Cool & Lemony Summer Recipes
Summer is the time to celebrate all things lemony! These refreshing treats are sure to please at your next get-together.
Frozen Raspberry Yogurt Lemonade Pops
· 1 can (12 oz.) frozen lemonade concentrate
· 1 c. water
· 1 c. fresh raspberries
· 1/2 c. plain yogurt
· 10 ice pop molds
In saucepan, heat lemonade concentrate & water over medium heat just until concentrate is thawed. Remove from heat & cool. In a blender, place 3/4 c. of the cooled mixture, 1/2 c. of the raspberries, & 1/4 c. of the yogurt. Blend on medium until smooth. If you don't like the seeds, press this mixture through a small strainer to remove them. Divide mixture among ice pop molds & freeze slightly.
Distribute remaining raspberries in molds. Combine remaining lemonade mixture & yogurt and spoon evenly into molds. Return to freezer until firm, about 4 hours.
· 1/3 c. sugar or 2/3 c. agave
· 1 c. freshly squeezed lemon juice
· 7 c. water
Mix well. Serve over ice with a lemon wedge garnish.
· 1 liter lemon-lime soda
· 4 limes, cut into wedges
· frozen cherries
· fresh mint leaves
Mix ice, soda & sliced limes. Add cherries & garnish with mint leaves. Serve immediately.
· 1 shot El Patron Tequila
· 1/4 shot Grand Marnier
· 4 oz. beer
· 4 oz. lemonade
· strawberries for garnish
Mix together and serve immediately
Strawberry Lemonade Icebox Pie
· 1 9" graham cracker pie crust
· 2/3 c. frozen lemonade concentrate
· 1 can (14 oz.) sweetened condensed milk
· 1 c. heavy whipping cream
· 3 Tbsp. powdered sugar
· 1 c. strawberries
· 3 Tbsp. honey
· 1 Tbsp. water
In blender or food processor, blend strawberries, honey, & water until pureed. Set aside. In separate bowl, mix lemonade concentrate with sweetened condensed milk until combined. Set that aside, too.
With a mixer, whip heavy cream until soft peaks form. Add powdered sugar & whip until it stiffens. Gently fold into lemonade mixture. (The pureed mixture is still kept separate.)
Pour half the strawberry puree on the bottom of the crust. Top with lemonade filling, smoothing evenly. Spoon on remaining puree in evenly spaced dollops and swirl with toothpick or knife. Freeze at least 6 hours before serving. Store leftovers in freezer.