1 lemon
1/4 C. mint leaves
4 C. boiling water
Carefully remove rind from lemon and place with the mint into the boiling water. Cover and steep for 5 minutes. Strain mixture and serve immediately.
Yield: 4 servings
Calories: 0
Fat: 0g
FIber: 0g
1 C. low-sodium vegetable juice cocktail
2 T. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. prepared horseradish
1/4 tsp. Tabasco sauce, or to taste
2 celery ribs with leaves
freshly ground pepper
Fill tall glasses with ice. Combine remaining ingredients except celery and pepper. Pour over the ice. Garnish with the celery and sprinkle generously with pepper. Serve at once.
Yield: 2 servings
Calories: 35
Fat: 0g
Fiber: 3g
2 T. cocoa powder
1 hard peppermint candy, crushed
1 cup hot water
1 cup low-fat (1%) milk
1 tsp. vanilla extract
3 pkg. sugar substitute
Combine the cocoa, candy, and hot water in a large (20 oz) mug or microwave-safe container. Stir well. Microwave on High for 1 minute. Stir again. Add the milk and vanilla and continue to microwave for 1 1/2 to 2 minutes or until hot. Stir in the sugar substitute. Serve immediately.
Yield: 2 servings
Calories: 86
Fat: 2g
FIber: 0g
1 T. fennel seed
6 green cardamom pods
12 whole cloves
1 cinnamon stick
1 (1/4-inch) piece ginger root, peeled and thinly sliced
6 black peppercorns
7 C. water
2 T. Darjeeling tea
4 T. brown sugar
1 C. milk
In a medium saucepan, combine fennel seed, cardamom, cloves, cinnamon stick, ginger root, peppercorns and water. Boil for 5 minutes. Remove from the heat and steep for 10 minutes. Add the tea, bring to a boil, reduce the heat, and simmer 5 minutes. Strain mixture, discard spices and return the tea to the saucepan. Stir in the brown sugar and milk. Serve immediately
2 T. unsweetened applesauce
1 C. A&W diet cream soda
Blend unsweetened applesauce with the diet cream soda. A free drink. This tastes just like apple juice without the cals. A C. of regular bottled apple juice is about 110 calories. This “apple juice” is just 12 calories. Use in recipes as a substitute for apple juice, or drink as is. I make a Caramel Apple Shake with it by adding some dry milk powder and a shot or two of s/f caramel syrup. Blender mixture with ice cubes.
Yield: 1 serving
Calories: 12
Fat: 0g
Fiber: 0g
Giggle Juice
1/4 c. sugar
Lemon wedge, for rimming glasses
3 c. ice
1 750-ml bottle moscato
3 c. Pink lemonade
1 can lemon-lime soda (such as Sprite)
1 c. vodka
2 c. sliced strawberries
1 lemon, sliced into half moons
In a small dish, pour sugar. Rim glasses with lemon wedge then dip in sugar. Add ice to a large pitcher. Pour in moscato, pink lemonade, soda, and vodka. Add strawberries and lemon slices and stir to combine. Divide between glasses and serve immediately.
Mermaid Lemonade
4 lemon slices
8 maraschino cherries
1/4 C. blue curacao
1 C. white rum
2 C. lemonade
2 C. ice
Put ¼ C. ice in each glass, then add a splash of blue curacao, ¼ C. rum and another ¼ C. of ice. Pour over ½ C. lemonade. Skewer a lemon slice and 2 maraschino cherries on a paper umbrella and garnish drink.
1 ¾ Liters Malibu Coconut Rum
1 Liter Triple Sec
20 Ounces Margarita Mix
Mix all ingredients in a large punch bowl. Serve well chilled.
2 L. 7-UP
1 Magnum Champagne
1 qt. Lime Sherbet
Fruit Slices such as oranges, pineapple etc.
Soften the lime sherbet. It should be almost soupy, but not quite. Place one half of the quart in a large punch bowl. Pour the champagne and the 7-UP at the same time, over the sherbet until the bowl is full. Stir until mixed, but not vigorously. Add some of the fruit slices for color. This tastes very creamy and refreshing. You can make it non alcoholic by using ginger ale and 7-UP.
1 1/4oz Rum
3/4 oz Blue curacao
4 oz pineapple juice
1 C. crushed ice.
Blend until smooth.
1 1/2 quarts water
4 cups sugar
1 (46-ounce) can pineapple juice
1 (46-ounce) can orange juice
1/4 cup lemon juice
6 ripe bananas, mashed
2 (32-ounce) bottles ginger ale, chilled
Combine water and sugar in a large Dutch oven. Bring to a boil; cook 5 minutes or until sugar dissolves, stirring frequently. Let mixture cool slightly. Add juices and mashed banana, stirring well. Transfer juice mixture to a freezer container; cover and freeze at least 8 hours. To serve, let stand at room temperature 4 to 5 hours or until slushy. Gently stir in ginger ale just before serving.
2 ounces Raspberry Stoli
2 ounces Vanilla Stoli
1/2 ounce Chambord or Raspberry wine
1/2 ounce Blueberry Puree
Shake well, garnish with blueberries.
3 to 6 large sprigs of fresh mint
2 C. (500ml) white grape juice
Juice of 1 lemon
Juice of 1 grapefruit
1 C. (250ml) grated fresh pineapple
Pinch of salt
2 C. (500ml) ginger ale
Place the mint in the bottom of a pitcher. Gently crush with a wooden spoon, until you can smell the fresh perfume of the mint. Add the grape juice, lemon juice and the grapefruit juice. Stir until well blended, then cover and refrigerate. Also refrigerate the grated fresh pineapple in a covered bowl, as well as the ginger ale. When ready to serve, place 4 or 5 cubes of ice in some tall glasses. Divide the pineapple equally into each glass, then do the same with the refrigerated juice. Fill each glass with ginger ale. Add some sugar if you like the drink sweeter.
Tea Party Drink
Yield:
Calories:
Fat:
Fiber:
3/4 to 1 C. low-fat sweetened condensed milk
1 1/2 C. fine-ground French roast or espresso roast coffee
Ice cubes
Pour 3/4 C. condensed milk into a coffee pot or pitcher. Put the ground coffee into a filter cone and set it onto the pot. Pour 3 C. boiling water, in batches, into filter until it all drips into the pot.. Mix coffee and milk. Taste, and if desired, add more milk. Pour into ice-filled glasses.
Yield:
Calories:
Fat:
Fiber:
1 – 6 oz. can frozen lemonade concentrate
6 ounces of dark rum
Fresh fruit: 1 large peach, OR 4 apricots, OR 1 basket strawberries, OR 2 nectarines, OR anything else that tastes good.
Ice
Place the lemonade concentrate in the blender jar. Fill the empty can with rum and pour it into the blender. Add the fresh fruit. Blend until mixed. Add ice to top of blender and blend at high speed until mixed. Serve at once in chilled glasses.
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.
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.
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:
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:
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.
Paper Plane
3/4 ounce bourbon
3/4 ounce Aperol
3/4 ounce Amaro Nonino Quintessentia
3/4 ounce lemon juice, freshly squeezed
Add the bourbon, Aperol, Amaro Nonino and lemon juice into a shaker with ice and shake until well-chilled. Strain into a coupe glass.
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.
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.
30ml vodka
15ml blue curacao
lemonade
Fill a highball glass with ice, add the vodka and blue curacao.
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.
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
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.
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.
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.
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.
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.
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.
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