice to the glass.
- Serve chilled.
Nutrition Facts : Calories 0.1, Sodium 2.1
STRAWBERRY SQUASH
This tasty strawberry treat is from THE BEST OF COOKING by Arne Kruger & Annette Wolter & it included a pineapple variation I have also noted. It was described as a "pre-dinner" drink, but works as an after school treat or dessert & might also be fun for a family of 4 to share ... as written for the kids for the 1st 2 portions & then adding 2 tbsp rum for the 2 adult portions. (Time does not include 30 min for the strawberries to "sit" in the sugar) *Enjoy*
Provided by twissis
Categories Smoothies
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Halve strawberries & place in a bowl. Sprinkle w/the sugar, stir to combine & leave for 30 min for juice to be extracted.
- Using a blender or immersion blender, puree strawberries & juice created.
- Add ice cream, milk, lemon & orange juice, lemon zest + confectioner's sugar & blend till well-mixed.
- Pour into 4 glasses & add 1 ice cube to each glass.
- NOTE: I entered this recipe as written, but dislike a watered effect from ice cubes. So I freeze the milk in a freezer container as my 1st prep step. Using very cold milk w/ice crystals that often form means no ice cubes are needed when prep is done & you are ready to serve.
- VARIATION: Replace strawberries w/canned or fresh pineapple & use vanilla ice cream.
Nutrition Facts : Calories 166.3, Fat 4.3, SaturatedFat 2.5, Cholesterol 15.2, Sodium 51.2, Carbohydrate 29.9, Fiber 1.4, Sugar 20.2, Protein 3.9
LEMON & LIME CRUSH
Try this lemony ice dessert, just five ingredients and packed full of lemon and lime goodness. Time does not include freezing.
Provided by English_Rose
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Zest 2 of the lemons and 2 of the limes.
- Juice all the fruits and keep the empty shells to serve the granita.
- Tip the juice, zest, lemongrass, lime leaf (if using), and sugar into a bowl.
- Pour over 2 cups boiling water.
- Stir everything together until the sugar has dissolved, then leave to cool and infuse.
- Strain the lemon syrup into a tray and freeze, mixing every couple of hours to break up the ice crystals.
- Place the lemon and lime halves in the freezer and fill with the granita to serve.
Nutrition Facts : Calories 274.8, Fat 0.5, SaturatedFat 0.1, Sodium 4.3, Carbohydrate 75.4, Fiber 5.2, Sugar 60.5, Protein 1.7
STRAWBERRY COOLER
Make and share this Strawberry Cooler recipe from Food.com.
Provided by Claire de Luna
Categories Beverages
Time 2m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Put sliced strawberries in an electric blender.
- Process for 30 seconds.
- Add water, sugar, lemon zest and lemon juice.
- Blend until smooth.
- Stir in ginger ale.
- Serve over crushed ice.
- Garnish with strawberry if desired.
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