Pink Lemonade Thins Recipes

FRESH-SQUEEZED PINK LEMONADE

Fresh-Squeezed Pink Lemonade image

There's a nice balance of sweet and tart in this refreshing summer drink. It becomes perfectly pink with the addition of grape juice. -Cindy Bartnicki, Mount Prospect, Illinois

Provided by Taste of Home

Time 15m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

4 cups water, divided
1 cup sugar
3 lemon zest strips
1 cup lemon juice (about 5 lemons)
1 tablespoon grape juice
Optional: Lemon slices and maraschino cherries

Steps:

In a small saucepan, bring 2 cups water, sugar and lemon zest strips to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Discard lemon zest., In a large pitcher, combine the remaining water, lemon juice, grape juice and sugar mixture. Serve over ice. Garnish with lemon slices and cherries if desired.

Nutrition Facts :

PINK LEMONADE THINS

Pink Lemonade Thins image

A party-size recipe, these refreshing shortbread cookies are the perfect companion to tall glasses of icy pink lemonade.

Provided by Cook4_6

Categories Bar Cookie

Time 45m

Yield 64 Bars

Number Of Ingredients 10

Ingredients

1 1/2 cups butter or 1 1/2 cups margarine, softened
2/3 cup powdered sugar
2 tablespoons grated lemon peel
1 tablespoon lemon juice
2 drops red food coloring, if desired (optional)
2 2/3 cups all-purpose flour
1 1/2 cups powdered sugar
2 teaspoons grated lemon peel
5 -6 teaspoons lemon juice
1 drop red food coloring

Steps:

Heat oven to 350 degrees F. Lightly grease bottom only of 15 x 10 x 1-inch pan with shortening. In large bowl, beat butter, 2/3 cup powdered sugar, 2 tablespoons lemon peel, 1 tablespoon lemon juice and 2 drops food color with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour until well blended. Press in pan, using floured fingers (flour fingers several times to prevent sticking).
Bake 20 to 25 minutes or until light golden brown.
In medium bowl, mix all glaze ingredients until smooth and spreadable. Pour glaze over warm bars; spread evenly (glaze will be very thin). Cool completely, about 1 hour. Bars are very tender; remove from pan using very flat-edged metal pancake turner. For bars, cut into 8 rows by 8 rows.
To cut diamond shapes, cut parallel lines, 1 1/2 inches apart, down length of pan, then cut diagonal lines, 1 1/2 inches apart, across straight cuts.

Nutrition Facts : Calories 73.2, Fat 4.4, SaturatedFat 2.7, Cholesterol 11.4, Sodium 30.8, Carbohydrate 8.1, Fiber 0.2, Sugar 4, Protein 0.6

OLD-FASHIONED PINK LEMONADE

Old-Fashioned Pink Lemonade image

This is a wonderfully refreshing drink. Serve in pitchers garnished with mint leaves and orange or lemon slices.

Provided by Tonni Padgett

Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes

Time 10m

Yield 12

Number Of Ingredients 4

Ingredients

2 cups white sugar
9 cups water
2 cups fresh lemon juice
1 cup cranberry juice, chilled

Steps:

In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.

Nutrition Facts : Calories 150.5 calories, Carbohydrate 39.7 g, Fiber 0.2 g, Protein 0.2 g, Sodium 0.8 mg, Sugar 36.8 g

PINK LEMONADE THINS

Pink Lemonade Thins image

A party-size recipe, these refreshing shortbread cookies are the perfect companion to tall glasses of icy pink lemonade.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 64

Number Of Ingredients 10

Ingredients

1 1/2 cups butter or margarine, softened
2/3 cup powdered sugar
2 tablespoons grated lemon peel
1 tablespoon lemon juice
2 drops red food color, if desired
2 2/3 cups Gold Medal™ all-purpose flour
1 1/2 cups powdered sugar
2 teaspoons grated lemon peel
5 to 6 teaspoons lemon juice
1 drop red food color

Steps:

Heat oven to 350°F. Lightly grease bottom only of 15x10x1-inch pan with shortening. In large bowl, beat butter, 2/3 cup powdered sugar, 2 tablespoons lemon peel, 1 tablespoon lemon juice and 2 drops food color with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour until well blended. Press in pan, using floured fingers (flour fingers several times to prevent sticking).
Bake 20 to 25 minutes or until light golden brown.
In medium bowl, mix all glaze ingredients until smooth and spreadable. Pour glaze over warm bars; spread evenly (glaze will be very thin). Cool completely, about 1 hour. Bars are very tender; remove from pan using very flat-edged metal pancake turner. For bars, cut into 8 rows by 8 rows.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 30 mg

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