109776 lemon sorbet vodka drink Recipes

vanilla wafers, vanilla low-fat ice cream, softened, lemon sorbet, softened, egg whites, sugar, water, grated lemon rind

water, sugar, lemon balm, fresh lemon juice, fresh lemon rind, finely grated, lemon-flavored vodka, whole lemons (for shells ), almond extract

water, sugar, unsweetened lemon-lime soft drink mix, unsweetened pineapple juice, ginger ale, chilled, lime sherbet

vanilla ice cream, softened, grated lemon rind, lemon sorbet, softened, garnishes: lemon rind curls , fresh mint leaves

water, sugar, raspberries, sugar, balsamic vinegar, fresh lemon juice, fresh orange juice, very ripe unpeeled peaches, halved and pitted, grated lemon rind, raspberries (optional), mint sprigs (optional)

cold buttermilk (whole or low-fat ), honey, vanilla ice cream , softened until just melty at the edges (original or vanilla bean), lemon sorbet , softened until just melty at the edges

molasses, baking soda, boiling water, all-purpose flour, ginger, ground, ground cinnamon, ground nutmeg, ground black pepper, salt, soy margarine, softened, light brown sugar, lemon sorbet, vanilla soy ice cream

cream cheese, softened, domino confectioners sugar, half-and-half, pt. lemon sorbet, softened, biscotti, crushed (about 3/4 cup), toasted sliced almonds

fresh red seedless grapes, plus 1 cup sliced, clover honey, fresh lemon juice, vodka, very cold, rose sparkling wine, very cold

sugar, water , plus 8 cups, lemons, juiced, vodka, ice cubes

lemon juice (fresh-squeezed or concentrate ), honey (or more to taste), irish whiskey (to taste), boiling water

lemon flavored vodka (recommended : grey goose le citron), agave nectar, almond liqueur (recommended : amarreto disaronno), lemon, cut in small pieces, ice, lemon zest meringue , recipe follows, egg whites, sugar, almond liqueur (recommended : amarreto disaronno), lemon zest, food network kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell.