Summer Limeade
1/2 lime, juiced
1/2 ounce sugar
4 ounces soda water
Grenadine syrup
Lime, for garnish, (optional)
Blend with ice, the juice from lime, sugar and soda water. Pour over ice and top with a splash of grenadine. Garnish with lime.
Breakfast Fruit Julius
1 quart chamomile or rose hip tea
1 can (46-oz) pineapple juice
2 ripe bananas
2 cups yogurt
1 quart orange juice
juice of 4 limes
Make tea and strain. Combine tea with pineapple juice. Blend bananas and yogurt together till smooth then add tea/pineapple mix, orange juice and lime juice. Serve cold.
Blackberry Lemonade
4 C. water, divided
1 C. sugar
1 C. lemon juice
1 tsp. grated lemon peel
1 C. blackberries
1 to 2 drops blue food coloring, optional
In a large saucepan, bring 2 C. water and sugar to a boil. Boil for 2 minutes, stirring occasionally. Remove from the heat. Stir in the lemon juice, lemon peel and remaining water; cool slightly. In a blender, combine 1 C. of lemon mixture and the blackberries; cover and process until blended. Strain and discard seeds. Pour blackberry mixture and remaining lemon mixture into a pitcher; stir well. Add food coloring if desired. Refrigerate until chilled. Serve over ice.
Yield:
Calories:
Fat:
Fiber:
Hibiscus Tea
1 C. (1 1/2 oz.) dried hibiscus blossoms
1 cinnamon stick (about 1 in.)
Ice cubes
About 1/3 C. sugar
In a 4- to 5-quart pan on high heat, bring 3 quarts water to boiling. Add hibiscus blossoms and cinnamon stick. Cover and simmer over low heat for 15 minutes. Let cool about 1 hour. Pour tea through a strainer, lined with a double thickness of cheesecloth, into a pitcher. Discard residue in strainer. Pour tea, hot or cold, into ice-filled glasses. Add sugar to taste.
Yield:
Calories:
Fat:
Fiber:
Winter Warmer
1 box powdered milk (8 qt. yield)
1 (16-oz) can Nestle Quik
1 (12-oz) jar of Coffee Mate
2 C. Sugar
6 level T. Cocoa
Put all into a mixing bowl and mix thoroughly until completely blended. Store the mixture in a large, sealed container. When you’re ready to use, simply mix 1/3 cup of the dry mix with 2/3 cup hot water. Add your marshmallows, or whipped cream, and enjoy a cold weather warm-up.
Cocktail Nixon
40
ml Malibu
30 ml blue curacao
Sprite
Sugar
Lemon slice
Take a lemon and rub it along the outside rim of the glass. Put a small saucer with a sugar on a table. Turn the glass over and dip the outside rim of the glass into the sugar. Mix the ingredients without sprite and pour into a cocktail glass. After that add sprite in the cocktail glass, too. Make a spiral from the lemon and decorate your cocktail.
Jalapenorita
1/2 lime
Coarse salt
1 1/4 ounces gold tequila
3/4 ounce Grand Marnier
1/2 to 1 tsp. Green Jalapeño Pepper Sauce
Rub rim of a goblet with cut side of lime, then dip rim into saucer of salt. Fill glass with ice. Squeeze juice from lime. Pour lime juice, tequila, Grand Marnier, and TABASCO Green Sauce into an ice-filled cocktail shaker or pitcher and shake or stir vigorously. Strain into ice-filled glass and garnish with a slice of lime. Variation: Use Margarita or sweet and sour mix to make drink as directed on label. Shake in 1/2 to 1 tsp. TABASCO Green Sauce per drink and stir.
“Something Blue” Blue Curacao Cocktail
30ml vodka
15ml blue curacao
lemonade
Fill a highball glass with ice, add the vodka and blue curacao.
Raspberry Smash Cocktail
1/2 C. raspberries
3 T. Chambord (black raspberry liqueur)
2 tsp. sugar
1 half bottle (375ml) demi-sec Champagne or other semidry sparkling wine, chilled
Gently stir together raspberries, Chambord, and sugar in small bowl, then macerate, covered and chilled, at least 1 hour and up to 2. Spoon 2 T. raspberries with some juice into each of 2 glasses and slowly top off with champagne.
Blue Hawaiian
3oz light rum
2oz blue Curacao
1/2 C. unsweetened pineapple juice
1/4 C. well stirred canned cream of coconut, such as Coco Lopez
3 C. ice cubes
Blend all ingredients in a blender until smooth. Garnish with a pineapple wedge
Purple Rain Cocktails
5 ml smirnoff no. 21 vodk
a (chilled in freezer)
20 ml sour raspberry liqueur
20 ml blue curacao
5 ml lime cordial
180 ml cranberry juice cocktail
4 -5 ice cubes
Pre-chill vodka in freezer. (Recommended: Pre-chill all ingredients instead of using too much ice; which can dilute the drink). Pre-chill large/9 ounce wine glass in freezer. Add about 4-6 ice cubes into the wine glass. Add vodka, raspberry liqueur, blue curacao, lime cordial, and cranberry cocktail. Stir or shake gently and serve.
Yummy, Creamy go-to Green Smoothie
1.5 cups coconut water
1 avocado
1 frozen banana
2 handfuls of spinach (1.5-2 cups)
a sliver of fresh ginger
1/4 cup lemon or lime juice, freshly squeezed
Hemp seeds (1 teaspoon)
Chia seeds (1 teaspoon)
Flaxeed (1 teaspoon)
Optional additions: 1/2 peach, 1/2 apple (unpeeled, or peeled based on preference)
Whirl.
Sunrise Smoothie
1 oz (2 T.) honeydew melon
1 oz (2 T.) kiwi
1 oz (2 T.) apple slices
2 oz (1/4 cup) Tillamook Vanilla Bean Yogurt
2 oz (1/4 cup) Beet juice
2 oz (1/4 cup) orange juice
1 oz (2 T.) skim milk
1 tsp. honey
Dice all the fruit into small pieces. Put the fruit in the blender, then add Tillamook Vanilla Bean Yogurt, beet juice, orange juice, skim milk, and honey. Mix until consistency is smooth. For a sweeter taste, add more honey and blend again.
Sparkling Pear & Cranberry Cocktail
2 tablespoons dry cranberries
1/2 cup organic pear nectar
32 ounces Moscato d’Asti wine
8 small sprigs fresh rosemary
Put cranberries in a small bowl; add 2 tablespoons warm water. Soak until cool, about 15 minutes. Drain, pat dry, and refrigerate until serving. Divide pear nectar evenly among eight tall champagne glasses. Add cranberries, and then gently pour the Moscato d’Asti into the glasses. Garnish each with a rosemary sprig.
Orange Pushup Smoothie
1 can orange juice concentrate, slightly thawed
1 cup milk (half and half, cream, nut milk, soy milk, vegan milk, etc.)
1/2 cup granulated sugar, or to taste (you can reduce the sugar or use an alternate sugar substitute such as stevia but it won’t taste as close to classic Orange Push-Ups. Many people use much more than 1/2 cup, myself included. I used about 1 cup in my version)
1/2 teaspoon vanilla extract
2 cups ice, or to taste
1 to 2 ounces of Rum, Malibu, Vodka, Citron, Marshmallow Vodka, Gran Marnier or similar, per smoothie portion, or to taste, optional
Combine all ingredients, except ice and optional alcohol, in a large blender or Vita-Mix and blend until smooth and creamy, taking care the sugar has dissolved and is well incorporated. Keep blending until it dissolves. If desired, add a splash more water or milk. Add the ice and blend until smooth. Serve immediately.
Captain America Cocktail
Add 1 oz. (30ml) Ciroc Raspberry to glass with ice. Top with Sprite/7up, until 3/4 full. Add a Splash of Grenadine and ½ oz. (15ml) Blue Curacao. Garnish with cherry and lime if desired.
Beachcomber
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.
Cherry Punch
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.
Disneyland Dole Whips
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.
Fruit ‘N’ Juice Breakfast Shake
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.
Violet Cardamom Soda
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.
Ginger-Mango Smoothie
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
Blackberry Limeade
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.
Cinnamon Coffee
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
Grapefruit-Cranberry Punch
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.
Almond Energy Blast
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.
Red Clover Tea
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.
Blushing Lemonade
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.
Latin A.M. Chocolate
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.
Lynda Dowling’s Lavender Lemonade
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.
Chai Tahini Smoothie
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.
Ginger Green Apple Smoothie
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.
Tropical Energy Smoothie
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.
Cheddar Chive Muffins with Egg
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.
Lavender Margaritas
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.
Eggnog
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.
Honeysuckle Cordial
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
Nectarine Basil Iced Tea
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.
Pat’s Kahlua
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
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.