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June
22

Sweet-Tart: Refreshing & Lemony Recipes for Summer

Summer is here, and it's time to celebrate all things lemony! These refreshing treats are sure to please at your next get-together.

 

Frozen Raspberry Yogurt Lemonade Pops

  • 1 can (12 oz.) frozen lemonade concentrate
  • 1 c. water
  • 1 c. fresh raspberries
  • 1/2 c. plain yogurt
  • 10 ice pop molds

In a saucepan, heat lemonade concentrate & water over medium heat just until the concentrate is thawed. Remove from heat & cool. In a blender, place 3/4 c. of the cooled mixture, 1/2 c. of the raspberries, & 1/4 c. of the yogurt. Blend on medium until smooth. If you don't like the seeds, press this mixture through a small strainer to remove them. Divide the mixture among ice pop molds & freeze slightly.

Distribute the remaining raspberries in molds. Combine the remaining lemonade mixture & yogurt and spoon evenly into molds. Return to freezer until firm, about 4 hours.

 

Perfect Lemonade

  • 1/3 c. sugar or 2/3 c. agave
  • 1 c. freshly squeezed lemon juice
  • 7 c. water

Mix well. Serve over ice with a lemon wedge garnish.

 

Lemon-Lime Spritzer

  • 1 liter lemon-lime soda
  • 4 limes, cut into wedges
  • frozen cherries
  • fresh mint leaves

Mix ice, soda & sliced limes. Add cherries & garnish with mint leaves. Serve immediately.

 

Adult Lemonade

  • 1 shot El Patron Tequila
  • 1/4 shot Grand Marnier
  • 4 oz. beer
  • 4 oz. lemonade
  • ice
  • strawberries for garnish

Mix together and serve immediately

 

Strawberry Lemonade Icebox Pie

  • 1 9" graham cracker pie crust
  • 2/3 c. frozen lemonade concentrate
  • 1 can (14 oz.) sweetened condensed milk
  • 1 c. heavy whipping cream
  • 3 Tbsp. powdered sugar
  • 1 c. strawberries
  • 3 Tbsp. honey
  • 1 Tbsp. water

 In a blender or food processor, blend strawberries, honey, & water until pureed. Set aside. In a separate bowl, mix lemonade concentrate with sweetened condensed milk until combined. Set that aside, too.

With a mixer, whip heavy cream until soft peaks form. Add powdered sugar & whip until it stiffens. Gently fold into lemonade mixture. (The pureed mixture is still kept separate.)

Pour half the strawberry puree on the bottom of the crust. Top with lemonade filling, smoothing evenly. Spoon on the remaining puree in evenly spaced dollops and swirl with a toothpick or knife. Freeze at least 6 hours before serving. Store leftovers in the freezer.

What's your favorite summertime recipe? Tell us in the comments! 

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