Two Must-Try Lemonades.

Pink Lemonade Sparkling Fruit Punch

 

•4 cans of frozen lemonade concentrate
•1/2 gallon of cranberry juice
•1 46oz of red fruit punch {Hawaiian punch recommended}
•1 quart of chilled Ginger Ale
•1 46oz can of pineapple juice
•2 lemons {thinly sliced}
•Ice

And this one...
Peach Lemonade

4 cups water

2 cups coarsely chopped peaches

3/4 cup sugar

1 cup lemon juice (about 4 to 6 lemons)

1 peach, cut into wedges

Mint for garnishment

Instructions

1. In a medium saucepan over high heat, combine the first 3 ingredients. Bring to a boil, reduce heat, and simmer for 3 minutes. Place peach mixture in a blender. Remove the center piece of blender lid (to allow steam to escape) and cover the top with a clean dish towel. Puree until smooth. Pour into a large bowl. Refrigerate for at least 3 hours.
2. Press peach mixture through a sieve over a large bowl, reserving liquid. Discard the peach solids. Stir in lemon juice.
3. When ready to serve, add 1/2 cup ice to the glasses, and pour peach lemonade into the glasses. Garnish with peach wedges and mint.

Preparation time: 10 minute(s)
Cooking time: 5 minute(s)