Recipe: Beverages Part 1

8-1-99 - Beverages Part 1

Terrytx (11:39:02 AM) :

Fresh Mint and Ginger Lemonade

1/2 c. (packed) chopped fresh mint leaves
1/3 c. chopped fresh ginger
1/3 c. honey (I find it needs more)
2 c. boiling water
1/3 c, fresh lemon juice
1-1/2 c. (about) cold water

ice cubes
Fresh mint leaves
Lemon slices

Combine chopped mint, ginger and honey in medium bowl. Add boiling water. Let steep 30 minutes. Strain into 4 cup glass measuring cup, pressing on solids to extract liquid. Add lemon juice and enough cold water to measure 4 cups total.

Fill glasses with ice. Add lemonade. garnish with mint leaves and lemon slices and serve.

Ingrid.F,No (12:57:50 PM) :

Fizzy ice tea.

Make strong tea from a quarter of boiling water and 4 tea bags - Earl Grey or other of your choice. I tried cinnamon flavored, and that was good, too.
Sweeten it to taste with whatever sweetening you prefer - sugar or no calorie.
Add one lemon and one lime sliced.
Let cool.
When serving add a bottle of unsweetened carbonated water and ice.
Lots of people who usually don't care for ice tea like it.

Verla,.Il. (1:17:01 PM) :

Great Drink

1 12 oz can of frozen orange juice
1 12 oz can of lemonade

Mix frozen juices together and add water amounts as directed on cans.

When serving fill glass 2/3 full of juices and fill with Ginger Ale or 7-up!

There is a new peach-orange juice combo out now. I want to try that soon.Judy/AZ (1:19:17 PM) :

OLD FASHIONED LEMONADE

Boil 2 cups GRANULATED SUGAR and 1 cup WATER in small saucepan 5 minutes, stirring occasionally. Remove from heat and stir in 1 cup FRESHLY SQUEEZED LEMON JUICE. Cool, then pour into jar and refrigerate. To serve, stir in 2 TABLESPOONS syrup mix to 3/4 cup WATER. Add ice. Makes 20 servings.

2. PINEAPPLE-MELON SLUSH
Whirl one 16 oz can FROZEN PINEAPPLE and one medium size CANTALOUPE in blender or food processor until smooth.

3. ORANGE-VANILLA SHAKE
Whirl 4 peeled and cut-up ORANGES and 1 pint of VANILLA ICE MILK in blender or food processor until smooth.

4. FRUIT FIZZ
Mix 2 cups APRICOT NECTAR, 2 cups PINEAPPLE JUICE and 1 cup ORANGE JUICE in a large pitcher. Chill well. Just before serving, add 1 1/2 cups icy cold GINGER ALE.

5. GAZPACHO COCKTAIL
Cut 1 medium size peeled CUCUMBER in small chunks. Whirl in blender with 1/3 cup freshly squeezed LEMON or LIME JUICE, 1 teaspoon RED-WINE VINEGAR, 1 teaspoon HOT-PEPPER SAUCE and freshly ground BLACK PEPPER to taste. Pour 4 cups 8-VEGETABLE JUICE into a large pitcher. Add the cucumber puree and mix well.

6. BLUEBERRY BOG SPARKLER
Mix 3 cups BLUEBERRY-CRANBERRY DRINK with 2 cups prepared LEMONADE in a large pitcher. Chill well. Just before serving, stir in 1 1/2 cups icy cold GINGER ALE.

7. GINGER-LIME COOLER
Pour 4 1/2 cups GINGER BEER and 6 cups CLEAR LEMON- LIME SODA into a large pitcher. Add 2 bags frozen MELON BALLS.

8. FROSTED COFFEE
Whirl 4 cups of STRONG BLACK COFFEE and 2 pints VANILLA, COFFEE, or CHOCOLATE ICE CREAM in the blender. May take 3 batches as this should be fluffy.

9. DOUBLE ORANGE COOLER
Mix 6 cups ORANGE JUICE, 5 cups CLUB SODA and 2 1/2 cups milk in a pitcher. Pour into tall glasses and top with a scoop or ORANGE SHERBET.

10. CRANBERRY SANGRIA
In a large pitcher or punch bowl, mix 7 cups CRANBERRY JUICE COCKTAIL, 5 small PEACHES or NECTARINES cut in chunks, 1 sliced LEMON, 4 cups ICE CUBES and 5 cups CLUB SODA.

TIKI SHAKE

2 1/4 cups ginger ale, chilled
2 cups pineapple sherbet, softened
2 tablespoons fresh lime juice
Lime slices (optional)

Combine the first 3 ingredients in blender, and process until smooth. Garnish with lime slices, if desired. Serve immediately. Yield: 4 cups (serving size: 1 cup)

Vanilla Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
3 tablespoons sugar

Chocolate Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
2 tablespoons chocolate flavor Nestle Quik

Strawberry Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
3 tablespoons strawberry flavor Nestle Quik

1. Combine all ingredients for the shake flavor of your choice in a blender and mix on high speed until smooth. Stop blender, stir and blend again, if necessary to combine ingredients.

2. Pour into two 12-ounce cups.

Serves 2.

Debbie.D.,.AL (5:35:50 PM) :

ALMOST FRUIT--Kids love these

Hollow out halved oranges and fill with Jello. Serve with a dot of whipped Cream or Cool Whip. This makes 10 halves; make at 6 oz. pkg. of Jello according to package directions except use 1 1/2
cups boiling water, instead of 2 cups. Yummy and pretty.

Debbie.D.,.AL (5:37:49 PM) :

BAKED BANANAS WITH ICE CREAM

Put one ripe banana per person on a cookie sheet--do not peel! Bake at 350 degrees until the bananas completely turn black, about 20 minutes. Slit open and smash the insides--kind of like you do with a baked potato! Serve with a scoop of vanilla ice cream and a squeeze of chocolate syrup.

Debbie.D.,.AL (5:57:11 PM) :

EASY PUNCH

1 (46 oz.) can Hawaiian Punch
1 small pkg. strawberry Kool-Aid
1 qt. ginger ale
1 cup sugar

Mix all ingredients with enough water to make one gallon. Serve over ice. Store in refrigerator. If it isn't sweet enough, add more sugar.

Debbie.D.,.AL (5:59:14 PM) :

LEMONADE SYRUP

6 lemons
1 cup water
2 cups sugar
1/8 tsp. salt

Juice lemons, and cut the rind of two of them into very thin strips. Combine in saucepan. Add strips from two lemons and boil for 3-5 minutes. Cool and add lemon juice. Strain and store in refrigerator.

Use 2 T. syrup to 1 glass ice water. Or add entire amount of syrup to 1 gal. cold water for 1 gal. of lemonade.