Mix something chilly to help survive the summer
Dan Bolyard/courtesy photo This berry smoothie can be made as sweet – or not – as you like.
With the temperatures steadily increasing to their summertime highs, I’ve found that staying cool becomes very important. Sure, you can camp out in front of the air conditioner, but eventually you have to go outside.
I have to take a moment and take back all the complaints I made about how cold it was this last winter. I’m sorry. I won’t complain anymore. I’ll take some of the chill back.
If you are like me, you’ve gotten tired of just about all kinds of pop or prepared drinks. It’s just the same old thing, sometimes with updated packaging. They’re usually loaded with way too much sugar.
Beverages do not need to be expensive. Most can be made without odd ingredient purchases and maybe even with stuff you currently have lying around in the fridge.
BERRY GOOD SMOOTHIE
1/2 cup mixed berry fruit juice
1/2 cup frozen red raspberries
2 1/4 cups frozen mixed berries
1/4 cup frozen blueberries
1 cup plain yogurt
Sweetener, as needed
Place all in a blender and process until smooth. Adjust sweetness as desired.
JUICE COOLER
6 ounces cranberry juice
1 ounce cola
1 slice lime
Ice
In a tall glass, pour juice and soda over ice. Garnish it with a wedge of lime.
RASPBERRY SHRUB
3 pints raspberries, washed and hulled
1 1/2 cups sugar
2 cups water
1 cup lemon juice
2 quarts water
Crushed ice
In a saucepan, mix together raspberries, sugar and 2 cups water. Heat until hot and sugar thoroughly dissolved. Strain and cool. Add lemon juice and remaining water. Serve over crushed ice.
VIRGIN PIÑA COLADA
1 cup ice
1 1/4 cups pineapple juice
1/2 cup milk
1/2 cup whipped cream
2 tablespoons sugar
In an electric blender, blend ice, pineapple juice, milk, whipped cream, and sugar. Blend until smooth. Serve immediately.
TAMPA TEA
1 cup boiling water
2 tea bags
1/2 cup sugar
4 cups ice water
1/2 cup lime juice
2 1/2 cups orange juice
Lime slices
Cherries
Pour boiling water over tea; let stand 3 minutes; strain. Stir in sugar until dissolved. Add ice water and juices. Pour into glasses and garnish with lime slices and fresh cherries.
LEMON JELLO PUNCH
2 (3-ounce) boxes lemon jello
2 cups hot water
2 (6-ounce) cans frozen orange juice
1 (40-ounce) can pineapple juice
2 (3-ounce) cans frozen lemon juice
1 1/2 ounce almond extract
3 (20-ounce) bottles 7-Up
Dissolve jello in hot water. Add remaining ingredients in order. Mix well. Serve immediately.
APPLE LIMEADE
1/2 cup sugar
1/2 cup water
12 mint leaves
1/2 cup lime juice
2 cups apple juice
1/4 teaspoons salt
Sparkling water
Boil sugar and water together 8 minutes; pour over mint; cool. Add juices and salt. Pour evenly into 6 tall ice filled glasses. Top off with sparkling water before serving.
MINT ICED TEA
4 cups boiling water
8 teaspoons tea
Sweetener
Sprigs fresh chopped mint
Steep tea in hot water. Strain. Sweeten to taste and pour into a large ice filled pitcher. Serve with lemon slices and additional mint sprigs for garnish. Refrigerate or serve as desired.
OLD FASHIONED LEMONADE
2 1/2 cups water
2 cups sugar
3 oranges
6 lemons
1/4 cup lightly packed fresh mint leaves (optional)
Water
Ice cubes
Heat the water and sugar until sugar dissolves. Grate 2 tablespoons of peel from the oranges. Squeeze juice from oranges and lemons (should be 1 1/2 cups each.) Add juices and peel to the cooled syrup. Pour over mint leaves, if used. Cover and steep 1 hour. Strain into jars, cover and refrigerate. To serve, mix equal parts fruit syrup and water. Serve over ice. Garnish with fruit slices and mint leaves.
PIÑA COLADA FLIP
1 (46-ounce) can pineapple juice
1 (16-ounce) can cream of coconut
1 quart vanilla ice cream
1 (28-ounce) bottle club soda
Chill pineapple juice and club soda. Combine pineapple juice and cream of coconut in punch bowl. Mix well. Spoon in ice cream. Slowly pour in club soda. Makes about 3 quarts.
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