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ALMOND
ICED COFFEE Combine 1 cup of strong brewed coffee with 1 cup of skim milk, 1/2 tsp vanilla extract, 1/4 tsp almond extract and 1 tsp sugar. Pour the mixture into two ice-filled 10-oz glasses and garnish each with a light sprinkling of cinnamon. Serves 2. |
BANANA
& ORANGE SMOOTHY |
FRUIT
SPRITZER |
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ICED CHOCOLATE ESPRESSO
COFFEE Mix 2 cups fresh-brewed, hot espresso coffee with 1/2-cup superfine granulated sugar and 1 oz. square of semisweet chocolate (chopped). After the sugar dissolves and the chocolate melts, refrigerate the mixture for at least 3 hours. Pour into wine glasses filled with finely crushed ice and garnish with fresh whipped cream and a chocolate covered coffee bean. Serves 2. |
KIWI & GINGER
SPARKLE Blend 1 ripe kiwi fruit (peeled and cut up), 1 ripe peach (peeled, pitted and cut up) and 1/4 cup crushed ice until liquefied. Fill two 10-oz glasses half full of mixture. Fill the remainder of each glass with ginger ale. Garnish with kiwi slice. Serves 2. |
ORANGE
MIST Freeze 2 cups of orange juice in an ice-cube tray. Place half of the orange ice cubed in a blender with 2 cups of orange juice and 1 tbsp of limejuice. Puree until slushy and transfer to a large glass pitcher. Repeat with the remaining ice cubes, orange juice and limejuice. Add two cups of ginger ale (well-chilled) and stir. Serve in wine glasses garnished with kiwi slices. Serves 8. |
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PEACH, ORANGE &
GINGER FIZZ Thaw a 10-oz package of frozen peaches in light syrup according to the package directions. Puree peaches in a food processor or blender. Divide the peach puree evenly among 4 10-oz glasses. Add 1/2 cup of orange juice and a handful of ice cubes to each glass. Top each with a splash of ginger ale. Stir gently and garnish with orange slices. Serves 4. |
STRAWBERRY CRUSH Break a 10-oz package of frozen strawberries in light syrup into large chunks and place in food processor or blender. Remove orange zest (the orange part of the peel) with a vegetable peeler. Squeeze orange and add juice to the strawberries and puree until smooth. For each serving, place 2 rounded tablespoons of the mixture in the bottom of a champagne glass. Slowly add 6 oz. chilled orange flavored seltzer and stir to form a foamy head. Garnish with a spiral of orange zest draped over the side of each glass. Serves 8. |
TOMATO
& HORSERADISH QUENCHER Mix 8 oz. of tomato juice, 1 tbsp lemon juice and 1 tsp horseradish (freshly grated, if available) in a cocktail glass. Add an ice cube or two. Garnish with a grinding of black pepper, a twist of lemon peel and a cucumber spear. Serves 1. |
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WHITE GRAPE JUICE
SANGRIA Peel the skin of 1 orange into one long spiral. Repeat with a lemon. Fill a large pitcher with ice. Add 1 28-oz bottle of white grape juice, 1 32-oz bottle of seltzer, the juice of the orange and the lemon, and the orange and lemon zest spirals. Stir well. Pour into wine glasses and garnish each with a slice of lime. Serves 8. |
Cranberry
Cooler In a tall chilled glass add cranberry juice and a splash of soda. Garnish with lime wedge. |
Pineapple
Passion For the pineapple lover in all of us, a tart and zesty summer drink with just the right note of sweetness. Take 2 oz. Pineapple juice, 1 oz. each simple syrup and sour mix. Stir over ice, garnish with a pineapple wedge. |
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Margarita Add 2 oz. sour mix, splash each of lime and orange juice. Blend with ice until smooth, serve in a salt rimmed glass, garnish with a lime wedge. |
Summer
Cooler |
Summertime
Fruit Punch 1 Orange; grated rind of 1 Lemon; grated rind of 2 c Water 2 c Sugar 2 tsp Almond extract 3 c Orange juice, fresh; strained 1.5 c Lemon juice, fresh; strained 48 oz Cranberry juice cocktail 1 qt Ginger ale Combine orange and lemon rind, water, and sugar in a medium saucepan. Bring to a boil, and simmer 5 minutes; let cool. Stir in almond extract and fruit juice. Pour over ice; stir in ginger ale. |
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Surfer's
Shake |
Watermelon
Cooler |
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