ALMOST-FAMOUS STRAWBERRY LEMONADE RECIPE - FOOD NETW…
The burger chain Red Robin is famous for its unlimited steak fries, but regulars are even more excited about free refills of Freckled Lemonade, a bright red drink loaded with muddled strawberries. Diners go through about 420,000 gallons of the stuff every year — so much that Red Robin created a cocktail, a shake, cupcakes and even a pie inspired by the drink. Execs at the chain wouldn’t dream of spilling the recipe, so the chefs in Food Network Kitchens created this spot-on copy.
Provided by Food Network Kitchen
Categories beverage
Total Time 45 minutes
Cook Time 15 minutes
Yield 6 drinks
Number Of Ingredients 5
Steps:
- Make the lemon syrup: Bring the lemon zest, 1 1/2 cups sugar and 1 1/2 cups water to a boil in a medium saucepan, stirring, until the sugar dissolves; let cool to room temperature.
- Meanwhile, make the strawberry syrup: Toss the strawberries and the remaining 1/2 cup sugar in a bowl and let sit at room temperature until the sugar dissolves, about 45 minutes. Strain the strawberry mixture; reserve the strawberry syrup and berries separately.
- Make the lemonade: Combine the lemon juice, lemon syrup, salt and 2 cups cold water in a pitcher. For each drink, put about 1 tablespoon of the strawberry syrup in a tall glass. Fill with ice, then top with the lemonade and some of the reserved strawberries.
PINK LEMONADE STAND CAKE RECIPE: HOW TO MAKE IT
If you love a moist and creamy cake, this is it. Lemon juice and lemonade give the layers a tangy touch, and the cream cheese frosting with sprinkles makes it pretty. —Lauren Knoelke, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 50 minutes
Cook Time 20 minutes
Yield 12 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Line bottoms of three greased 8-in. round baking pans with parchment; grease paper., In a small bowl, whisk the first 5 ingredients until blended. In a large bowl, cream butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-24 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat butter, cream cheese and lemon zest until smooth. Gradually beat in confectioners’ sugar and 1/3 cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour., Place 1 cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top. Spread remaining frosting over top and sides of cake., Decorate with sprinkles. Refrigerate until serving.
Nutrition Facts : Calories 732 calories, FatContent 39g fat (24g saturated fat), CholesterolContent 172mg cholesterol, SodiumContent 291mg sodium, CarbohydrateContent 91g carbohydrate (68g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
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PINK LEMONADE STAND CAKE RECIPE: HOW TO MAKE IT
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- Preheat oven to 350°. Line bottoms of three greased 8-in. round baking pans with parchment; grease paper., In a small bowl, whisk the first 5 ingredients until blended. In a large bowl, cream butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-24 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat butter, cream cheese and lemon zest until smooth. Gradually beat in confectioners’ sugar and 1/3 cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour., Place 1 cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top. Spread remaining frosting over top and sides of cake., Decorate with sprinkles. Refrigerate until serving.
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