As a child, I loved Country Time lemonade. I used to go to the grocery store with my mom and cross my fingers the whole way down the aisle that it would be on sale. Classic yellow lemonade or the pink lemonade variety, I didn’t care.
I can still hear the sound of the granules crunching against the spoon as I would stir in the water, waiting for them to dissolve, taking amusement in the swirl of water it would create. And then came the hard part, waiting for it to get cold enough to drink.
For some reason, adding ice cubes wasn’t an option for me. I’d rather make the lemonade with warm water to ensure it dissolved and then test my patience as I waited for it to cool down to drinking temperature.
My love for lemonade continued into my teenager years where I found that the baseball stadium served the world’s best frozen lemonade and I just so happened to have a boyfriend with a mom that got free tickets weekly.
In an attempt to meet new bloggers and branch out my blog, I’ve been joining different blogging events. When I found #FoodieExtravaganza and saw that their themes for the month are based on National Food Holidays, my fingers stumbled over themselves to my email to quickly ask if I could join.
The host for this month is Lauren of Sew You Think You Can Cook and if you hadn’t guessed by now, the theme is Lemonade.
August 20th is Lemonade Day and I chose to celebrate the holiday by making Frosted Lemonade. Perhaps you’ve had one of these milkshakes from Chick-Fil-A before. Unfortunately, for my 30th birthday, the universe gave me the gift of lactose intolerance, so I made this a dairy free version, using vanilla cashew milk ice cream.
Dairy-Free Frosted Lemonade
Source: Cookaholic Wife Creation
Servings: 2 ¼ cups
- 1 cup fresh lemon juice
- ½ – ⅔ cup sugar
- 1 ¼ cups water
- 1 pint dairy-free vanilla ice cream
1. Combine the fresh lemon juice and water with ½ cup of the sugar.
2. Stir until the sugar dissolves and taste. If it is still bitter add the remaining sugar.
3. Refrigerate for at least 1 hour to chill.
4. Allow ice cream to thaw for 10 minutes.
5. Add the lemon juice and the ice cream to a blender and blend until smooth.
6. Pour into glasses and enjoy!
Most of the recipes I’ve found for copycat versions say to use Starkist lemon juice. I’m guessing this is something you can find along with the orange juice, but neither of the stores I went to carried it, so I opted to use fresh lemons and increase the amount of sugar slightly.
I usually pick up vanilla almond milk ice cream but I couldn’t find that either and thought I could try out the cashew milk version. It’s why the frosted lemonade isn’t white in color and it was slightly sweeter than I expected it to be, but it really counteracted nicely against the still tart lemonade.
I also made one of these for Tom using regular vanilla ice cream and he said it tasted just like what they serve at Chick-Fil-A.
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!
If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!
Looking for our previous parties? Check them out HERE.
- Frosty Raw Strawberry Lemonade by Fearlessly Creative Mammas
- Honey Mint Lemonade by Sew You Think You Can Cook
- Lemony White Sangria by Hardly A Goddess
- Papaya Lemonade (or cocktail!) by Caroline’s Cooking
- Peachy Lemonade by A Day in the Life on the Farm
- Pineapple Pink Lemonade Shaved Ice by Food Lust People Love
- Shikanji (Indian Lemonade) by Tara’s Multicultural Table
- Sparkling Apple and Watermelon Lemonade Spritzers by Sneha’s Recipe
- Sparkling Blue Basil Lemonade by Culinary Adventures with Camilla
- Sparkling Milk Lemonade by Our Good Life