Cranberry Raspberry Vanilla Punch
8 cups cranberry-raspberry juice
8½ cups cranberry ginger ale
1 tablespoon vanilla extract
1 pint raspberry sorbet
Frozen cranberries, for garnish
In large punch bowl, add juice, ginger ale and vanilla extract. Stir until combined.
Add frozen cranberries and scoops of frozen sorbet. Stir slightly then serve immediately.
3 cups ruby grapefruit juice (fresh-squeezed or purchased)
2 cups tequila
1 cup triple sec or other orange-flavored liqueur
1/4 cup sugar
In a pitcher (at least 2-qt. capacity), combine 3 cups ruby grapefruit juice (fresh-squeezed or purchased), 2 cups tequila, and 1 cup triple sec or other orange-flavored liqueur. Chill until cold, at least 1 hour, or up to 1 day. Pour about 1/4 cup sugar on a rimmed plate. Cut a ruby grapefruit in half and rub rims of double old-fashioned glasses (8 oz.) with cut side of one half to moisten, then dip glass rims in sugar to coat. Fill glasses with ice cubes. Pour grapefruit margaritas over ice, taking care not to disturb sugared glass rims.
15 ounces (1 3/4 cup plus 2 tablespoons) brewed Bellocq White Nixon tea, cooled
1 1/4 cup fresh Ruby Red grapefruit juice (from 2 grapefruits)
10 ounces vodka, iced
5 ounces Domaine de Canton ginger liqueur
Garnish: grapefruit peel and candied clementines
Fill 8 highball glasses with ice. Stir together tea, grapefruit juice, vodka, and ginger liqueur in a serving vessel. Pour cocktail over ice in glasses, and garnish with grapefruit peel and candied clementines.
1 C plain yogurt
1 C frozen or fresh pineapple chunks (I recommend fresh)
1/2 C frozen or fresh mango chunks
2-3 big handfuls of fresh spinach
1 T chia seeds (optional)
Place all ingredients in blender and blend on high until everything is pureed.
1 ½ C. Cold Root Bear
¼ tsp. Almond Extract
½ C. Vanilla Ice Cream
2 T. Heavy Cream
1 Maraschino Cherry
Pour Root Beer into tall glass. Gently stir in almond extract. Slowly and carefully scoop ice cream into glass. Pour cream over ice cream and top with the cherry.
Beverage Mixes
Beverage Mixes make wonderful gifts for teachers, family, friends or those last minute gifts for unexpected company. You can package them in Mason jars, jelly jars or any pretty container, including tins, that you have on hand. In the tins be sure to put in a plastic bag first then place in the tin. These are easy, tasty recipes that will bring rave reviews!
~Orange Cappuccino Mix~
1/2 cup powdered non-dairy creamer
1/2 cup sugar
1/4 cup instant coffee
1 tsp. dried orange peel
1/2 tsp. cinnamon
Place all items in blender or food processor. Cover and blend on high or 30 seconds, stopping blender after 15 seconds to stir until well mixed. Store in tightly covered container. For each serving, place 2 teaspoons mix and 2/3 cup boiling water in mug.
~Spiced Mocha Mix~
1 cup sugar
1 cup nonfat dry milk powder
1/2 cup powdered non-dairy creamer
1/2 cup cocoa
3 tablespoons powdered instant coffee
1/2 tsp. ground allspice
1/4 tsp. cinnamon
In large bowl combine all ingredients. Store in airtight container. For single serving place 3 tablespoons mix in mug and add 3/4 cup boiling water. Makes 2 1/2 cups mix.
~Peach Tea Mix~
1 cup instant tea mix
1 3 ounce box peach-flavored gelatin
2 cups granulated sugar
Combine all ingredients in a large bowl; mix well. Store in an airtight container. Give with instructions to serve. For one mug use 2 tsp. tea mix with 8 ounces hot water. Makes about 3 1/2 cups tea mix.
~Sugar Free Cherry Tea Mix~
We all know people who are diabetic or simply need to cut down on their sugar intake. This is a great gift, combined with some pumpkin or zucchini bread in a nice basket!
1 package unsweetened cherry-flavored soft drink mix
1 1/4 cups sugar-free instant tea mix (artificially sweetened)
combine items in a small bowl until well blended. Store in an airtight container. To serve, stir 2 teaspoons tea mix into 8 ounces hot or cold water. Makes 1 1/4 cups tea mix.
Instant Cappuccino Mix
1 cup powdered chocolate milk mix
3/4 cup powdered non-dairy creamer
1/2 cup instant coffee granules
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
In a medium bowl combine all ingredients. Store in airtight container. To serve: Place 1 heaping tablespoon mix in a cup or mug. Add 1 cup boiling water and stir.
Hot Chocolate Mix
1 8 quart box nonfat dry milk
1 6 ounce jar coffee creamer
1 16 ounce dry chocolate milk mix
1/2 cup confectioners’ sugar
Mix all items until well blended. Store in airtight container. To serve add 1/4 cup mix to 2/3 cup hot water. Make 3 quarts. You can also create a gift basket with mini marshmallows, a nice mug, a chocolate coated spoon, and a few peppermint sticks. Place all in a nice wicker basket a
nd wrap with colored cellophane tied with a bow. Any chocolate fan would love this!
Tips for Wrapping and Giving
Any of the above can be placed in a quart or pint canning jar. Place jar on a large piece of colored cellophane, bring up to the top, gather and tie with raffia. Attach a gift tag with instructions. *The coffees can be part of a gift basket with petite cookies, a pretty coffee mug and a sterling silver spoon, which can be easily found at any antique or thrift store. Place in a nice wicker basket and wrap with cellophane or place in a large gift bag.
2 ½ C. pear vodka (Grey Goose or Absolut)
2 C. pear nectar (such as Kerns)
1 ½ C. St. Germain Elderflower liqueur
1 C. freshly squeezed lime juice
½ large cucumber
½ bunch fresh mint (plus more for garnish)
1 C. water
1 lime to make twists
Ice
Garnish: Mint sprigs and lime twists
Mint Water: Combine 1 C. water with ½ bunch fresh mint in a small saucepan and bring to a simmer. Turn off heat and let macerate for 10 minutes. Strain and allow strained mint water to cool. Cocktail: Cut the cucumber into thin slices and place in pitcher. Add vodka, pear nectar, Elderflower liqueur, lime juice and mint water. Refrigerate for at least 2 hours to allow the flavors to meld. Pour into lowball glasses filled with ice. Garnish with cucumber slices from the pitcher, fresh mint and a lime twist.
6
lemons
2 stalk rhubarb, cut into 1-inch pieces
1 C. sugar
4 C. water
Using a vegetable peeler, peel zest from 4 lemons. Squeeze juice from peeled and remaining lemons to measure 1 C. Combine rhubarb, lemon zest, sugar and 2 C. water in saucepan. Bring to a boil, stirring, until sugar is dissolved and rhubarb is very tender. Strain mixture through a sieve; add lemon juice, then chill thoroughly. When ready to serve, pour mixture into pitcher. Add remaining 2 C. water. Pour over ice and garnish with lemon slices.
Start with a 1 pint can of frozen condensed lemonade, mix in water as directed on the label and then add
1 pint fresh blueberries or raspberries
1 C. crushed strawberries macerated in 2 T. sugar
1 C. lemon and orange slices
½ C. Seedless Cucumber Slices
½ C. Tea or herb steep (like lavender stalks or basil)
2 oz. Rum
¾ oz. Lemon juice
¾ oz. Pineapple
¾ oz. Orgeat
2 dashes Peychaud’s bitters
Amarena cherries as needed
Shake and strain into a chilled cocktail glass.
1 cup orange juice
½ banana
1 cup apple juice
1 teaspoon honey
1 dash cinnamon
1 cup crushed ice
Blend at high speed in blender until frothy.
Yield: 4 servings
Calories: 70
Fat: 0g
Fiber: 0g
4 cups water, divided use
1/2 cup sugar, plus more, to taste
1 English cucumber, peeled and roughly chopped
1/4 cup lime juice, plus more, to taste
Spearmint sprigs, for garnish (optional)
Ice cubes
Blend 3 cups of water with the sugar in a blender until the sugar has completely dissolved, about 30 seconds. Add the cucumber and lime juice and blend again until it is very smooth. Strain the mixture through a sieve and into a large container, and then stir in 1 cup of water. Gradually season the agua fresca to taste with more sugar and lime juice. Chill the pitcher in the refrigerator, then stir, thoroughly, add the mint sprigs, if using them, and pour the agua fresca into ice-filled glasses.
2 slices jalapeño or serrano
2 ounces silver tequila, such as Peligroso
4 ounces blood orange juice
1 ounce orange liqueur, such as Cointreau or triple sec
Freshly squeezed juice of 1/2 lime
Muddle jalapeño or serrano with silver tequila in a shaker. Add ice and blood orange juice (or other juices, such as tangerine or mango), orange liqueur and lime juice. Shake well and serve on the rocks in a tumbler.
1 1/2 ounces mescal (Fidencio Classico)
1/2 ounce tequila (Dulce Vida Reposado)
1/2 ounce maraschino (Luxardo)
1/2 ounce lime juice
1/2 ounce honey syrup (2:1 mix)
1 egg yolk
1/8 ounce Fernet Branca
Lime wheel, for garnish
Combine mescal, tequila, maraschino, lime juice, honey syrup and egg yolk together. Shake. Then add ice. Strain into coupe glass. Float Fernet Branca on top. Garnish with lime wheel.
Fill a glass with ice, then add:
2 leaves Thai basil, plus more for garnish
2 slices cucumber, plus more for garnish
2 ounces agave nectar or simple syrup
Juice of 2 limes
1 1/2 to 2 ounces silver tequila, such as Peligroso
Splash of ginger ale
Black pepper
Combine Thai basil and two slices of cucumber in a shaker and muddle with the agave nectar or simple syrup. Add the fresh lime juice and tequila with crystal clear ice. Shake vigorously and pour over the rocks. Finish with a splash of ginger ale. Garnish with a cucumber slice on the side with a sprig of basil. Throw just a small pinch of black pepper on top.
9
cups cubed seedless watermelon (about 1/2 a watermelon)
1/2 cup fresh lime juice (from about 3 limes)
1/4 cup simple syrup (or to taste)
In a blender, puree the watermelon chunks until they’re smooth and liquidy (you might need to do this in batches, depending on how large your blender is). Set a colander over a bowl or a pitcher and strain watermelon puree, discarding pulp and any seeds. Stir in the lime juice, and stir in simple syrup to taste. Serve chilled, over ice, with a lime wedge for a garnish.
2 .13oz packets unsweetened lemon-lime soft drink mix, such as Kool-Aid
2 C. sugar
1 46oz can pineapple juice
12oz frozen lemonade concentrate, thawed
32oz (1qt) ginger ale
Put 2 quarts of water in a 1-gallon container. Add the drink mix and sugar and stir until the sugar is dissolved. Add the pineapple juice and lemonade concentrate and stir well. Just before serving, add the ginger ale.
1
quart fresh strawberries
2 C. vanilla ice cream, softened
1 3oz pkg strawberry gelatin
1/2 C. boiling water
2 tsp. lemon juice
Serving day: 7UP (2 liters)
Additional strawberries for garnish
In large bowl, mash strawberries and add ice cream. In separate small bowl, dissolve gelatin in the water. Stir in lemon juice. Add to the strawberry mixture and mix well. Freeze mixture in a hard-sided container with lid. Freeze overnight. Serving day: Fill serving glass 1/3-1/2 full with frozen mixture. Add 7UP and stir. Garnish with strawberries and serve.
Easy Juices for a Beginning Juicer
For Green Goddess Juice:
3 stalks of celery
1/2 large cucumber, cut into quarters
1 medium green apple, cut into eighths
1 medium pear, cut into eighths
For Ginger Zinger Juice:
2 medium apples, cut into eighths
5 carrots (no need to peel)
1/2 inch fresh ginger
1/4 lemon (remove peel to avoid bitterness)
For Tropi-Kale Juice:
1/4 of a fresh pineapple, skin and core removed, and cut into 1†strips
4 kale leaves
1 ripe banana, peeled
For Antioxidant Blast Juice:
2 medium beets, cut into quarters and the greens
1 cup blueberries
1 cup halved, hulled strawberries
For Immune Booster Juice:
2 oranges, quartered (remove peel for less bitterness)
1/4 lemon (remove peel for less bitterness)
1 medium apple, cut into eighths
1/2†fresh ginger
For Not-So-Sour Apple Juice:
2 tart apples, cut into eights
5 kale leaves
For Kale Kickstart Juice:
1 orange, quartered (remove the peel for less bitterness)
1 cup halved and hulled strawberries
2 kale leaves
3 carrots
1 ripe banana
For Cucumber Cooler Juice:
1/4 ripe cantaloupe, seeds removed, cut into chunks (no need to peel)
2 stalks celery
1/2 cucumber, cut into slices
1/4 lemon (remove peel to reduce bitterness)
For All Flavors:
Juice all the ingredients following the instructions for normal juicing in your juicer manual. Drink immediately, or let chill for an hour and then enjoy.
Strawberry Limeade Slurpie
This is a spectacular summertime treat—so refreshing on a hot day. You can also use this recipe to make ice pops.
2 limes, juiced
2 T. agave nectar
6 frozen strawberries
1 C. ice cubes
1 tsp. pure maple syrup
Place all the ingredients in a high-powered blender and blend until smooth. Pour into glasses and serve immediately.
3/4 cup Frozen pineapple juice concentrate, thawed
1/2 cup Lime juice, bottled or fresh
1 1/2 cups Water
1 1/2 cups Club soda or any unflavored, unsweetened carbonated water
Combine thawed pineapple juice concentrate, lime juice, water, and club soda in a pitcher. Stir with a spoon until the juices are well blended and any frozen juice has dissolved. Pour over ice and enjoy!
Instant Pot Easy Spiced Apple Cider
2 tangerines or 1 orange, peeled and segmented
3 Honeycrisp apples, cored and thinly sliced
1 tsp. pumpkin pie spice
1 T. dark brown sugar
1 quart (32 fluid ounces) water
In the Instant Pot, combine the tangerine segments, apples, pumpkin pie spice, brown sugar, and water. Cover and cook on high pressure for 15 minutes. Let the pressure release naturally. Use a potato masher to mash up the fruit in the pot. Strain the cider through a fine-mesh sieve (discard the solids). Serve the cider hot.
Cinnamon Pear Ginger Water
1 sliced Pear
6 Cinnamon Sticks
Grated Ginger
2 qt. Water
Combine all ingredients, Serve chilled.
Add some blackberries and a few bruised leaves of sage to the bottom of a large mason jar or carafe. Fill with ice and water.
Color Changing Galaxy Lemonade
5 T. tea containing butterfly pea
10 C. boiling water
1 C. lemon juice or lemonade
Sugar or honey, as desired
Star sprinkles
Ice
Prepare the tea at least one hour in advance and allow to cool. Boil water, add the butterfly pea-containing tea and let steep at least 5 minutes. Remove tea leaves and allow tea to cool for at least 15 minutes. Then place the pitcher of tea in the fridge to cool completely. Fill tall glasses with ice and fill 3/4 of the way with iced butterfly pea tea. Stir your sweetener of choice into the lemon juice (sugar, honey or other). Pour about 1/4 C. sweetened lemon juice into each glasses and watch the color change. Add star sprinkles, if desired, to complete the galaxy effect and enjoy!
1 large can frozen pink lemonade
1 ½ quarts sparkling water
½ c. mint leaves, chopped
½ tsp. ground cloves
Blend the pink lemonade with the sparkling water and stir to dissolve. Add mint and cloves. Serve over crushed ice in a tall glass.
2 cups Granulated sugar
2 cups Fresh lemon juice
1 750ml bottle dry white wine
1 750ml bottle champagne
2 Large bottles of soda water
1/4 cup Orange liqueur
1 Pineapple quartered, grated
In a large punch bowl, combine sugar, lemon juice, white wine, champagne, soda water liqueur and grated pineapple. Mix together well. Put in a large block on ice and garnish with additional pineapple and other fresh fruits such as strawberries. Let mixture chill and serve in small glasses.
1 cup fresh-pressed apple juice
1 fresh ripe banana
1 1/2 cups frozen blueberries
1/2 cup frozen raspberries
1/4 cup raw walnuts, preferably soaked and drained
Combine the apple juice and banana in a blender. Add the blueberries, raspberries, and walnuts. Blend until smooth.
Immune Booster for Winter
2 tomatoes
1 celery stalk
2 cloves garlic
1/2 inch piece of turmeric root
1 small beetroot
1/2 cucumber
Juice of 1 lemon
Juice all of the ingredients, including the garlic, through your juicer. It is recommended to wash your juicer immediately to remove all traces of garlic. Otherwise every juice you make for the next week will have a garlic hint.
Juice of 1/2 lime
1 tsp. granulated sugar
2 to 3 sprigs fresh mint
1 1/2 ounces white rum
Crushed ice
Soda water
Mix the lime juice with the sugar in a highball glass until the sugar dissolves. Drop in the mint and add the rum and ice. Stir. Fill the glass with soda water. Finish with another sprig of mint.
½ C. COUNTRY TIME Lemonade Flavor Drink Mix
½ cup water
1 cup fresh or frozen strawberries
3 cups ice cubes
Measure drink mix into cap to 1-qt. line (1/2 cup); empty into blender container. Add
water and berries and process in blender until smooth. Add ice; blend on high speed until thickened. Serve immediately.
2 qt.
water
1 medium cucumber, sliced
1 lemon, sliced
10-12 mint leaves (gently massaged and bruised)
Steep overnight in fridge and drink every day.
1 T. sugar
Lemon wedge
1 C. crushed ice
6 T. chilled lemon-flavored vodka
2 T. chilled lemon-flavored liqueur
4 tsp. lemon juice
2 thin strips (3 in. long) lemon peel
Pour sugar onto a small, rimmed plate. Rub rims of two martini glasses with lemon wedge to moisten, then dip rims into sugar to coat. Place ice in a cocktail shaker. Add vodka, liqueur, and lemon juice. Shake until mixture is very cold, about 10 seconds. Strain into glasses. Garnish each with a twist of lemon peel.
1/2 cup pineapple, peeled and chopped
1 lime, rinsed, quartered and seeded
1/2 cup baby spinach, lightly packed
1/4 cup sugar
3 cups water
Ice cubes, as needed
Combine the pineapple, lime, skin and all, spinach and sugar in a blender with 3 cups of water. Blend until it is very smooth, and then strain through a sieve into a large pitcher. Gradually season the agua fresca to taste with more sugar and stir thoroughly, then pour the agua fresca into ice-filled glasses, and serve immediately.
6 cups water
2 cups strong tea
2 cups bourbon
1 cup sugar
One 6-ounce container frozen orange juice concentrate, thawed
One 6-ounce container frozen lemon juice concentrate, thawed
Garnish: Mint sprigs or lemon slices (optional)
Combine the water, tea, bourbon, sugar, orange and lemon juice concentrate in a large container or bowl, and mix until sugar dissolves. Pour into two gallon-size freezer bags. Freeze until an hour before serving. Place the frozen punch in a large bowl and let thaw, breaking up every 15 minutes. When punch is melted, add more ice or water as desired. Serve in punch cups. Garnish, if desired.
Strong Tea
2 cups water
1 family-size or 4 regular tea bags
Boil the water. Add the tea bag(s) and let steep until cool. Discard the tea bag(s) and set aside
2 cups ripe pineapple, peeled and cut into chunks
1/3 cup sugar, plus more, to taste
4 cups water, divided use
1/4 cup freshly squeezed lime juice
8 spearmint leaves (optional)
Ice cubes
Blend the pineapple, sugar and mint along with 4 cups of water in a blender until it is very smooth. Strain the pineapple mixture through a sieve, smashing the solids to force out as much juice as you can, and into a large pitcher. Gradually season the agua fresca to taste with more sugar and lime juice. Chill the pitcher in the refrigerator, then stir thoroughly; add the mint sprigs, if using, and pour the agua fresca into ice-filled glasses.
2 limes, rinsed, quartered and seeded
1/4 cup sugar
3 cups water
Combine the limes, skin and all, sugar and water in a blender. Blend until very smooth, then strain through a sieve into a large pitcher. Season to taste with more sugar; stir thoroughly. Pour into ice-filled glasses.
1 C. Sugar
2 Ripe Medium Bananas
3 C. Unsweetened Pineapple Juice
6oz. Can Frozen Orange Juice
2 T. Lemon Juice
Lemon Lime Soda
Stir together sugar and 2 ¾ C. water until sugar dissolves. In bender combine half the pineapple juice, bananas, and the orange juice concentrate. Cover and blend until smooth. Add sugar mixture. Stir in remaining pineapple juice and lemon juice. Transfer to 13 x 9 baking pan. Freeze for several hours or until firm. To serve, let mixture stand at room temperature for 20-30 minutes. To form a slush, scrape a large spoon over the frozen mixture. Spoon into a punch bowl. Slowly pour carbonated water down the side of the bowl. Stir gently to mix.
8 C. Hot, strong brewed coffee, divided
1/2 C. Sugar
1/4 C. Cocoa
1 tsp. Ground cinnamon
1 T. Vanilla extract
4 C. Half-and-half
Whisk together 1 C. coffee and next 4 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 4 to 5 minutes or until smooth and slightly thickened. Gradually add half-and-half; cook, whisking constantly, 4 to 5 minutes or until thoroughly heated (do not boil). Process half of mixture in a blender 1 to 2 minutes or until frothy. Pour 3 1/2 C. coffee into a 2-quart pitcher; add half of frothy coffee mixture. Repeat procedure with remaining ingredients. Serve immediately, or chill and serve over ice, if desired. Yield: about 12 C