Strawberry Mango Limonata 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:

• In a large blender, blend the thawed fruit together until smooth.
• Stop the blender and add the sugar, a little at a time, tasting every now and then until the fruit is to your desired sweetness. I like mine sweet enough to have as a topping for a dessert, but still tart enough to make a statement.
• At this point, you can chill the fruit base for use within the next three days, or freeze into cubes for later use.
• To assemble your drink, take a glass and half fill it with your fruit base. If you prefer your drink lemony, use less fruit; fruitier, use more.
• Carefully pour the Limonata into the glass, stirring gently until the fruit is dissipated throughout. You won't use a whole can unless your glass is very large.
• If you want to make the Limonata a little naughtier, add a shot of vodka.
• Gather your friends around and enjoy this great, fruity tart drink!
• A possible substitute for Limonata: Limonata is 16% lemon juice from concentrate. I am thinking that by mixing 2 parts lemon juice concentrate (like Tropicana, found in the freezer aisle) with 10 parts sparkling water, you should have a very close substitute.
• Another easy substitute: use 7-Up or Sprite. If you do this, cut back on the amount of sugar you use in the fruit base, as these sodas are sweetened already. Add a little splash of lemon juice concentrate or fresh-squeeze lemon juice to each glass to make it tart.

Steps:

• In a small bowl, mix graham crackers, 1/4 cup sugar, and 1/2 cup butter. Press firmly in bottom of ungreased 8 or 9 inch springform pan. Refrigerate 10 minutes.
• Spoon sorbet over crust, spread evenly with metal spatula. Freeze for 30 minutes.
• In a large bowl, mix thawed strawberries, using wire whisk, until broken into small pieces. Beat in margarita mix until well blended. Fold in whipped cream. Carefully pour into pan over sorbet. Freeze at least 3 hours until firm.
• Decorating your dessert-------Using 4 inch wooden skewers place strawberry half and mango cube on each of the 10 skewers. Sprinkle with coarse sugar if desired. Place skewers into top of dessert for garnish. Top with any remaining fresh strawberry slices if desired. To serve, cut into wedges. Top with whipped topping if desired.( To make cutting the pie easier, wait to place the fruit skewers in the dessert until after slicing it).

Steps:

• Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving.

Steps:

• Add strawberry puree, mango puree, lemonade concentrate, and strawberry slices to a cocktail shaker. Shake for several seconds. Pour into a Weizen or Pilsner glass over a few cubes of ice. Finish with a splash of lemon-lime soda.

Steps:

• Pour the champagne into an 8-ounce (240 ml) champagne flute.
• Add the mango juice and drop in 1 stemmed strawberry.
• Garnish with the other strawberry and serve.
• Enjoy!