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Easy Cherry Pineapple Lemonade

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Cherry Pineapple Lemonade | thekitchenmccabe.com

I absolutely love lemonade. All year long. In the summer? Even more. But my most favorite?

Layered Lemonades.

Like this Cherry Pineapple Lemonade.

Cherry Pineapple Lemonade | thekitchenmccabe.com

It’s so easy to throw together and is a huge hit with kids and adults alike. Just mix together a lemonade base made with  fresh lemons with a can of frozen pineapple juice and add water and you are ready to make some summer drink magic.

Cherry Pineapple Lemonade | thekitchenmccabe.com

Maraschino syrup gives this lemonade it’s cherry flavor. If you’ve never seen it before, it’s usually located in the drink mix isle, where things like coconut cream, grenadine, and salt for rimming glasses are kept. Add as much or as little of the syrup as you like. The syrup is poured on the bottom of the drink, and because it has a higher concentration of sugar than the lemonade, it will sit on the bottom while the lemonade stays on top of it. Cool, huh?
Cherry Pineapple Lemonade | thekitchenmccabe.com

You’ll find a recipe for the basic lemonade base at the bottom of this post. Head on over to my blog for instructions on how to cherry/pinapple-ify it!

Cherry Pineapple Lemonade | thekitchenmccabe.com

Lemonade Base

Ingredients

  • 2 C. Fresh Lemon Juice(from about 10-12 lemons)
  • 2 C. Sugar
  • 2 C. Water

Instructions

  1. Place the lemon juice, sugar, and water in a saucepan.
  2. Bring to a boil, stirring the sugar until it is completely dissolved.
  3. Remove from heat and place in a large pitcher.
  4. Refrigerate until cold.
  5. Use to make Cherry Pineapple Lemonade
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******Holy Moly!  This looks delicious!!!  Thanks Kayley for sharing such a fun recipe.  I definitely need to try this with my family ASAP.  Also, the pictures are stunning as usual.  If you guys aren’t already following Kayley over on Facebook and Instagram, you need to fix that immediately.  You will love everything that she posts.  Seriously.

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Lemon Meringue Tartlets

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Lemon Meringue Shortbread Tartlets | thekitchenmccabe.com

These little lemon meringue tartlets are the perfect little individual dessert. Crisp and buttery shortbread crusts are filled with a tangy and sweet lemon curd filling and then topped with a fluffy, marshmallow-y Italian meringue that is lightly toasted. I love individual desserts because it lowers the chances of my having to share with anyone. And these are so perfect for spring or summer with their bright yellow color and zippy flavor. Zippy is a good word for describing food, right?

Lemon Meringue Shortbread Tartlets | thekitchenmccabe.com

The Italian meringue on top of the tarts is nice because it’s already cooked, so you don’t have to worry about cooking it for awhile in the oven so that its safe to eat. Italian meringues have a  hot sugar syrup whipped into the egg whites as they are beating, which cooks them and gives them a fluffy, marshmallow-like quality.

Lemon Meringue Shortbread Tartlets | thekitchenmccabe.com

To toast the meringue, I use a Culinary Torch  that makes quick browning a snap. I’ve had one for about 10 years and have only had to switch out the gas cartridge once. I definitely don’t use it super frequently, but when I do need it, it is SO nice to have on hand. It’s also great for things like creme brulee. If you don’t have a torch, you can use a broiler, but just make sure to watch it very carefully as it can burn rather quickly.

Lemon Meringue Shortbread Tartlets | thekitchenmccabe.com

Lemon Meringue Shortbread Tartlets | thekitchenmccabe.com

Come on over to my blog, The Kitchen McCabe, for the crust and filling recipe! You won’t want to miss this one!

Italian Meringue

Ingredients

  • 3 large egg whites
  • 3/4 cups sugar
  • 1/4 cup water
  • 1 pinch salt
  • 1/8 teaspoon Cream of Tartar

Instructions

  1. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Make sure the bowl is dry and clean and that there is no trace of yolk in the whites. Yolk, or any substance containing fat will prevent the whites from whipping.
  2. Attach a candy thermometer to the side of a small pan and heat the sugar and water to 210º, washing down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.
  3. Begin whipping the egg whites on medium speed while the sugar cooks.
  4. When the egg whites begin to develop soft peaks, add the pinch of salt and cream of tartar.
  5. Continue to heat the sugar and water to 240º , or soft ball stage.
  6. With the mixer running at medium speed, carefully pour the hot sugar liquid in a slow, steady stream into the beating egg whites.
  7. After all of the sugar mixture is added, increase the speed of the mixer to medium high and beat until the bowl is cool to the touch and the egg whites are stiff, but not clumpy. If it becomes clumpy it means that they have been over-beaten.
  8. Use to top Lemon Meringue tartlets.
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Lemon Meringue Shortbread Tartlets | thekitchenmccabe.com

*Meringue recipe adapted from Food.com

*********My mouth is watering just looking at these amazing pictures!  I am a HUGE fan of everything lemon, so this would be right up my alley.  A big thanks to Kayley for always sharing such incredible recipes.  If you are as big of a fan of her stuff as I am, you should definitely go subscribe to her blog right now, and for sure go follow her on Facebook as well.

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