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Homemade Frozen Lemonade Recipes
Sangria originated in Spain and Portugal and is basically a Spanish wine punch flavored with lots of fresh fruit. GETTING READY 1. Slice and deseed the 2 orange 1 lemon and 1 lime set aside. 2. In a pot heat the 3 tablespoon of sugar with equal amount of water
How to Make Authentic Homemade Sangria
If you are going to organize a party only for girls then you must serve this cocktail. This pink x rated cocktail is absolutely girly for its color as well as flavor. Watch the video thoroughly to learn the tricks for shaking up this cocktail. Dee the Cocktail
X-rated Pink Martini
Are you one of those kids or adults who enjoys drinking cool freshly made drinks on a scorching summer day The refreshing sweet tart taste of summer is just a squeeze away. Homemade lemonade tastes far better than bottled frozen or powdered lemonade. With
How To Make Lemonade
This is the perfect thirst quenching lemonade for those hot lazy days of summer Forget the frozen stuff make it fresh. MAKING 1. In a small saucepan make simple syrup by heating sugar and water over medium flame until the sugar has dissolved completely. Remove
GETTING READY 1.Follow the instructions on the package and prepare spinach. 2.Once done strain the excess water and keep in bowl. MAKING 3.Take a saucepan heat butter and saute garlic in it. 4.Once the garlic is brown remove it and add spinach to th epan and
Bubbling Jade Punch
Sprinkle ducks with onion salt and garlic. Place orange quarters in bottom of roasting pan. Set ducks breast up on orange slices. Roast at 325 for 2 hours. Use no water and it is not necessary to baste while roasting. Prick the skin at 1 2 inch intervals along
Roast Duck With Orange
MAKING 1 Use a 2 quart glass pitcher or bowl to pour in boiling water. 2 Dip tea bag and let stand for 5 minutes. 3 Discard tea bag. 4 Add sugar to stir in until dissolved. 5 Pour in apricot nectar and lemonade concentrate and stir well. FINALIZING 6 Stir in
The Best Tea Punch
Cream the cheese until soft and stir in well drained finely flaked tuna. Add mayonnaise and parsley. Taste and add salt if necessary. Mold the mixture into 8 shapes about the size of golf balls then flatten slightly to look like large marshmallows. Chill. Oil
Muffin-pan Treasure Salad
1. Trim excess fat from lamb. Rub lamb well with mixture of salt nutmeg and cayenne. Place roast rounded side up on a rack in a shallow roasting pan. If using a meat thermometer insert point into thickest meaty part without touching bone. Do not cover pan or
Killarney Lamb Roast
Pour 4 cups boiling water over tea bags cover. Let stand 12 minutes. Discard bags. Combine sugar orange juice concentrate and lemonade concentrate in a saucepan bring to a boil stirring constantly. Remove from heat add mint. Let stand 15 minutes. Strain mint
In a mixing bowl cream butter and sugar add eggs. Combine flour and baking soda add to the creamed mixture alternately with 1 3 cup of lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 400 for 8 minutes. Remove
Soft Lemonade Cookies
Combine first 3 ingredients. Add water stir to dissolve. Add concentrates. Chill. Pour over ice cubes. Pour ginger ale slowly down side of container.
In a blender container process 1 cup of water bananas and sugar until smooth. Pour into a large container add the concentrates pineapple juice and remaining water. Cover and freeze. Remove from freezer 2 hours before serving. Just before serving break up and
Spray the bottom only of an 8 inch springform pan with nonstick spray coating set aside. In a large bowl dissolve lemon gelatin in the boiling water. Stir in thawed lemonade concentrate and evaporated skim milk. Cover and chill in the refrigerator for 1 to 1 1
Lemon Torte With Raspberries
Boil 4 cups sugar and 6 cups water. Cool for 5 minutes. Mash 5 ripe bananas. Mix sugar water bananas pineapple juice orange juice and lemonade together. Freeze mixture. When ready to use thaw a little and add a large bottle of ginger ale.
MAKING 1 In the container of an electric blender put half of the ice cream and half of the lemonade concentrate. Blend till the mixture is smooth. 2 Pour mixture into tart shells. 3 Repeat procedure with the remaining lemonade concentrate and ice cream. 4
Lemon Ice Cream Tarts
MAKING 1. In a large bowl mix lemonade concentrate ginger ale quinine water and grenadine syrup add lots of ice to it SERVING 2. Float threaded lemon and lime slices and sprigs of mint on top and serve in paper cups
Pour boiling water over tea 4 sprigs mint and lemon rind. Cover and steep 5 minutes. Stir well and strain. Cool. Stir in limeade and pineapple juice. Chill. Fill 6 glasses with ice cubes and pour tea mixture over. Garnish with mint.
MAKING 1 In a large bowl or pitcher combine orange juice concentrate lemonade concentrate and cranberry juice cocktail. 2 Stir well and place inside refrigerator to chill. FINALIZING 3 Stir in ginger ale to the fruit juice mixture just before serving. SERVING
Combine sugar mint leaves and boiling water let stand 5 minutes. Add raspberries and concentrate stir until thawed. Strain. Pour into punch bowl. Add water. Chill thoroughly.
Place mint and peels in a heat resistant pitcher or bowl add boiling water. Let steep 1 hour strain. Add concentrates and water stir well. Chill.
Citrus Mint Punch
Dissolve gelatin and sugar in boiling water. Add pineapple juice concentrates and cold water mix well. Freeze. Just before serving add ginger ale and mix well.
Cherry Cherry Punch
Dissolve gelatin in boiling water. Stir in lemonade concentrate. Add cold water and cranberry juice cocktail. Place two trays of ice cubes or molded ice ring in large punch bowl. Pour punch over ice. Resting bottle on rim of bowl slowly pour ginger ale down
Cranberry Cherry Punch
In large bowl combine strawberries and sugar set aside. In another bowl pour water over tea bag steep 5 minutes. Discard tea bag cool tea to room temperature. Stir into strawberry mixture along with lemonade concentrate and chill.
Strawberry Tced Tea Fizz
1 Dissolve gelatin in the boiling water. Remove 3 4 cup gelatin mixture and let stand at room temperature. Pour remaining gelatin into a blender container. Add the mayonnaise cream cheese and lemonade concentrate. Cover and blend just until smooth. Refrigerate
Flan A La Salade
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