Pioneer Woman Raspberry Lemonade Recipes

LEMON AND RASPBERRY POUND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Put the raspberries in a bowl and set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl.
• Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula.
• Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool.
• For the glaze: Combine the powdered sugar, lemon zest and juice, salt and 2 tablespoons water in a bowl. Gently whisk until thick but pourable, adding a little more water if needed. Drizzle the glaze over the cake and let set.

STRAWBERRY LEMONADE PROSECCO JELLIES

Steps:

• Put 6 mini Bundt pans (1-cup size) on a baking sheet and place in the freezer to chill.
• Add the prosecco, lemonade and vodka to a pot, sprinkle over the gelatin and let sit for 1 minute. Place the pot on the burner, turn the heat to medium low and heat, whisking occasionally, just until the gelatin has dissolved, 1 to 2 minutes, being careful not to let it come to a boil. Once the mixture is incorporated, remove from the heat and allow to cool for a few minutes.
• Grab the pans from the freezer and divide the chopped strawberries and peaches among them. Gently pour and divide the liquid over the fruit. Transfer the molds to the refrigerator to chill for at least 1 hour. The jellies can be made 24 hours in advance.
• When ready to serve, let sit at room temperature for about 10 minutes. Slice the remaining strawberries. Dip the bottom of each mold in warm water for 6 to 8 seconds before easily turning out the jelly onto a plate. Garnish with the sliced strawberries and serve.

RASPBERRY LEMONADE FREEZER PIE

Steps:

• For the crust: Place the cookies into the bowl of a food processor fitted with a metal blade. Process the until the cookies become fine crumbs. Add the butter and pulse to combine. Press into an 11-by-2 1/2-inch springform pan and chill in the fridge while you make the filling.
• For the filling: Meanwhile, place the raspberries in a bowl. Smash the raspberries using the back of a fork, then sprinkle with the sugar and set aside.
• Combine the sweetened condensed milk, cream cheese and pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute. Add the lemonade, lemon zest and food coloring and whip on medium-high until thick and fully combined, 2 to 3 minutes. Fold in the macerated raspberries until completely combined.
• Pour into the chilled crust and spread evenly. Freeze for at least 2 hours. (At this point, you can wrap tightly and freeze for up to 2 months.)
• To serve: Remove from freezer and allow to thaw slightly, 5 to 7 minutes. Garnish each slice with fresh raspberries, a lemon zest twist and a little whipped cream.

RASPBERRY LEMONADE

Steps:

• Put the lemon juice in a pitcher. Mix the sugar and 1 1/2 cups water to make a syrup, stirring well until the sugar dissolves. Add the sugar syrup to the lemon juice and top with 4 cups water. Taste to make sure it's sweet enough for you, then add the raspberries. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!) Stir the lemonade, then chill in the fridge.
• Fill mason jars with ice cubes and top them off with the lemonade.