Ideas for Lemonades

Some simple yet intriguing variations on this summer favorite.


Basic Lemonade:
3 cups cold water
1 cup lemon juice
3/4 cup sugar

Stir together and add flavors suggested below. Chill, serve over ice with garnishes.
1. Ginger
Fresh ginger root
Ripe pear slices
Sugar cane stalk for stirring

2. Watermelon
Watermelon puree
Watermelon slice to garnish

3. Lavender
Dried lavender
Fresh lavender leaves for garnish

4. Peach
Peach nectar
Peach slices to garnish

5. Blackberry
Fresh Blackberries
Fresh Sage leaves

6. Kiwi-Melon
Sliced kiwifruit
Honeydew puree
Honeydew slice to garnish

7. Raspberry
Raspberry juice
Fresh raspberries

8. Key Lime
Limeade
Key lime slices
Mint Leaves

9. Lemon Drop
Crushed lemon drops
Sugar
Lemon slice to garnish
(Before filling glass with lemonade, wet the rim and dip in the crushed lemon drops & sugar)

10. Papaya
Guava juice
Fresh Papaya slice for garnish

Aunt Sue's Salsa

6 large cans of diced tomatoes (I've used flavored diced tomatoes before like Italian Diced tomatoes, etc. For a spicier salsa, use Rotel)
2 stalks celery, chopped
1 bunch of cilantro, chopped
1 cucumber, chopped
1 bunch of green onions, chopped
1 green pepper, chopped
1 1/2 cups medium Salsa
1/2 cup catsup
1 small can diced green chilies (For more fire used diced jalepenos)

Mix everything in a very large bowl. Chill in the fridge and enjoy with chips, or on any mexican dish. It makes a LOT, but this is a sweeter, chunky salsa, that you eat by the whole chipful. It goes fast.

Summer Pink Lemonade Cream Pie

Submitted by Heather Sheehan
(Sorry for the photo; this pie was actually a very pretty pink)

1 graham cracker crust
8 oz. cream cheese (softened)
1/2 cup sugar
1 regular sized cool whip
1 pkg Pink Lemonade unsweetened Kool-aid (for less tartness, only add 1/2 pkg)
1 tsp vanilla
1/2 drops red food coloring

Whip together everything but the crust. Pour into the pie shell & chill.

Caprese Salad

Tomatoes, sliced
Fresh Mozzarella, sliced
Basil Leaves, chopped
Balsamic Vinegar

Arrange tomatoes, mozzarella, and basil on the plate; drizzle with balsamic vinegar.

Chilled Lemon Gingerale

2 1/4 cups water
1/2 cup coarsely chopped fresh mint
1/2 cup lemon juice
2 medium lemons, sliced
1/2 cup lemon sherbet, softened
1 liter ginger ale, chilled

For mint ice cubes, combine the water, mint and lemon juice; pour into two ice cube trays. Freeze until set. In a pitcher, combine the lemons and sherbet; slowly stir in ginger ale. Add the mint ice cubes Yield: about 5 cups.

Homemade Cake Batter Ice Cream

Submitted by Heather Sheehan


4 cups whole milk
1/2 cup sugar
4 cups heavy whipping cream
4 tsp vanilla
1 box cake mix (flavor of your choice)

In a large heavy pot, heat milk and sugar over medium heat just until sugar is disolved, stirring constantly. Add cake mix. Add whipping cream and vanilla. Combine well. Chill first or put directly into the ice cream maker. Follow manufacture directions for icing the cream & enjoy!

Caramel Strawberry Banana Pudding

Submitted by the Schlossers

2 Pkgs instant vanilla pudding
1 tub of cool whip
2 cups milk
5 bananas
8 strawberries
1 box of vanilla wafers
Caramel sauce

Mix pudding with cool whip and milk. Layer with cookies, sliced bananas, strawberries, and caramel sauce. Serve cold.