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Refreshing summer drinks....

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  • Refreshing summer drinks....

    With summer coming on,which refreshing drinks do you have on hand to beat the heat & quench that thirst?

    I don't drink alcoholic beverages but this to me is like a great nonalcoholic sangria!Cheers!

    Giada's Sweet Apple Iced Tea:
    (This is very sweet,I use two-thirds of the amount of sugar it calls for, but try it first to see your preference.)

    6 c.water
    6 Sweet Apple Tea bags(Celestial Seasonings Sweet Apple Chamomile)
    1 1/3 c.Vanilla Simple Syrup,recipe below
    1 small apple,thinly sliced
    1/2 lemon,thinly sliced

    In a medium saucepan,bring water to a boil over high heat.Remove pan from heat & stir in the tea bags.Allow to cool to room temperature,about 1 hour.Remove tea bags & discard them.Add Vanilla Simple Syrup & stir.Pour into a glass pitcher.Add apple & lemon slices & refrigerate 1 hour.Pour into ice filled glasses & serve.

    Vanilla Simple Syrup:
    Yields 1&1/3 cups

    1 c.granulated sugar
    1 c.water
    1 vanilla bean,cut in half lengthwise,seeds removed & saved

    In a small saucepan over medium heat,mix sugar,water,vanilla bean & seeds.Bring to a boil,reduce heat & simmer 5 minutes,stirring occasionally,till sugar is dissolved.Remove from heat & cool.Strain before using.

  • #2
    Re: Refreshing summer drinks....

    Ina Garten's Herbal Iced Tea:
    Serves 6-8

    4 Celestial Seasonings Lemon Zinger tea bags
    4 Celestial Seasonings Red Zinger tea bags
    4 c.pure apple juice(Ina used Martinelli's)

    Steep the 8 tea bags in 4 c.boiling water for about 10 minutes.Discard the tea bags.Combine the tea w/the apple juice & refrigerate till cold.Serve


    • #3
      Re: Refreshing summer drinks....

      Peach Iced Tea:
      Serves 10

      3(11&1/2oz.)cans peach nectar
      1&1/2 quarts brewed tea,cooled
      1 c.sugar
      1/4 c.fresh lemon juice

      Stir together peach nectar,tea,sugar & lemon juice.Chill till ready to serve.


      • #4
        Re: Refreshing summer drinks....

        From,Southern Living.

        Fruit & Mint Iced Tea:
        Makes about 4&1/2 quarts.

        1 quart boiling water
        8 regular-size tea bags
        1/2 c.fresh mint leaves
        1&1/2 c.sugar
        1(6oz.)can frozen lemonade concentrate,undiluted
        1(6oz.)can frozen limeade concentrate,undiluted
        3/4 juice
        3 quarts cold water

        Pour 1 quart boiling water over tea bags & mint & steep for 30 minutes.Remove & discard tea bags.

        Stir in sugar & remaining ingredients.Pour tea through a wire mesh strainer into a large pitcher,discarding mint.Chill.Serve over ice.


        • #5
          Re: Refreshing summer drinks....

          Cantaloupe Ice:
          Yields 10&1/2c.servings
          (You can use: peaches,melons,kiwi,grapefruit,mangos or oranges too.)

          2 medium cantaloupe,peeled & seeded
          1/2 c.sugar
          3 T.fresh lemon juice

          The day before serving,cut cantaloupe into chunks.In a blender at medium speed,blend cantaloupe chunks & remaining ingredients half of them at a time,till smooth.

          Pour into a 9" baking pan.Cover w/plastic wrap or aluminum foil & freeze till firm.

          Let stand at room temperature for 20 minutes before serving.Stir mixture till mushy.Spoon into chilled cups & serve immediately.
          Last edited by D'sMom; 06-20-2013, 02:59 AM. Reason: spelling


          • #6
            Re: Refreshing summer drinks....

            Iced Apple Tea:
            Yields about 5&1/2 cups.

            3 c.boiling water
            4 Cinnamon-Apple tea bags
            1 T.sugar
            1(6oz.)can apple juice concentrate,undiluted
            2 c.cold water
            Garnishes:Green apple slices,cinnamon sticks

            Pour 3 c.boiling water over tea bags,cover & steep for 5 minutes.Remove & discard tea bags.Stir in sugar,juice concentrate & 2 c.cold water.Serve over ice.Garnish if desired.


            • #7
              Re: Refreshing summer drinks....

              From,Southern Living.

              Blackberry Breeze:
              Yields 2 quarts

              1 c.boiling water
              6 regular-sized Blackberry Zinger tea bags
              1/2 c.pineapple juice
              1(8oz.)can crushed pineapple,drained
              1/3 c.sugar
              18 ice cubes

              Pour 1 c.boiling water over tea bags,cover & steep till cool.Remove tea bags,squeezing gently.Discard tea bags.Cover & chill tea.

              Process tea,pineapple juice,pineapple & sugar in a blender till smooth.With blender on HIGH,add ice cubes,1 at a time,processing till smooth after each addition.Serve immediately.


              • #8
                Re: Refreshing summer drinks....

                Lemon Tea Punch:
                Serves 2&1/2 quarts

                7 c.water,divided
                2 c.fresh lemon juice
                1 c.sugar
                2 tsp.chopped fresh rosemary,divided
                1/4 c.tea leaves or 4 tea bags
                3/4-1 c.tequila or vodka,opt.

                Combine 4 c.water,lemon juice & sugar,bring to a boil.Remove from heat & add 1 tsp.rosemary,let steep for 30 minutes.

                Bring 3 c.water to a boil,pour over tea leaves(Or tea bags) & 1 tsp.rosemary,let stand for 15 minutes.

                Strain both mixtures,discarding rosemary.Combine lemonade & tea.Chill.

                To serve,add tequila or vodka,if desired & pour over cracked ice.


                • #9
                  Re: Refreshing summer drinks....

                  From,Better Homes & Gardens.

                  Cranberry Tea:
                  Serves 5

                  3 c.water
                  4 green tea bags
                  1 mint tea bag
                  2 c.cranberry juice,chilled
                  Ice cubes
                  Garnishes: Fresh mint leaves or fresh cranberries,opt.

                  In a medium saucepan bring water to a boil.Remove from heat,add tea bags.Cover & let stand 10 minutes.Remove & discard tea bags.

                  Cover & chill for 2 hours.Transfer tea to a pitcher,stir in the cranberry juice.Serve over ice.If desired,garnish w/mint leaves or cranberries.Chill remaining tea up to 2 days.


                  • #10
                    Re: Refreshing summer drinks....

                    Paula Deen's Strawberry Slush:
                    Serves 4-6

                    1(3oz.)pkg.strawberry jello
                    1 c.pineapple juice
                    1 c.lemonade,made from frozen concentrate
                    2 c.crushed fresh strawberries
                    1/4 c.sugar

                    Dissolve the jello in 1 c.boiling water.When completely dissolved,place in a blender w/remaining ingredients & 1 c.cold water.Blend about 1 c.crushed ice or several ice cubes & blend again.Mixture will be thick.


                    • #11
                      Re: Refreshing summer drinks....

                      Makes 8 cups.

                      1/2 c.sugar or honey
                      7 c.water
                      3/4 c.fresh lemon juice(From 4-5 lemons)

                      Combine the sugar & 1 c.water in a small saucepan.Heat over medium-low heat till sugar is dissolved.

                      Combine the sugar syrup,lemon juice & remaining 6 c.of water in a pitcher.Use a long-handled spoon to stir to combine.Chill in the refrigerator or pour over ice.

                      Store covered in the refrigerator for up to 5 days.Or freeze in a freezer-safe container for up to 6 months(Thaw in the refrigerator.)


                      • #12
                        Re: Refreshing summer drinks....

                        Makes 6 cups

                        5 c.water
                        1/4 c.roughly chopped unpeeled fresh ginger
                        Three 4" cinnamon sticks
                        3 whole cloves
                        4 cardamom pods
                        3 black peppercorns
                        One 1" circular slice unpeeled orange
                        4 black tea bags,regular or decaffeinated
                        1/4-1/2 c.honey or to taste
                        1&1/2-2 c.milk(Lowfat or whole),to taste

                        Combine the water,ginger,cinnamon,cloves,cardamom,peppercorns & orange slice in a medium pot.Partially cover the pot,bring the mixture to a boil,reduce the heat & simmer for 15 minutes.

                        Take the pot off of the heat,add the tea bags,cover & steep for 5 minutes.Put a strainer over a bowl & strain the liquid.Add the honey to taste.To store the chai in the refrigerator or freezer without milk do so now.Otherwise,return the tea to the pot,add the milk & reheat.

                        Store covered in the refrigerator w/milk,5 days or w/o milk,2 weeks.
                        Store in the freezer in a freezer-safe container,w/o milk,6 months(Thaw in refrigerator & reheat w/milk on the stovetop.)


                        • #13
                          Re: Refreshing summer drinks....

                          Rhubarb-Ginger Syrup for Drink/Soda:
                          Makes 6-7 cups.
                          (Recipe follows)

                          2 lbs.rhubarb,cut into 1" pieces
                          8 c.water
                          4 T.fresh lime juice(From 2-3 limes)
                          1T.fresh ginger,peeled & roughly chopped
                          1/2 c.sugar or more to taste
                          a few sprigs of fresh thyme or a handful of fresh lemon balm,mint or a combination of the two

                          Combine the rhubarb & water in a medium saucepan & bring to a boil over medium-high heat.Reduce the heat to low & cook for about 20 minutes or till rhubarb is almost dissolving.Use a slotted spoon to scoop out the rhubarb.

                          Add the lime juice to the rhubarb water,along w/the ginger & sugar.Raise the heat to medium-high & cook at a low boil,uncovered,for 20 minutes or till the mixture is slightly reduced & thickened.

                          Remove it from the heat,add your herb of choice & cover.Let steep for 5-10 minutes.Taste & add sugar,if needed.Strain through a fine-meshed sieve into a jar or bottle & let cool.


                          Herb Syrup:
                          Makes 2 cups

                          4 oz.fresh mint,basil,lemon verbena,or lemon balm leaves(Or a combination),roughly chopped
                          2 T.fresh lemon juice(From 1 lemon)
                          1&1/2 c.sugar
                          2 c.water

                          Combine the chopped herbs & the lemon juice w/1 T.of the sugar in a small bowl.Mash these ingredients w/a spoon & set aside.

                          Bring the water to a boil in a medium saucepan,then remove from the heat.Stir in the remaining sugar & continue to stir till sugar is dissolved.Add the herb mixture to the saucepan,cover & let sit undisturbed for 15 minutes.Pour the mixture through a fine-meshed sieve into a jar or bottle & let cool.


                          Berry Syrup:
                          Makes 5-6 cups.

                          2 lbs.fresh or frozen berries(Blackberries,raspberries,blueberries,strawberries,currants or a combination)
                          6 c.water
                          3 T.fresh lemon juice(From 1-2 lemons)
                          1/2 c.sugar or more to taste
                          Optional:1 T.Kirsch liqueur

                          Save the pulp,sweeten it w/sugar or honey & serve over yogurt or ice cream.

                          Combine the berries & water in a large saucepan.Bring to a boil,reduce the heat,cover & cook for at least 20 minutes or till the berries are dissolved or mostly broken up.

                          Blend the mixture using an immersion blender or transfer to an upright blende.Pour the mixture through a sieve into a mixing bowl,then return to the pan & add the lemon juice & 1/2 c.sugar.Cook over medium high heat at a very low boil for 15 minutes,stirring frequently,till slightly reduced.Add additional sugar to taste.Stir in the Kirsch,if using & allow to cool.

                          Store in a covered bottle or jar in the refrigerator for up to 10 days.
                          Store in a covered bottle or jar in the freezer for up to 6 months.


                          To make sodas:
                          These syrups can be used according to your preference.Two tablespoons make a flavored seltzer,& 1/3 c.of syrup in 1 c.of seltzer makes a full-blown soda.Serve chilled or over ice according to your taste.& mixed w/vodka or gin,its a fancy cocktail hour at your house.
                          Last edited by D'sMom; 06-25-2013, 05:07 AM. Reason: finished recipe


                          • #14
                            Re: Refreshing summer drinks....

                            Here is a copycat recipe for Chinese Fruit Punch,that is popular here in my hometown.Its so refreshing.

                            Chinese Fruit Punch:
                            Serves 6-8 large,tall glasses

                            1(46oz.)can pineapple juice
                            1(12oz.)can frozen concentrated orange juice(Unthawed & mixed w/3 cans of water)
                            1/2 c.sugar
                            1/4-1/2 tsp.coconut extract

                            Mix altogether & chill till very cold.Serve w/crushed ice,if desired.But only serve w/a small amount of ice.
                            Last edited by D'sMom; 08-02-2013, 08:36 AM.


                            • #15
                              Re: Refreshing summer drinks....

                              From,Guy Fieri Food.2011

                              Aqua de Palapa Joe's
                              Serves 4

                              1 c.raw white rice
                              1/2 cinnamon stick
                              6 c.water
                              1/2 tsp.pure vanilla extract
                              1/2 c.sugar
                              1/4 c.sweetened condensed milk

                              In a small bowl soak the rice & cinnamon in 2 c.of the water for 2 hours.Transfer the mixture to a blender & liquefy for 3-5 minutes,till the solids are gone.(If your blender doesn't completely pulverize the cinnamon,pass the mixture through a fine mesh sieve & discard the solids.)

                              In a large pitcher,mix the blended rice,4 c.water,the vanilla,sugar & condensed milk.Stir & serve over ice.