Kristen's Recipes

6 T. lemon juice, freshly squeezed

18 oz. orange juice, chilled

2 to 4 dashes Grenadine

Ice cubes

Combine peach nectar, lemon juice, orange juice and Grenadine in a large bowl or pitcher and whisk until thoroughly blended. Cover and refrigerate until chilled. Serve in chilled Champagne flutes, garnished with a thin lemon wedge and mint. If you prefer a frozen style drink, Ladle 8 to 12 oz. of the above mixture into a blender, add ice cubes, cover and blend until slushy consistency. Serve in highball glass garnished with mint.

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1 tsp. cayenne pepper

4 oz tomato juice

2 oz tequila

1 oz liquid from Rick’s Pick’s Smokra (or pickle juice)

1 T. lime juice

1/2 tsp. fresh ground pepper

1/2 tsp. Worcestershire sauce

Dash (or more) of hot sauce

Ice

Mix together the salt and cayenne and pour it on a plate. Run a sliced lime around the rim of the glass and then dip the glass in the salt mixture. Set aside. Place a few ice cubes in a cocktail shaker. Add the remaining ingredients and give it a shake for about 10 seconds. Taste and make adjustments according to your tastes. Pour into salt rimmed glass and toast to a good day!

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Water

2 12oz. Cans 7-up

Prepare Juice as directed on package, and stir in lemon-lime beverage.  Serve immediately.

1 C. vanilla soy milk

2 tsp. honey

1/2 C. non-fat vanilla yogurt

Place the strawberries in a blender, Vita Mix, or the work bowl of a food processor fitted with a metal blade. Pour the milk on top of the berries. Add the remaining ingredients. Puree until smooth. Note: If you have trouble crushing the berries, you may need to stop the blender and remove the container from the motor base. Use a spoon to push the fruit down into the blender blades. Replace the lid, and return the blender to the motor base. Puree until smooth.

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2 C. water

1 C. sugar

4 whole allspice

4 whole cloves

1 stick cinnamon

1 T. chopped crystallized ginger

1 pinch grated nutmeg

1 C. fresh lemon juice, (about 8 lemons)

1 C. club soda, or seltzer water, chilled

Sprig mint, for garnish, (optional)

Remove rind in pieces from lemon with swivel-bladed vegetable peeler; avoid any bitter white pith. Combine water, sugar, lemon rind, allspice, cloves, cinnamon stick, crystallized ginger and nutmeg in small saucepan. Bring to simmering; simmer, covered, for 20 minutes. Strain into pitcher and chill; discard solids. To serve, stir in lemon juice and club soda. Serve over crushed ice. Garnish with mint sprigs, if you wish.

4 C. unsweetened pineapple juice

4 C. cranberry juice

1/2 C. brown sugar (packed)

1 C. water

1 tsp. whole cloves

1 cinnamon stick tied in cheesecloth

1-2 C. Vodka (optional)

Combine water, tea, sugar, cloves, cardamom, cinnamon, and ginger in the slow cooker; cook on High for 2 – 2 1/2 hours or Low 3-5 hours. Strain mixture; discard solids. (May be covered and refrigerated for up to 3 days.) Stir in milk just before serving. Serve warm or chilled.

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1/3 C. sugar

1 tsp. ground ginger

8 cardamom pods, hulled and seed crushed (see notes), or 1/4 tsp. ground cardamom

8 Assam or orange pekoe tea bags or 3 T. tea leaves

In a 3- to 4-quart pan over medium-high heat, combine milk, 1 quart water, sugar, ginger, and cardamom seed. Bring to a boil, stirring occasionally. Add tea and simmer, stirring gently, 1 to 2 minutes. Remove pan from heat, cover, and let stand until tea is a dark reddish brown color, about 1 minute. Pour through a fine strainer into a hot teapot.

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1 can (46 oz) apricot nectar

1 can pineapple juice

3 (6 oz) cans frozen limeade concentrate

3 bottles ginger ale (28 oz each)

Combine Apricot nectar, pineapple juice, and concentrate in punch bowl. Stir in ginger ale. Add ice ring with lime slices etc.

½ cup sugar

1 cup water

18 sprigs applemint

4 lemons

1 quart of gingerale

Boil sugar and waer till sugar is dissolved. Remove from heat and add 10 sprigs apple mint. Chill. Add the juice of 4 lemons and strain. After filling mint julep glasses with crushed ice, add ½ cup applemint ale and fill to top with gingerale. Add sprig of applemint and serve. Serves 4.

Drain apple rings, reserving syrup. In a 3 qt. container combine reserved syrup, 2 c. apple juice, cranberry juice cocktail, water and cinnamon stick. Cover and chill 24 hr. Remove cinnamon. Chill, covered, up to 2 weeks. In a 4 c. ring mold, freeze a little of the remaining apple juice just till slushy (about 30-45 min). Using an hors d’oeuvre cutter, cut orange peel into stars. Press stars into slushy juice in mold. Center apple rings over stars. Freeze till firm. Add remaining apple juice to mold. Freeze up to 2 weeks. To serve, unmold ice ring; place in a large punch bowl. Add syrup mixture. Slowly add champagne or ginger ale. serve immediately with cinnamon sticks and additional orange peel stars.

4 C. Boiling Water

1/2 C. Lemon Juice

1 1/2 C. Sugar

4 Tea Bags

4 C. Cold Water

1 tsp. Almond Extract

1 tsp. Vanilla

Steep first 4 ingredients for 10 minutes. Then add next 3 ingredients and chill. Makes 1/2 gallon.

1 C. Cold water

2 T. Ground espresso coffee

1/2 ea Cinnamon stick (3″ long)

4 tsp. Creme de cacao

2 tsp. Brandy

2 T. Whipping cream, chilled

1 ea Grated semisweet chocolate

Break out your espresso machine for this one or just make really strong coffee w/ a small amount of water.  Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute.   Add creme de cacao and brandy, and stir gently. Pour into cute demitasse cups. Whip the cream, and float some cream on top of each cup. For looks, garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it’s perfect for a party.

POG

1 1/2 C. guava juice, or 3/4 C. guava puree plus 3/4 C. water

1 1/2 C. lilikol (passion fruit) juice

1 C. fresh orange juice

1/4 C. fresh lime juice (optional)

1/4 C. 1:1 Simple Syrup (this page)

Ice, for serving

Orange slices, for garnish

Combine the guava juice, liliko‘i juice, orange juice, lime juice (if using), and simple syrup in a large glass measuring C. or bowl. Whisk together and serve over ice. Garnish each glass with an orange slice.

3 tablespoons coffee

3 tablespoons (or more) sugar

1/4 teaspoon cinnamon

1/4 teaspoon Kardamom

1 teaspoon vanilla or vanilla sugar

Mix all ingredients in a saucepan and heat until foam gathers on top. Do not pass through a filter. Stir it up before you serve it.

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Melon Agua Fresca

 

5 C. cubed peeled, seeded melon (from about 3 lb. melon; see notes)

1/2 to 3/4 C. sugar

1/3 to 1/2 C. lime juice

 

In a blender, whirl melon, 1/2 C. sugar, and 1 C. water until very smooth. Pour into a large pitcher (at least 3 qt.). Whisk in 1/3 C. lime juice, 7 C. water, and more sugar and lime juice to taste. Chill until cold, at least 1 hour or up to 1 day. Serve over ice.

 

 

 

Strawberry Agua Fresca

 

4 C. water

1/3 C. sugar

6 C. hulled strawberries

1/4 C. fresh lime juice (about 2 limes)

 

Combine water and sugar, stirring until sugar dissolves. Place strawberries in a blender, and process until smooth. Combine the sugar mixture, strawberry puree, and juice; stir well.

 

 

 

Strawberry-Mint Agua Fresca

 

4 C. quartered fresh strawberries (about 2 pints)

6 C. cold water, divided

1/4 C. sugar

2 T. chopped fresh mint

4 tsp. fresh lime juice

 

Combine strawberries, 2 C. water, sugar, and mint in a blender; process 2 minutes or until smooth. Strain mixture through a sieve into a pitcher; discard solids. Add remaining 4 C. water and juice; refrigerate. Serve over ice.

 

 

 

Papaya Agua Fresca

 

5 C. cubed ripe Mexican papaya (from about 3 lb. papaya; see notes)

1/2 to 3/4 C. sugar

1/3 to 1/2 C. lime juice

 

In a blender, whirl papaya, 1/2 C. sugar, and 1 C. water until very smooth. Pour into a large pitcher (at least 3 qt.). Whisk in 1/3 C. lime juice, 7 C. water, and more sugar and lime juice to taste. Chill until cold, at least 1 hour or up to 1 day. Serve over ice.

 

 

 

Berry-Melon Agua Fresca

 

2 C. peeled honeydew melon chunks (see notes)

1 C. sliced fresh strawberries

1 C. fresh raspberries

About 1/3 C. sugar

About 1/3 C. fresh lime juice

 

In a blender, combine fruit and 2 C. cold water. Whirl until puréed and add sugar and lime juice to taste. Pour mixture through a strainer into a serving pitcher. Serve cold.

 

 

 

 

Orange-Mango Agua Fresca

 

3 pounds firm-ripe mangoes

4 C. orange juice

1/2 C. lightly packed fresh mint leaves, rinsed and drained

About 1/4 C. lemon juice

Ice cubes

Mint sprigs

 

Cut and discard pits and peel from mangoes. Cut fruit into chunks. In a blender or food processor, in batches, whirl the mangoes, orange juice, mint leaves, and 5 C. water until smoothly puréed; pour into a pitcher. Stir in 1/4 C. lemon juice, or to taste. Pour agua fresca into ice-filled glasses. Garnish with mint sprigs.

 

 

 

Watermelon Agua Fresca

 

4 C. cubed seeded watermelon, divided

4 C. water

2 T. sugar

2 T. fresh lime juice

 

Finely chop 2 C. of watermelon, and set aside. Place remaining 2 C. watermelon in a blender; process until smooth. Pour pureed watermelon through a sieve into a pitcher, and discard solids. Add water, sugar, and lime juice; stir until sugar dissolves. Stir in the chopped watermelon. Cover and chill at least 1 hour.

When kids see this tea, they think it’s Kool-Aid and drink it up. If you make it with a caffeine-free tea, you have a fantastically healthy drink that kids love. To make the tea cool quickly, use 1 quart less water and add enough ice cubes to make up the difference. Packed with vitamin C from the hibiscus, it also has flavinoids from the tea, black cherry juice, and high levels of anthocyanins and other antioxidants.

 

Makes about 1 gallon

 

1/4 C. hibiscus flowers

 8 jasmine tea bags

 1-2 C. pure black cherry juice

 1 lemon, thinly sliced

 3 quarts water

ice

 

*Hibiscus flowers can be purchased at many Mexican grocery stores and health food stores that sell bulk spices.

 

Place 3 quarts water in pot and add hibiscus. Bring to a boil, then simmer 10-15 minutes. Add tea bags, bring to a boil again for 8 minutes. Strain. Sweeten with cherry juice to taste. Cool. Pour over ice and garnish with lemons.