Items
Tag
beverage
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Beach Comber Punch Beach Comber Punch 2 c. fresh orange juice 2 c. lemon juice 2 c. grenadine syrup 2 1/2 qts. gingerale, chilled Fresh berries or sliced fruit Mixed the fruit juices and grenadine syrup. Pour over blocks of ice to chill. When ready to serve, add gingerale and berries. -
Watermelon Aqua Fresca Watermelon Aqua Fresca 1/4 c. ginger root, slices and peeled 1/4 c. sugar 1/4 c. lime juice 1/2 c. water 4 c. watermelon, peeled and cubed Fresh mint sprigs (for garnish) In a small bowl, combine ginger, sugar, lime juice and water. Bring to a boil and simmer until reduced by half. Allow to cool and strain. In the bowl of blender; combine watermelon cubes and reduced, strained ginger syrup. Blend until smooth but with a little texture still evident. Serve in chilled glasses with a spring of fresh mint, if desired. Note: Luscious, light and lively; delicious at any time of the day or night! Try it with other ripe melons such as honeydew or cantaloupe! Kathy and Lizzie have had a long and happy association with the School of Public Health. Kathy is a graduate from their masters program in nutrition science and Lizzie's husband, Brian received his MPH in the 60's and later returned to become a professor in Dental Public Health. Together Kathy & Lizzie enjoy working with Theresa Han Markey to help future dieticians learn the art of making delicious, nutritious food. -
Punch for 100 People Punch for 100 People Strained juice of 3 dozen lemons Strained juice of 1 dozen oranges Juice of 1 pint can of grated pineapple 1 pint strong tea 1 large size bottle ginger ale (White Rock) 5 pounds sugar dissolved in part of the water 2 quarts of water for each quart of liquid -
Whiskey Sour Whiskey Sour 1 can concentrated lemonade 1 can whiskey 1 tray of ice cubes Orange slices Cherries Combine undiluted lemonade, 1 can whiskey and tray of ice in blender. Blend until the ice is crushed. Pour into glasses and garnish with orange slices and cherries. -
Spanish Sangria Spanish Sangria 1 (25.4-oz.) bottle Burgundy or other dry red wine 1/4 c. brandy 2 T. Cointreau or other orange-flavored liqueur 3 c. fruit juicy red Hawaiian Punch 3 oranges, thinly sliced 2 lemons, thinly sliced 2 bananas, sliced Combine first 4 ingredients in a 3-quart pitcher, mixing well. Add fruit, stirring gently. Cover, refrigerate at least 4 hours before serving. Serve Sangria over ice. Yield: 3 quarts