Old Fashioned Lemonade

Take time to make homemade lemonade this summer. Sure, it isn't as quick as opening a can of concentrated or tearing a package open of a powdered mix, but sometimes you just want the real stuff, right?

Ingredients: 3/4 cup granulated sugar (add 1/4 cup more if you like yours sweeter) 5 cups water 1 cup lemon juice

Directions: Heat the sugar and ONE cup water in a saucepan until the sugar is completely dissolved.

Meanwhile, using a juicer, extract juice from enough lemons to get 1 cup of juice (5 or 6 lemons).

Add the dissolved sugar water and lemon juice into a pitcher.

Add the remaining 4 cups cold water; refrigerate one hour.

Pour into glasses filled with ice.

Cherry Fiz Punch

This refreshing punch recipe is perfect for backyard barbecues, birthday parties, any warm weather get-together. You can mix the concentrates, pineapple and water hours before and just before serving add the sodas. For more refreshing drink recipes click on my Associated Content link!

Cherry Fiz Punch

Ingredients:
1 (6 ounce) can frozen pink lemonade concentrate, thawed
1 (6 ounce) can frozen limeade concentrate, thawed
2 cups water
1 (2 liter) bottle cherry soda, chilled
1 (2 liter) bottle 7-Up soda, chilled
orange slices for garnish

Directions:
In a blender, combine pink lemonade, limeade and pineapple; cover and blend well until smooth and pineapple chunks are no longer visible.
Pour into a 1- gallon pitcher; store in refrigerator
To serve, pour the mixture into punch bowl: add cherry soda and 7-Up.
Garnish with orange slices

Pink Lemonade Cupcakes

These cupcakes taste refreshingly yummy! Serve these at your next picnic. Spread with whipped topping, and sprinkle with colored sugar.

Pink Lemonade Cupcakes

Ingredients:
24 cupcake paper liners
muffin tins
1 box white cake mix
1 (6 ounce) can frozen pink lemonade concentrate, thawed
8 ounces buttermilk
3 ounces cream cheese, softened
3 egg whites
2 or 3 drops red food coloring

Instructions:
Preheat oven to 350 degrees F.

Line muffin tins with cupcake paper liners.

Using an electric mixer, cream together the cream cheese and egg whites.
Add remaining ingredients; beat at low speed until well mixed.

Spoon batter into the paper-lined muffin tins, filling each 3/4 full.

Bake for 20 minutes or until cupcakes spring back when lightly touched.

Cool 10 minutes before removing cupcakes from muffin tins.

These cupcakes taste best cold; store in airtight container in refrigerator.

Just before serving, spread with whipped topping; sprinkle with colored sugar.

You can make your own colored sugar crystals by placing a few tablespoons granulated sugar in a sandwich-size zip lock bag, then add a few drops of food coloring; seal bag and shake until all of the sugar turns pink, yellow, blue, whatever!