• ½ cup rice water vinegar
• ½ cup Renegade Lemonade
• One large shallot, finely chopped
• One teaspoon of lemon zest
• One tablespoon of fresh tarragon, finely chopped
• Salt and pepper to taste

• Combine all ingredients in a bowl
• Chill and serve (This zesty, vinegar-based sauce is incredible with raw seafood, especially oysters)

Two tablespoons of olive oil plus more for the grilled bread

Two shallots, chopped coarsely

Salt and pepper to taste

Two to three pounds of fresh mussels, scrubbed

Two cups of Renegade Lemonade lemon wine

One lemon

Two tablespoons of butter

Two tablespoons of chopped, fresh tarragon leaves

One baguette, cut into diagonal slices

High large saucepan to medium-high

Add olive oil and sauté shallots for two minutes

Add Renegade Lemonade wine and scrap any bits off the pan bottom

Add mussels

Cover the pot and cook until all have opened, about 6-8 minutes

Remove mussels from pan and place in a large bowl

Bring cooking liquid to a boil and stir in butter, salt, pepper and tarragon

Add mixture to mussels

Squeeze lemon

Serve immediately with grilled bread (recipe below) Enjoy!

Meatballs:
• 1 pound ground turkey 93% lean
• 1 clove garlic minced
• 2 tablespoons fresh oregano chopped
• ¾ cup breadcrumbs or almond flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• Lemon Soup
• 3 tablespoons olive oil
• 2 carrots diced
• 2 celery stocks diced
• 1 yellow onion diced
• 3 garlic cloves minced
• 1 large zucchini diced
• ½ cup uncooked orzo or 1 cup cauliflower rice
• 1 teaspoon kosher salt
• ¼ teaspoon pepper
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon minced fresh oregano
• 8 cups chicken broth
• 3 large egg yolks
• 6 tablespoons of Renegade Lemonade

• Heat 2 tablespoons of the olive oil in a Dutch oven or large pot over medium heat. Add the meatballs and cook until lightly golden brown, 1-2 minutes on each side. Set the meatballs aside.
• Add the remaining 1tablesppons oil to the pot along with carrots, celery, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally until the onions begin to brown, 5 to 7 minutes.
• Stir in the zucchini and cauliflower rice (but not the orzo if using, as this will go in later as it cooks faster), dill, parsley, and oregano. Add the chicken broth and return the meatballs to the pot. Bring the soup to a boil, cover, and reduce the heat to low and simmer for 10 minutes. If using orzo, add to the soup and continue simmering until the orzo is al dente, 7 to 9 minutes.
• In a medium bowl, whisk the egg yolks. Remove 1 cup of hot broth in a spouted measuring cup and slowly pour the hot broth, 1 tablespoon at a time, into to egg yolks while whisking to prevent the eggs from scrambling. Whisk the mixture and Renegade Lemonade into the soup pot.

• ½ baguette cut into 10 slices
• 2 tablespoons olive oil
• 1 cup ricotta cheese
• 1 clove garlic minced
• ¼ teaspoon salt
• 1 tablespoon Renegade Lemonade
• Zest ½ a lemon
• 2 tablespoons fresh chopped mint

• Preheat oven to 350f / 180c. Place all baguette slices on a baking tray and drizzle over the olive oil. Bake for about 5-8 minutes or until lightly crisp. Remove from oven and set aside.
• In a medium-sized bowl, combine the ricotta cheese, garlic, lemon juice, lemon zest, and fresh mint. Stir well to combine.
• Spoon the ricotta mixture over the cooled baguette slices. Garnish with extra lemon zest and mint if desired. Serve immediately.

• 2.5 LB Potatoes
• ¼ cup olive oil
• ½ cup Renegade Lemonade Wine
• 1 cup broth- vegetable/ chicken
• 1 tablespoon lemon zest
• 8 garlic cloves- peeled and thickly sliced
• 1/2 tablespoon dried oregano
• 1 tablespoon salt

• Preheat oven to 340 F
• Cut the potatoes into chunks
• Pour the olive oil, Renegade Lemonade, chicken stock, lemon zest, sliced garlic cloves, oregano, and salt into a rimmed baking sheet and mix well to combine
• Add the potatoes into the mixture and mix gently
• Cover the roasting tin with foil and roast the potatoes for 70 minutes and then remove from the oven, remove the foil, and gently turn them.
• Return to the oven uncovered for a further 10 minutes.

• 4 x 5–6-ounce salmon fillets skin on
• 2 tablespoons butter
• 3-4 garlic cloves crushed
• 1 cup Renegade Lemonade
• 1-2 tablespoon lemon juice
• 2 tablespoons chopped parsley

• Heat a large frying pan over high heat and add a splash of canola oil.
• Dry the salmon fillets with paper towel and season generously with salt
• Carefully place the salmon into the hot pan, skin side down, and turn down the heat to medium-high.
• Cook the salmon for 3-4 minutes until the skin is golden brown and crisp then flip over. Cook for another 1-2 minutes on the flesh side until the salmon is cooked through. Remove from the pan and set aside.
• Melt the butter in a pan and add the garlic. Fry until fragrant and then add the Renegade Lemonade and lemon juice.
• Allow to simmer and reduce for 4-5 minutes then add the parsley and season to taste.
• Add the salmon back into the pan and baste with the sauce allowing the salmon to heat back up.
• Serve with lemon wedges.

• 2 tablespoons butter
• 4 cloves garlic large
• ½ cup Renegade Lemonade
• 3 tablespoons chopped, fresh parsley
• ½ teaspoon red pepper flakes
• ½ cup heavy cream
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 lbs. MSC-certified sea scallops
• Salt and pepper

For cream sauce:
• In a large medium saucepan, over medium heat add the butter and garlic. Sauté for about 1-2 minutes or just right before the garlic begins to brown.
• Deglaze with the wine, turn the heat to medium and reduce until half the liquid is gone.
• Add the parsley, red pepper flakes, and cream. Turn the heat to low and simmer until the cream thickens. About 4-6 minutes. Set aside while you cook the scallops.
For the scallops:
• Rinse the scallops, pat with a paper towel until dry, and season both sides with a little salt and pepper.
• In a cast iron skillet, over medium-high heat, heat the butter and olive oil for a minute or two (or until the pan sizzles when you add a drop of two of water)
• Add the scallops, be careful not to overcrowd the pan, and cook until opaque. This takes about two minutes on each side (depending on the size of the scallop).
• Pour the garlic cream sauce over the scallops and serve.

• ½ cup Wholesome Yum Coconut Flour
• Pink salt
• Cracked black pepper
• 4 (6 ounces) cod filets without skin
• 3 tablespoons olive oil
• 1 cup Renegade Lemonade
• 2 tablespoons fresh flat-leaf parsley chopped (plus more for garnish)
• 3 teaspoons capers drained
• 3 tablespoons butter
• 1 lemon zested and juiced

• In a shallow dish combine the flour with salt and pepper and whisk to combine well.
• Preheat oven to 375 degrees F.
• Dredge the filets in the seasoned flour and shake to remove excess, set aside on a plate.
• In a large, oven-safe nonstick skillet, heat the oil over medium-high heat.
• When the oil begins to ripple place the fish in the pan, cooking for 2 to 3 minutes, or until golden brown.
• Carefully turn the fish filets over and place the skillet in the oven for 10 minutes.
• Remove the skillet from the oven and place the filets to a plate and cover with foil to keep warm.
• Place the skillet back on the stove over medium-high and when hot add the Renegade Lemonade and capers. Bring to a boil for 1 to 2 minutes to reduce the wine and burn off the alcohol.
• Remove the pan from the heat and add the butter, parsley, and lemon juice, swirling until the butter has completely melted.
• Spoon the sauce over the fish filets and serve immediately.

• 8 bone-in chicken thighs
• 1/3 cup extra- virgin olive oil
• ¼ cup Renegade Lemonade
• 4 garlic cloves minced
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons Dijon mustard
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

• In a small bowl, stir together the oil, Renegade Lemonade, garlic, oregano, thyme, mustard, salt, and pepper.
• Add the chicken thighs to a large bowl and pour the marinade on top. Marinate for 1 to 2 hours (and up to 8 hours) in the fridge.
• Preheat the oven to 350 F (180 C). Place the chicken in a baking dish and pour the remaining marinade on top.
• Bake for 40 to 45 minutes, until the chicken is fully cooked and registers 175 F (80 C) on an instant-read thermometer. Optionally, you can baste the chicken a few times while it cooks. And for extra crispy skin, turn on the top oven broiler in the last 2 to 3 minutes. If you’re serving this dish up for a dinner party, you can garnish it with lemon slices if you’d like.

3-4 lbs chicken wings

3/4 cup Thai sweet chili sauce

4 tablespoons brown sugar

1/4 cup soy sauce

4 tablespoons rice wine vinegar

3 tablespoons fish sauce

1 cup Renegade Lemonade

1 tablespoon minced garlic

2 teaspoons sesame oil

Mix together marinade

Reserve one cup of marinade

Put chicken wings in large bowl and toss with marinade

Leave for one hour

Cook in air fryer 400 degrees for 15 minutes on each side

While wings are cooking reduce reserved marinade by half on stove top in a sauce pan

When wings are cooked toss with reduced marinade, chili flakes, salt, fresh cilantro and green onions

To serve (recommendation)

1/4 cup fresh cilantro, chopped

2 green onions, thinly sliced to serve

Red chili flakes

Generous pinch of salt

ENJOY!

• 8 tablespoons (1 stick) unsalted butter, melted
• 1 ¾ cups sugar, divided
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 2 ¼ cups flour, divided
• 4 eggs
• 6 tablespoons fresh lemon juice
• 6 tablespoons Renegade Lemonade
• Zest from 1 lemon
• Powdered sugar for serving

• Preheat oven to 325 F
• In a large bowl, add 8 tablespoons of melted butter, ¼ cup sugar, 1 teaspoon vanilla, and ¼ teaspoon salt. Mix well until combined. Add 2 cups flour and stir until everything comes together and you have a soft dough. Press dough into a buttered or parchment-lined 9x9 pan in a single layer.
• Bake for 16 minutes or until the edges start to turn light brown. As soon as you take the pan out of the oven, use a fork to poke holes all over the crust (but don’t go all the way through to the bottom of the pan).
• While the crust bakes, make the filling by whisking together 4 eggs, 6 tablespoons lemon juice, 6 tablespoons Renegade Lemonade and lemon zest (if using). Sift in 1 ½ cups sugar and ¼ cup flour and mix to combine.
• Pour filling over warm crust. Place the pan back in the oven and bake for 20 minutes or until the center is set. The pan might still be a little jiggly but use the center as a guide.
• Let the bars cool completely before serving. Dust a little powdered sugar on top if desired.
• Store leftover Renegade Lemonade Bars in the fridge for 5-7 days. They can also be frozen easily- place cut bars on a baking sheet and freeze for at least 1 hour. Individually wrap each frozen bar in plastic wrap or parchment paper and then store them all in a large bag or container.

• 10 tablespoons unsalted butter, melted at room temperature
• 1 ½ cups caster sugar, plus ¼ cup extra
• 1 cup milk
• ½ cup Renegade Lemonade
• ½ cup lemon juice
• ¾ cup self-rising flour
• 4 eggs, at room temperature, separated
• Vanilla ice cream, to serve

• Preheat oven to 350 degrees. Grease the base and side of the 8x8 baking dish. Place the dish inside a deep roasting tray.
• Place butter, sugar, milk, Renegade Lemonade, juice, flour, and egg yolks in a large bowl. Whisk until well combined and smooth.
• Place egg whites in a separate large bowl and whisk until soft peaks form. Fold 1/3 of the egg whites into the lemon wine mixture until very well combined. Pour into the prepared dish, then carefully pour enough boiling water into the roasting tray to come halfway up the side of the baking dish.
• Bake for 40-45 minutes until just set and golden. Very carefully remove the dish from roasting tray and immediately sprinkle the top evenly with extra sugar. Use a kitchen blowtorch to melt and caramelize the top to form a Brule crust.
• Carefully bring pudding straight to the table, top with ice cream, and serve with extra scoops alongside.

Pie filling:
• 2 Meyer lemons, zested and juiced
• 4 tablespoons of Renegade Lemonade
• 4 eggs
• 5 egg yolks
• ¾ cup sugar
• 6 tablespoons unsalted butter, diced
• 1/8 teaspoon fine sea salt
Mile High Meringue:
• 6 egg whites, room temperature
• ½ teaspoon cream of tartar
• ¾ cup castor or superfine sugar
• ½ teaspoon vanilla extract

• Roll out your dough to fit a 9-inch pie pan. Place in pan, forming the crust edge as desired.
• Preheat the oven to 375 degrees. Line the pie crust with parchment paper, fill with dried beans, and bake for 20 minutes, or until no longer glossy. Remove the beans and parchment paper, turn the heat down to 350, and continue baking until the pie crust is golden about 10 minutes. Set aside and allow to cool, leaving the oven on.
For the pie filling:
• Grate the zest from the lemons into a small bowl. Strain in the lemon juice ensuring no seeds are present, then press the fruit to squeeze out the lemon pulp
• In a heavy medium saucepan, beat the eggs, the egg yolks, and the sugar until combined. Stir in the lemon juice, Renegade Lemonade, zest, and pulp, 6 tablespoons of butter, and sea salt.
• Cook over low to medium heat, stirring constantly until the mixture thickens. It should coat a spoon, and not be runny. Remove from heat and press through a mesh sleeve to remove any chunks. Allow to stand five minutes, then whisk until smooth, and set aside to cool slightly.
• Spread the prepared filling in the pie crust shell, and bake for 12-15 minutes, or until the filling is just set. Remove the pie and increase the oven heat to 375 degrees again.
Make the Meringue:
• Beat the egg whites until frothy. Add the cream of tartar, and continue whipping until soft, rounded peaks form. Beat in the superfine sugar and vanilla extract.
To finish:
• Spread/ pipe in the meringue over the filling, making sure it meets the edges of the crust to create a nice seat. Bake for about 10 minutes, or until the meringue is lightly browned on the top.
• Allow to cool completely, from one to two hours, but do not refrigerate

• 2 sticks unsalted butter, room temperature
• 1 ½ cups granulated sugar
• 3 tablespoons lemon zest
• 2 tablespoons Renegade Lemonade
• 1 large egg
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup sugar, for rolling cookies

• In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1-2 minutes.
• Add in the Renegade Lemonade and egg and beat again to combine.
• Gradually add in the flour, baking soda, and salt, mixing by hand with a spatula until combined.
• Cover the bowl with plastic wrap and refrigerate for 30-60 minutes.
• Remove the dough from the fridge. Preheat the oven to 350 F. Place ¼ cup sugar in bowl for rolling the cookies.
• Use a cookie scoop to form balls, rolling each ball into the sugar. Place the cookies 2 inches apart on a silicone-lined baking sheet. Bake for 11-13 minutes or until the edges have a faint golden color.
• Allow the cookies to cool on baking sheet for 5 minutes, then move to a cooling rack to cool completely

(crust)
• 3/3 cup crushed graham crackers
• 2 tablespoons granulated sugar
• 3 tablespoons salted butter, melted
(mousse)
• 2 ½ tablespoons Renegade Lemonade
• 1 ½ tablespoons water
• 1 ½ teaspoons unflavored gelatin powder
• 1 ½ cups heavy cream
• 1 cup powdered sugar, divided
• 12 oz cream cheese, softened
• 1 jar lemon curd
• Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish

• In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8-10 dessert cups and lightly press into an even layer, set aside.
• Pour Renegade Lemonade and water into a small bowl. Sprinkle gelatin evenly over top and let rest for 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form.
• Add 1/3 cup of the powdered sugar and whip until stiff (but not lumpy) peaks form (shake cream from beaters no need to clean).
• In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and the remaining 2/3 cup powdered sugar into the cream cheese mixture.
• Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool for 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse).
• While mixing the cream cheese mixture with a hand mixer, slowly pour in the gelatin mixture then blend until thoroughly combined.
• Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add the remaining whipped cream and gently fold until combined.
• Spoon or pipe the mixture into dessert cups over the graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.

• 1 (9 inch) deep dish prepared graham cracker crust
• 2 (14-ounce) cans of sweetened condensed milk
• ½ cup sour cream
• ¾ cup Renegade Lemonade
• 1 cup heavy whipping cream
• ¼ cup powdered sugar

• Preheat the oven to 350 F. In a large bowl, whisk together the condensed milk and sour cream. Once smooth, add the Renegade Lemonade, and whisk until smooth and thickened. Pour into the prepared pie crust. Bake for 6 to 8 minutes. Cool on the counter, then refrigerate for at least 4 hours.
• Once ready to serve, beat the cream and powdered sugar together until stiff peaks. Top the pie with the whipped cream and serve.

• 2/3 cup unsalted butter at room temperature
• ¾ cups granulated sugar
• 1 zest of 1 lemon
• 1 egg at room temperature
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2/3 cup fresh blueberries
(For lemon glaze)
• ¾ cup powdered sugar
• 1 tablespoon Renegade Lemonade

• Zest 1 large organic lemon and massage the zest into granulated sugar
• With an electric hand mixer, cream room temperature butter with the lemon sugar for a few minutes until light and fluffy.
• Mix the egg and vanilla, just until combined.
• Mix flour, salt, and baking soda together, then add the mixture to the wet ingredients. Fold them together with the help of a rubber spatula. Then, add the fresh blueberries and fold just until combined.
• Prepare 2 baking pans with parchment paper.
• Divide the dough into 10 equal balls (using a digital scale is handy or use an ice cream scooper) and place them onto the parchment paper, leaving enough space between them to be able to spread. I recommend baking 5 lemon blueberry cookies per baking sheet. Chill them for an hour
• Preheat oven to 175 C/ 347 F (no fan).
• After one hour of chilling time, bake the cookies for 18 minutes.
• Let the lemon blueberry cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a cooling rack. The cookies will further set as they cool.
(For lemon glaze)v • Mix the Renegade Lemonade and powdered sugar together. The glaze should not be too runny or too thick, so adjust the consistency as necessary by either adding more powdered sugar or more juice.
• Apply the glaze on top of the lemon blueberry cookies with the help of a piping bag or spoon. Then sprinkle the cookies with some lemon zest and freeze-dried blueberries.
• Store the cookies at room temperature for up to 2 days or in the refrigerator for up to 5 days.

• 12-ounce tub of cream cheese spread softened to room temperature
• 8-ounce container of whipped topping thawed
• 1 packet of Lemon Jello
• ¼ cup of Renegade Lemonade
• 1 tablespoon of lemon zest
• (missing lemon syrup measurement)

• In a bowl, add one cup of boiling hot water and Lemon Jello mix.
• Add Renegade Lemonade and zest
• Allow to cool until Jello is thick and syrupy (but not Jello)
• In a large mixing bowl, mix with handheld mixer (or stand mixer) cream cheese until smooth
• Fold in whipped topping
• Fold in lemon syrup
• Cool in refrigerator at least 30 minutes
• Garnish with lemons
• Serve with graham crackers, fresh fruit, etc.