Yield 6 servings Number Of Ingredients 7 Steps:
Dissolve sugar in water in a small saucepan over medium-high heat; reduced heat to low and simmer 3 minutes. Transfer syrup to a bowl; let cool completely. Fill each of six jars with 1 cup ice, 1⁄3 cup prepared syrup, 2 Tbsp. rum, and 2 Tbsp. Triple Sec; squeeze juice of 1 lemon into each jar (slice and reserve squeezed lemon halves). Cover jars with tight-fitting lids and shake vigorously to mix. Top each drink with club soda and garnish with lemon slices.
Time 5m Number Of Ingredients 4 Steps:
Squeeze the juice (or use a hand juicer) from the lemon into a quart sized mason jar, a shaker, or anything else you can fill and cover tightly. It just needs to be at least 16 oz. Toss one half of the lemon in with the juice. Add the sugar Fill the jar/cup/shaker with 1 1/2- 2 cups of ice. Basically, you just want to fill it up to the top. Add enough water to cover the ice Cover and shake briskly, until the sugar is mostly dissolved. It will actually turn into this wonderful, sweet “sludge” at the bottom of the cup. Drink straight from your shaker or pour into a glass. Just make sure you get all the sweet goodness out of the cup! For a nice extra touch, serve in glasses with a sugared rim!
Time 5m Yield 1 serving(s) Number Of Ingredients 4 Steps:
Place water in a covered shaker and squeeze lemon into it until it is completely juiced (you may like to cut the lemon pieces into quarters to do this as they are easier to handle, or use a reamer instead). Pour the sugar into the shaker and add just a few ice cubes to agitate but do not overfill your shaker. Affix the lid or cap and shake mixture until the sugar completely dissolves. Pour lemon shake-up into a large serving glass (about a 24 oz size or larger) and add more ice to fill the glass as needed. Drink up and be prepared to make more!
Time 10m Yield 1 glass, 1 serving(s) Number Of Ingredients 4 Steps:
Pour sugar into glass or jar. Pour enough water to cover the top of the sugar. Let sugar disintegrate for at least 5 minutes. Squeeze juice from 1/2 lemon into sugar water. Fill glass with water and ice. Shake. Top with 1/2 lemon.
Time 2h45m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F. Spray the phyllo shells with cooking spray and sprinkle with 2 to 4 tablespoons sugar. Place the shells on a baking sheet and transfer to the oven. Bake until golden brown, 5 to 10 minutes. Set aside and let cool completely. Meanwhile, whisk the eggs, yolks and the 1/2 cup sugar in a bowl until thick and fluffy. Add the lemon zest and juice, and stir to combine. Add the egg mixture to a heavy saucepan; heat over medium heat, stirring constantly, until thickened, 10 to 15 minutes. Pour into a bowl set in an ice bath. Stir in the butter, one pat at a time, and continue stirring to cool down quickly (or chill in the refrigerator until cool to the touch, about 5 minutes). Fill a pastry bag or heavy-duty plastic bag with a corner snipped off with the lemon curd filling. Pipe the filling into the cooled tart shells, then freeze for 1 hour. Garnish with a small dollop of whipped cream and sprinkle with turbinado sugar just before serving.
Time 10m Yield 4 servings. Number Of Ingredients 9 Steps:
In a shallow dish, mix crushed lemon drops and sugar. Using 1 or 2 lemon slices, moisten the rims of four glasses; dip rims into candy mixture., Place remaining ingredients (minus lemon slices) in a blender; cover and process until smooth. Pour into prepared glasses; serve immediately with remaining lemon slices.
Time 10m Yield 8 Number Of Ingredients 5 Steps:
Cut lemons in half and squeeze juice into a 1 gallon sealable pitcher; place lemon halves in it. Add sugar, vodka, and ice; fill pitcher with cold water until half full. Shake thoroughly until well mixed. Fill pitcher with water until completely full and shake again.
Number Of Ingredients 4 Steps:
Fill The Rest with Water Shake & Serve
