1 1/2oz light rum
1/2oz triple sec
1 T. fresh lime juice
1 tsp. maraschino liqueur or kirsch
Sparkling water to taste
Garnish: maraschino cherry
Shake all ingredients except sparkling water in a cocktail shaker with 1 C. ice cubes, then strain into a tall glass filled with ice cubes. Add sparkling water and stir.
1 can (6 ounces) frozen lemonade concentrate, thawed
1 can (6 ounces) frozen limeade concentrate, thawed
1 can (20 ounces) pineapple chunks, undrained
2 C. water
2 liters cherry soda, chilled
2 liters ginger ale, chilled
Lemon and lime slices, optional
In a blender, combine concentrates and pineapple; cover and blend until smooth. Pour into a gallon-size container; stir in water. Store in the refrigerator. To serve, pour the mixture into a punch bowl; add cherry soda and ginger ale. Garnish with lemon and lime slices if desired. Yield: about 6 quarts.
1 (16 oz) bag of frozen pineapple chunks (I used Dole)
4 cups vanilla ice cream
1 teaspoon lime juice
1 teaspoon lemon juice
12 ounces pineapple juice
Puree frozen pineapple in a blender. It works best if it is about halfway thawed. To that, add the ice cream, lime juice, lemon juice, and half (6oz) of the pineapple juice. Blend together until it is well mixed. Freeze the mixture for about 2 hours to set up. Scoop into glasses or bowls and pour the remaining pineapple juice over each serving. We found it made about 3 servings, but you can easily double or cut the recipe in half. Dream of Disneyland and enjoy!
Another Version
2 cans (20 oz. each) crushed pineapple
2 Tbsp. lemon juice
2 Tbsp lime juice
1/3 cup sugar
1-1/2 cups whipping cream, whipped.
Pineapple juice {As much or little as you want}
Sugar, to taste
Drain crushed pineapple and reserve 2 Tbsp. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved juice in a blender or food processor and blend until smooth. {Go just a little bit longer than you think you need to. Otherwise, your resulting ice cream will be lumpy.) Pour into a gallon zipped freezer bag and store flat in freezer until it becomes a slushy consistency. {About 1-1/2 hours.} In a large bowl, gently fold pineapple mixture into whipped cream until blended. Return to freezer until completely frozen. {About 1 hour.) Add enough sugar to your pineapple juice to make it sweet enough to your liking. {We also diluted it with a tiny bit of water, but it really just depends on how it tastes to you.} Scoop pineapple slush ice cream into a cup and fill the rest of the way with your juice. Sit back and relax and pretend you’re riding Space Mountain.
Vegan Version
2 cups (frozen-by-you) DOLE pineapple cubes, from a fresh DOLE pineapple (cut by you)
1 DOLE banana, frozen
1/2-1 cup non-dairy milk (soy, almond, coconut…)
First you a pineapple, wait until it is fragrant and ripe, then chop it into cubes. Freeze the cubes. Also freeze your own ripe bananas. Place the pineapple, banana and 1/2 cup non-dairy milk in a high speed blender. Place lid on and start blending from low to high. Continue blending and use your Vitamix tamper (Vitamix is advised for achieving best results.) You want to add as little liquid as possible to maintain the frosty thickness, but add more liquid in small splashes as needed to blend. Pour the frosty whip into a serving cup, swirl on top with the back of a spoon and serve! Garnish with fresh pineapple if possible. Colorful umbrella optional.
One More
2 cans (20 oz each) Dole Crushed Pineapple
2 Tbsp sugar
Juice of one lime
Juice of one lemon
1 tsp vanilla extract
1 (8 oz) tub Cool Whip Free, frozen
In a blender, pour in the cans of crushed pineapple (pineapple and their juice), the sugar, juices of both the lemon and lime, and the vanilla. Blend for about 2 minutes or until completely smooth. Cut the frozen Cool Whip in quarters and place it in the blender. Blend on high until combined and smooth. Mixture will be thick but still pourable. Pour the mixture into two Mason jars with the lids off. Place the Mason jars into the freezer and freeze for about 3 hours, or until the mixture is soft and thick, like soft serve. Serve immediately. I find that in my freezer, 3 hours is the perfect amount of time for thick and creamy soft serve-style Dole Whips, but check yours after 2 and experiment with times from the 2-hour mark.
1 very ripe banana, peeled
¾ C. pineapple juice
½ C. lowfat vanilla yogurt
½ C. strawberries, stems removed and rinsed
Break banana into small pieces and put in the blender with pineapple juice, yogurt and strawberries. Secure lid and blend until smooth. Divide shake between two glasses and serve immediately. Makes 2 servings.
Nutritional Analysis Per Serving: 168 calories, 4 gram protein, 1 gram fat (.59 gram saturated) 35 gram carbohydrate, 43 mg sodium, 3 mg cholesterol.
1 C. sugar
1 C. water
3-4 C. loosely packed violets
1 green cardamom pod, crushed
A few cranks of freshly ground black pepper
sparkling water
In a large pan, combine the sugar and water by stirring with a wooden spoon. Bring the mixture to a boil, and let it roll for one minute. Turn off the heat, and fold in the tiny purple flowers, black pepper, and cardamom. Cover, and let stand for a day. Bring the mixture back to a boil for one minute. Carefully strain out the solids, and reserve them for a future recipe (coming next week). Also with care (for Pete’s sake, don’t burn yourself!), pour the remaining lavender-hued syrup into a sterilized pint jar, and let it cool to room temperature before refrigerating. To make violet cardamom soda, combine 2 T. of violet cardamom syrup (or more, if it suits you) with 16 oz. of icy cold sparkling water.
1 C. low-fat vanilla yogurt
1 C. peeled and chopped mango (about ½)
4 oz. ounces soft tofu
2 T. ground flaxseed
1 tsp. finely chopped crystallized ginger
1 tsp. flaxseed oil
Pinch of cardamom
Combine the yogurt, mango, tofu, flaxseed, ginger, oil, and cardamom in a blender. Puree until smooth.
Yield: 2 servings
Calories: 239
Fat: 9.1g
Fiber: 3g
1/2 C. sugar
4 1/2 C. cold filtered water
1 C. fresh lime juice, plus 24 very thin lime slices
1 pint fresh blackberries
Bring sugar and ½ C. water to a boil in a saucepan. Stir until sugar dissolves completely. Let cool to room temperature. Stir together lime juice, sugar syrup, and remaining 4 C. water in a pitcher. Serve in tall glasses over ice and garnish with lime slices and berries.
1/2 C. whipping cream, chilled
1 T. sugar
1/4 tsp. vanilla extract
1/2 C. ground coffee
1 tsp. cinnamon
4-1/2 C. water
1/4 C. Kahlua or other coffee liqueur (optional)
Combine first 3 ingredients in a bowl. Beat to soft peaks. Chill until ready to serve. Combine ground coffee with cinnamon and brew by desired means. Serve coffee with Kahlua, if desired, and topped with whipped cream.
Yield: 4 servings
Calories: 143
Fat: 11.1g
Fiber: .3g
2 C. cranberry juice cocktail, chilled
3/4 C. frozen grapefruit juice concentrate, thawed
1 12-oz. can lemon-lime carbonated beverage, chilled
Ice cubes
In a pitcher combine the cranberry juice and thawed concentrate. Gently stir in the carbonated beverage. Serve at once over ice cubes. Makes 8 (4-oz.) servings.
1 C. low-fat, low-sugar vanilla soymilk
3/4 C. plain fat-free or low-fat yogurt
6 oz. firm silken tofu
1/4 C. dry-roasted almonds
Place soymilk, yogurt, tofu, and almonds in a blender. Blend until smooth, about 1 minute. Serve cold.
1 C. dried blossoms
Dried mint
Honey
Place the blossoms and mint into a bag or into a tea leaf strainer. Lower into a pot of boiling water. For each person drinking the tea, there should be 1 C. dried blossoms to 4 C. water. When the leaves have been in the hot water for 10 minutes, strain, and then add the honey to the tea. It is also possible to make clover tea just using fresh-picked blossoms, although you will need to use 2 C. flowers for every 4 C. water if they are fresh. It may also be more difficult to remove stalks and other tough fibers if the blossoms are not dried. Making a long-term clover tea is also very simple: place the dried blossoms and a few clover leaves at the bottom of a glass jar. Fill with boiling water, and then close the lid tightly, allowing the herb to remain in the water overnight. The next day, strain out any clover material, and then drink as often as required. New batches can be made regularly.
2 C. fresh strawberries
1 can (12 oz.) frozen lemonade concentrate
4 C. cold water
Sugar (optional)
In blender, combine strawberries and lemonade concentrate. Puree until smooth. Stir in water. Sweeten with sugar if desired.
1-1/2 C. soy or rice milk (plain, vanilla, or chocolate are all fine)
1/8 C. unsweetened cocoa powder
2 T. dry sweetener
1/4 tsp. ground Mexican cinnamon
1/8 C. boiling water
1/8 tsp. almond extract
In a small saucepan, heat milk for 3 minutes over medium heat. In a small bowl, combine cocoa powder, dry sweetener, and cinnamon. Add hot water to cocoa and mix thoroughly until there are no lumps. Stir in almond extract. Whisk cocoa mixture into hot milk, pour into a mug and drink hot.
1 C. sugar
1/4 C. (a generous handful) fresh or 1 T. dried lavender blooms stripped from stems
1 C. freshly squeezed lemon juice, strained
Ice cubes
Lavender sprigs for garnish
Combine sugar with 2 1/2 C. water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar. Add the lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours). Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 C. water. Stir well and watch lemonade change color. Pour into tall glasses half-filled with ice or refrigerate until ready to use. Garnish lemonade with fresh lavender sprigs.
1 frozen banana
1/2 cup coconut milk (or another kind of milk)
2 T. Tahini
3 T. concentrated chai tea
4-5 ice cubes
1 T. chia seeds (optional)
Dash of cinnamon and vanilla extract
Whir in blender until smooth.
1 Cucumber
1 Cup Spinach
1 Green Apple
1 handful of Parsley
1 thumb of Ginger (about 1 inch)
1-2 Cups of Coconut Water or Water
Core your apple, blend all ingredients together in a high-powered blender and enjoy.
2 T. tahini
1 medium size ripe banana
1 C. low fat plain yogurt
1 – 1 1/2 C. pineapple juice
1 medium papaya
Scoop out meat from papaya with spoon and place in blender with rest of ingredients. Blend until smooth.
2 C. all-purpose baking mix
1/4 C. milk
3/4 C. graded sharp cheddar cheese
1/4 stick butter
1/4 C. chives, chopped
4 soft-boiled eggs, refrigerated
Preheat oven to 375 degrees F. Put cold eggs in a large pot, and cover with cold water one inch above the eggs. Turn stovetop on high heat, and bring to a full rolling boil. Turn heat off and let eggs sit in hot water for 5 minutes. Remove eggs from water with a slotted spoon, and submerge in ice water bath for at least 30 minutes before peeling shells. Combine baking mix, milk, butter, cheese and chives until smooth. Place heaping tsp. batter into each mold of an oversized muffin pan. Nestle soft-boiled egg into the center of each muffin mold. Cover egg completely with additional batter. Bake for 20 minutes or until tops of muffins are golden.
3/4 to 1 C. tequila
1/3 to 1/2 C. blue curaçao or other orange-flavor liqueur
3/4 to 1 C. canned coconut milk
1/4 to 1/3 C. lime juice
1 1/2 to 2 C. frozen unsweetened raspberries
1 1/2 to 2 C. frozen unsweetened blueberries
3 to 4 C. ice cubes
1 T. sugar
1 tsp. fresh or dried lavender blossoms
Lime wedge
Lavender sprigs, rinsed (optional)
In a blender, combine tequila, curaçao, coconut milk, and lime juice. Cover and turn to high speed, then gradually add raspberries, blueberries, and ice. Whirl until margarita mixture is smooth and slushy. Put sugar and lavender blossoms in a small bowl. Rub with your fingers or mash with a spoon to release some of the lavender flavor. Rub glass rims with lime wedge to moisten. Dip rims in lavender sugar, coating evenly. Pour margaritas into sugar-rimmed glasses. Garnish with lavender sprigs.
6 Beaten Eggs
2 C. Milk
1/3 C. Sugar
2-4 T. Light Rum
2-4 T. Bourbon
1 tsp. Vanilla
1 C. Whipping Cream
2 T. Sugar
Ground Nutmeg
In large heavy saucepan mix eggs, milk, and 1/3 C. sugar. Cook and stir over medium heat till mixture coats a metal spoon. Remove from heat. Cool quickly by placing pan in a sink or bowl of ICE water and stirring 1-2 minutes. Stir in rum, bourbon, and vanilla. Chill 4-24 hours. At serving time, in a bowl, whip cream and 2 T. sugar until soft peaks form. Transfer cold egg mixture to serving bowl. Fold in whip creamed mixture. Serve immediately with one or several of the following: ground nutmeg, chocolate curls, peppermint sticks, orange slices, maraschino cherries, cinnamon sticks, whipping cream, whipped, sherbet, ice cream, flavored brandy or liqueur, plain brandy, rum or whiskey.
Use this lovely cordial to make a refreshing drink topped with soda or tonic, use it to sweeten ice tea, or drizzle it over fresh summer fruit.
4 C. honeysuckle buds, lightly packed
1 lemon
2 C. sugar
2 C. boiling water
1 tsp. citric acid*
Gather the honeysuckle blossoms, and shake them in a colander or lay them out on a tea towel. Pick through the blossoms removing any green leaves, stems, brown, wilted buds or bugs. Place the sorted blossoms in a large bowl. Using a vegetable peeler, peel off strips of the yellow (no white pith) lemon peel in strips and place on top of the blossoms. Cut the lemon into slices, discard the stem ends, and drop the slices in the bowl. Toss around to combine. In a saucepan, bring the sugar and water to a boil, stirring to dissolve the sugar. When the sugar is dissolved, pour the boiling syrup over the blossoms and lemons in the bowl. Stir in the citric acid, cover the bowl with a tea towel, and leave for 24 hours undisturbed. The next day, strain the cordial through a sieve lined with cheesecloth into a large bowl or measuring jug with a pouring spout. Pour the strained cordial into bottles or jars. Makes about 16 oz. cordial *Citric acid is a natural preservative. It is also called sour salt and can be found in the kosher section at the grocery
This is one of the best iced tea recipes to serve at a backyard barbecue so make a lot of it.
î …
4 black tea bags
4 sliced nectarines
1/3 C. sugar
5 to 10 basil leaves
Steep the tea for 5 minutes in 8 C. water. Throw away the tea bags. Meanwhile, boil the nectarines and sugar in 1 C. water. Reserve ¼ of the fruit. Simmer for 10 minutes, then add the basil leaves and simmer for an additional 5 minutes. Remove the basil and throw away. Combine the nectarine mixture and the tea and chill.
Mix 1 1/2 C. ground Coffee with six cups water. Bring to a boil; turn off and allow to steep. In large pot combine 2 cups water and 4 cups sugar. Simmer until sugar is fully dissolved. Strain coffee and add to sugar water; allow to cool. Add 2 ounces vanilla, 4 cups karo corn syrup, 1 qt. 180 proof grain alcohol. Pour into jug. Add scored vanilla bean. Age 30 days before serving.
Grand Marnier Raspberry Peach Cosmo
2 oz Grand Marnier Raspberry Peach
1 oz cranberry juice
1/2 oz fresh lime juice
Combine all ingredients in a shaker and shake. Strain into a cocktail glass and garnish with a twist.
3 1/2 C. water
1 C. fresh basil leaves plus additional for garnish
2 nectarines
3/4 C. sugar, or to taste
1 C. fresh lemon juice
In a small saucepan stir together 2 C. the water, 1 C. the basil, 1 of the nectarines, chopped coarse, and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it for 5 minutes. Let the mixture cool and strain it through a fine sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 1/2 C. water, the remaining nectarine, sliced thin, and the lemon juice. Divide the lemonade among tall glasses filled with ice cubes and garnish each drink with some of the additional basil.
5 C. pomegranate juice)
2 1/2 C. vodka
1/3 C. orange-flavored liqueur
1/3 C. fresh lime juice
2 1/2 C. chilled ginger ale
In a pitcher, combine pomegranate juice, vodka, orange-flavored liqueur, and fresh lime juice. Cover and chill until very cold, at least 1 hour. Just before serving, stir in ginger ale. Pour into ice-filled glasses. If desired, garnish glasses with thin orange slices.
6 oz. frozen raspberries
1/2 C. pomegranate juice
2 scoops vanilla fat-free frozen yogurt
Juice of two limes
6 spearmint leaves
1 banana, cut into chunks
Pinch of black pepper
Place all ingredients in a blender or food processor and puree until smooth. Serve immediately, or refrigerate until ready to serve.
1
(10-oz.) can frozen mojito mix
3/4 C. tequila
1/4 C. whole-berry cranberry sauce
2 T. orange liqueur or Triple Sec
2 T. fresh lime juice
Ice
Combine first 5 ingredients in a blender. Fill blender with ice to 5-C. level, and process until smooth. Serve immediately.
Rhubarb syrup is vividly pink and brightly flavored. Try using the colorful syrup over ice cream or pound cake, in all sorts of mixed drinks, and to make your own strawberry rhubarb sorbet.
Rhubarb Simple Syrup
1 C. rhubarb, cut into half inch chunks
1 C. granulated sugar
1 1/4 C. water
Place all ingredients in a saucepan over medium-high heat and bring to a boil. Reduce heat and simmer until rhubarb is falling apart, about 25 minutes. Remove from heat and, using a fine mesh strainer, strain syrup from rhubarb solids. Reserve solids for another use. (For example, mix solids with lemon juice for luscious rhubarb jam.) Return strained syrup to stove top and simmer for an additional 25 minutes or until the syrup coats a spoon and has become brightly pink. Cool syrup, transfer to a sealed container, and keep refrigerated.
Makes 1 C.
Rhubarb Bloom
1 1/2 oz. No. 209 gin
3/4 oz. lime juice
1/2 oz. rhubarb simple syrup
8 mint leaves
1 sprig mint
Combine gin, lime juice, syrup and mint leaves in a pint glass, add ice and shake very hard. Pour through a fine mesh strainer into a cocktail glass. Garnish with a fresh sprig of mint.
Flamingo Soda
2/3 C. freshly squeezed orange and/or lemon juice
1/3 C. rhubarb simple syrup
Soda water to your liking.
Pour the juices and rhubarb syrup in a large glass over ice. Pour soda water until it reaches the top. Taste and add more syrup if it needs sweetening.
Sunrise Cocktail
1 dash of angostura bitters
1 sugar cube
1 tsp. rhubarb simple syrup
Cold, dry champagne
Twist of orange peel
Add a dash of bitters to sugar cube in the bottom of a chilled champagne glass. Add rhubarb syrup and slowly pour in the champagne. Garnish with a twist of orange peel.
1-1/2 to 2 C. ice water
1-1/2 C. nonfat dry milk powder
2/3 C. sugar
1/4 C. unsweetened cocoa
1 tsp. vanilla
1 to 11/2 trays of ice cubes
2 T. corn oil
5-second squirt of non-stick spray
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4’s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 – 12oz. servings Variations:1 very ripe banana for a chocolate banana shake, a big spoonful of peanut butter for a decadent Chocolate Peanut Butter Shake, a few broken red and white candy mints for a refreshing Chocolate Mint shake. Vanilla Milk Shakes: omit the cocoa powder, reduce the sugar to 1/2-C. and add 1 T. (yes a full T.) of vanilla flavoring.
1 quart loosely packed Japanese honeysuckle blossoms or elderberry flowers (no leaves)
Vodka, preferably 100-proof
Simple syrup, to taste
Put the blossoms in a quart-size canning jar and add vodka to cover them completely; push them down with a spoon if necessary. Put the lid on the jar and set it aside in a cool, dark spot for 3 to 4 days. It’ll turn a pretty amber color, and the blossoms will become a dark brown—this is fine. Rinse and squeeze out a heavy-duty paper towel and use it to line a fine-mesh sieve set over a large glass measuring cup. Strain the infused vodka into the cup. and discard the solids. Funnel the vodka into a clean bottle that will hold about a quart. Add simple syrup to taste—the cordial should be fairly sweet; the syrup will also serve to dilute the alcohol content, and you can also add a bit of water now or when you serve it (chilled, over ice, in small doses), or use it in cocktails.
1 large red or pink grapefruit
1 lime
2 stalks lemongrass
3/4 C. sugar
1/4 C. honey
Carbonated water
Peel wide strips of zest (avoiding the bitter white pith underneath) from half the grapefruit and the whole lime. Juice grapefruit and lime into a liquid measuring C. (add water to reach 1 C. if needed). Pour into a small saucepan and add zest strips. Cut off green tops from lemongrass (about half the stalk) and peel first two outer layers from stalks. Mash stalks with a meat mallet and cut into 2-in. pieces. Add to pan of juices along with sugar and honey. Heat citrus lemongrass mixture over medium heat until boiling; boil 1 minute, then remove from heat and let cool. Chill overnight, then strain syrup into a glass jar or measuring C., discarding solids. To serve, fill an 8-oz. glass halfway with ice cubes, add 2 tsp. syrup (or more if you like), top with carbonated water, and stir.
Lemon Verbena Syrup
This beautiful syrup is the perfect introduction to the allure of lemon verbena.
2 C. water
1½ C. sugar
handful fresh lemon verbena leaves
In a small saucepan, combine water and sugar. Bring to a boil, whisking occasionally to dissolve the sugar crystals. If sugar doesn’t fully dissolved by the time the syrup boils, lower the heat, continue cooking until syrup clears, and then bring back to a boil. Remove from the heat. Stir in lemon verbena leaves, cover the pan, and let steep for at least 30 minutes. When steeping is complete, remove lemon verbena leaves from the syrup and discard. Decant syrup into a glass container and store in the fridge for up to a week. You can also freeze it.
Lemon Verbena Limeade
1 C. cold water or soda water
½ C. Lemon Verbena Syrup
¼ C. fresh lime juice
ice
2 tips or 4 leaves of lemon verbena
2 wedges of lime
Fill two 12-oz. glasses with ice. In a small pitcher or 2-C. measuring C. with a pouring spout, add water, Lemon Verbena Syrup, and lime juice. Stir to combine. Divide limeade between the two glassed and garnish each with lemon verbena and a lime wedge.
1/2 C. mini marshmallows
2-4 tsp. milk
2 tsp. malted milk powder
2 tsp. marshmallow creme
2 C. vanilla ice cream
Place the mini marshmallows on a sheet pan and stick under the broiler until lightly golden brown and toasted. This goes quickly, in a matter of about 30 seconds, so watch them carefully. Place 2 tsp. milk, the malted milk powder, and the marshmallow creme in a blender. Blend for 30 seconds until everything has dissolved and mixed together. Add the ice cream and half the marshmallows, and blend until mixed. Serve with the remaining toasted marshmallows on top.
Sunshine Smoothie
½ C. Orange Juice
½ C. Pineapple Juice
½ C. Sliced Mango
½ Banana
1 Scoop Vanilla Protein Powder
Blend with Ice.
1 package (6 ounces or 1 1/4 cups) Blueberries, plus more for garnish
12 fresh mint sprigs, plus more for garnish (optional)
1 tablespoon peach preserves
1 tablespoon (1/2 ounce) lime juice
Ice
1/4 cup (2 ounces) spiced rum
1 1/2 teaspoons (1/4 ounce) Smucker’s Blueberry Syrup
2 tablespoons (1 ounce) club soda
1 lime, quartered, for garnish
Place blueberries, mint, peach preserves and lime juice in a cocktail shaker and muddle. Add ice, rum and blueberry syrup. Shake vigorously to blend. Strain into double old fashioned glass. Top with club soda. Garnish with additional sprinkle of blueberries and quartered lime on top. Add additional mint sprig if you like.
Citrus 
Cucumber Spa Water
½ Orange, sliced thin
½ Lemon, sliced thin
½ C. thinly sliced Cucumber
4 C. Water
Allow to steep in refrigerator 1-2 hours before drinking.
Chamomile Honey Syrup
3/4 water
1/3 C. honey
1-2 chamomile tea bags
For the Drinks
3 oz. fresh grapefruit juice (about half of 1 grapefruit
2-4 tsp. chamomile honey syrup (depending on your taste)
2 oz. tequila (omit to make a virgin version)
4 fresh strawberries, sliced
sparkling water, for topping off
crushed ice
Chamomile Honey Syrup: Combine water and honey in a small saucepan and bring to a low boil, simmer 1 minute and remove from the heat. Add the tea bag, cover and steep for 5-10 minutes. Remove the tea bag and allow the syrup to cool completely. Store in the fridge.
For the Drinks: Add the grapefruit juice, chamomile syrup, tequila and strawberries to a glass. Use a muddler (or even the end of a rolling pin), gently push the strawberries down until they release their juices and are lightly smashed. Add a handful of ice and then add sparkling water to top off. Give the drink a gentle stir. Taste and add more chamomile syrup if desired. Garnish with fresh chamomile flowers and strawberries if desired
1/4 C. local honey
2 oz. gin
1/2 oz. fresh squeezed lemon juice
Strip of lemon peel (optional)
Combine 1/4 C. honey and 1/4 C. water in a small sauce pan. Bring to a boil and stir until the honey dissolves. Let cool and then store in the refrigerator. (This recipe makes slightly too much simple syrup. Save the remainder to sweeten other drinks – even your iced coffee.) Measure 3/4 oz. honey simple syrup with gin, lemon juice and ice. Shake vigorously and strain. Garnish with a lemon twist.
Sleepy Hollow Cider
2 bottles (64 oz. each) apple cider or juice
2 cinnamon sticks (3 in.)
3/4 tsp. whole cloves
1/2 of a whole nutmeg
Pumpkin spice-infused vodka (recipe follows; optional)
In a 5- to 6-quart pan, combine apple cider, cinnamon sticks, cloves, and nutmeg. Cook, covered, over medium-high heat until steaming, about 14 minutes. Reduce heat to low to keep hot. Set pan on a tabletop burner or warming tray. Or pour into a thermos or insulated pitcher. Ladle or pour into C. and add vodka to taste (if desired).
Pumpkin Spice-infused Vodka: Cut 1 vanilla bean (6 in.) in half lengthwise. With a vegetable peeler, shave 12 thin ribbons (4 to 6 in. long and about 1 in. wide) off a rinsed piece of pumpkin or banana squash. In a 1- to 1 1/2-quart jar, combine vanilla, pumpkin, 1/2 of a whole nutmeg, and 1 bottle (750 ml. or 1 qt.) vodka. Seal jar and let stand at least 4 days or up to 3 months. The flavor intensifies the longer it stands; remove flavorings once vodka tastes as strong as you like.