So a couple of years ago (when I was a customer, not a peon), starbucks had this blended lemonade. I tried making it with creme base and it wasn't nearly the same...it had a strangely vanilla-y flavor due to the creme that the old blended variety didn't have. Is that because the base recipe changed since then? If I do it without base, wouldn't that make the ice and the lemonade separate too fast? Any long-timers have some insight into this?
Blended Lemonade?
(13 posts) (11 voices)-
Posted 1 year ago #
-
we used to have a different type of lemonade that we'd use for blended lemonade, and blended iced tea lemonades, we got rid of it, now we just have the regular lemonade, so that's why it doesn't work.
Posted 1 year ago # -
We have a blended lemonade button. It has strawberry base in it. I have no idea how to make it.
Posted 1 year ago # -
The blended lemonade back in the day was really good. But of course Starbucks gets rid of everything good.
To make a blended strawberry lemonade: fill lemonade to the first line, then strawberry to the second. Pour contents into blender. Add classic if you desire. Then add creme base (2,3,4) and ice and blend.Posted 1 year ago # -
I'm sure dirtyhippy knows how a BSL is made. But to answer the original question, the creme base acts as a lubricant for the finished product, the drink. Otherwise it would come out as a solid slushy mess.
A full year ago, I was covering at a store and a customer asked me to make a venti coffee light frappuccino WITHOUT the light base. I knew something would turn out wrong with the drink, but I didn't know what... until I tried pouring the drink into the cup and the frappuccino slid onto my wrist instead.
Posted 1 year ago # -
Nah, BSL doesn't get base. Just classic. It blends/pours just fine.
Posted 1 year ago # -
The recipe calls for cream base and no classic.
Posted 1 year ago # -
i loved the bl. The base was way thicker and syrup-y so it came out like a slushie. We used to add juicy raspberry before they changed it to the cough syrup crap it is now. Oh and any old timers remember melon?? MAN that was good in PTL.
Posted 1 year ago # -
Awww...sad Hippy. I wish the creme base didn't taste so much like vanilla, but c'est la vie.
While I'm here asking silly questions, whatever happened to the conservation international coffee that was in the green bags? I think it was shade-grown Mexico?
Posted 1 year ago # -
The official recipe these days is without classic like Buxmeister said. Admittedly, it tastes much better with classic, otherwise it's a bit too bland. Lemonade to first line, strawberry to second, volumetric scoop of ice, according pumps of creme base, blendyblend. If it's just a blended lemonade, lemonade to second line and no sturberry.
I believe Shade Grown Mexico got the axe a while ago when we rolled out the ridix Blonde Roasts that only herps and derps like. The bag of Veranda I marked out to try at home? That was the first time I had ever just thrown out nearly a pound of beans, it was just that vile.
Posted 1 year ago # -
In all fairness, veranda isn't nearly as bad as willow. Willow is hideously acidic.
Posted 1 year ago # -
They discontinued Shade Grown Mexico and Cafe Estima
Posted 1 year ago # -
Estima sucked. Shade grown mexico was the best.
Posted 1 year ago #
Reply
You must log in to post.