Sparkling Strawberry Lemonade Recipe By Tasty Recipes

SPARKLING STRAWBERRY LEMONADE

Steps:

• To make the simple syrup, combine sugar and 1/2 cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2-3 minutes; let cool. Add strawberries to the bowl of a food processor and process until smooth, about 1-2 minutes; strain through a cheesecloth or fine sieve. In a large pitcher, whisk together strawberry puree, lemon juice and simple syrup. Place in the refrigerator until chilled. Serve over ice and sparkling water.

SPARKLING STRAWBERRY LEMONADE RECIPE BY TASTY

Steps:

• Add strawberries, lemon juice and honey to a blender. Blend until smooth.
• Pour sparkling water and strawberry puree into a pitcher and stir.
• Serve over ice.
• Enjoy!

SPARKLING LEMONADE

Steps:

• In a small saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring frequently. Stir in lemon strips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. , Transfer to a pitcher. Stir in lemon juice; cover and refrigerate until chilled. Discard lemon strips. Stir in club soda. Serve over ice.

STRAWBERRY LEMONADE SANGRIA RECIPE BY TASTY

Steps:

• In a large pitcher, combine the strawberries, lemon, wine, rum, and lemonade. Stir until mixed.
• Chill for at least 4 hours.
• Add the champagne, then serve with a lemon slice on each glass.
• Enjoy!

STRAWBERRY LEMONADE CAKE RECIPE BY TASTY

Steps:

• Preheat your oven to 350°F (180°C).
• Grease three 8-inch (20 cm) tins with butter or cooking spray, then sprinkle with flour to cover all sides, shaking off any excess. Cut out three rounds of parchment paper to fit in the bottom of each tin.
• In a large mixing bowl, combine the eggs and sugar and use a hand mixer to beat until it has tripled in volume and is thick and pale yellow in color.
• Continue blending and gradually add the olive oil. Add the vanilla extract, lemon zest, lemon juice, and milk, and mix until smooth.
• Sift in the flour, baking powder, baking soda, and salt. Using a rubber spatula or wooden spoon, gently incorporate into the liquid batter until just combined. Be careful not to over-mix.
• Evenly divide the batter into the three baking tins.
• Bake for 20-25 minutes, until cakes are lightly golden and fork comes out clean from the center.
• Allow cakes to cool into the pan for 10 minutes before transferring to a baking rack to cool completely.
• Using a hand mixer, whisk the heavy whipping cream until soft peaks form. Add in the strawberry jam whisking together until fully incorporated and peaks are stiff.
• Keep in the fridge until ready to use.
• To assemble, start with a bottom layer of cake. Cover top with a generous amount of icing, followed by an even layer of sliced strawberries. Repeat with the remaining layers.
• Finish the cake by icing the top and sides with icing, and garnishing the top with remaining strawberries.
• Store in the fridge until ready to serve.
• Enjoy!

FROZEN STRAWBERRY LEMONADE RECIPE BY TASTY

Steps:

• Fill an ice cube tray with 2 cups (480 ml) of lemonade. Freeze for at least 2 hours.
• Add the lemonade cubes, strawberries, the remaining cup of lemonade, and lemon-lime soda to a blender and blend on high speed until smooth.
• Pour into glasses and garnish with strawberries.
• Enjoy!

STRAWBERRY LEMONADE

Steps:

• Place half of the water, strawberries and sugar in a blender; cover and blend until smooth. Transfer to a large pitcher. Repeat with remaining water, strawberries and sugar. Stir in lemon juice, then add soda. Serve immediately, garnished with lemon if desired.

STRAWBERRY WATERMELON LEMONADE

Steps:

• Dissolve sugar in boiling water. Place strawberries and watermelon in batches in a blender; cover and process until blended. Pour blended fruit though a fine mesh strainer; transfer to a large pitcher. Stir in lemonade concentrate, lemon juice and sugar water. Serve over ice.