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Cool Summer Drinks Fresh Mint And Ginger Lemonade
Fresh Mint And Ginger Lemonade 4 servings
Combine chopped mint, ginger and honey in medium bowl. Add boiling water. Let steep 30 minutes. Strain into 4-cup glass measuring cup, pressing on solids to extract liquid. Add lemon juice and enough cold water to measure 4 cups total. (Can be prepared 1 day ahead. Cover and refrigerate.) Fill glasses with ice cubes. Add lemonade. Garnish with mint leaves and lemon slices and serve. Basic Tea Punch
Combine all ingredients and sweeten to taste. Put ice in a punch bowl and pour the mixture over it. Serve in 4-ounce punch glasses. Iced Lemon Ginger Tea
Peel gingerroot and cut crosswise into thin slices. In a medium saucepan boil water, gingerroot, honey, sugar, and zest, stirring, until sugar is dissolved. Remove pan from heat and steep “tea” covered, 45 minutes. Uncover tea and cool completely. Remove gingerroot and zest with a slotted spoon and discard. Transfer tea to a pitcher and stir in lemon juice. (Chill tea, covered, until cold and up to 2 days.) Serve tea over ice in tall glasses and garnish with lemon slices. Pineapple-Citrus Juice
In a blender blend half the grapefruit juice, half the orange juice, and half the pineapple until the mixture is smooth and transfer the mixture to a large pitcher. Blend the remaining juices and pineapple in the same manner, transfer the mixture to the pitcher, and chill it, covered, overnight. Stir the juice before serving.
Combine bananas and ¼ cup orange juice in processor and puree. Transfer to pitcher. Combine pineapple chunks and ¼ cup orange juice in processor and puree. Transfer to same pitcher. Mix in water, syrup, grenadine, lemon juice and 1½ cups orange juice. (Can be made 6 hours ahead. Chill. Stir well before serving.) Pour fruit mixture into tall glasses. Garnish with strawberries and serve. Ginger Limeade
In a small saucepan stir together 2 cups of the water, the sugar, and the ginger, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it for 3 minutes. Strain the syrup through a fine sieve set over a bowl and let it cool. In a pitcher combine the cooled syrup, the remaining 1-1/2 cups water, and the lime juice and stir the limeade well. Divide the limeade among the tall glasses filled with ice cubes and garnish each drink with a lime slice. Raspberry Limeade
In a blender or food processor purée 1 cup of the raspberries with 1 cup of the water and force the purée through a fine sieve set over a pitcher, pressing hard on the solids. Add the remaining 1 cup raspberries, the remaining 2-1/2 cups water, the sugar, and the lime juice and stir the mixture until the sugar is dissolved. Divide the limeade among tall glasses filled with ice cubes and garnish each drink with some of the mint sprigs. Spiced Lemonade
Put sugar syrup, cloves and cinnamon in a small saucepan and simmer together for 5 minutes. Add lemon juice and let stand for one hour. Strain and combine with the water in a pitcher. Stir, and pour into tumblers over crushed ice. Orange Berry Cooler
In a blender blend berries, orange juice, 1/2 cup sugar, and lime juice until smooth. Force purée through a fine sieve into a large measuring cup or bowl, pressing hard on solids. Chill purée, covered, until cold and stir in additional sugar.(Purée keeps, covered and chilled, 2 days.) Fill tall glasses with ice and add enough berry purée to fill each
glass by three quarters. Top off drinks with seltzer water or club
soda and stir well. Sparkling Mango Limeade
Peel mangoes and cut flesh from pits. In a blender purée mango flesh with lime juice, water, and 1 cup sugar until smooth. Force purée through a sieve into a pitcher or bowl, pressing on any solids. Chill purée, covered, until cold and stir in additional sugar. (Purée will be slightly thick. Limeade purée keeps, covered and chilled, 2 days.) Fill tall glasses with ice and add enough limeade purée to fill
each glass by three quarters. Top off drinks with seltzer water
or club soda, stirring well, and garnish with lime wedges. |
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