Frosted Lemonade

Ingredients

  • 1.5 cups Vanilla Ice Cream
  • 3 tablespoons Frozen Lemonade Concentrate
  • ⅔ cup Whole Milk

Directions

  1. Add ½ cup Ice Cream, Lemonade Concentrate and Whole Milk to your Blender and blend thoroughly.
  2. Add remaining 1 cup of Vanilla Ice Cream to blender and blend again until smooth.
  3. Pause blender and stir mixture with a spoon as necessary.
  4. Pour mixture into glass enjoy some Frosted Lemonade deliciousness!

All-Occasion Punch

Ingredients

  • 8 cups cold water
  • 1 can (12 ounces) frozen lemonade concentrate, thawed plus 3/4 cup thawed lemonade concentrate
  • 2 liters ginger ale, chilled
  • 1 liter cherry lemon-lime soda, chilled
  • Ice ring, optional

Directions

  1. In a large punch bowl, combine water and lemonade concentrate. Stir in ginger ale and lemon-lime soda. Top with an ice ring if desired.
  2. Serve immediately.

Sparkling Punch

Ingredients

  • 3 cups water
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 3/4 cup thawed lemonade concentrate
  • 2 cups cranberry juice cocktail
  • 1/2 cup sugar
  • 1-1/2 liters lemon-lime soda, chilled

Directions

  1. In a large bowl, combine the first five ingredients; mix until sugar is dissolved. Chill for 1-2 hours. Just before serving, stir in soda.

Raspberry Lemonade Concentrate

Ingredients

  • 4 pounds fresh raspberries (about 14 cups)
  • 6 cups sugar
  • 4 cups lemon juice
  • Chilled tonic water or ginger ale
  • Ice cubes

Directions

  1. Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil.
  2. Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. headspace. Wipe rims; screw on bands until fingertip tight.
  3. Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
  4. To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice.

Golden Fruit Punch with Ice Ring

Ingredients

  • 4 maraschino cherries
  • 1 medium navel orange, thinly sliced
  • 1 small lemon, thinly sliced
  • 1 small lime, thinly sliced
  • 1 can (12 ounces) frozen lemonade concentrate, thawed
  • 1 can (12 ounces) frozen limeade concentrate, thawed
  • 1 can (12 ounces) frozen pineapple-orange juice concentrate, thawed
  • 2 liters diet ginger ale, chilled

Piña Colada

Ingredients

  • 1/2 cup chopped fresh pineapple
  • 6 tablespoons (3 ounces) silver or white rum
  • 3 tablespoons ( 1 1/2 ounces) fresh lime juice
  • 6 tablespoons (3 ounces) cream of coconut
  • 1/4 cup (2 ounces) pineapple juice
  • 3 cups ice cubes
  • 1 tablespoon (1/2 ounce) black strap rum (optional)
  • Garnishes: fresh pineapple wedges, fresh mint Sprigs

Directions

  1. Combine first 6 ingredients in a blender, cover with lid, and process until smooth. Pour into 2 Collins glasses. Top off each with additional 1 1/2 teaspoons (1/4 ounce) black strap rum, if desired. Garnish, if desired.