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Black Tea Lemonade
Breakfast American

Black Tea Lemonade

4.4

Prep
5 min
Cook
5 min
Total
130 min

Instructions

  1. 1 Bring 5 cups of water and the sugar to a boil in a saucepan, then remove from the heat and add the tea bags. Allow tea to steep while you mix the lemonade concentrate and remaining water in a large pitcher. Pour the tea mixture into the lemonade, discarding tea bags. Stir and refrigerate until cold before serving.

By Aredendra

Peppermint Lemonade
Drink

Peppermint Lemonade

4.7

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 Pour the lemonade concentrate into a large pitcher or cooler with a spout. Stir in enough water to make 1 gallon. Grate the zest from the lemon and add to the pitcher, then squeeze the lemon juice from the lemon into the pitcher. In a small bowl, crush the mint leaves into the sugar using a muddler or a wooden spoon. Stir into the lemonade. Cover and chill for several hours, then strain to remove the leaves and zest before serving. Serve over ice and garnish with a sprig of mint.

By Debby Ward

Amy's Cucumber Lemonade
Drink American

Amy's Cucumber Lemonade

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place lemonade concentrate in a large container with a lid; stir in 3 lemonade cans water. Pour remaining 1 can water into a blender; add cucumber and pulse until smooth. Add cucumber mixture to lemonade; shake to combine.

By workoutmom

Creamy Lemonade Soft-Serve Ice Cream
Dessert American

Creamy Lemonade Soft-Serve Ice Cream

5.0

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Stir in lemonade concentrate and confectioners' sugar until well combined.
  2. 2 Transfer cream-lemon mixture to a freezer-safe bowl; freeze until solid, 4 hours to overnight.

By Yoly

Oven Fried Lemonade Chicken
Dinner

Oven Fried Lemonade Chicken

3.9

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Pour the lemonade concentrate, salt, and pepper into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
  2. 2 Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet generously with cooking spray.
  3. 3 Place the cornflakes in another resealable plastic bag and crush them into fine crumbs. Add the thyme, and mix thoroughly. Remove the chicken pieces from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken pieces into the bag containing the cornflake crumbs and shake to coat well.
  4. 4 Place the chicken breasts on the prepared baking sheet so they don't touch, and spray each one lightly with cooking spray. Bake in the preheated oven for 30 to 45 minutes, until chicken juices run clear, and the top is browned and crunchy. Serve hot or cold.

By DEBWALTER

Lemonade Cake I
Dessert

Lemonade Cake I

4.4

Prep
30 min
Cook
30 min
Total
300 min

Instructions

  1. 1 Prepare cake mix according to package directions for two 9 inch round cake pans. Cool thoroughly.
  2. 2 Stir ice cream to soften. Mix in food coloring, and 1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil-lined, 9 inch round cake pan. Freeze until firm, about 2 to 3 hours.
  3. 3 Place one cake layer on a serving plate. Top with ice cream layer, then top with the second layer of cake. Put the assembled cake back into the freezer.
  4. 4 Beat the whipping cream with the remaining lemonade and sugar until fluffy, and peaks form. Frost sides and top of cake with whipped cream mixture. Return cake to freezer for at least one hour before serving.

By Mona

Fuzzy Navel Slush
Drink

Fuzzy Navel Slush

4.9

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Combine water and sugar in a large freezer container. Stir until sugar is dissolved. Mix in peach schnapps, orange juice concentrate, and lemonade concentrate. Cover and freeze for 4 hours or overnight.
  2. 2 Fill glasses 3/4 of the way full with slush, then top off with lemon-lime soda, and stir to serve.

By Robin Warner

Brandy Slush II
Drink

Brandy Slush II

4.9

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 In a large saucepan, boil the water. Stir in sugar until dissolved. Add tea bags, and let sit overnight at room temperature.
  2. 2 In a large freezer proof container, combine mixture with orange juice concentrate, lemonade concentrate and apricot brandy. Cover tightly, and freeze, stirring every few hours, until frozen.

By Kerrie

Hawaiian Slush
Drink

Hawaiian Slush

4.0

Prep
15 min
Cook
5 min
Total
275 min

Instructions

  1. 1 Combine sugar and 1 cup water together in a saucepan; bring to a boil for 3 minutes. Remove saucepan from heat and stir in strawberry drink mix. Pour strawberry drink into a large stockpot and stir in pineapple juice, lemonade concentrate, lemon-lime soda, and 4 cups water. Pour mixture into a large freezer-safe container and freeze until solid, at least 4 hours.
  2. 2 Remove container from freezer and allow to thaw slightly, about 15 minutes. Break mixture apart with a spoon and place in a punch bowl and stir in lemon-lime soda.

By littleredhen

Lemonade Cookies
Dessert

Lemonade Cookies

3.9

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
  2. 2 In a large bowl, cream together butter and 1 cup sugar. Blend in eggs. In a medium bowl, sift together flour and baking soda; gradually beat into butter mixture, alternating with 1/2 cup lemonade concentrate. Drop mixture by rounded teaspoons onto the prepared cookie sheet.
  3. 3 Bake 8 to 10 minutes in the preheated oven, until lightly brown. Brush lightly with remaining lemonade, and sprinkle with remaining sugar.

By Kathleen Dickerson