Recipes for "strawberry lemonade"

1. On a shallow plate, mix the Tajin with 2 tablespoons sea salt. Rim your glasses with the Tajin salt, then fill the glasses with ice.

2. In a cocktail shaker or glass jar, muddle the strawberries with the tequila, squashing everything to release the juices. Add the Aperol, Cointreau, lemon juice, and lime juice. Fill with ice and shake until combined.

3. Strain into your prepared glass. Top off with ginger beer. Garnish with strawberries and herbs. Drink and enjoy!

Puree strawberries (minus the green part…) in a food processor.

Juice the lemons – use a juicer if possible – and add the lemon juice to the food processor. Add the sugar and puree again for 15-20 seconds.

If you want to take out the seeds and pulp of the strawberries, strain it through a cheesecloth. Yes, I bought a cheesecloth!

Pour into a pitcher, add water, and stir. Add ice cubes and refrigerate until chilled. For the adults, pour in a little rum!

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch springform pan.

Combine graham cracker crumbs, 1/2 cup melted butter, and 1/3 cup white sugar in a bowl until well mixed; press into the prepared springform pan.

Bake in the preheated oven until crust is lightly browned, 8 to 10 minutes.

Beat cream cheese and ricotta cheese together in a bowl using an electric mixer on medium speed until creamy and smooth, about 3 minutes. Add 1 1/2 cup white sugar; beat on low speed until well blended, about 2 minutes.

Stir 1/2 cup melted butter, cornstarch, flour, lemon juice, lemon zest, and vanilla extract into cream cheese mixture until combined. Gently stir eggs, 1 at a time, into mixture; fold in sour cream just until batter is mixed. Pour batter over the crust. Pour strawberry pie filling over the batter. Gently swirl strawberry pie filling into batter using a butter knife just enough to form a swirl pattern on the top.

Bake in the preheated oven without opening the door for 1 hour 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour more.

Remove cheesecake form oven and cool on a wire rack for 2 hours. Cover and refrigerate cheesecake, 6 hours to overnight. Remove springform and slice.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Beat cake mix, 1 cup water, eggs, oil, lemon zest, and lemon juice in a large bowl with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 21 to 26 minutes. Use a fork or chopstick to poke holes in cake; set aside.

Pour remaining 1 cup water into a small saucepan; bring to a boil. Stir in strawberry gelatin mix until dissolved. Mix in 1/4 cup cold water. Pour over cake. Refrigerate soaked cake until completely cool, at least 1 hour.

Make topping: Whisk together milk and lemon pudding mix in a bowl until slightly thickened. Fold in whipped topping.

Frost cooled cake with topping; store in the refrigerator. Top with whole or sliced strawberries when ready to serve.

Wash the lemons with warm water to remove any dirt or wax. Trim the hard stem end, cut the lemons into quarters and remove the seeds. Cut lemon quarters into chunks.

If you have thick-skinned lemons, or if the blossom end is nubby, trim it to reduce bitterness.

Combine the prepared lemons, strawberries, sugar, and 2 cups of water in the carafe of a blender.

Blend on high until smooth, about 30 seconds.

Strain the lemonade over a pitcher using a fine-mesh sieve. Use a silicone spatula to press the pulp against the strainer and wring out the remaining juice. You could discard the pulp, if you’d like.

Add the remaining 2 cups of water to the lemonade. Stir to combine. Serve lemonade over ice.

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