2017-06-16 / Home & Garden

Star Chefs

Party Lemonade

12 lemons, thinly sliced
3 cups white sugar
4 trays ice cubes
8 cups cold water

Thinly slice lemons crosswise. Try to remove as many seeds as possible. Put lemon slices into a large punch bowl. Pour sugar over the top of the lemons. Using a potato masher or wooden spoon, pound lemons and sugar mixture until sugar is dissolved and lemon slices are broken.

Add ice cubes and stir in cold water. Serve in tall glasses.

Watermelon Lemonade

1/2 cup white sugar
1/2 cup water
4 cups cubed watermelon
3 cups cold water
1/2 cup fresh lemon juice
6 cups ice cubes

Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve.

Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about five minutes. Remove from heat. Stir in three cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop two to three tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.

Brazilian Lemonade

2 limes
1/2 cup sugar
3 Tbsp. sweetened
condensed milk
3 cups water

Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.

Blend in an electric blender, pulsing five times. Strain through a fine mesh strainer to remove rinds. Serve over ice.

Hot Pink Lemonade

1 cup water
2 cups white sugar
2-1/4 cups fresh lemon
7 cups cool water
2 cups ice
3/4 cup blueberries

Boil one cup of water with the sugar in a saucepan over mediumhigh heat, stirring until the liquid becomes clear. Remove from heat and stir in the lemon juice. Pour seven cups of cool water and ice into a serving pitcher. Add the lemon syrup and blueberries; stir until you get a “hot pink” color.

Cucumber Lemonade

1 cup water
1/2 cup white sugar
1 cucumber, sliced
6 lemons, juiced

Make a simple syrup by stirring the water and sugar together in a saucepan over medium heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30 minutes, or until cool.

Place the cucumber slices in a blender or food processor; blend until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid; allow to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes.

Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.

Pineapple Lemonade Spritzers

3 cups pineapple juice
3 lemons, juiced
1 cup white sugar
1/2 cup honey
6 slices lemon
1 (2 liter) bottle
carbonated water

To make the pineapple lemon syrup: In a large saucepan over medium heat, combine pineapple juice, lemon juice, sugar and honey. Bring to a boil, and cook for one minute. Allow to cool, then refrigerate overnight.

Fill six glasses with ice. Place a slice of lemon in each glass. Pour in two fluid ounces pineapple lemon syrup. Fill glasses to the top with carbonated water; stir.

Chia Fresca

1-1/2 cups water
3 Tbsp. lemon juice
2-1/2 tsp. white sugar
1 tsp. chia seeds

Stir water, lemon juice, and sugar together in a glass until sugar is completely dissolved; add chia seeds. Let stand until a gel forms around the chia seeds, about 10 minutes; stir.

Scorpion Lemonade

14 fluid ounces water
3 fluid ounces lemon juice
1 Tbsp. agave nectar
1/4 tsp.cayenne pepper

Combine water, lemon juice, agave nectar, and cayenne pepper in a bottle or jar with a lid; cover and shake well. Refrigerate until chilled.

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