Kristen's Recipes

3 C. water

1 C. sugar

1 C. Northwest fresh sweet cherries, halved and pitted

1 C. fresh lemon juice, refrigerated

Crushed ice

1 bottle (1 liter) club soda or seltzer

Northwest fresh sweet cherries with stems

4 long stems fresh mint

 

Combine water and sugar in small saucepan; add halved cherries. Bring mixture to boil; reduce heat and simmer 5 minutes. Remove from heat and cool to room temperature. Strain syrup into container with tight fitting lid; discard cherries. Refrigerate syrup until cold. Fill a tall 12 to 16-oz. glass with ice. Pour 1/4 C. lemon juice and 1/3 C. syrup over ice and top with club soda. Garnish with cherries and mint.

7 C. fat free milk, divided
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 C. low fat evaporated milk
2 tsp. rum extract

Pour 2 C. of the milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Add remaining 5 C. milk, evaporated milk and extract; mix well. Refrigerate until ready to serve.

Yield: 8 servings
Calories: 120
Fat: 1g
Fiber: 0g

1 tub Crystal Light Pineapple Orange Flavor Low Calorie Soft Drink Mix
1 bottle (2 liter) club soda, chilled
2 C. cold orange juice
1 seedless orange, cut into 10 thin slices

Empty contents of drink mix tub into large plastic or glass pitcher. Add club soda; stir until drink mix is completely dissolved. Stir in orange juice. Serve over ice cubes in 10 tall glasses. Add orange slice to each glass.

Yield: 10 servings, 1 C. each
Calories: 30
Fat: 0g
Fiber: 1g

6 C. water, divided
1 1/4 C. splenda
1/4 C. grated peeled fresh ginger
1 1/4 C. fresh lemon juice (about 7 large lemons)
1/4 C. fresh lime juice
Lemon slices (optional)
Lime slices (optional)

Combine 1 C. water, sugar, and ginger in a small saucepan; bring to a boil, and cook 1 minute or until sugar dissolves, stirring occasionally. Remove from heat; cool. Strain ginger mixture through a sieve into a pitcher, and discard solids. Add 5 C. water and juices, and stir well. Serve over ice, and garnish with lemon and lime slices, if desired.

Yield: 8 servings (serving size: 1 C.)

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

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

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:

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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 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:

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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:

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