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Pink Lemonade Cookies
Dessert American

Pink Lemonade Cookies

4.5

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat ½ cup butter in a large bowl with an electric mixer until smooth. Add white sugar, baking powder, and baking soda; beat until blended. Beat in ⅓ cup lemonade concentrate and egg until well combined. Beat in flour until dough comes together.
  3. 3 Drop dough by rounded spoonfuls 2 inches apart onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until edges are golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.
  5. 5 Beat confectioners' sugar, 2 tablespoons lemonade concentrate, and 2 tablespoons butter in a medium bowl with an electric mixer until smooth. Stir in food coloring until incorporated.
  6. 6 Spread icing over cooled cookies.

By jowolf2

Strawberry Punch
Drink

Strawberry Punch

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Combine water with 1 package strawberries in a square container. Store in freezer until solid, at least 2 hours.
  2. 2 Mix ginger ale, pink lemonade concentrate, daiquiri mix, orange juice concentrate, and 1 package sliced strawberries in a punch bowl.
  3. 3 Rinse outside of container with strawberries frozen in water with hot water to loosen the ice block. Float block in punch.

By Ladams

Bunko Punch
Drink

Bunko Punch

4.6

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Mix together the tea, water, vodka, orange juice concentrate, and pink lemonade concentrate in a large freezer-proof bowl, such as glass or stainless steel, and freeze overnight or several days ahead. With a fork, scrape the frozen mixture into a slush; pour the grapefruit soda into the slushy mixture, and stir. Keep cold in an ice chest.

By DiversWife

Pink Lemonade Cheesecake
Snack

Pink Lemonade Cheesecake

Prep
40 min
Cook
35 min
Total
315 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Place strawberries in a covered container. Coat with 1 tablespoon lemon juice. Add 2 tablespoons sugar and shake to coat. Place in the refrigerator. Save remaining lemon juice for another use.
  3. 3 Combine graham crackers and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of an 8-inch pie pan.
  4. 4 Bake in the preheated oven until crust is firm, about 10 minutes. Remove from the oven and cool.
  5. 5 Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
  6. 6 Combine cream cheese, lemonade concentrate, lemon zest, and salt in a large bowl; beat with an electric mixer until creamy. Add egg yolks, 1 at a time, blending well after each addition. Gently fold egg whites into the cream cheese mixture. Add food coloring until mixture is the desired shade of pink. Pour into the prepared pie crust.
  7. 7 Bake in the preheated oven until set in the center, 25 to 30 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, at least 2 hours.
  8. 8 Cover with the sliced strawberries. Chill 1 more hour before serving.

By Misskaoz

Singapore Sling Slush
Drink

Singapore Sling Slush

5.0

Prep
30 min
Cook
1440 min
Total
1470 min

Instructions

  1. 1 Dissolve the sugar in the water in a gallon-sized, freezer-safe container. Stir in the grenadine, cherry juice, lemon juice, cherry brandy, gin, pineapple juice, and lemonade concentrate. Freeze for 24 hours, stirring at least twice during this time.
  2. 2 To serve, place 1/4 cup of the slush in a a glass, and top with lemon-lime soda. Garnish with a cherry to serve.

By Kris

Sheila's Perfect Sangria
Drink

Sheila's Perfect Sangria

4.7

Prep
30 min
Cook
Total
270 min

Instructions

  1. 1 Place the oranges, lemons, limes, pear, kiwi, strawberries, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for 2 hours.
  2. 2 Add the red wine, pink lemonade concentrate, lemon juice, and lime juice. Cover and refrigerate for 2 hours, or overnight.
  3. 3 Before serving, add the chilled lemon-lime soda. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.

By Sheila Kampman