1. Party PunchI made this punch for a wedding many years ago. It was delicious.
1 Liter 7up 1 Liter Strawberry Soda 1 tub orange sherbet 1/2 gallon vanilla ice cream 1 Lg can pineapple juice Mix all together, enjoy. joann_fla |
2. Refreshing Watermelon Water
Posted by luckygardnr (My Page) on Sun, Aug 8, 10 at 4:24
The original recipe comes out of the July 2009 issue of Southern Living .
I found a yellow watermelon from a local grower and decided to give the recipe a spin around the block. I'll tell you right now. It was surprisingly refreshing, not sweet at all. It was super easy to bring together. However, you have to LOVE watermelon to really enjoy a pitcher of it. This is not a fleshy or icy drink like a daiquiri or smoothie, it's water that tastes like watermelon. HERE'S ALL IT TAKES Makes about 5 cups. •
4 cups cubed seedless watermelon
• 1/4 cup sugar
• 2 cups cold water Process the watermelon and sugar in a blender, until smooth, stopping to scrape down the sides as needed.
Pour mixture through a fine wire-mesh strainer into a pitcher, discarding the solids.
Stir in 2 cups cold water. Cover and chill until ready to serve. Serve over ice. Cook's notes: I started with a cold watermelon so I skipped the 'cover & chill' step. And I didn't worry with the small white seeds in the watermelon; they were blended right into the mix. The original recipe said we could use cantaloupe or honeydew melon, too.
The original recipe comes out of the July 2009 issue of Southern Living .
I found a yellow watermelon from a local grower and decided to give the recipe a spin around the block. I'll tell you right now. It was surprisingly refreshing, not sweet at all. It was super easy to bring together. However, you have to LOVE watermelon to really enjoy a pitcher of it. This is not a fleshy or icy drink like a daiquiri or smoothie, it's water that tastes like watermelon. HERE'S ALL IT TAKES Makes about 5 cups. •
4 cups cubed seedless watermelon
• 1/4 cup sugar
• 2 cups cold water Process the watermelon and sugar in a blender, until smooth, stopping to scrape down the sides as needed.
Pour mixture through a fine wire-mesh strainer into a pitcher, discarding the solids.
Stir in 2 cups cold water. Cover and chill until ready to serve. Serve over ice. Cook's notes: I started with a cold watermelon so I skipped the 'cover & chill' step. And I didn't worry with the small white seeds in the watermelon; they were blended right into the mix. The original recipe said we could use cantaloupe or honeydew melon, too.
3. Cold Brewed Coffee ~ Hot or Iced (The low acid coffee)
joann_fla Aug 9, 2010
I orginally got this recipe from Southern Plate but since have revised it just a bit.
1/2 Cup ground coffee
32 ounce container (I use a glass Quart Jar)StrainerLarge basket type coffee filtersWhat you do is get a quart jar,
add 1/2 cup of ground coffee, fill it up with water, shake just a little, then set it on the counter 12-15 hours.
The next day strain it twice. I use a small strainer the first time then put a coffee filter in the next time, I change filters several times. Use about 1/4 cup of this concentrate, add milk or flavored creamer, If you need sugar you will need to use sugar water or sweet & low so it will dissolve. To make regular coffee: place equal parts coffee concentrate and water in cup and heat.To make iced coffee: Place equal parts concentrate and milk in glass. Add ice, (To make this easier I use a french press then I don't have as much straining to do.)This concentrate will easily keep a month or more in your fridge with no change in flavor
I orginally got this recipe from Southern Plate but since have revised it just a bit.
1/2 Cup ground coffee
32 ounce container (I use a glass Quart Jar)StrainerLarge basket type coffee filtersWhat you do is get a quart jar,
add 1/2 cup of ground coffee, fill it up with water, shake just a little, then set it on the counter 12-15 hours.
The next day strain it twice. I use a small strainer the first time then put a coffee filter in the next time, I change filters several times. Use about 1/4 cup of this concentrate, add milk or flavored creamer, If you need sugar you will need to use sugar water or sweet & low so it will dissolve. To make regular coffee: place equal parts coffee concentrate and water in cup and heat.To make iced coffee: Place equal parts concentrate and milk in glass. Add ice, (To make this easier I use a french press then I don't have as much straining to do.)This concentrate will easily keep a month or more in your fridge with no change in flavor
4. To Die Dreaming or "Morir Sonando"
Posted by glenda_al (My Page) on Sun, Aug 22, 10 at 11:48
So cool and refreshing sounding. This is a drink from Santo Domingo in the Dominican Republic. Serves 2.
Mix together: 1 C fresh orange juice
1 C milk (not skim, not non fat!)
Add 1/8 C (or less) vanilla sugar (make it yourself or get it from Penzey's)
1/4 to 1/2 tsp pure vanilla extract
Chill until very cold. Pour over crushed ice.
Optional: After pouring over crushed ice, add 1 to 2 tsp brandy and stir.
So cool and refreshing sounding. This is a drink from Santo Domingo in the Dominican Republic. Serves 2.
Mix together: 1 C fresh orange juice
1 C milk (not skim, not non fat!)
Add 1/8 C (or less) vanilla sugar (make it yourself or get it from Penzey's)
1/4 to 1/2 tsp pure vanilla extract
Chill until very cold. Pour over crushed ice.
Optional: After pouring over crushed ice, add 1 to 2 tsp brandy and stir.
5. Mulled Cider
Bunnylover Aug 25, 2010
4 cups water2 tsp allspice 1 cinnamon stick 3 or 4 whole cloves or dash of ground cloves 1 gallon apple cider or juice 1 12 oz can frozen lemonade, thawed 3/4 cup orange juice 1/3 cup honey 1 tea bag In a large kettle, combine the water and spices. (I put my spices in a tea ball to make it easier to remove. You could also make a spice bag.) Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes. Add the remaining ingredients. Return to just a boil. Discard spice bag or strain. Stir and serve warm. Makes about 4 1/2 quarts
4 cups water2 tsp allspice 1 cinnamon stick 3 or 4 whole cloves or dash of ground cloves 1 gallon apple cider or juice 1 12 oz can frozen lemonade, thawed 3/4 cup orange juice 1/3 cup honey 1 tea bag In a large kettle, combine the water and spices. (I put my spices in a tea ball to make it easier to remove. You could also make a spice bag.) Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes. Add the remaining ingredients. Return to just a boil. Discard spice bag or strain. Stir and serve warm. Makes about 4 1/2 quarts
6. Starbuck's Frozen Frappuccino
joann_flaThe Frappuccino is blended with strong coffee, sugar, a dairy base, and ice.Make double-strength coffee by measuring 2 tablespoons of ground coffeeper cup (serving) in your coffee maker. The coffee will be even more authenticif you use Starbucks beans and grind them yourself just before brewing. Coffee3/4 cup double-strength coffee, cold1 cup low-fat milk3 tablespoons granulated sugar2 cups ice1. Make double-strength coffee by brewing with twice the coffee required byyour coffee maker. That should be 2 tablespoons of ground coffee per each cupof coffee. Chill before using.2. To make the drink, combine all ingredients in a blender and blend on highspeed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, andserve with a straw. Makes 2 large drinks.CaramelFor this, add 3 tablespoons of caramel topping to the original recipe above andprepare as described. Top each glass with whipped cream and drizzle additionalcaramel over the whipped cream.MochaFor this version, add 3 tablespoons Hershey's chocolate syrup to the originalrecipe and prepare as described. Top each glass with whipped cream if desired NOTE: It will be even better if you make coffee Ice cubes instead of watering down your frozen coffee.
7. Frozen Mocha
(makes 1 serving; about the amount of 1 coffee cup)
1 cup ice cubes *I use 5 and it works great -
1/2 cup vanilla frozen yogurt, or ice cream -
1/2 cup milk
1 envelope of any brand hot cocoa mix *I use Nestle
1/2 teaspoon Instant coffee granules *I use General Foods International French Vanilla
Fat Free whipped topping (optional)
Place ice, frozen yogurt (or ice cream), milk, cocoa mix, and coffee granules in blender; cover.
Blend until smooth. Top with whipped topping. Serve Immediately.
1 cup ice cubes *I use 5 and it works great -
1/2 cup vanilla frozen yogurt, or ice cream -
1/2 cup milk
1 envelope of any brand hot cocoa mix *I use Nestle
1/2 teaspoon Instant coffee granules *I use General Foods International French Vanilla
Fat Free whipped topping (optional)
Place ice, frozen yogurt (or ice cream), milk, cocoa mix, and coffee granules in blender; cover.
Blend until smooth. Top with whipped topping. Serve Immediately.
8. Moolatte (Dairy Queen)
1 c brewed, double strength coffee, dark roast* (cold)
1/2 c milk
1/2 c half & half
3 T sugar
1/8 t salt
2 c vanilla ice cream, softened
1 1/2 c ice (about 6 big ice cubes)
3 T chocolate or caramel syrup**
whipped cream for topping
Combine the coffee, milk, half & half, sugar and salt in a blender and mix on medium speed for 15 seconds to dissolve the sugar. Add ice cream, and chocolate or caramel syrup, then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients. Add the ice cubes, and use the pulse/ice feature to crush the ice into tiny bits, blending into the mixture. Pour drink into two 16 oz glasses, and top with whipped cream. Drizzle either the chocolate or caramel syrup over the whipped topping...serve immediately. Makes two 16 oz Moolattes or 1 and a half MEGA-Moolattes.
*Use 3 Tablespoons of French Roast coffee, with 8 ounces of water in your coffee machine.
9. Old Fashioned Hot Buttered Rum
Posted by AngID November 2nd, 2010 02:21 1 cup sugar1 cup brown sugar1 cup butter2 cups vanilla ice creamrumwaternutmeg1. Combine sugar, brown sugar and butter in a 2-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted (6-8 min).2. Combine cooked mixture with ice-cream in a large mixing bowl, and beat at medium speed, scraping bowl often until smooth (1-2 min). Store refrigerated up to 2 weeks or frozen up to one month.3. For each serving, fill one-quarter of a mug with mixture, add one ounce rum and three-quarters of a cup of boiling water. Sprinkle with nutmeg.
10. Cranberry Orange Punch
Posted by bunnylover (My Page) on Sun, Dec 19, 10 at 23:38I always get requests for the recipe for this one. 2 bottles (32oz each) Cranberry juice 1 cup lemon juice 2/3 cup sugar 2 cans (12 oz each) orange soda Mix cranberry juice, lemon juice and sugar until sugar is dissolved. Right before serving, add orange soda. Garnish with orange slices, frozen cranberries and ice ring.
11. Luscious Slush Punch
Posted by carla35 (My Page) on Sun, Dec 19, 10 at 23:05This is one of my favorite punches. It's nice because you make it ahead...even weeks ahead and can assemble when you need it. I would recommend letting the frozen punch set in the fridge for a few hours to thaw a little; mine took a longer time to turn slushy than the recipe noted. Makes enough for 2 punch bowls. Servings: 50 Prep Time: 15 Minutes Cook Time: 5 Minutes Ready In: 8 Hours 20 Minute 2 1/2 cups white sugar6 cups water2 (3 ounce) packages strawberry flavored gelatin mix1 (46 fluid ounce) can pineapple juice 2/3 cup lemon juice1 quart orange juice2 (2 liter) bottles lemon-lime flavoredcarbonated beverage 1. In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers. 2. When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy. 2010 Allrecipes.com
12. Lime Punch
Posted by ivamae (My Page) on Tue, Dec 21, 10 at 12:25
I posted this on another posing but will add it here. We really like it
1-48oz can unsweetened pineapple juice
2 cans frozen lime-ade, undiluted
1/2 cup liquid honey
1/2 cup sugar - optional (I omit and add a little more honey)
2 large bottles of 7 up ( the 750 ml size) ( I buy the 2 litre ones and use 6 cups)
Combine first 4 ingredients in a large punch bowl. Add lime slices if you wish and ice.
At serving time, add the 7 up. I actually mix the first ingredients a head of time and freeze them so that they are ready at any time.
Just thaw out a few hours before you want it and then add the seven-up at the last minute.
I posted this on another posing but will add it here. We really like it
1-48oz can unsweetened pineapple juice
2 cans frozen lime-ade, undiluted
1/2 cup liquid honey
1/2 cup sugar - optional (I omit and add a little more honey)
2 large bottles of 7 up ( the 750 ml size) ( I buy the 2 litre ones and use 6 cups)
Combine first 4 ingredients in a large punch bowl. Add lime slices if you wish and ice.
At serving time, add the 7 up. I actually mix the first ingredients a head of time and freeze them so that they are ready at any time.
Just thaw out a few hours before you want it and then add the seven-up at the last minute.
13. Limeade Punch
Posted by joann_fla (My Page) on Tue, May 3, 11 at 10:14
This was a recipe I found from Casey's site of the day.
Just in time for summer it looks so refreshing
1 (12 ounce) can frozen limeade concentrate
1 (2 liter) bottle Sprite
frozen raspberries or sliced limes for garnish
ice
Pour the frozen limeade concentrate in a large bowl and add the Sprite. I like my punch on the tart side so I add about 3/4 of a bottle of Sprite. Add ice, sliced limes, and frozen raspberries if desired.
Got Sonic Fever? Turn it into cherry limeade by adding the juice of 1 (10 ounce) jar of maraschino cherries. Add an additional can of frozen limeade for some extra tartness and garnish with the reserved maraschino cherries.
This was a recipe I found from Casey's site of the day.
Just in time for summer it looks so refreshing
1 (12 ounce) can frozen limeade concentrate
1 (2 liter) bottle Sprite
frozen raspberries or sliced limes for garnish
ice
Pour the frozen limeade concentrate in a large bowl and add the Sprite. I like my punch on the tart side so I add about 3/4 of a bottle of Sprite. Add ice, sliced limes, and frozen raspberries if desired.
Got Sonic Fever? Turn it into cherry limeade by adding the juice of 1 (10 ounce) jar of maraschino cherries. Add an additional can of frozen limeade for some extra tartness and garnish with the reserved maraschino cherries.
14. Lemonade
1 1/2 cups sugar 8 -9 lemons, rinsed
lots ice cubes
garnish:Thin lemon slices fresh mint leaves lemongrass, bruised for stirring and flavor Directions
In a 1-quart bowl combine sugar and 1 1/4 cups hot water.
Micro and stir occasionally, until sugar is dissolved, 1 to 2 minutes.
Meanwhile, zest 1 tablespoon lemon peel (yellow part only) from 2 or 3 lemons.
Add peel to warm sugar mixture; let cool about 10 minutes.
Cut all lemons in half and ream enough juice to make 1 3/4 cups.
Add to sugar mixture.
Into a pitcher add lots of ice cubes, lemon syrup, 1 cup ice cold water.
Stir lemon slices into lemonade& pour into glasses with garnish of mint.
Taste you may want to add more water.
lots ice cubes
garnish:Thin lemon slices fresh mint leaves lemongrass, bruised for stirring and flavor Directions
In a 1-quart bowl combine sugar and 1 1/4 cups hot water.
Micro and stir occasionally, until sugar is dissolved, 1 to 2 minutes.
Meanwhile, zest 1 tablespoon lemon peel (yellow part only) from 2 or 3 lemons.
Add peel to warm sugar mixture; let cool about 10 minutes.
Cut all lemons in half and ream enough juice to make 1 3/4 cups.
Add to sugar mixture.
Into a pitcher add lots of ice cubes, lemon syrup, 1 cup ice cold water.
Stir lemon slices into lemonade& pour into glasses with garnish of mint.
Taste you may want to add more water.
15. Cherry Limeade
*Yields 4-6 servings.
4 Persian limes
1 1/4 c. cherry juice, found on juice aisle (chilled)
5 1/2 c. lemon-lime soda (chilled)
1 small jar maraschino cherries w/stems
Cut three limes in half. Using a reamer, squeeze juice into a pitcher. Slice the fourth lime and set aside.
Add cherry juice, soda, and two tablespoons maraschino cherry liquid to the lime juice. Stir slowly until well blended.
Pour over ice, then garnish with reserved lime slices and cherries.
Serve immediately and enjoy!
4 Persian limes
1 1/4 c. cherry juice, found on juice aisle (chilled)
5 1/2 c. lemon-lime soda (chilled)
1 small jar maraschino cherries w/stems
Cut three limes in half. Using a reamer, squeeze juice into a pitcher. Slice the fourth lime and set aside.
Add cherry juice, soda, and two tablespoons maraschino cherry liquid to the lime juice. Stir slowly until well blended.
Pour over ice, then garnish with reserved lime slices and cherries.
Serve immediately and enjoy!
Don't spit into the well--you might drink from it later. (Yiddish Proverb)