Vanilla Lemonade Recipes

Steps:

• Blend the sorbet, ice cream, vodka and half-and-half in a blender on high until smooth, about 30 seconds.

Steps:

• Cut the lemons in half and scoop the pulp into a blender. Add half of the rinds along with sugar, vanilla extract, and 2 cups of water. Blend until smooth, then strain into a serving pitcher and stir in the remaining water.

Steps:

• In a large saucepan, combine the sugar, honey, and 2 cups water and place over medium-high heat. Cut the vanilla bean in 1/2 lengthwise, then, using the back of the knife, scrape the vanilla seeds from the pod and add to the saucepan, along with the pod. Bring the mixture to a boil and cook for 4 or 5 minutes, until the sugar is dissolved and the mixture thickens. Remove from the heat and allow to cool.
• Put the lemon juice into a gallon jug or pitcher. Pour the sugar syrup through a strainer into the pitcher and discard the pod. Add water to equal 1 gallon and stir well.
• Serve over ice with lemon wheels or wedges.

Steps:

• Preheat oven to 375°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Spread in a single layer into a greased 15x10x1-in. baking pan. , Bake 9-12 minutes or until golden brown, stirring once. Cool on a wire rack 10 minutes., In a large bowl, beat ice cream and lemonade until blended. Sprinkle half of the crumbles into a greased 13x9-in. dish. Spread with ice cream mixture; sprinkle with remaining crumbles. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.

Steps:

• Bring 2 cups water and sugar to a boil. Remove from the heat; add lavender. Cover and let stand for 2-4 hours., Strain, discarding lavender. Stir in lemon juice, vanilla and remaining water. Chill; serve over ice.

Steps:

• Mix together lemon juice, syrup, and club soda shortly before serving.
• Pour into an ice-filled glass and garnish with a lemon slice. Enjoy this refreshing bubbly drink!

Steps:

• Add the sugar and 1 cup water to a medium saucepan over medium heat. Slice the vanilla bean open with a paring knife and scrape the "caviar" (seeds) from the bean and add to the saucepan along with the remaining whole bean. Heat, stirring occasionally, until the mixture begins to steam and the sugar has dissolved, about 3-4 minutes.
• Remove from heat and set aside for 15 minutes.
• Meanwhile, add remaining 3 cups water and lemon juice to a pitcher. Set a fine-mesh sieve over the pitcher and pour in the vanilla/sugar mixture. Discard solids.
• Stir with a spoon and chill.
• Fill individual glasses with ice and pour lemonade over the ice. Add a straw if desired and serve.

Steps:

• In a medium saucepan, combine 2 cups water, sugar, and vanilla bean and bring to a boil over medium-high heat; boil for 2 minutes.
• Remove from heat, and cool completely.
• Stir in lemon juice and remaining 2 cups water; refrigerate.
• Serve chilled over ice. Garnish with maraschino cherries, fresh mint, and lemon slices, if desired.

Steps:

• Preheat oven to 375 degrees. Place lemons, cut side up, in a 12-inch ovenproof skillet or a large baking dish. Sprinkle with sugar, then add the water and vanilla seeds and pod. Roast until edges of lemons are golden brown, about 25 minutes. Let cool.
• Squeeze the juice and pulp from lemons into a blender. Remove vanilla pod, and add syrup in the skillet to the blender. Puree, then strain through a sieve into a pitcher, pressing to extract liquid and some pulp.
• Fill glasses with ice. Pour 3/4 cup lemonade into each glass. Top with 1/4 cup club soda. (Or cover, and refrigerate lemonade for up to 3 days.)