Lemon Shake Up Recipes

LEMON SHAKE UPS

Steps:

• Squeeze the juice (or use a hand juicer) from the lemon into a quart sized mason jar, a shaker, or anything else you can fill and cover tightly. It just needs to be at least 16 oz. Toss one half of the lemon in with the juice.
• Add the sugar
• Fill the jar/cup/shaker with 1 1/2- 2 cups of ice. Basically, you just want to fill it up to the top.
• Add enough water to cover the ice
• Cover and shake briskly, until the sugar is mostly dissolved. It will actually turn into this wonderful, sweet "sludge" at the bottom of the cup. Drink straight from your shaker or pour into a glass. Just make sure you get all the sweet goodness out of the cup!
• For a nice extra touch, serve in glasses with a sugared rim!

LEMON SHAKE-UP

Steps:

• Place water in a covered shaker and squeeze lemon into it until it is completely juiced (you may like to cut the lemon pieces into quarters to do this as they are easier to handle, or use a reamer instead).
• Pour the sugar into the shaker and add just a few ice cubes to agitate but do not overfill your shaker.
• Affix the lid or cap and shake mixture until the sugar completely dissolves.
• Pour lemon shake-up into a large serving glass (about a 24 oz size or larger) and add more ice to fill the glass as needed.
• Drink up and be prepared to make more!

MEYER LEMON SHAKE-UP TARTS

Steps:

• Preheat the oven to 350 degrees F.
• Spray the phyllo shells with cooking spray and sprinkle with 2 to 4 tablespoons sugar. Place the shells on a baking sheet and transfer to the oven. Bake until golden brown, 5 to 10 minutes. Set aside and let cool completely.
• Meanwhile, whisk the eggs, yolks and the 1/2 cup sugar in a bowl until thick and fluffy. Add the lemon zest and juice, and stir to combine.
• Add the egg mixture to a heavy saucepan; heat over medium heat, stirring constantly, until thickened, 10 to 15 minutes. Pour into a bowl set in an ice bath. Stir in the butter, one pat at a time, and continue stirring to cool down quickly (or chill in the refrigerator until cool to the touch, about 5 minutes).
• Fill a pastry bag or heavy-duty plastic bag with a corner snipped off with the lemon curd filling. Pipe the filling into the cooled tart shells, then freeze for 1 hour. Garnish with a small dollop of whipped cream and sprinkle with turbinado sugar just before serving.

FAIR-STYLE LEMON SHAKE UPS

Steps:

• Bring the water and sugar to boil in a small saucepan. Boil for five minutes or until the sugar is completely dissolved.
• Juice 1 1/2 lemons, reserving the fourth lemon half.
• Stir the lemon juice into the sugar syrup; you will have about 1 cup.
• Chill the lemon syrup in the fridge.
• Blend the ice in a blender or food processor until it is crushed.
• Put half the crushed ice in a cocktail shaker, along with half the chilled lemon syrup (about 1/2 cup), along with 1/2 cup ice water. Shake vigorously for a couple minutes, then dump the whole mixture , including the ice,, into a tall glass.
• Repeat with the remaining ice, syrup, and ice water for the second shake up.
• Cut the remaining lemon half into four slices and add two slices to each glass. Sip and enjoy!

LEMON SHAKE-UPS

Steps:

• Pour sugar into glass or jar.
• Pour enough water to cover the top of the sugar.
• Let sugar disintegrate for at least 5 minutes.
• Squeeze juice from 1/2 lemon into sugar water.
• Fill glass with water and ice.
• Shake.
• Top with 1/2 lemon.

LEMON SHAKE UP

Steps:

• In a 16 oz glass pour in sugar.
• Squeeze lemons to juice them (into glass) and then add the squeezed halves.
• Add ice, then water to fill.
• Cover and"shake" until sugar is dissolved.