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Cotton Candy® Grape Lemonade Ice Pops
Dessert

Cotton Candy® Grape Lemonade Ice Pops

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Divide grapes between ice pop molds. Pour lemonade over the grapes.
  2. 2 Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

By Soup Loving Nicole

Marie's Summer Marvel
Drink

Marie's Summer Marvel

4.4

Prep
1 min
Cook
Total
1 min

Instructions

  1. 1 Rub rim of cocktail glass with a slice fresh lime and drop lime into glass.
  2. 2 In a cocktail shaker full of ice combine vodka, lemonade, a splash of lime juice and a splash of cranberry juice. Shake vigorously for 10 seconds and pour into cocktail glass.

By Marie S

Pink Lemonade Pie from Eagle Brand
Dessert American

Pink Lemonade Pie from Eagle Brand

4.5

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Beat cream cheese in a large bowl with an electric mixer until fluffy; gradually beat in sweetened condensed milk, lemonade concentrate, and food color. Fold in whipped topping. Pour filling into prepared crust.
  2. 2 Chill pie in the refrigerator until set, about 4 hours. Garnish pie with coconut.

By Eagle brand

Strawberry Lemonade Cake with Fresh Strawberry Buttercream Frosting
Dessert

Strawberry Lemonade Cake with Fresh Strawberry Buttercream Frosting

3.0

Prep
45 min
Cook
30 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch cake pans.
  2. 2 Place cake flour, sugar, baking powder, and 1/2 teaspoon kosher salt into the bowl of an electric mixer and stir to combine.
  3. 3 Stir lemonade concentrate, milk, eggs, 2 teaspoons strawberry extract, lemon extract, and food coloring together in a separate bowl.
  4. 4 Add 12 tablespoons cubed butter to the flour mixture, 2 to 3 pieces at a time, and mix on low speed until all butter is added and the mixture resembles coarse meal. Stop the mixer and scrape the sides and bottom of the bowl.
  5. 5 Resume mixing at medium speed; add 1/2 of the egg mixture slowly and mix, about 20 seconds. Scrape the sides and bottom of the bowl. Resume mixing at medium speed; add remaining egg mixture in 2 batches, about 20 seconds after each addition, scraping the sides and bottom of the bowl after each addition. Pour batter evenly into the prepared cake pans.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 28 to 33 minutes.
  7. 7 Remove cakes from the oven and let cool on cooling racks for 10 minutes. Turn cake layers out onto the racks to cool completely, 15 to 30 minutes.
  8. 8 While cakes cool, place 8 strawberries into a small food processor or an electric blender. Blend to make 1/4 cup puree.
  9. 9 Place 10 tablespoons softened butter and a pinch of kosher salt into the bowl of an electric mixer and beat on medium speed until light and fluffy, about 2 minutes. Mix in 1/8 teaspoon strawberry extract. Gradually add about 1/3 of the confectioners' sugar to the butter while continuing to mix. Add 1/2 of the strawberry puree, scraping the sides and bottom of the bowl, and continue mixing.
  10. 10 Add the next 1/3 of the confectioners' sugar, scraping the sides and bottom of the bowl. Mix in remaining strawberry puree. Sprinkle in the remaining confectioners' sugar and mix until desired consistency is reached, adding more confectioners' sugar or strawberry puree as needed.
  11. 11 Place the cooled bottom cake layer on a serving plate and spread the top with lemon curd. Place the second layer on top of the first and frost with strawberry buttercream starting with the sides, then the top of the cake.

By Bibi