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- Dish type
A cross between a granita and an old fashioned still lemonade. Adjust the quantities to your taste.
91 people made this
- 1 large lemon, peeled and pips removed
- 100g (3¾ oz) caster sugar, or to taste
- 750ml (1¼ pints) cold water
- 6 ice cubes
MethodPrep:10min ›Ready in:10min
- Place the lemon, sugar, cold water and ice cubes into the container of a blender. Blend until smooth and serve immediately.
Reviews & ratingsAverage global rating:(83)
Reviews in English (71)
I'm a fan of lemonade and I love slushy drinks, so this drink worked out well for me.I used 2 small/med lemons, and not quite 1/2 cup of sugar. I wanted it more slushy so I put approx 3 cups slightly blended ice, and about 1.5 cups of water. The tart/sweetness balance was good (although this of course can vary between lemons), although next time I might try a little less ice or water.Here are some suggestions:1) As per other reviews, rather than dumping a whole lemon in there, you need to separate out the lemon flesh/sections from the peel and membrane. Too much peel or membrane in the blender and you'll be chewing through your drink.2) In my opinion, lemon zest is a great addition. It adds a slight tartness, but more importantly, more flavor and texture. I don't think you need to zest the whole lemon finely... I ended up using a knife to cut small strips from the skin and stuck it into the blender, where the bigger strips ended up being cut into smaller, rice-size pieces) I enjoyed the small chunks of zest in the drink, although those who like their drinks homogeneous will probably want to go with the fine zest.3) Like normal lemonade, you'll want to taste it before serving to make sure the tart/sweetness level is OK. It's relatively easy to make quick corrections by adding more sugar or more lemon juice from a plastic bottle if you have one available.Next time, I might try replacing some of the ice with lime sherbet/sorbet to see if I can't ge-18 Oct 2007
This was our favorite drink this summer. However, the first time I made it, I found it very pulpy. So the next time I made it, I juiced the lemons with my juicer. I also increased the sugar slightly as we like our lemonade sweet. Very refreshing, I love this drink! It really reminds one of the old-fashioned lemonade you get at the fair for $3-4 a plastic glass. Do yourself a favor---make this at home and sit on your padio and sip it slowly. Yum.-18 Oct 2006
This is a really good idea, but the recipe needed a lot of tweaking. The first time there was so much pulp I chewed up a big wad of it at the end. Also, it was too watery and sweet. The second time I made it, I took the lemon sections out of their membrane, which left in the good pulp but eliminated the chewy stuff. I also reduced the sugar to 1/4 cup and added an extra 1/4 cup of lemon juice. This made it nice and sour, just the way I like it.-26 Jan 2006
Lemonade, Lightened Up
There's nothing better than than an icy glass of lemonade on a hot day, but who needs all those extra calories from added sweeteners? Instead of turning to sugary, packaged mixes, make your own light and fresh versions. Here are our tricks.
A glass of sweetened lemonade (typically 8 ounces) that comes from a mix or carton has about 120 calories and about 7 teaspoons of sugar. When I checked out the options at my local grocery store, I found most are sweetened with tons of sugar or high-fructose corn syrup, while the low-calorie version are drowning in artificial sweeteners.
Go for the real deal -- lemons, a small amount of sugar and water are all you need. Not only do you skip the preservatives and processed ingredients, but fresh lemon juice has a hefty dose of vitamin C and some potassium. Stick with fresh lemon (pass on the bottled stuff) -- it's a little more time consuming to do the squeezing, but you'll taste the difference. An average lemon yields about 4 tablespoons (1/4 cup) depending on the size. Use a juicer or a handy reamer to get every last drop.
When you make your own, you can control the amount of sweetener -- and sugar’s not your only option. If sugar is your top choice, opt for the superfine variety, which dissolves into drinks better, or make a simple syrup. This way the sweetness distributes evenly in every glass -- no watery lemonade at the top of your pitcher and inches of sugar sinking to the bottom. You can also infuse your simple syrup with herbs like mint, basil, or orange peel for some extra (calorie-free) flavor.
Honey and agave nectar are some other sugar alternatives to try. Some of these sweeteners are actually sweeter than sugar, so you'll most likely need to use less. Start by swapping half the recommended amount of sugar (for example, if the recipes calls for 1 cup of sugar, then use no more than 1/2 cup of agave nectar). Then let your taste buds decide -- you can always add it a bit more. Since most of the calories in lemonade come from sweeteners, keep portions to a few teaspoons per person max.
Adding a splash of fresh fruit juice is my favorite way to add sweetness -- not to mention it boosts vitamins and antioxidants and gives your drink a dash of color and a bit more zing. I found this Food Network Magazine recipe that mixes mashed fresh strawberries, guava juice and lemon juice to make an interesting combo.
And then, of course, there's always the “ Arnold Palmer,” which is when you mix your lemonade with some iced tea.
Recipe: Frozen Jalapeño Lemonade Margarita
- ¾ cup tequila
- ½ cup triple sec or grand marnier
- ½ cup freshly squeezed lemon juice
- 1 cup Jalapeno Syrup (see below)
- fresh jalapeno slices for garnish
- Jalapeno Syrup, makes 1 ½ cups
- 1 cup Sugar
- 1 cup water
- 2 jalapeno peppers, minced
- Lemon wedges
- Sugar for the rim
- To make the syrup: Combine the sugar and water in a small pot and bring to a brief boil over medium heat.
- Transfer the syrup to a blender and add the jalapenos. Blend until smooth. Transfer to an airtight container or mason jar. Refrigerate for up to 1 week.
- To make the margaritas: Rim 4 glasses with a lemon wedge and then dip them into a dish filled with sugar. Upright the glasses and fill them with ice.
- Fill a blender with the tequila, triple sec, lemon juice and 1 cup of the Jalapeno syrup, plus tons of ice. Blend on high and pour the margaritas into the prepared glasses.
- Garnish with fresh jalapeno slices if desired and serve.
Preparation time: 10 minute(s)
Number of servings (yield): 4
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I felt like I needed to save this one for you for Labor Day Weekend. Right? Its frozen and its lemonade and its spicy and it’s a margarita. So basically it is the best of like 4 worlds in one drink.
I saw this Jalapeno Lemonade by Jerry James Stone of Cooking Stoned on facebook and I knew that I had to have it. But in Cocktail form.
And then, it being the last weekend of summer, I thought FROZEN. It has to be icy! And because it’s Pia’s 8th birthday on Labor Day and we are having a Mexican Fiesta for her family party on Sunday I got inspired by tequila and thought “MARGARITA!!”
So now we have an icy frozen spicy jalapeno lemonade margarita, and it is goooood! Very fun for a crowd, but a word of warning- it has been a hot summer which makes for extra spicy peppers- so you have to watch the jalapenos. If you can taste it before you add it to the blender that would help! I got a really spicy jalapeno and while the drink was good my mouth was en fuego!
SWEETENING THE LEMONADE
When making lemonade, I like using plain old organic sugar and mixing it in without any additional fuss. Another option involves making a quick simple syrup, using equal amounts of sugar and water. If we use the example of six lemons above, that would call for 24 teaspoons of sugar and water or one half-cup each. The syrup will quickly cool down when the water and cracked ice are added to the lemonade. If you prefer using natural sweeteners, other options to consider include maple syrup, honey, stevia, and date syrup. If you’re set on using an alternative sweetener, definitely sweeten the lemonade to taste bearing in mind that these will alter the flavour of the lemonade.
Blended Lemonade Drinks
In addition to iced tea lemonade and lemonade refreshers, Starbucks has another type of cold lemonade drink—Blended Strawberry Lemonade.
This lesser-known Starbucks strawberry drink, is somewhere in between a slushy and a smoothie.
On the one hand, a smoothie tends to be a bit more creamy, while a Starbucks Blended Lemonade is a bit more icy.
To make a Blended Strawberry Lemonade, the barista blends together:
As you can imagine, this drink is popular with parents for their children since it does not contain caffeine.
It’s even really easy to make at home. Here’s my copycat Starbucks Blended Strawberry Lemonade recipe.
What’s in a Starbucks Blended Strawberry Lemonade?
Basically, a Starbucks Blended Strawberry Lemonade is a mixture of ice, lemonade and strawberry puree.
All the ingredients are blended together which is what makes it like a frozen slushy.
Here are the exact ingredients the barista uses to make this drink.
Blended Strawberry Lemonade Ingredients Barista Uses
Starbucks baristas use the same strawberry puree in this frozen lemonade drink as they do in their delicious Strawberry Creme Frappuccinos.
If you take a look at my copycat Starbucks Strawberry Frappuccino recipe, you can see how to make both the frappuccino and the puree.
Might I add, they’re both absolutely delicious.
Starbucks has several types of lemonade drinks on the menu. And the barista uses the same lemonade concentrate to make each one.
In fact, here you can see all Starbucks lemonade drinks including iced tea lemonades and lemonade refreshers.
The thing is, the kind of lemonade Starbucks uses is not available to buy. Actually, it’s made exclusively for Starbucks.
What I can tell you, though, is their lemonade is concentrated.
Therefore, to try and replicate it, get a can of frozen lemonade concentrate from the store and mix it with half the amount of water recommended.
But if you’re like me, I think using pre-made lemonade like Simply Lemonade works well, too.
Creme Frappuccino Syrup
This is the syrup Starbucks uses to make all its Creme Frappuccinos, as well as the Blended Strawberry Lemonade.
However, don’t be fooled by its name. It does not contain cream.
It’s probably named, Creme since its the syrup used in all the Creme, non-coffee-based frappuccinos.
Obviously, this syrup contains sugar. It’s an emulsifier, as well.
If you’re not familiar with what an emulsifier is, it’s what keeps a blended drink blended.
In other words, it’s keeps everything from separating.
As a substitute for syrup, I use xanthan gum, a powdered emulsifier. Additionally, I may add a sweetener like Classic Syrup, as well.
For instance, take a look at my homemade Chai Frappuccino recipe. You can see how nice and creamy it is.
Ready to Have Your Mind Blown? Meet Blender Lemonade
When life gives you lemons (come on, we had to)&hellipyou make blender lemonade. But here&rsquos the genius part: You need only one lemon, not 12, to mix your drink. Dump the whole fruit--including the rind--into a blender, and minutes later you&rsquore sipping pretty. Minimal cleanup required.
Wait, what? Here, a step-by-step look at how it&rsquos done.
11 Cocktails that Bring the Lemonade Stand to the Bar
Need refreshments for your Labor Day bash? These spiked lemonade drink recipes are just the thing for late summer sipping (and a little classier than canned cocktails or spiked seltzer—not that we’d turn those down either).
“When life gives you lemons, make lemonade.” So the saying goes. But let’s just say that there are some times when life hands you lemons and all you really want is a cocktail. So we rounded up some spiked lemonade drinks to sip all summer.
You definitely would not need to be down on your luck to enjoy any of these spiked lemony drinks, but they just might help you make the most out of a rough spot (and your home bar supply). Here are 11 of our favorites that bring the sweet to the sour. They’re all perfect for serving at parties from the 4th of July through Labor Day, or mixing up for just one or two on any given warm weeknight. Relax, and take it squeezy.
1. Slushy Strawberry Vodka Lemonade
Frosty, icy, and thick, this blended drink is like an adult version of the sort you’d normally drink out of a ginormous, gulp-inducing cup. Except instead of that sugary, vaguely chemical-tasting flavor, you get the sweetness and succulence of fresh strawberries. Get our Slushy Strawberry Vodka Lemonade recipe.
Frozen Strawberry Lemonade
This is pretty darn good for a quick homemade drink recipe. Plus, it won&rsquot get that watered down taste as the summer heat melts your ice cubes. Now I can&rsquot wait to go strawberry picking again because we&rsquoll be blending up many batches of this tasty frozen strawberry lemonade throughout the summer!
- Juice from 6 lemons
- 3 Cups of water
- ½ Cups sugar
- ½ Cup strawberries
- Some mint leaves
Add all of the ingredients to your blender and pulse for two minutes or until the ice is crushed. Your drink should look icy and well blended.
Pour into glasses and enjoy!
Tips and suggestions:
This frozen strawberry lemonade recipe is delicious with or without the mint, so it&rsquos OK if you don&rsquot have any on hand. It&rsquos wonderfully refreshing and I suggest trying it with the mint at least once though!
Serve in mason jar glasses with fun , colorful straws. You can also decorate the glasses with a lemon wedge or half a strawberry.
Don&rsquot have any strawberries on hand or want to experiment? Substitute a half cup of any other fruit in place of the strawberries.
Freshly made lemonade can be stored in the refrigerator for up to 7 days.
The simple syrup concentrate (lemon juice added) can be made ahead of time and stored for up to 2 weeks in the fridge. Or, freeze the lemon syrup in a sealed bag or ice cube trays and add the thawed syrup to chilled water when required.
The quantities of this easy lemonade recipe with simple syrup can be increased to serve more people and the sugar and lemon quantities can be varied to suit your preferred taste.
If you love lemons as much as me, try these other recipes made with fresh lemons!