Non Alcohol Drinks

* Non Alcohol Drinks *
Aunt Arlene's Iced Tea
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Non-Alcoholic Drinks
Amount Measure Ingredient -- Preparation Method

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8 Tea bags
1 cup Sugar
1 gallon Water
1 small Can concetrated lemonade
Place tea bags in a pan. Add only enough water to cver bags, bring to a boil. Drain tea
bags and add sugar. Add to 1 gallon water - stir in lemonade and chill.
If you want tea stronger, let tea bags stand for a time in the refrigerator.
Arlene Witman Source: The Weidman House; Mount Joy PA.
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Aunt Frances' Lemonade
Recipe By :

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5 Lemons
5 Limes
5 Oranges
3 quarts Water
1 1/2 To 2 cups sugar
Squeeze the juice from 4 of the lemons, limes and oranges; pour into a gallon container.
Thinly slice the remaining fruit and set aside for garnish. Add water and sugar to
juices; mix well. Store in the refrigerator. Serve on ice with fruit slices.
Source: Taste of Home Magazine, Aug./Sept. 1995
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Austrian Chocolate Cup

Recipe By :
Categories : Beverages Ethnic
Non-Alcoholic Drinks Chocolate

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30 ounces Semisweet chocolate -- broken in pieces
10 small Finely grated orange peel
2 1/2 teaspoons Ground cinnamon
15 cups Milk
2 1/2 cups Whipping cream
Grated chocolate
30 Cinnamon sticks (3")
Combine chocolate, orange peel, cinnamon and 3 tablespoons of milk in a saucepan and heat
very gently until chocolate melts, stirring frequently.
Add remaining milk and heat through gently until piping hot, stirring frequently. Whisk
whipping cream until soft peaks form.
Pour hot chocolate into mugs or heatproof glasses. Top with whipped cream.
Sprinkle with grated chocolate and add a cinnamon stick to each one for stirring.
NOTE: Wind a curly strip of orange peel around cinnamon sticks for a pretty effect, if
desired.
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Banana-Strawberry Frappe
Recipe By : Jo Anne Merrill

Categories : Beverages Fruits
Non-Alcoholic Drinks

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1 cup cold milk
8 ounces strawberry yogurt
2 bananas
1 tablespoon lemon juice
* Use a blender or food processor for this recipe.

Put all ingredients in blender and turn to puree mode until of desired consistency.
(Make only about 2 servings at one time so the blender will not be overfilled.) If using
a food processor, use the steel knife to process; 8-10 seconds will be sufficient.
Serve in a tall glass.
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Serving Ideas : Serve this for a quick, nutritious breakfast.
Nutr. Assoc. : 4138 0 0 0
BASIC LEMONADE
Recipe By :

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1 Makes 2-1/2 Quarts
6 Lemons
1 cup Sugar
8 cups Ice Water
1 cup Boiling Water
Squeeze juice from lemons into a bowl. Set lemon rinds aside; strain lemon juice into a
large pitcher. Add sugar and ice water; stir until sugar is dissolved. Set aside.
Place lemon rinds in a bowl and add boiling water. Let stand until water is cold.
Discard rinds, add water to picher and stir well. Refridgerate until well chilled.
From Sheila Buff and Judi Olstein, "The New Mixer's Guide to Low-Alcohol & Nonalcoholic
Drinks." Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.
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Better Than Eggnog
Recipe By :
Categories : Beverages Holidays
Ice Cream Non-Alcoholic Drinks

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3 Large eggs
1/8 teaspoon Ground ginger
1 quart Orange juice
2 quarts Vanilla ice cream -- softened
1/4 cup Lemon juice
1 quart Ginger ale
2 tablespoons Sugar
Ground nutmeg
1/4 teaspoon Ground cinnamon
1 Dash ground cloves
Whisk the eggs in a large bowl until frothy. Mix in the orange and lemon juices, sugar,
cinnamon, ginger, and cloves. Spoon the ice cream into a large punch bowl; stir in the
egg mixture until combined. Refrigerate if not serving immediately. Before serving, pour
in the ginger ale. Sprinkle the top with nutmeg. Makes 18 (6 oz) servings. COMMENTS:
Ginger ale, spices, and citrus juices enliven old-fashioned eggnog, making a fabulously
refreshing and lighter variation. Source: "Season's Greeting" by
Marlene Sorosky
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Blender Breakfast
Recipe By :

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1 Ripe banana, peach -- or
Nectarine, peeled -- cut up.
1/2 cup Milk OR
1/2 cup Low-fat yogurt
1 teaspoon Honey -- sugar or maple syrup
1 tablespoon Natural bran
1 Combine banana, milk -- honey
Whirl until smooth. Pour into tall glass.
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Brazilian Iced Chocolate Coca-Cola
Recipe By :
Chocolate Ice Cream

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2 ounces Chocolate -- unsweetened
1/4 cup Sugar
1 cup Coffee -- double-strength
And hot
2 1/2 cups Milk
1 1/2 cups COCA-COLA -- chilled
Whipped cream or vanilla
Ice cream
In the top of a double-boiler over hot water, melt the chocolate squares.
Stir in the sugar. Gradually stir in hot coffee, mixing thoroughly. Add the milk and
continue cooking until all particles of the chocolate are dissolved and the mixture is
smooth, about 10 minutes. Pour into a jar.
Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve over ice
cubes in tall glasses.
For a beverage, top with whipped cream. For a dessert, add a scoop of vanilla ice
cream. Makes 5 cups.
Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola
Company, 1981
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Bubbling Jade Punch
Recipe By :
Categories : Beverages Punch Recipes

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2 Packages Lime Gelatin -- (3 oz. each)
2 Cups Boiling Water
4 Cups Cold Water
12 Ounce Can Frozen Lemonade Concentrate -- thawed and undiluted
2 Cups Pineapple Juice
2 Liters Ginger Ale
Dissolve gelatin in boiling water; stir in cold water, lemonade

concentrate, and pineapple juice; chill well. Don't chill too long or
it solidifies!! Add ginger ale before serving.
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Cafe au Lait Luzianne
Recipe By :
Categories : Creole Beverages
Coffee Non-Alcoholic Drinks

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2 cups Milk
1/2 cup Heavy cream
6 cups Louisiana coffee w/chicory
1. Combine milk and cream in saucepan; bring just to a boil (bubbles will form around
edge of pan), then remove from heat.
2. Pour small amount of coffee in each coffee cup.
3. Pour remaining coffee and hot milk mixture together until cups are 3/4 full.
NOTE: Skim milk can be substituted for milk and cream for those who are counting
calories.
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Cafe au Vin
Recipe By :
Categories : Beverages Coffee

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1 cup Cold strong French roast -- coffee
2 tablespoons Granulated sugar
ds Cinnamon 2 oz Tawny port 1/2 t Grated orange peel

Conbibe ingredients and mix in a blender cup at high speed. Pour into chilled wine
glasses.
Nutritional analysis per serving: 70 calories; 0.006 grams total fat (0 percent of
calories from fat); 0 milligrams cholesterol; 4.54 milligrams sodium.
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Cappuccino
Recipe By :

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1/3 cup Powdered nondairy creamer
1/3 cup Sugar
1/4 Dry instant coffee
1 Or 2 orange hard candies -- (crushed)
Blend all ingredients together in mixer. Mix 1 Tblsp with 3/4 cup hot water. Store in
airtight jar.
14 servings From: Ronda Eikenberry
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Cappuccino Malt Float
Recipe By : webmaster@godiva.com
Categories : Godiva Beverages
Chocolate Coffee
Non-Alcoholic Drinks Ice Cream

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-----Cappuccino Ice Cream-----
2 Cups Heavy Cream
2 Cups Half And Half
2/3 Cup Granulated Sugar -- divided
1/3 Cup Espresso Beans -- freshly ground
2 Cinnamon Sticks -- broken in half
2 Tablespoons Unsweetened Cocoa Powder -- (alkalized)
8 Large Egg Yolks
1 Pinch Salt
1 Teaspoon Vanilla Extract
-----Assembly-----
1 Cup Heavy Cream
1 Tablespoon Granulated Sugar
1/2 Teaspoon Vanilla Extract
4 Cups Milk
1/2 Cup Malt Powder
1 Cup Chocolate Syrup -- (fx. Fox's U-Bet)
-----Garnish-----
Chocolate Shavings
Dark Chocolate Espresso Beans
Make the cappuccino ice cream:
1. In a medium saucepan, heat the cream, half-and-half, 1/3 cup of

the granulated sugar, espresso, and cinnamon over medium heat,
stirring constantly, until the sugar is dissolved. Increase the
heat to high and bring the mixture to a gentle boil. Place the
cocoa powder in a small bowl. Add 2 to 3 tablespoons of the hot
cream mixture to the cocoa and stir well to form a smooth paste.
Return the cocoa powder mixture to the saucepan and whisk until
smooth. Remove the saucepan from the heat, cover, and allow to
infuse for 10 minutes.
2. In a medium bowl, whisk the egg yolks, the remaining 1/3 cup
sugar, and salt until blended.
3. Strain the hot cream mixture through a cheesecloth-lined sieve

into a medium, heavy saucepan. Bring the mixture to a gentle boil.
Remove the saucepan from the heat. Gradually whisk about 1
cup of the hot cream mixture into the beaten egg yolks until blended.
Return this mixture to the saucepan. Continue cooking over
medium-low heat, stirring constantly with a wooden spoon, for 2 to
4 minutes, or until the custard has thickened slightly. It is done
when you can run your finger down the back of the custard-coated
spoon and a path remains for several seconds. Do not allow the
custard to boil.
4. Remove the pan from the heat and immediately strain through a
fine-meshed sieve into a stainless steel bowl. Place the bowl over
a larger bowl of ice water and stir the custard for 5 to 10
minutes, or until cool. Stir in the vanilla. Remove the bowl of
custard from the bowl of ice water. Cover the surface of the
custard with plastic wrap and refrigerate for at least 6 hours, or
overnight until very cold.
5. Scrape the chilled custard into the container of an ice cream

maker and freeze according to the manufacturer's instructions.
Transfer the ice cream to a medium bowl. Cover the surface of
the ice cream with plastic wrap and cover the bowl tightly with
aluminum foil. Freeze the ice cream overnight.
Assemble the cappuccino malt floats:
1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer

with the wire whip attachment, set at medium-high speed, beat
the cream, sugar, and vanilla until it forms slightly stiff peaks.
Fill a pastry bag fitted with a star tip (such as Ateco #6) with
the cream and refrigerate until ready to use.
2. In a blender, combine 1 cup milk, 2 tablespoons malt powder, and

1/4 cup chocolate syrup with 2 scoops of the cappuccino ice cream.
Blend at high speed for 45 seconds, until the mixture is smooth.
Pour the malt mixture into a tall 16-ounce glass.
3. Place a scoop of cappuccino ice cream on the side of the glass.

Pipe a large rosette of whipped cream next to the ice cream.
Garnish the malt float with chocolate shavings and a chocolate
espresso bean. Repeat this assembly to make 3 more malt floats.
Serve immediately.
4 servings.
PREPARATION: 1 hour plus chilling and freezing times. Allow the

ice cream to freeze overnight.
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Castillian Hot Chocolate

Recipe By : Tovah Hollander UCLA Comprehensive Epilepsy Program, Los Ang
Categories : Beverages Chocolate

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55 g unsweetened powdered cocoa
200 g sugar
25 g cornstarch (cornflour)
120 ml water
1 l milk
1. Mix the cocoa and sugar together.
2. Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar
mixture in a medium-sized saucepan. Stir this until it is a smooth paste.
3. Begin heating this mixture, continuously stirring it with a whisk. Gradually pour in
the milk. Continue stirring as you bring it to a simmer.
4. Simmer, stirring often, for about 10 minutes. The cocoa is ready when it thickens and
is glossy and smooth.
Author's Notes:
I first tasted this wonderful beverage while touring in northern Spain with a choir.
It's not like any hot chocolate I've had anywhere else, and I was delighted to find a
recipe in The Vegetarian Epicure Book Two. It is the best hot chocolate in the world (at
least to me.)
The consistency of the finished product should resemble chocolate pudding that didn't
quite set. If you halve this recipe, you'll get just the right amount for two large mug-
fulls. This cocoa is especially fantastic when you dip churros into it (a churro is a
sugary, deep-fried, doughnut-like stick, and if anyone wants to send out a recipe, I'd be
most grateful).
Difficulty : easy.
Precision : measure the ingredients.
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Catalina Citrus Sun Tea
Recipe By :

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4 To 5 Tbsp. Black Tea -- (9 to 12 bags)
4 Cups Cold Water
3 Tablespoons Granulated Sugar
6 Inches Mint Sprigs
2 Cups Fresh Orange Juice
Juice Of 1 Lemon
1 Orange -- * see note
1 Orange -- ** see note
Mint Leaves -- for garnish
* peeled and seeded(with membrane removed) cut into thin pieces

** in half moon slices for garnish
1. In a glass jar, combine the tea, water, sugar and mint sprig.
Screw on the cap and shake gently. Place the jar in a warm, sunny
location for 3 hours.
2. Blend the orange juice and lemon juice into the tea mixture.
Strain the mixture through a sieve, and add the orange pieces.
Refrigerate for several hours before serving, with orange slices
and mint leaves for garnish.
Makes 4 servings.
Variations
1. For thirst-quenching Early Mint Sun Tea, use 2 rounded tablespoons
Earl Grey tea, and a sprig of mint, and omit the orange and lemon
juice. Chill after straining the loose tea and mint.
2. To make a Raspberry Fizz, fill a glass 1/3 to 1/2 full of Catalina

Citrus Sun Tea, and top with your favorite sparkling water,
flavored with either raspberry essence or raspberry juice. Garnish
with skewers of fresh raspberry and mint.
3. To make a Hollywood Spritzer, place 1 tablespoon of Cointreau in

the bottom of a chilled glass. Fill the glass half-full of chilled
Catalina Citrus Sun Tea, and top with an inexpensive champagne.
Garnish with a strawberry.
NOTES:
from The Tea Book, Chronicle Books

Copyright © 1993 by Sara Perry and Judith Ann Rose
Photography Copyright © 1993 by Edward Gowans
Here's a quick way to brew tea, whether it's on the sunny beaches of
California's Catalina Island or on a sunny windowsill. The addition of
fresh orange and lemon juice makes this a refreshing summertime drink.
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Nutr. Assoc. : 5262 0 0 0 0 0 0 0 0
Chocolate Milk Soda or Shake


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--- Chocolate Syrup: ---
2 cups sugar
2 cups boiling water
1/8 teaspoon salt
6 ounces unsweetened chocolate
1 teaspoon vanilla extract
* Use unsweetened chocolate or 1 cup cocoa powder, unsweetened.

In a saucepan, combine 2 cups boiling water, 2 cups sugar, salt and chocolate or
cocoa. Cook and stir over medium heat until smooth. Cool then add 1 teaspoon vanilla
extract. Pour into covered jar and store in refrigerator.
Yield: 3 cups syrup.
To make milkshake, place 2 tablespoons crushed ice, 2/3 cup milk and 2-1/2 tablespoons
chocolate syrup in a shaker and shake until well mixed, or beat with rotary beaters until
smooth. Add 1 to 2 scoops of ice cream if you prefer.
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Christmas Cranberry Punch
Recipe By :
Categories : Beverages Low-Cal
Holidays Non-Alcoholic Drinks
Punch Recipes

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7 1/2 cups Cranberry juice cocktail
3 3/4 cups Orange juice
22 1/2 ounces Sugar-free lemon-lime pop
Whole cranberries
Combine the cranberry and orange juices in a punch bowl. Pour the carbonated beverage
down the sides of the bowl. Float whole cranberries on the top.
1/2 cup - 51 calories, 1 fruit exchange 13 grams carbohydrate, 0 protein, 0 fat, 3 mg

sodium, 75 mg potassium, 0 mg cholesterol.
Source: Am. Diabetes Association Holiday Cookbook by Betty Wedman 1986 Shared but not
tested by Elizabeth Rodier, Nov 93.
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Cider Snap
Recipe By :
Categories : Mixed Drinks Non-Alcoholic Drinks
Beverages

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2 Cups Apple cider
4 Teaspoons Red Cinnamon Candies
4 Each Apple slices -- thinly sliced
In a 4-cup measure combine apple cider and dnnamon candies. Micro-cook, uncovered, on
100% power for 4 to 5 minutes or till candies dissolve and the cider is steaming hot,
stirring once. Serve in mugs. Garnish with apple slices, if desired.
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Nutr. Assoc. : 25 0 28
CITRUS TEA COOLER
Recipe By :

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3 teaspoons Bags or 1 tbsp loose black -- tea
1 1/2 cups Boiling water
1/2 cup Fresh lemon juice
1 Bottle (28 oz) lemon-lime -- carbonated beverage
Chilled
3/4 To 1 cup sugar
1 Tray ice cubes
1/2 cup Fresh orange juice
From: Arizona Cookbook

Place tea bags or loose tea in bowl. Pour boiling water over tea. Let stand 5 minutes.
Remove bags or strain to remove leaves. Add sugar and stir until all is dissolved. Plae
ice cubes in 2-quart serving pitcher. Pour hot tea, lemon and orange juice over tea. Stir
briskly several seconds until mixture is cold. Stir in chilled lemon-lime carbonated
beverage. Pour into glasses and serve at once. Makes 2 qts.
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Coffee, Expresso Or Cappuccino
Recipe By :
Coffee
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1 Coffee
1 Water
Fill machine with cold water up to water level for desired number of cups.
Do not cover safety valve hole with water. Fill brew basket to rim with coffee. For 9
cups, remove the reducer from the brew basket and fill entire basket. For 3 or 6 cups,
use the reducer as follows: long stem facing down for 3 cups; short stem facing down for
6 cups. Clean off excess grounds from brew basket rim and o-ring. Close and tighten down
knob as far as possible. Close steam valve. Place machine on high heat and put a carafe
under valve to catch coffee. Coffee will begin to drip out slowly after 3-10 minutes,
and appear very dark. As brewing process continues, stream will become strong and steady,
and coffee will lighten. When coffee stops and becomes noisy, close coffee valve and
remove carafe.
If you are making cappuccino, close valve and let steam build up. Put cream or milk in
cup and open steam valve to froth.
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College Punch
Recipe By : Herald Journal, Logan, UT

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2 Quarts Pineapple Juice
2 Quarts Apple Juice
2 Quarts Orange Juice
1 Quart Ginger Ale
1 Quart Orange Sherbet
Strawberries for garnish
Combine and mix all ingredients in container; serve
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Cowboy Punch
Recipe By : Joel Ehrlich <Joel.Ehrlich@SALATA.COM>

Punch Recipes

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2 Bottles White Grape Juice
1 Lg Bottle Club Soda
2 Lg Bottle 7-Up
Mix the ingredients.

Chill thoroughly.
Serve very well chilled.
Tastes like Champagne.
Yields 10 Servings
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Cranberry Concentrate
Recipe By :
Holidays Non-Alcoholic Drinks
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2 cups Cranberries
2 1/2 cups Water
2 Slices lemon
12 teaspoons Artif. sweetener (aspartame)
Combine cranberries, water and lemon slices in a stainless steel or enamel saucepan.
Bring to a boil; reduce heat and simmer uncovered 30 min.
Add sweetener, stir until dissolved. Strain, stirring and mashing berries until a
fairly dry pulp remains in strainer. Store concentrate in refrigerator.
OR Freeze in a shallow square pan. Cut it into 8 equal blocks, then wrap and store them
in the freezer. OR freeze in a plastic ice cube tray that holds 2 cups and makes 16
cubes.
CRANBERRY REFRESHER Dilute 1/4 cup concentrate (1/8 recipe or 2 ice cubes) with 3/4 cup
water, sugar-free ginger ale or soda water.
1 cup serving - 1 ++ extra, 12 calories 3 g carbohydrate

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by
Elizabeth Rodier, Nov 93.
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Cranberry Party Punch
Recipe By :

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3 cans (12 oz.) frozen lemonade
Thawed and diluted
1 quart Cranberry juice cocktail
1 cup Frozen orange juice
Thawed and undiluted
1 Bottle of ginger ale (28 oz)
1 each Orange -- thinly sliced
Combine juices and chill. Add ginger ale just before serving. Garnish with orange
slices. Yields 1.5 gallons.
One of the cans of lemonade concentrate may be diluted and frozen to make an ice ring or
cubes.
From: Civil War in the Kitchen Cookbook by Hugh and Judy Gowan
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Cranberry Tea
Recipe By :

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4 cups Water
12 Cloves -- whole
2 Short cinnamon sticks -- OR-
1 -Long cinnamon sticks
2 tablespoons Sugar
4 Tea bags
2 cups Cranberry juice cocktail
Place water, cloves, cinnamon sticks, and sugar in a saucepan. Cover and bring to a boil.
Remove cinnamon sticks. Remove pan from heat.

Dip tea bags in the solution, cover, and brew for 3 minutes or longer if a stronger tea
is desired. Remove tea bags.
Add cranberry juice cocktail. Return to a boil. Serve hot in mugs.
Calories per 1 cup serving: About 70

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias
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Cranberry-Cherry Cooler
Recipe By :
Categories : Fruits Non-Alcoholic Drinks
Beverages

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1 Envelope Unsweetened Cherry- -- Flavored Soft Drink
1/4 cup Sugar
1/2 cup Orange Juice
16 ounces Cranberry Juice Cocktail -- Chilled, 1 Bottle, 2
Ice
Combine all of the ingredients except the ice in a blender container and blend until the
drink powder and sugar are dissolved. Serve the mixture over the ice.
Posted by: Rich Harper From: Better Homes And Gardens Blender Cookbook Copyright 1971
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Cranberry-Cider Punch
Recipe By :

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2 liters Cranberry ginger ale
Chilled
2 liters Apple cider -- chilled
3 Limes
1 can (341ml) Frozen Raspberry
Juice Concentrate -- optional
Pour ginger ale and cider into punch bowl. Squeeze juice from 2 of the limes and thinly
slice the third. Stir juice into punch. Taste and add raspberry concentrate, if you wish.
If concentrate is still frozen, you may not need to add ice. Refrigerate until serving
time. Float lime slices on surface. Makes 16 cups, enough for 32 punch-glass servings.
Source: Chatelaine magazine, December 1993, page 113
From
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Creamy Iced Coffee
Recipe By :
Categories : Coffee Non-Alcoholic Drinks
Beverages

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1 cup Chilled brewed coffee -- made double-strength
2 tablespoons Confectioners' sugar -- (rounded tablespoons
3 cups Chopped ice
Combine the coffee, sugar, and ice, and blend until creamy.
Nutiritional analysis per serving: 122 calories; 0.011 grams total fat (0 percent of
calories from fat); 0 milligrams cholesterol; 6.20 milligrams sodium.
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Crockpot Hot Cocoa for a Group

Recipe By : Jo Merrill
Categories : Beverages Crockpot
Chocolate Non-Alcoholic Drinks

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1 1/2 cups sugar
1 1/4 cups cocoa powder
1 1/4 teaspoons salt
3/4 cup hot water
1 gallon milk
1 teaspoon vanilla extract
1/4 teaspoon cinnamon -- * optional
In large saucepan, combine sugar, cocoa and salt. Add hot water
slowly, mixing well. Cook over medium heat, stirring constantly, until
mixture boils. Boil and stir 2 minutes.
Add milk; heat to serving temperature, stirring occasionally. DO NOT
boil. Remove from heat; add vanilla, cinnamon if desired, and whip with a
whisk. Serve hot, with whipped cream or marshmallows if desired. This
recipe can be doubled and kept in crockpot for easier serving to large
groups.
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NOTES : This beverage is a welcome treat on a cold winter day.
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Della Robbia Ice Ring
Recipe By :

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2 1/2 cups Ginger Ale -- Chilled
1/2 cup Lemon Juice
Fruits *
* Fruits should include the following: Canned apricot halves, drained,

~--------------------------------------------------------------------------
In 1-qt measure or pitcher, combine ginger ale and lemon juice. Pour 2 C of the mixture
into 1-qt ring mold; freeze. Arrange fruits, peel, and mint leaves in decorative pattern
on top of frozen ring. Carefully pour remaining liquid over patterns and freeze. Makes
1 ice ring for punches.
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Dishwater Punch
Recipe By :
Categories : Non-Alcoholic Drinks Beverages
Punch Recipes

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1 can Pineapple juice
1/2 quart Apple juice
1 package Grape Koolaid
2 packages Berry punch Koolaid
1 package Tropical Punch Koolaid
1 1/2 packages Strawberry Koolaid
11 quarts Water
1 Red food color
Make sure all koolaid is pre-sweetened (or add appropriate sugar. Mix all dry together.
Add water and juices. stir well. Add food color until it looks drinkable. Without food
color, it should look like it's name.
From the kitchen of: Joan Mershon
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Dutch Apple Punch
Recipe By : Cooking Light, Guilt-Free Desserts

Categories : Punch Recipes Non-Alcoholic Drinks
Beverages

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2 cinnamon sticks -- 3-inches
2 quarts apple juice -- unsweetened
2 cups orange juice -- unsweetened
50 3/4 ounces sparkling apple cider
Combine cinnamon sticks and chilled apple juice; chill for 2

hours. Discard cinnamon sticks. Combine apple juice with remaining
chilled ingredients in a large punch bowl. (per 1/2 cup serving: 57
calories, 1g fat, 13% calories from
fat)
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Espresso Recipes
Recipe By :

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E *****
Espresso:
A single portion of espresso, about 1-1/2 ounces, served in a two
ounce, pre heated espresso cup.
Espresso Ristretto:
A short or "restricted" espresso, where the flow of water through
the brew head is stopped at about 1 ounce.
Espresso Lungo:
A single serving of espresso, diluted with hot water (not from
the brew head) to produce a milder or "long" espresso.
Espresso Doppio:
A double serving of espresso, about 3 to 4 ounces. Use the two
cup coffee basket in the filter holder and serve in a five ounce
cappuccino cup.
Espresso Macchiato:
A single serving of espresso "marked" with one or two tablespoons
of frothed milk.
Espresso Romano:
A single serving of espresso served with fresh lemon peel. This
is not an Italian custom, but is often served in the US.
*** Cappuccino Recipes ***
Cappuccino:
Usually 1/3 espresso to 2/3 frothed milk in a five-ounce, pre-
heated cappuccino cup. Cappuccino is topped with a head of foam
by spooning the frothed milk on top of the serving.
Although it is not a European tradition, cappuccino can be
garnished with a light sprinkle of chocolate or cocoa, cinnamon,
nutmeg or vanilla powder.
Cafe Latte: <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
Known by the french a Cafe au lait and the spanish as Cafe Con
Leche. A double serving of espresso with steamed milk, roughly 3
ounces of espresso to 5 ounces of milk, served in a large 9
ounce, bowl-shapped cup or a wide-mouthed glass.
Latte Macchiato:
A glass of steam milk into which a single serving of espresso is
slowly dribbled, to "mark" the milk with espresso.
Mocha:
A mixture od 1/3 espresso brewed into 1/3 frothed milk where 1/3
cocoa has been dissolved, seved in a five ounce cappuccino cup or
glass. Quick and dirty: Add Hersheys syrup to taste.
- - - - - - - - - - - - - - - - - -
NOTES : The above definition/recipies came from:

In search of THE ESPRESSO SECRET "Crema", The Heart and soul of
Italian Espresso. $4.00 plus S&H
Published by Trendex Internation, Inc.
1540 Merchandise Mart
Chicago, IL 60654
Phone: (312) 644-7754 Fax:(312) 644-9506
ESPRESSO ROMANO
Recipe By :
Ethnic Non-Alcoholic Drinks

-------- ------------ --------------------------------
1/4 cup Finely Ground Coffee
1 1/2 cups Cold Water
2 Strips Lemon Peel
Fill filter section of a steamed-pressure coffeepot with water. Place filter in base and
screw on top portion of coffeepot. Heat over medium heat until coffee begins to bubble
into top portion. Reduce heat to low and simmer until bubbling stops. Serve immediately.
Garnish with lemon peel.
From Sheila Buff & Judi Olstein, "The New Mixer's Guide to Low-Alcohol and Nonalcholic
- - - - - - - - - - - - - - - - - -
Fiesta Hot Chocolate
Recipe By :

-------- ------------ --------------------------------
1/2 cup Cocoa
1/4 cup Dark brown sugar -- packed
3 Cloves -- whole
2 tablespoons Powdered sugar
Whipped cream
1 tablespoon Flour -- unbleached
4 cups Milk
1 Cinnamon stick -- broken in 1/2
1 1/2 teaspoons Vanilla
4 Cinnamon sticks
Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick
cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat.
Simmer uncovered for 5 minutes (DO NOT boil). Remove from heat; remove cloves and
cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand
beater until foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon
sticks.
- - - - - - - - - - - - - - - - - -
Fireside Cran-Apple Tea
Recipe By : Home Cooking, Nov 1994


-------- ------------ --------------------------------
1 1/2 C Cranberry Juice
1 1/2 C Water
4 Herbal Tea -- bags, cinnamon apple
4 Cinnamon Sticks
1/3 C Brown Sugar
In med saucepan, bring cranberry juice and water to boil. Add tea bags and cinnamon
sticks. Remove from heat; cover and steep for 5 min. Place cinnamon sticks in preheated
mugs. Add brown sugar to tea mixture. Stir until dissolved. Pour hot tea into mugs.
Serves 4
- - - - - - - - - - - - - - - - - -
NOTES : Formatted into MasterCook II by Reggie Dwork reggie@netcom.com
Cal 135.4
Fat 0.5 g
Carbs 36.3 g
Dietary Fiber 7.4 g
Protein 0.5 g
Sodium 13 mg
CFF 3.1%
Fresh Blender Lemonade
Recipe By : Ed Kasky of Engine Co. No. 28, Los Angeles


-------- ------------ --------------------------------
2 lemons -- white pith removed
1/2 cup water
1/4 cup simple syrup -- recipe in directions
1 1/2 cups crushed ice
FOR EACH SERVING:

Place 2 lemons, simple syrup, and water in a blender with top on and blend at medium
speed until lemons are liquified. Add ice and blend on high until pureed (3 to 4
minutes). Serve in a tall glass with a straw and iced tea spoon and garnish with a lemon
wheel.
CHEF'S NOTE: Recipe can be adjusted to your personal preferences for sweetness or
tartness.
SIMPLE SYRUP:
1 cup water
2 cup sugar
Place sugar and water in a heavy saucepan and bring to a boil. Boil for five minutes and
transfer to a container to cool. Can be refrigerated for up to 6 weeks.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Suggested menu : California Spring Lunch (see cookbook).
Nutr. Assoc. : 803 0 0 0
Fresh Fruit Frappe
Recipe By :
Categories : Mixed Drinks Non-Alcoholic Drinks
Beverages

-------- ------------ --------------------------------
1 Cup Watermelon; Cut Up
1 Cup Cantaloupe Or Honeydew; *
1 Cup Pineapple; Cut Up
1 Cup Mango; Cut Up
1 Cup Strawberries; Halved
1/4 Cup Sugar
1 Cup Orange Juice
Crushed Ice
* Melon should be cut up.

Mix all ingredients except ice. Fill blender container 1/2 full of mixture. Add crushed
ice to fill to the top. Cover and blend on high speed until of a uniform consistency.
Repeat with remaining mixture. Serve immediately; garnish with fruit, if desired.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 1589 733 1129 865 1436 0 1006 743
Fresh Fruit Ice
Recipe By :
Low-Cal Non-Alcoholic Drinks
-------- ------------ --------------------------------
1 Envelope unflavored gelatin
1/2 cup Cold water
1 cup Orange juice
6 tablespoons Lemon juice
4 tablespoons Sugar
1 cup Strawberries -- peaches or
fresh fruit
3 Bananas -- mashed
Soften the gelatin in the water. Stir over low heat until dissolved. Mix in the juices,
sugar and sliced fruit, and place in the freezer until almost set. Beat with an electric
mixer on high speed until creamy, but fluffy.
Cover and return to the freezer. If fruit ice is made some time before serving, it must
be rebeaten and then returned to the freezer for a brief period.
Yield: 8 (90 calorie) servings.
Source: "American Heart Association Cookbook"

Food & Wine RT [*] Category 4, Topic 6 Message 84 Tue Jun 09, 1992 L.LEWIS13
[Lee] at 23:17 EDT
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator, net/node 004/005
- - - - - - - - - - - - - - - - - -
Frosty Fruit Cooler
Recipe By : Joel Ehrlich <Joel.Ehrlich@SALATA.COM>


-------- ------------ --------------------------------
3 Cups Apricot Nectar -- Chilled
4 Cups Ginger Ale -- Chilled
2 Cups Pineapple Or Orange Sherbet
3 Cups Pineapple Or Orange Juice -- Chilled
Combine the apricot nectar and fruit juice in a punch bowl.

Add the ginger ale just before serving.
Float scoops of sherbet on top.
Serve immediately.
Yields 16 Servings
- - - - - - - - - - - - - - - - - -
Frozen Hot Chocolate
Recipe By : Felicia Pickering <MNHAN063@SIVM.SI.EDU>


-------- ------------ --------------------------------
E *****
Mix 1/2 cup unsweetened Dutch-process cocoa and 3/4 cup sugar in a medium
saucepan. Stir in 10 tablespoons low-fat (1 percent) milk to form a smooth
paste, then stir in an additional 2 cups milk over low heat until sugar
dissolves. Pour mixture into ice cube trays; cover and freeze for at least
6 hours. (Mixture can be frozen up to one week.) Break frozen cubes into
chunks with a table knife. Process mixture with 2 tablespoons milk in
a food processor fitted with a steel blade until smooth. Serve immediately
in frosted goblets. If desired, garnish with candied orange zest.
Serves 6.
- - - - - - - - - - - - - - - - - -
NOTES : I found this recipe in the May/June issue of Cook's

Illustrated magazine and thought it looked interesting.
Fruit Juice Cooler
Recipe By :

-------- ------------ --------------------------------
2 6 1/2 oz Bottoed Water
1 12 oz.Can-Peach Nector
1/2 cup Orange Juice
1/4 cup Grapefruit Juice
2 tablespoons Lemon Juice
Combine all ingredients in a large pitcher ;mix well. Pour over Ice Cubes in Tall Serving
Glasses . Serve right away. 68 calories per 1 glass serving. GBDP78B . Enjoy ,John
- - - - - - - - - - - - - - - - - -
Fruit Medley Punch
Recipe By :

-------- ------------ --------------------------------
Della Robbia Ice Ring *
20 ounces (2 pk) Frozen Strawberries**
3 cups Apricot Nectar -- Chilled
3 cups Cold Water
1 cup Lemon Juice
6 ounces Frozen Orange JuiceThawed***
1 cup Sugar
32 ounces Bottle Ginger Ale -- Chilled
* Ice Ring is optional ** Strawberries are to be the ones frozen in syrup and they
should be *** Frozen Orange Juice should be thawed and no water added. Should be
~--------------------------------------------------------------------------
Prepare Ice Ring, if used in advance. In a blender container, puree strawberries. In
punch bowl, combine pureed strawberries, apricot nectar,water, lemon juice, orange juice
concentrate, and sugar; stir until sugar dissolves. Slowly pour in ginger ale; add
Della Robbia Ice Ring, if desired.
- - - - - - - - - - - - - - - - - -
Fruit Punch
Recipe By :
Non-Alcoholic Drinks Punch Recipes

-------- ------------ --------------------------------
30 cups Unsweetened pineapple juice
11 1/4 cups Orange juice -- chilled
11 1/4 cups Club soda -- chilled
Ice cubes
Lime slices
Combine the chilled ingredients in a punch bowl just before serving.
1/2 cup serving - 30 calories, 1 fruit exchange 7 grams carbohydrate, 0 protein, 0 fat,
0 sodium, 85 mg potassium, 0 chol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not
tested by Elizabeth Rodier, Nov 93
- - - - - - - - - - - - - - - - - -
Fruit Smoothie
Recipe By :
Categories : Low-Cal Beverages
Fruits Non-Alcoholic Drinks

-------- ------------ --------------------------------
8 ounces Fruit cocktail, can -- chilled
1 cup Milk
1/4 cup Nonfat dry milk powder
1/2 teaspoon Vanilla
1/2 cup Ice cubes
Cinnamon -- ground (dashes)
PER SERVING: 87 cal., 5g Pro., 16g Carbo., 0g fat, 3mg Chol., 81 Sodium In a blender
container combine undrained fruit cocktail and remaining ingredients. Cover; blend till
combined. Add ice cubes; cover and blend till smooth. Sprinkle with additional cinnamon
(for garnish), if desired.
Serve immediately. BETTER HOMES AND GARDENS
- - - - - - - - - - - - - - - - - -
Georgia Peach Cooler


-------- ------------ --------------------------------
1 peach
1 tablespoon honey
1 cup milk -- chilled
1/2 banana
Use a food processor or blender for this recipe. Fit steel blade in processor work
bowl. Combine all ingredients and process only 8-10 seconds. For blender preparation, cut
peach into 3-4 pieces, add other ingredients and whirl until smooth.
Serve immediately in tall glass.
- - - - - - - - - - - - - - - - - -
Serving Ideas : A refreshing cold beverage.
Ghoul-Aid
Recipe By :
Categories : Beverages Mixed Drinks

-------- ------------ --------------------------------
1 package Kool-Aid -- grape
1 package Kool-Aid -- orange
2 cups Sugar
3 quarts Water
1 liter Ginger ale -- cold
Use the unsweetened Kool-Aid

In a large non-metal pitcher, combine envelopes of Kool-Aid with sugar and water. Stir
until thoroughly mixed and Kool-Aid is dissolved. Add ginger ale and serve immediately.
Makes about 8-10 servings.
- - - - - - - - - - - - - - - - - -
Gopher Orange Ice
Recipe By :

-------- ------------ --------------------------------
3 pints Water
4 cups Sugar
1 cup Lemon juice
1 1/2 cups Orange juice
1 Egg whites
1 tablespoon Sugar
Make a syrup of water and sugar; when cool add lemon juice and orange juice; freeze and
when half frozen add egg white, beaten well with sugar. Thoroughly beat it with the ice,
finish freezing and serve.
Strawberries or slices of pineapples gently stirred through just before serving (if
added too long before, they freeze and are unpleasant to eat) make a delicious variety.
*Pineapple Ice* may be made of canned pineapple using pint of juice, and gill lemon
juice with above proportion of syrup, adding the pine-apple cut in dice just before
serving, if wished. With all ices if is always add a gill of lemon juice, as the acid
assists in the freezing and also adds to the flavor.
Any proportions of the recipe may be made; above makes about two dozen dishes.
Posted on GEnie by C.SVITEK [cathy], Nov 29, 1992 MM by Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
- - - - - - - - - - - - - - - - - -
Gorgeous Green
Recipe By :

-------- ------------ --------------------------------
6 Ounces frozen lemonade
12 Ounces frozen limeade
2 Cups Water frozen limeade
2 28-ounce bottles ginger ale
ice cubes or ice mold
In a large pitcher or punch bowl, combine lemonade, limeade, and water. Just
before serving, add ginger ale and ice: stir to blend
- - - - - - - - - - - - - - - - - -
Grape Zest
Recipe By :
-------- ------------ --------------------------------
1 Lemon
1/3 Cup Grape juice
Ginger ale
Sugar to taste
1/2 Cup Crushed ice
Peel lemon rind in long strips and place in glass with end hooked over rim. Squeeze
juice from peeled lemon. Shake lemon juice, grape juice and sugar with crushed ice.
Pour into glass and fill with ginger ale. Stir gently.
- - - - - - - - - - - - - - - - - -
Hawaiian Punch
Recipe By :

-------- ------------ --------------------------------
3 cans Large frozen Hawaiian Punch
2 cans Large frozen Orange juice
2 quarts Ginger ale
3 cans Large frozen Lemonade
1 quart Rasberry sherbert
In a LARGE punch bowl, follow can directions for each frozen juice.
Spoon in rasberry sherbert and whip it up. Pour the ginger ale slowly around the edge of
the punch bowl (2 bottles).
- - - - - - - - - - - - - - - - - -
High-Protein Drink
Recipe By :
Beverages

-------- ------------ --------------------------------
1 cup Vanilla honey ice milk
1 cup Raw milk
1 Banana -- peeled
and cut in chunks
3 Pecans -- broken
2 tablespoons Raw wheat germ
2 tablespoons Protein powder
Combine ice milk, raw milk, banana, pecans, wheat germ, and protein powder in blender
container. Blend until smooth but still thick. Pour into chilled glass.
Created by: Follow Your Heart, Canoga Park, California.
(C) 1992 The Los Angeles Times
- - - - - - - - - - - - - - - - - -
Home-Made Ginger Beer
Recipe By :

-------- ------------ --------------------------------
2 ounces Fresh ginger
2 Lemons
1 teaspoon Cream of tartar
1 pound Sugar
1 gallon Boiling water
1 ounce Yeast
This home-brew remains a favourite party drink in a Welsh household for both adults and
children. You will need eight pint bottles or four quart bottles. They should be of a
strong material and have firm caps with metal springs to imprison the effervescent liquid
~ it's more explosive than champagne. Makes 1 gallon.
Roughly crush the ginger root. Wash and slice the lemons into thick rings.
Put the ginger, lemon, cream of tartar and sugar in a large bowl. Pour the boiling water
over. Stir and leave to cool to blood temperature. Stir in the yeast. Leave to ferment
for 24 hours. Skim off the yeast. Strain and bottle the liquid. Leave for three days
before broaching it.
Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed by Karen
Mintzias
- - - - - - - - - - - - - - - - - -

Homemade Orange Julius
Recipe By :

-------- ------------ --------------------------------
1 cup Milk
1 cup Orange juice
Sugar to taste
Egg is optional
Mix infredients in a blender & blend until frothy or looks good to you and wala.....
- - - - - - - - - - - - - - - - - -
Homemade Rootbeer
Recipe By :
-------- ------------ --------------------------------
4 pounds Sugar -- granulated
4 3/4 gallons Lukewarm water
3 ounces Root beer extract
1/2 teaspoon Dry bakers yeast
1 cup Lukewarm water
Put sugar, water, and extract in pot. Mix well. Add yeast to the cup of water. Mix. Add
to pot. Blend well. Let settle. Siphon into clean, sterilized bottles. Fill to 1/4-inch
of top of bottle. Cap securely. Place bottles on their sides in a warm place for a least
five days, longer in cooler weather. Chill and taste.
- - - - - - - - - - - - - - - - - -
Horchata
Recipe By :
Mexican Non-Alcoholic Drinks

-------- ------------ --------------------------------
1 cup long-grain rice
4 cups milk
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
ice
Place the rice in a bowl with enough hot water to cover. Let the
rice sit overnight. Next day, remove the water. Place 1/2 cup of
water, and 2 cups milk in a blender. Blend until rice is all ground
up. Mix in 1/4 cup sugar, 1/2 t vanilla, 1/4 t cinnamon. Do the
same with the other half of the ingredients. Strain through
cheesecloth (or whatever). Serve over ice. Makes 6 glasses.
- - - - - - - - - - - - - - - - - -
Hot Chocolate
Recipe By : Bev Bennett

Chocolate
-------- ------------ --------------------------------
1 ounce bittersweet chocolate
2 tablespoons unsweetened cocoa powder
5 teaspoons sugar
1/2 teaspoon vanilla
1 1/2 cups milk
whipped cream -- optional
Combine chocolate pieces, cocoa powder, sugar and vanilla in pan. Stir in 1/4 cup milk to
make paste (bittersweet chocolate will still be in chunks but cocoa should be disssolved
in liquid). Add remaining 1 1/4 cups milk and stir well.
Bring to simmer over medium heat, stirring frequently, until chocolate is melted,
sugar completely dissolved and mixture is very hot. Serve in mug.
- - - - - - - - - - - - - - - - - -
NOTES : Makes 1 to 2 mugs.

Hot Chocolate Float
Recipe By :
Categories : Chocolate Ice Cream
Beverages Non-Alcoholic Drinks

-------- ------------ --------------------------------
2 cups Warm Water
2 each Env. Instant Cocoa Mix
Ice Cream *
* Ice cream should be one of the following: Chocolate-chip Mint or

~------------------------------------------------------
~----------------- In a 4-cup measure micro-cook water, uncovered, on 100% power for 4 to
5 minutes or till steaming hot. Stir in the cocoa mix. Pour into two mugs. Top the hot
chocolate mixture in each mug with a small scoop of ice cream. Serve immediately.
- - - - - - - - - - - - - - - - - -
Hot Mulled Cider
Recipe By :

-------- ------------ --------------------------------
1/2 cup Brown sugar
1 dash Salt
2 quarts Cider
1 teaspoon Whole allspice
1 teaspoon Whole cloves
1 3 inch stick cinnamon
1 dash Nutmeg
Combine sugar, salt, and cider. Tie spices in cheese cloth. Add to cider.
Slowly bring to a boil. Cover and simmer 20 minutes. Remove spices.
Serve hot with orange slice floaters and cinnamon stick.
VIP Cookbook, VII Typed by Dale/Gail Shipp
- - - - - - - - - - - - - - - - - -
Hot Mulled Cider - Crock-Pot
Recipe By : Rival Crock-Pot Book

Categories : Apples Beverages
Crockpot Non-Alcoholic Drinks

-------- ------------ --------------------------------
1/2 C Brown Sugar
2 Qt Cider Vinegar
1 Tsp Allspice -- whole
1 1/2 Tsp Cloves -- whole
2 Sticks Cinnamon
Orange Slices
Put all ingredients in crock-pot. If desired, tie whole spices in cheesecloth or put in
tea strainer. If spices are added loose, strain before serving. Cvoer; cook on Low 2 to
8 hours. Serve from the crock pot with a ladle.
- - - - - - - - - - - - - - - - - -
Hot Spiced Cider
Recipe By :
-------- ------------ --------------------------------
2 quarts Apple Cider
1/4 cup Sugar
Whole Cloves
Whole Allspice
3" Cinnamon Sticks
Combine the cider, sugar and spices in a large saucepan. Heat slowly to boiling. Boil 3-5
minutes. remove spices. Serve hot garnished with orange slices, lemon slices, or rings of
unpared red apple with whole cloves forced through peel.
16 servings. If desired, chill spiced cider and serve over ice cubes made from apple
juice.
- - - - - - - - - - - - - - - - - -
Hot Spiced Punch
Recipe By :
Punch Recipes
-------- ------------ --------------------------------
1 quart Apple cider
1 3 in. cinnamon stick (or to
Taste)
1 teaspoon Whole nutmeg
3 teaspoons Whole cloves
Tie cloves, nutmeg, cinnamon stick in cheesecloth bag. Heat cider and lemon juice for 10
mins, add spice packet, and simmer long enough to get desired taste. Remove spice packet
and serve hot.
Source: The Williamsburg Cookbook Typed by Dale/Gail Shipp
- - - - - - - - - - - - - - - - - -
Hot Wassail
Recipe By :
-------- ------------ --------------------------------
4 cups Unsweetened apple juice
3 cups Unsweetened pineapple juice
1/4 teaspoon Ground nutmeg
1 Cinnamon stick
3 Whole cloves
Lemon slices
Combine all the ingredients in a large kettle and simmer for 10 minutes.
Serve hot.
1/2 cup serving - 65 calories, 1 fruit exchange 16 grams carbohydrate, 0 protein, 0 fat,
3 mg sodium, 128 mg potassium, 0 chol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested
by Elizabeth Rodier, Nov 93
- - - - - - - - - - - - - - - - - -
Iced Coffee Cream

Recipe By :
Non-Alcoholic Drinks Ice Cream

-------- ------------ --------------------------------
2 tablespoons Instant coffee
4 teaspoons Light-brown sugar
1/3 cup Boiling water
3 pinches Mixed Spice
2/3 cup Cold water
1 1/2 cups Chilled milk
1 teaspoon Vanilla extract
5 tablespoons Whipping cream
8 Ice cubes
4 small Scoops vanilla ice cream
1/2 teaspoon Sweetened cocoa powder
4 Cinnamon sticks (3")
Lime slices (opt)
Grated chocolate (opt)
Dissolve coffee and brown sugar in boiling water. Add cinnamon and Mixed Spice.
Add cold water and stir well. Add milk, vanilla and whipping cream. Whisk lightly until
evenly combined.
Put 2 ice cubes into each glass. Half fill with coffee mixture. Add a scoop of ice cream
to each glass and top up with remaining coffee. Sprinkle with unsweetened cocoa powder.
Garnish with cinnamon sticks, lime slices and grated chocolate, if desired. Serve at once
with long-handled spoons.
VARIATION: For a sweeter version, increase brown sugar to taste. If desired, top each
with a little whipped cream.
- - - - - - - - - - - - - - - - - -
Icy Fruit Wreath
Recipe By : Cooking Light, Guilt-Free Desserts

Categories : Punch Recipes Non-Alcoholic Drinks
Beverages

-------- ------------ --------------------------------
2 cups crushed ice
4 clusters seedless grapes
4 orange slices -- 1/4-inch thick
1/2 Rome apple -- thinly sliced
1/2 Granny Smith apple -- thinly sliced
2 cups apple juice -- unsweetened
Place crushed ice in the bottom of a 6-cup ring mold. Lay grape
clusters over ice. Arrange orange and apple slices around grapes. Carefully pour apple
juice around the
fruit almost to the top of the mold. Freeze for 8 hours. To unmold,
place mold in a large bowl of warm water for 5 seconds. Carefully
unmold ring and place, fruit side up, in
a filled punch bowl.
- - - - - - - - - - - - - - - - - -
Indian Style Lemonade
Recipe By :
Categories : Beverages Indian
-------- ------------ --------------------------------
8 cups Water
1/2 cup Fresh lime juice
2/3 cup Fresh lemon juice
1 1/3 cups Maple syrup
1/2 tablespoon Freshly grated ginger
1/8 teaspoon Cayenne -- optional
Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or
chilled.
"Vegetarian Times" July, 1993
- - - - - - - - - - - - - - - - - -
Instant Cafe au Lait Mix
Recipe By :
Beverages
-------- ------------ --------------------------------
2 cups Powdered non dairy creamer
1 cup instant coffee (preferab
Blend ingredients together. Mix 1 Tblsp mix with 1 cup hot water.
Store in air tight jar. From: Ronda Eikenberry
- - - - - - - - - - - - - - - - - -
Instant Hot Chocolate
Recipe By :
Categories : Mix Recipes Beverages

-------- ------------ --------------------------------
8 cups Powdered milk
2 1/2 cups chocolate drink mix -- * see note
3/4 cup Powdered non-dairy creamer
1 cup Sifted powdered sugar
*use the powdered instant chocolate drink mix. Mix all ingredients in a large
container. To serve, add 1/4
cup of mixture to 1 cup boiling water; top with marshmallows.
- - - - - - - - - - - - - - - - - -
Kentucky Derby
Recipe By :

-------- ------------ --------------------------------
4 Mint sprigs -- up to 5 sprigs
1 1/2 cups Sugar
2 cups Cold water
3/4 cup Lemon juice -- fresh if
1 1/2 quarts Ginger ale

-----GARNISH-----
Lemon slices -- thin
"A mock mint julep drink."
Rinse the mint and discard stems. Place the sugar, water, and lemon juice in a medium-
sized bowl, mix, and stir in the mint leaves. Allow to stand for 30 minutes. Fill a large
pitcher with ice cubes and strain the liquid over the ice. Add the ginger ale and lemon
slices, and serve.
SERVINGS: 10 TALL GLASSES SOURCE: _Drinks Without Liquor_ by Jane Brandt
- - - - - - - - - - - - - - - - - -
LASSI (YOGURT DRINK)
Recipe By :
Vegetarian Non-Alcoholic Drinks

-------- ------------ --------------------------------
5 cups Yogurt
1 tablespoon Rose water
5 each Cardamom pods
1/8 teaspoon Nutmeg
6 tablespoons Sugar
Remove seeds from cardamom pods and crush seeds.
Blend 3 cups yogurt, cardamom and sugar in a electric blender.
Beat remaining yogurt well in a bowl. Add to contents of blender and mix well.
Add rose water to yogurt and mix well. Serve in individual glasses and sprinkle with
nutmeg.
- - - - - - - - - - - - - - - - - -
Lemon Ice
Recipe By :

-------- ------------ --------------------------------
1 pint Lemon juice
1 quart Sugar
1 quart Water
2 Egg whites
To lemon juice, add sugar and water, in which the thin rind of three lemons has been
allowed to stand until highly flavored; when partly frozen add egg whites, beaten to a
stiff froth.
- - - - - - - - - - - - - - - - - -
Lemon Spice Tea
Recipe By :

-------- ------------ --------------------------------
2 cups Warm Water
1 tablespoon Honey
2 each Slices Lemon
2 each Inches Stick Cinnamon *
2 each Tea Bags
Lemon Slices (Opt.)
* Stick cinnamon sould be broken up into small pieces.

~---------------------------------------------------------------------
~-- In a 2-cup measure combine water, honey, lemon slices and cinnamon. Micro-cook,
uncovered, on 100% power for about 4 minutes or just till steaming hot. Add the teabags.
Cover and steep for 4 minutes. Remove tea bags, lemon slices and cinnamon. Pour into 2
mugs. Garnish with additional lemon slices, if desired.
- - - - - - - - - - - - - - - - - -
Lemonade
Recipe By :
Beverages

-------- ------------ --------------------------------
2 tablespoons Fresh lemon juice
1 1/2 tablespoons Sugar syrup--See NOTE
1 cup Water -- (carbonated water is
sometimes refreshing)
FOR COLD LEMONADE, put the lemon juice, sugar syrup and water in a glass and stir. Add
ice to chill. Float lemon slices.
from "The Fannie Farmer Cookbook" (Knopf, 1990).
MARION CUNNINGHAM
PRODIGY GUEST CHEFS COOKBOOK
- - - - - - - - - - - - - - - - - -
NOTES : To make sugar syrup, bring equal parts of sugar and water to a boil, stir until
sugar dissolves, and remove from the heat. Cool before using. Store unused syrup in a
covered container in the refrigerator.
Lemonade Concentrate
Recipe By : Elizabeth Powell


-------- ------------ --------------------------------
1 1/2 cups sugar
2 1/2 cups water
9 whole lemons
sprigs of mint
Combine sugar and water in a small saucepan; bring to a boil and boil for 5 minutes.
Remove from heat, cool slightly.
Reserve one lemon to slice for garnish. Grate zest of two lemons; juice eight
lemons. Combine juice and zest with warm syrup. Steep one hour. Strain.
To serve: Mix 1 part lemonade concentrate with 2 parts water. Serve over ice. Garnish
with lemon slices and mint.
- - - - - - - - - - - - - - - - - -
London Town Gratitude Punch
Recipe By :
Punch Recipes

-------- ------------ --------------------------------
1 cup Tang
1/2 cup Sugar
2/3 cup Instant tea powder
3 ounces Pkg Wyler lemonade mix
1/4 teaspoon Ground cloves
Combine all ingredients. Use two tablespoons per cup of boiling water. 2 oz rum may
optionally be added per cup. Mrs. Robert F. Lewis
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Low Calorie Lemonade
Recipe By :
-------- ------------ --------------------------------
3 1/4 cups Cold Water
1/2 cup Lemon Juice
Sugar Substitute *
* Sugar substitute is either 4 to 8 envelopes or 1 1/2 t or to taste.

~--------------------------------------------------------------------------
Combine ingredients; mix well. Serve over ice. Garnish as desired.
~--------------------------------------------------------------------------
TO MAKE 1 SERVING: Combine 3/4 cup cold water, 2 tablespoons lemon juice, and 1 to 2
envelopes or 1/2 teaspoon liquid sugar substitute. Serve over ice and enjoy.
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Lowfat Eggnog
Recipe By :
Low-Cal Non-Alcoholic Drinks
-------- ------------ --------------------------------
4 cups Skim Milk -- skim
12 ounces Evaporated skim milk -- evaporated skim
4 Eggs
1/2 cup Sugar
1 teaspoon Vanilla
Heat milk, canned milk, eggs, and sugar over medium heat about 10 minutes, until slightly
thickened. Do not boil. Stir over a bowl of ice water 2 minutes. Stir in vanilla; cover
and chill 4-24 hours.
Add more skim milk if needed to achieve desired consistency. Top with ground nutmeg just
before serving.
Per 1/2 cup serving: 99 cal, 1 gm fat.
From _Better Homes and Gardens_, November 1991. MM by Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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Masala Tea
Recipe By :

-------- ------------ --------------------------------
6 cups Cold Water
1/3 cup Milk (or to taste)
1 3" stick Cinnamon
6 Whole Green Cardamons
4 Whole Cloves
12 Black Peppercorn (opt)
12 teaspoons Sugar (or to taste)
6 teaspoons Leaf Tea (heaping) OR -- 9 tea bags (orange p
Combine water and milk in adeep pan, and bring to a boil. Add the spices and sugar. Stir
to blend, and turn off the heat. Cover the pan, and let the spices soak for at least 10
minutes.
Add the tea leaves or tea bags, and bring the water to a second boil.
Reduce heat and simmer, covered, for 5 minutes. Uncover, check the color and taste, and
if desired add more milk and sugar. Strain the tea into a warm teapot, and serve
immediately.
Note: This is the way traditional spiced tea is made. You may, however, omit the milk or
sugar, or both, in which case reduce the quantity of tea to 2 heaping teaspoons or 3 tea
bags.
Classic Indian Cooking by Julie Sahni
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Mexican Chocolate
Recipe By : al179076@academ07.mty.itesm.mx (ROBERTO ALANIS REYES)

Categories : Beverages Mexican

-------- ------------ --------------------------------
2 Squares Unsweetened Chocolate
2 Teaspoons Cinnamon
2 Cups Strong Coffe
2 Tablespoons Hot Water
3 Cups Hot Milk
2/3 Cup Sugar
1 Teaspoon Vanilla
1/2 Teaspoon Salt
Place chocolate and hot water in saucepan, cook over low heat
until chocolate melts. Combine the sugar, salt, and cinnamon and
add to the chocolate. Add coffee and stir until smooth. Cook 5
minutes longer. Combine hot milk to which vanilla has been added
and the chocolate mixture. Cook over low heat for 10 minutes to
blend flavors.
Whip to a froth and serve. Five and one-third cups.
- - - - - - - - - - - - - - - - - -
Mexican Hot Chocolate

Categories : Beverages Mexican

-------- ------------ --------------------------------
1 1/2 ounces unsweetened chocolate
1/4 cup sugar
3/4 cup water
5 teaspoons instant coffee
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash salt
2 cups milk
Heat all the ingredients except milk in saucepan over low heat. Stir
constantly, until chocolate is melted and mixture is smooth. Heat to
boiling; reduce heat. Simmer uncovered, stirring constantly, for 4
minutes. Stir in milk; heat just until hot. Beat with hand mixer until
foamy. Top with whipped cream if desired. Serve immediately.
This recipe may be doubled if you wish.
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Mexican Mocha
Recipe By :
Beverages Chocolate

-------- ------------ --------------------------------
3 cups Milk
12 ounces Evaporated milk
1/3 cup Chocolate syrup
1 tablespoon Instant coffee granules
6 Cinnamon sticks -- (3 inch
1 1/2 cups Frozan whipped topping -- thawed
Combine first four ingredients in a 2 qt micro bowl cover with plastic wrap , fold back
the edge of wrap to let steam out. micro on med 50% power for 4-8 mins until steaming,
stirring at once. To serve, pour into 5 mugs, & add a cinnamon stick to each mug. Top
with 1/4 c whipped topping yield 5 c.
from southern living Dec 1993 issue by Louise E Ellis of Talbott, ten.
From: Lisa Wilson
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Mocha Flavoured Coffee
Recipe By :
Beverages

-------- ------------ --------------------------------
1/4 cup Nondairy creamer -- dry
1/3 cup Sugar
1/4 cup Dry instant coffee
2 Tblsp cocoa
Place all ingredients in mixer, beat at high until well blended. Mix 1 1/2 Tblsp mix w/
3/4 cup hot water. Store in air tight jar.
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Mock Champagne
Recipe By :

-------- ------------ --------------------------------
2/3 cup Sugar
2/3 cup Water
1 cup Grapefruit juice
1/2 cup Orange juice
3 tablespoons Grenadine syrup
28 ounces Ginger ale -- chilled
Combine sugar and water in saucepan over low heat. Stir until sugar is dissolved. Bring
to boil and boil 10 minutes. Cool. Add sugar syrup to grapefruit and orange juices. Chill
thoroughly. Add grenadine and ginger ale just before serving.
Makes about 1 1/2 quarts

(C) 1992 The Los Angeles Times
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Mock Champagne Cocktail

Recipe By :

-------- ------------ --------------------------------
7 Ounces lemon-lime carbonated beverage, chilled
1/2 Cup apple juice, chilled
3 thin slices lemon
Just before serving, mix carbonated beverage and apple juice. Serve in
stemmed glasses with lemon slice in each.
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My Lemonade Syrup
Recipe By :
Categories : Non-Alcoholic Drinks Fruits
Beverages
-------- ------------ --------------------------------
-----MM BY H PEAGRAM-----
5 pounds Sugar
2 ounces Citric acid
1 ounce Tartaric acid
6 cups Boiling water
6 Lemons
Dissolve in boiling water, the sugar and acids. Grate 4 lemons and use juice from 6
lemons. Add to boiling water. Keep bottled in frig.
Mix in a 5 part water to 1 part syrup ratio.
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Nancy's Party Punch
Recipe By : Cindy Tarsi <gourmet@MAIL.UTEXAS.EDU>


-------- ------------ --------------------------------
2 Quarts Ginger Ale
1 12-Oz Can Frozen Lamonade Concentrate -- thawed
2 Cups Water
2 Cups Cranberry Juice.
Ice Cubes
Well before serving time, freeze water in a large Cool Whip or Similar
container to make a large ice cube. (I sometimes use a pretty-shaped mold.)
Just before serving, mix together ginger ale, lemonade, 2 cups water, and
cranberry juice in a large punch bowl. Float ice cube in center.
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Non Alcohol Holiday Punch
Recipe By :
Categories : Holidays Non-Alcoholic Drinks
Punch Recipes Beverages

-------- ------------ --------------------------------
6 ounces Frozen lemonade conc -- thawed
6 ounces Frozen oj conc -- thawed
6 cups Water
1/2 cup Grenadine syrup
1 quart Ginger ale -- chilled
Combine first four ingredients in a punch bowl. Just before serving, add ice cubes and
gently stir in ginger ale. Put lemon slice and a cherry in each punch cup, and serve.
- - - - - - - - - - - - - - - - - -
Old-Fashioned Ginger Beer
Recipe By : ianrice@theridge.demon.co.uk (Ian Rice)


-------- ------------ --------------------------------
-----For The Starter-----
1/2 Ounce Yeast
2 Teaspoons Sugar
-----To Feed The "Plant"-----
7 Teaspoons Ground Ginger
7 Teaspoons Sugar
-----To Flavour-----
1 1/2 Pounds Sugar
Juice Of 2 Lemons
Mix starter ingredients with 3/4 pint of warm water in a

glass jar. Stir, cover and leave in a warm place for 24
hours. This is your starter "plant".
Feed the "plant" with 1 teaspoon each of ground ginger and
sugar each day.
After 7 days strain through a fine sieve. Dissolve the sugar in 2
pints of water. Add the lemon juice and the liquid from the
"plant". Dilute with 5 pints of water, mix well and store in corked
bottles for at least 7 days.
Use strong bottles as pressure may build up which will cause
thin bottles to explode. For the same reason use corked
bottles rather than those with a more secure closure that
will not 'give' under pressure.
Ross requested a recipe for ginger beer. This is a recipe that I have
often used and it produces a really old-fashioned drink. It is quite a
long process but well worth the effort. The amount of sugar in the
final stage can be varied according to taste. Please excuse the
use of Imperial measures - I am only a poor ignorant pom.
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Orange Grape Cooler
Recipe By :

-------- ------------ --------------------------------
2 Cups Water
6 Ounce Can Frozen Orange Juice
1 1/2 Cups White Grape Juice
1/4 Cup Lemon Juice
1/2 Cup Honey
12 Oz. Bottle 7-Up -- or Sprite
Makes 12 4-ounce servings.
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Orange Ice
Recipe By :

-------- ------------ --------------------------------
1 Lemons
9 Oranges
1 1/2 quarts Water
4 cups Sugar
1 Egg whites
Juice lemons and oranges, being very careful to extract every seed, as they cause a
bitter taste. To a syrup made of water and sugar add juices, and when partly frozen add
the meringue of one egg.
When frozen fill in the orange fruit cases ad place in Ice-cream Cave for three or four
hours, and it is then made more delicious by covering the ice in each case with a
meringue and browning quickly with a red hot salamander, serving immediately. The orange
pulp taken from cases can be used in obtaining juice.
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ORANGE JULIUS
Recipe By :

-------- ------------ --------------------------------
6 ounces Orange juice -- frozen
10 ounces Club soda
1 tablespoon Confection sugar -- (heaping)
Prepare orange juice according to directions on can.

Combine all ingredients in a blender. Blend and pour over crushed ice.
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Orange Macaroon Drink
Recipe By :

-------- ------------ --------------------------------
2 cups Orange juice
2 cups Crushed ice
1/2 cup Coconut cream
3/4 teaspoon Almond extract
Blend all ingredients in blender. Serve immediately.
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Orange Smoothee
Recipe By :
-------- ------------ --------------------------------
6 ounces Orange juice concentrate -- - frozen
1 cup Milk
1 cup Water
1/4 cup Sugar
10 Ice cubes
Place all ingredients in a blender. Cover and blend until smooth. Serve immediately.
Calories per 3/4 cup serving: About 115

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Orange Tea Mix

-------- ------------ --------------------------------
2 cups orange drink mix
1/2 cup instant tea powder
1/2 cup lemonade powder
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Combine all ingredients in a food processor using the steel knife blade. Process
until well mixed, about 10 seconds. You can also blend this in small batches by hand or
in the blender, but not as effectively.
Yield: 3 cups mix.
Directions for use: Stir 2 heaping teaspoons into one cup of hot water. To make iced tea,
let cool, then serve over ice.
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Serving Ideas : This is ready almost instantly for a hot or cold drink.
ORANGEADE
Recipe By :

-------- ------------ --------------------------------
1 Makes 1-1/2 Quarts
1/4 cup Honey
4 cups Water
2 cups Orange Juice
1/4 cup Lemon Juice
Orange (Thinly Sliced)
Ice Cubes
Dissolve honey in water in a large pitcher. Add orange slices. Fill pitcher with ice
cubes; stir.
From Sheila Buff & Judi Olstein, "The New Mixer's Guide to Low-Alcohol & Non-Alcoholic
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Party Punch - nonalcoholic

Recipe By : unknown

-------- ------------ --------------------------------
2 6 oz Lemon Aide
2 6 oz Pineapple Juice
2 6 oz Orange Juice
4 29 oz Ginger Ale
Oranges
Lemons
Mix together, and serve cold. Garnish punch with lemons and oranges.
- - - - - - - - - - - - - - - - - -
Peach-Berry Ice


-------- ------------ --------------------------------
3 peaches
1 cup milk
2 teaspoons vanilla extract
1/2 cup raspberries
1 cup ice -- crushed
Slice the fresh peaches. Combine in blender the peaches, milk, vanilla and
raspberries. Whirl until smooth. Pour over finely crushed ice.
You may double or triple this recipe if you wish.
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Pilgrim's Punch
Recipe By :
Punch Recipes
-------- ------------ --------------------------------
1/2 Cup mineral water
1/8 Cup grape juice
1/8 Cup cranberry juice
Lemon slice
Mix mineral water with grape juice and cranberry juice. Serve with a lemon twist over ice
cubes.
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Pinapple Limeade
Recipe By :

-------- ------------ --------------------------------
1/2 cup Sugar
1/2 cup Lime juice
3 cups Pineapple juice
1 quart Sparkling water -- chilled
Mix all ingredients except sparling water; refrigerate until chilled. Just before
serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired.
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Pineapple Cooler
Recipe By :

-------- ------------ --------------------------------
46 ounces Unsweetened pineapple juice
6 ounces Orange juice concentrate -- - frozen
10 ounces Club soda -- chilled
Mint sprigs -- as desired
Mix juices and frozen orange juice concentrate. Chill.

Add chilled club soda immediately before serving.
Serve over ice in tall glasses with straws. Garnish each serving with a sprig of mint,
if desired.
Calories per 8-ounce cup: About 140

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Pineapple Limeade
Recipe By : Joe Robertson


-------- ------------ --------------------------------
1 tablespoon sugar
1/2 cup pineapple juice
1 1/2 tablespoons lime juice
1/2 cup club soda
ice cubes
Mix all ingredients except club soda; refrigerate until well chilled.
Just before serving, stir in the club soda. Serve in a highball or collins glass over ice
cubes. Garnish with a slice of lime.
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Nutr. Assoc. : 0 1128 822 1582 0
Pineapple-Apricot Crush
Recipe By :
Beverages

-------- ------------ --------------------------------
12 ounces Pineapple Juice; Chilled -- 1 Can
8 3/4 ounces Apricot Halves; Undrained -- 1 Can
6 Ice Cubes -- Up To 8 Can Be
Blend the first two ingredients in a blender container, until the apricots are pureed.
Add the ice cubes 1 at a time until you reach a slushy consistency. Before making the
drink, check the owners manual about ice cubes. A heavy duty machine will do them just
fine.
Posted by: Rich Harper From: Better Homes and Gardens Blender Cookbook Copyright 1971
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Pseudo-Champagne Punch
Recipe By :
Categories : Non-Alcoholic Drinks Punch Recipes
Beverages

-------- ------------ --------------------------------
2 Each Bottles White Grape Juice
1 Each Bottle Club Soda
56 Ounces (2 Bottles) 7-Up
Mix ingredients. Serve well chilled. Tastes like champagne!!
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Nutr. Assoc. : 654 394 394
Real Lemonade
Recipe By :
Beverages

-------- ------------ --------------------------------
Juice of 5 lemons
5 cups Cold water
3/4 cup Sugar water<to 1c>
1 each Lemon -- cut in paper thin
1 each Tray ice cubes

Squeeze the juice from 5 fresh lemons and pour it thru a coarse strainer into a pitcher.
Add 4c cold water and sugar water to taste, adding another cup of water if the lemons are
particularly juicy. Add lemon slices and ice cubes and stir to blend and bruise the lemon
a bit. Pour into tall glass and enjoy.
Sugar water--1/2c sugar to 1c hot water. Pour water over the sugar and stir til
dissolved. Store in covered jar in frig.
From Home Coking Echo Posted by Marge Clark
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Root Beer
Recipe By :

-------- ------------ --------------------------------
2 C Granulated sugar
1 Tsp Dry yeast
1 Qt -hot water
1/2 C -warm water
4 Tsp Root beer extract
Dissolve yeast in 1/2 cup warm water. Dissolve sugar in 1 quart hot water mix together
dissolved yeast, sugar and root beer extract in a gallon jar.
Fill jar with warm water and stir until all ingredients are well combined.
Cover jar set in warm sun for 4 hours. The root beer will be ready to drink the next day.
Chill before serving Posted on PRODIGY, September, 1994; formatted by Elaine Radis;
PRODIGY ID, BGMB90B; GEnie, E.RADIS
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Roy Rogers


-------- ------------ --------------------------------
1 dash grenadine
6 ounces cola -- or to fill
Fill a collins or highball glass with ice. Add grenadine and fill with cola. Garnish with
a maraschino cherry and an orange slice.
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Nutr. Assoc. : 0 407
Russian Tea
Recipe By :

-------- ------------ --------------------------------
3 cups Instant tea
6 cups Tang instant orange drink
3 envelopes dry lemonade mix
6 cups Sugar
2 tablespoons Cinnamon
1 1/2 teaspoons Cloves
Mix all ingredients thoroughly. Keep in sealed jar. Mix with hot or cold water -- 3 to 4
teaspoon to a glass, more or less to taste.
From: VIP Cookbook, 1977, American Cancer Society. Typed by Dale & Gail Shipp, Columbia
Md.
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Satin Red Punch
Recipe By :
Punch Recipes

-------- ------------ --------------------------------
1 quart apple juice
2 pints cranberry juice
4 liters 7-Up. -- plus 2 ice cube tray
Make 7-up ice cubes and chill other ingredients. Pour together and serve cold.
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SHERBAT (LEMON DRINK COOLER)
Recipe By :
Vegetarian Non-Alcoholic Drinks

-------- ------------ --------------------------------
1 cup Sugar
2 each Lemons
1 cup Ice -- crushed
2 tablespoons Rose water
4 cups Water
Squeeze juice from the 2 lemons and reserve juice.
In a saucepan, combine sugar, crushed ice, 4 cups water, lemon juice and rose water.
When sugar is completely dissolved, strain and serve the Sherbat in frosty glasses.
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Sherbet And Ginger Ale Punch
Recipe By : Suzanne Barnett-Scott Calcomp/Sanders Display Products, Scot


-------- ------------ --------------------------------
2 l sherbet (use your favorite flavor or one t
2 l ginger ale
1. Scoop sherbet into punch bowl. Slowly pour ginger ale over the sherbet.
2. Serve.
3. Replenish sherbet and/or ginger ale as needed.
Author's Notes:
This is a super non-alcoholic punch with lots of possible variations.
Different sherbet flavors or mixtures of flavors make for many variations. I once
made a variation that replaced 1/2 of the ginger ale with lemonade. Super!
Difficulty : very easy.

Precision : no need to measure.
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Shirley Temple


-------- ------------ --------------------------------
1 dash grenadine
6 ounces ginger ale -- or to fill
Fill a collins or highball glass with ice. Add grenadine and fill with ginger ale.
Garnish with a maraschino cherry and an orange slice.
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Nutr. Assoc. : 0 627
SIMA - Finnish May Day Drink - pronounced 'SEE-mah'
Recipe By :

-------- ------------ --------------------------------
10 quarts Water -- fresh pure
2 Lemons -- fine
2 1/2 cups Brown sugar
2 1/2 cups White sugar
1/3 cup Dark corn syrup -- optional
1/4 teaspoon Dry yeast
Raisins
Shave the yellow peel from the lemons, cutting very thinly so that as little of the white
underlayer as possible is attached. Set the yellow slices aside. Then peel the bitter
white underlayer off and discard it.
Slice the lemons into very thin slices. Place them into a container and cover them so
they don't dry out.
Boil the water in a large kettle. Remove it from the heat and stir in the yellow lemon
peel, the sugars, and the syrup. When the sugars have dissolved, cover the kettle and let
the contents cool to room temperature (25'C or 75'F). Then add the lemon slices and the
yeast. Leave it to stand overnight.
Place 4-5 raisins and a teaspoon of white sugar in the bottom of each of several clean
bottles (wine or soda pop). Pour the sima into the bottles, straining it through a sieve
to remove the lemon. Cap the bottle tightly.
The sima will be ready to drink when the raisins rise to the top of the bottles, about
3-7 days depending on the temperature of the room where they are stored. Serve it well
chilled.
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Simple and delicious Lemonade
Recipe By :
-------- ------------ --------------------------------
3 1/4 Cups Cold Water
1/2 Cup Lemon Juice -- fresh
Sugar -- to taste
Mix all ingredients.
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Nutr. Assoc. : 1582 796 0
Six Hour Root Beer
Recipe By :

-------- ------------ --------------------------------
2 cups Sugar
1 teaspoon Yeast -- scant teaspoon
2 tablespoons Root beer extract
Put ingredients in a gallon jug with about a quart of very warm water. Stir until
ingredients are well mixed. Finish filling the jug with warm water. Let stand six hours
(just lay the lid on top, do not screw on). At the end of the six hours, screw lid on and
refrigerate.
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Snow Ice
Recipe By :

-------- ------------ --------------------------------
1/2 cup Sugar
1 cup Cream
2 teaspoons Vanilla
Snow -- newly fallen
Add sugar to cream, and flavor highly with vanilla or lemon; if lemon juice is used, more
sugar will be required. Stir in newly-fallen snow until thick as ice-cream, and any kind
of fruit juice may be used instead of cream. In either case the snow must not be added
until just before serving.
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SOUTHERN-STYLE ICED TEA
Recipe By :

-------- ------------ --------------------------------
Makes 4 Quarts
128 ounces Water
Teabags
Cinnamon Stick
Lemon (Sliced)
4 cups Sugar
Place water in a large saucepan. Bring to a boil and add teabags, cinnamon stick and
lemon slices. Reduce heat to low, cover losely and simmer 20 minutes. Remove from heat,
add sugar and stir until sugar is dissolved. Remove teabags, cinnamon stick and lemon
slices.
Pour tea into a large jug and refridgerate until well chilled.
From Sheila Buff & Judi Olstein, "The New Mixer's Guide to Low-Alcohol & Nonalcoholic
Drinks". Published by HPBooks, Inc., 1986, ISBN 0-89586-458-4.
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Southwest Smoothie
Recipe By :
Beverages

-------- ------------ --------------------------------
1/2 cup Banana -- sliced
1/2 cup Mango, papaya, or guava -- *
2 cups Milk
1 tablespoon Honey
* Fruit should be of one kind listed and be chopped.* Place all ingredients in food
processor workbowl fitted with steel blade or in blender container; cover and process on
high speed until smooth.
Strain if using mango.
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Southwestern Fiesta Hot Chocolate

Mexican Non-Alcoholic Drinks

-------- ------------ --------------------------------
1/2 cup cocoa
1 tablespoon flour -- unbleached
1/4 cup dark brown sugar -- packed
4 cups milk
3 cloves -- whole
1 cinnamon sticks -- broken
2 tablespoons powdered sugar
1 1/2 teaspoons vanilla
whipped cream
4 cinnamon sticks
Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1
stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat.
Simmer uncovered for 5 minutes (DO NOT boil). Remove from heat; remove cloves and
cinnamon.
Stir in powdered sugar and vanilla. Beat with wire whisk or hand mixer until foamy.
Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks.
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Spanish Fresh Fruit Frappe

-------- ------------ --------------------------------
1 cup watermelon -- diced
1 cup cantaloupe -- cubed
1 cup pineapple -- diced
1 cup mangos -- sliced
1 cup strawberries -- halved
1 cup orange juice
1/4 cup sugar
Mix all the ingredients. Fill blender 1/2 full of mixture and fill to the top with
crushed ice. Cover and blend on high speed until a uniform consistency is achieved.
Repeat with remaining mixture.
Serve immediately, garnishing with fresh fruit if desired.
Yield: About 7 cups. This can be doubled or tripled.
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Spearmint Tea
Recipe By :

-------- ------------ --------------------------------
2 Teaspoons Gunpowder Tea
1 Handful Spearmint -- fresh
2 Tablespoons Sugar
3 1/2 Cups Boiling Water
Rinse teapot with boiling water, then pour water out. Place tea,
spearmint and sugar in teapot. Cover with fresh boiling water and
allow tea to brew for 5 minutes. Pour into cups and garnish with
lemon and a fresh sprig of mint.
Serves 4.
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Nutr. Assoc. : 5262 0 0 0
Spice Tea
Recipe By :

-------- ------------ --------------------------------
-----SHARON MEHL - CFFM46A-----
2 cups Sugar -- granulated
2 cups Tang
1 1/2 teaspoons Cinnamon
1 cup Tea -- instant
6 ounces Lemonade mix (powder)
3/4 teaspoon Cloves -- powdered
Put in jar and shake.

Spoon about 1 1/2 to 2 teaspoons in mug and add hot water. Enjoy!
- - - - - - - - - - - - - - - - - -
Spiced Tea
Recipe By : Elizabeth Powell


-------- ------------ --------------------------------
3 cups pineapple juice
1/2 cup fresh lemon juice
3 cups cold water
3/4 cup brown sugar
3 whole cinnamon sticks
1 teaspoon ground cloves
2 teaspoons ground allspice
4 whole tea bags
Bring pineapple juice, lemon juice, and water to a boil. Add sugar and spices and simmer
20 minutes. Remove from heat, add tea bags, cover and steep 10 minutes. Remove tea bags
and strain. Serve hot or iced.
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Nutr. Assoc. : 1128 797 0 0 0 0 0 1486
Spiced Tea Mix

Recipe By :

-------- ------------ --------------------------------
1 Jar (9 oz) powdered orange
Breakfast drink
1 Jar (4 oz) lemon flavored
Iced tea mix
1 1/2 cups Sugar (or to taste)
2 teaspoons Ground cinnamon
2 teaspoons Ground cloves
1 teaspoon Ground ginger
Mix drink mix, tea mix, sugar and spices. Label and store in tightly covered container
at room temperature. Store no longer than 6 months.
To serve: For each serving, mix 3 teaspoons with boiling liquid* in mug until mix is
dissolved. Garnish with twist of lemon or orange peel, and a cinnamon stick if desired.
*Variation: Use cranberry juice, or dry red or white wine.
Makes 5 1/4 cups of mix. Recommended by friend Typed by Gail/Dale Shipp
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Spicy Mint Tea
Recipe By :

-------- ------------ --------------------------------
6 cups Water
2 Cinnamon sticks
4 Clove -- whole
4 Allspice -- whole
2 cups Mint leaves
Bring the water, cinnamon, cloves and allspice to a boil. Boil for 1 minute. Stir in mint
leaves. Remove from heat and steep for five minutes. strain into cups.
From Taste of Home Magazine, posted by DonW1948@aol.com
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Spicy Tomato Cocktail
Recipe By :

-------- ------------ --------------------------------
1 Cucumber
6 cups Canned tomato juice
3 Green onions -- chopped
1 dash Tabasco sauce
1 teaspoon Worcestershire sauce
1 tablespoon Prepared horseradish
Peel and grate the cucumber. Add it to the tomato juice with the remaining ingredients.
Cover and refrigerate for 2 hours or overnight. Strain before serving.
1 cup serving - 38 calories, 2 vegetable exchanges 9 grams carbohydrate, 2 grams

protein, 0 fat, 369 mg sodium, 447 mg potassium, 0 cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not
tested by Elizabeth Rodier Nov 93
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Spicy Tomato Sipper
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups No Salt Tomato Juice
1 tablespoon Lemon Juice
1/8 teaspoon Hot Pepper Sauce
Lemon Slices
Lemon Rind Strips
1/4 teaspoon Celery Salt
Combine Tomato Juice, Lemon Juice, Hot Pepper Sauce & Celery Saltin A Small Saucepan.
Place Over Medium Heat & Cook 10 Min. OR Until Thoroughly Heated. Garnish With Lemon
Slices & Lemon Rind If Desired.
Per 3/4 C. Serving: 39 Cal.
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Sputnik Tea (Russian Tea)
Recipe By :

-------- ------------ --------------------------------
18 ounces Tang Mix -- (1 Jar)
3/4 cup Instant Tea /Lemon -- Lipton's
1 1/2 cups Sugar
2 teaspoons Cloves -- Ground
2 teaspoons Cinnamon
Mix all ingredients and keep in tightly sealed jar.

Use 2 t of the mix per cup of boiling water. Can also be made and then iced.
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Steaming Hot Holiday Punch

Categories : Beverages Crockpot
Punch Recipes Non-Alcoholic Drinks

-------- ------------ --------------------------------
3 cups apple juice
3 cups orange juice
6 cups cranberry juice cocktail
3/4 cup maple syrup
2 teaspoons powdered sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
cinnamon sticks -- *see note
* Cinnamon sticks are optional but make a very pretty addition as stirrers in steaming
hot mugs of punch.
Combine all the ingredients in a very large heavy pan, except the cinnamon sticks.
Bring to a boil and turn to simmer for few minutes. You can put the ingredients in a
crockpot after it has boiled and keep warm over low heat.
This recipe can be easily doubled or halved.
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STRAWBERRY FRAPPE'
Recipe By :

-------- ------------ --------------------------------
1 cup Strawberries rinsed and caps
Removed
1/2 cup Non-fat vanilla frozen
Yogurt
3/4 cup Spring water
1 -2 Tbs. honey or brown sugar
2 Ice cubes
Place all ingredients in blender, except ice cubes.

Blend for 10 seconds then add ice cubes; blend for another 30 seconds. Pour and enjoy.
Original recipe by D. Weiss.
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Strawberry Lemonade
Recipe By :

-------- ------------ --------------------------------
1 quart Fresh Strawberries -- Hulled
3 cups Cold Water
3/4 cup Lemon Juice
3/4 cup Sugar *
2 cups Club Soda -- Chilled
Ice
Garnishes **
* Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes could be more
strawberries and/or mint leaves.
~--------------------------------------------------------------------------
In blender containier, puree strawberries. In pitcher, combine pureed strawberries,
water, lemon juice, and sugar; stir until sugar dissolves.
Add club soda. Serve over ice and garnish with strawberries and/or mint leaves.
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Strawberry Punch
Recipe By : Cindy Tarsi <gourmet@MAIL.UTEXAS.EDU>


-------- ------------ --------------------------------
1 Lg Can Frozen Lemonade Concentrate -- thawed
46 Oz. Can Pineapple Juice
64 Oz. Bottle Cranberry Juice Cocktail
2 Qt Ginger Ale
1 20-Oz Pkg. Frozen Strawberries -- (keep frozen)
Mix all ingredients together. Makes 30-40 servings.
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Strawberry Shake
Recipe By :
Categories : Fruits Beverages

-------- ------------ --------------------------------
1/2 cup Strawberries (or more)
1 cup Cold Milk
Whole Strawberries
2 tablespoons Honey
1 cup Plain Yogurt
Puree 1/2 cup strawberries and honey in blender or food processor. Add milk and yogurt;
blend until smooth. Pour into glasses; garnish each with a whole strawberry. Yield about
2 cups.
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Strawberry Sparkle Punch
Recipe By : Herald Journal, Logan, UT


-------- ------------ --------------------------------
4 Cups Unsweetened Strawberrys
1 Pkg 3-oz strawberry Jell-O
1 Cup Water -- Boiling
1 Pkg Lemonade Concentrate (6 oz) Frozen
1 Bottle Cranberry Juice Coctail (32-oz)
2 Cups Cold Water
1 Bottle Ginger Ale (28-oz)
Puree strawberries in blender; place puree in large punch bowl. Strain, if desired, to
remove seeds. Dissolve gelatin in boiling water; stir in lemonade concentrate. Add
mixture to punch bowl. Add cranberry cocktail and cold water. Slowly add ginger ale.
- - - - - - - - - - - - - - - - - -
Strawberry Yogurt Drink
Recipe By :
Beverages

-------- ------------ --------------------------------
1 cup Sliced strawberries
1/2 cup Low-fat yogurt
1/2 Banana
3 Ice cubes
Strawberries for garnish
Combine the sliced strawberries, yogurt, banana, and ice cubes in a blender. Process
until smooth. Pour into glasses and garnish each serving with a strawberry.
1 serving = 79 calories, 1 fruit exchange 2 grams protein, 12 grams carbohydrate, 1 gram

fat, 31 mg sodium
Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared but not tested by Elizabeth
Rodier March 94.
- - - - - - - - - - - - - - - - - -
Summer Fruit Cocktail Cooler


-------- ------------ --------------------------------
2 cups nectarines -- diced
10 ounces strawberries, frozen
1 cup orange juice
28 ounces club soda -- * see note
mint sprigs
* Use seltzer water instead of club soda if you wish.

Combine nectarines or honeydew, partially thawed strawberries and orange juice in
blender. Whirl until smooth. Pour into chilled glasses about 2/3 full. Slowly add club
soda. Garnish with mint sprigs.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Prepare this low calorie drink on a hot day.
Sun Tea
Recipe By : unknown

-------- ------------ --------------------------------
3 Family Size Tea Bags or 9 regular
1 Gallon Water
Put three family size tea bags in a clean gallon jar and fill with cold water. If
desired, you may substitute 9 regular (cup size) tea bags. (For an exciting change of
taste, add 3 bags of Orange & Spice tea).
Cap loosly and place in hot sunshine, away from other material, for 3 to 4 hours.
Remove tea bags. Sweaten to taste with Equal Low-Calorie Sweetner. Serve over ice.
Refrigerate within 5 hours of brewing. Vary the number of tea bags and the duration
of brewing according to the tea strength you desire.
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Sunset
Recipe By :
Beverages

-------- ------------ --------------------------------
2 teaspoons Grenadine
1/3 cup Orange juice -- *
1/3 cup Pineapple juice -- *
cubes
Lemon slice -- for garnish
* approximate amounts, depends on the size of the glass
Choose a large, well shaped, stemmed glass. Put a layer of grenadine in the bottom of
the glass. Fill glass with ice cubes (important).
Pour equal amounts of orange and pineapple juice over the ice cubes.
Top with a lemon slice. Add a dash of grenadine on top. Voila! A beautiful sunset!
SERVES:1 SOURCE: _The Non-Drinkers' Drink Book_ by Gail Schioler
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Thai Iced Tea
Recipe By : ujenwong@mcl.ucsb.edu (Jennifer D. Wong)


-------- ------------ --------------------------------
1 can sweetened condensed milk
1 can evaporated milk
1/4 cup Thai tea leaves -- red or black
4 cups water
crushed ice
Preparation: 1. Combine the sweetened, condensed milk and the evaporated milk. Set
aside. 2. In a 6 inch strainer, place a coffee filter. Put the tea leaves in the filter
and place in a 2 quart pan. 3. Bring the water to a boil, then pour it onto the tea
leaves. Stir thoroughly and let steep in the pan for two or three minutes. 4. Remove
strainer and discard the tea leaves. 5. Allow tea to cool to lukewarm. Pour the tea
into tall glasses filled with crushed ice. 6. Add about 1 inch of milk mixture and stir.
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The Burgomaster's Cheerful "Spirits"
Recipe By :
Categories : Beverages Ice Cream

-------- ------------ --------------------------------
1 Qt orange juice
1 Qt soda
1 Qt ginger ale
1/2 Gallon vanilla ice cream
Pour orange juice, soda, and ginger ale into a large punch bowl. Spoon
in vanilla ice cream and allow to melt slightly. Stir thickened punch
before serving.
- - - - - - - - - - - - - - - - - -
The Punchbowl


-------- ------------ --------------------------------
6 ounces pineapple juice, frozen concentrate -- thawed
6 ounces orange juice, frozen concentrate -- thawed
6 ounces cranberry juice
2 cups strawberries, frozen
1 banana
6 ounces lemonade, frozen concentrate
2 1/2 cups cold water
30 ounces club soda -- 1 bottle
30 ounces ginger ale -- 1 bottle
2 bottles 7-Up®
* All frozen concentrates are to be thawed partially.

** Use as much 7-UP or equal amounts of other soft drinks to make the punch to your taste.
1. Using a blender, blend the juices a little at a time, pouring into large
punchbowl or other large container. Blend the banana and strawberries only until coarse
blended, not pureed. Mix the ice water in the punch bowl with other ingredients and stir
to blend.
2. Just before serving, add the club soda, ginger ale and enough 7-Up to suit your
taste. Stir gently to mix all juices from the sediment on bottom of bowl. Serve this as
is or over ice.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve this at any occasion for a non-alcoholic punch.
NOTES : You may wish to make an ice ring to float in this for a decorative and festive
touch. Using a ring mold, freeze a shallow layer of water, put fruits in a pattern on top
of ice, pour a thin layer of water, refreeze. Repeat these steps until you have built up
the ice ring and made several layers of fruit designs. Unmold the ring and place in punch
bowl just before serving. Use juice instead of water for ice ring if you wish.
Tomato Juice Cocktail
Recipe By :

-------- ------------ --------------------------------
46 ounces Can tomato juice
2 teaspoons Salt
2 teaspoons Ground cumin
6 Limes -- juiced
8 dashes Tabasco sauce
1 Lime slices for garnish
Mix all ingredients except lime slices. Put mixture in a pitcher and float the lime
slices. Guests can serve this over ice or add vodka.
- - - - - - - - - - - - - - - - - -
Tropical Smoothie


-------- ------------ --------------------------------
2 1/2 cups pineapple juice -- unsweetened
1 cup strawberries -- sliced
1 banana -- sliced OR
mango -- diced OR
papaya -- diced OR
* If using mangos or papaya, make sure they are ripe.
1. Peel and dice the fruit.

2. Have the pineapple juice well-chilled.
3. Combine all ingredients in a blender. Puree until thick and very smooth. Serve in
a glass garnished with a whole strawberry and perhaps a mint sprig.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 2142 0 0

Valentine Sodas
Recipe By :
Categories : Beverages Ice Cream

-------- ------------ --------------------------------
Ginger ale or carbonated drink
Strawberry ice cream
Whipped cream
1 Tsp strawberry preserves
Pour ginger ale or any clear carbonated drink over strawberry ice
cream in tall glass. Top glass with fluffy whipped cream and
strawberry preserves. Do not stint on ice cream. Serve with large soda
and ice teaspoon.
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Viennese Flavoured Coffee

Recipe By :
Beverages

-------- ------------ --------------------------------
2/3 cup Dry instant coffee -- scant
2/3 cup Sugar
3/4 cup Dry nondairy creamer
1/2 teaspoon Cinnamon -- dash each of ground
-- cloves, & nutmeg.
Mix all ingredients & Store in air tight jar. To make mix 4 tsp with one cup hot water.
- - - - - - - - - - - - - - - - - -
Virgin Mary

Categories : Non-Alcoholic Drinks Vegetables
Beverages

-------- ------------ --------------------------------
4 ounces tomato juice
1/2 ounce lemon juice
1/2 teaspoon Worcestershire sauce
1 dash Tabasco sauce
1 pinch celery salt -- to taste
1 pinch salt -- to taste
1 pinch pepper -- to taste
1 celery stalk
1 lime slice
cracked ice
ice cubes
Combine liquid ingredients and seasonings in a mixing glass. Shake with ice and strain
into a highball or Collins glass filled with ice cubes. Garnish with celery stalk and
wedge of lime.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 1503 797 0 0 273 1327 1091 275 0 0 0

Virgin Pina Colada

Mexican Beverages

-------- ------------ --------------------------------
2 ounces coconut cream
1 1/2 ounces crushed pineapple
1 ounce pineapple juice
1/4 cup crushed ice
1 orange slice
1 maraschino cherry
Place all ingredients in a blender and blend at high setting until smooth -- about 30
seconds. Strain into highball or collins glass and garnish with orange slice and cherry.
NOTE: Crushed pineapple juice canned in its own juice is preferable for a less-sweet
drink; use pineapple canned in syrup for a sweeter concoction.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 397 0 1128 0 0 0
Virgin Strawberry Daiquiri

Beverages

-------- ------------ --------------------------------
3 ounces frozen strawberries -- in syrup
1 ounce fresh lime juice
1 teaspoon sugar
cracked ice
1 strawberry
1 orange slice
Fill a mixing glass with cracked ice. Add lime juice, frozen strawberries, and sugar.
Shake and strain into a chilled cocktail glass. Garnish with strawberry and orange slice.
- - - - - - - - - - - - - - - - - -
Waker-Upper Whirl
Recipe By :

-------- ------------ --------------------------------
3/4 cup Pineapple juice
1/2 Ripe banana
4 Ice cubes
Strawberry -- for garnish
In blender process pineapple juice, orange juice, and ripe banana on low speed. Add ice
cubes, 1 at a time (do not forget to replace the blender cover). Increase speed to high
and blend until mixture is thickened. Pour mixture into a juice glass; press strawberry
onto the rim for garnish.
Nutrition per 1/2-cup serving: 89 calories, 1g protein, 0g fat, 22g carbohydrates, 2mg
sodium, 0mg cholesterol
Source: Parents magazine, May 1994, page 131
-Natalie Webber a4gy@jupiter.sun.csd.unb.ca
~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for
posting. Please read the "Posting Guidelines" article first. Submissions go to
recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu.
Please allow several days for your submission to appear.
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Wassail
Recipe By :
Categories : Christmas Crockpot
Beverages

-------- ------------ --------------------------------
-----WASSAIL-----
1 quart Apple cider
4 each Cinnamon sticks
1 each Whole nutmeg
1/2 cup Honey
1/4 cup Lemon juice
1 teaspoon Lemon peel -- grated
-----FLOATING CLOVED ORANGES-----
3 each Oranges
3 teaspoons Cloves -- whole
Poke 1 t cloves into each orange for Floating Cloved Oranges. Add cider, seasonings, and
Floating Cloved Oranges to crockpot; heat at least 1/2 hour, and the longer, the better.
Orange Stars: cut oranges into 1/2" slices. Stick 5 cloves around slice at equal
intervals; cut out wedges between cloves. The result looks kind of like a star.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at

net/node 004/005, Internet sylvia.steiger@lunatic.com
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Wassail * Cider
Recipe By :
-------- ------------ --------------------------------
5 quarts Apple cider
1 1/4 cups Brown sugar
1 1/4 cans (6 oz) frozen lemon juice
Concentrate
1 1/4 cans (6 oz) frozen orange juice
Concentrate
7 1/2 Whole cloves and allspice
1 1/4 tablespoons Ground nutmeg
30 Cinnamon sticks
Put cider, sugar and fruit juices (undiluted) in large pot. Tie cloves and allspice in
cheesecloth. Add to cider with nutmeg. Cover and simmer for 30 min. Remove spice bag.
Serve hot in mugs with cinnamon stick in each mug.
Makes 24 6 oz servings.
Source: Womens Day Encyclopedia of Cooking Typed by Dale/Gail Shipp
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White Sangria Punch (Nonalcoholic)
Recipe By :
Beverages Punch Recipes

-------- ------------ --------------------------------
4 cups White grape juice
1 cup Pink grapefruit juice
1 tablespoon Lime juice
1 Club soda;bottle -- 750 ml
Pink grapefruit slices
In large pitcher, combine grape, grapefruit and lime juices; refrigerate. Just before
serving, add soda water and grapefruit slices. MAKES 12 SERVINGS, each 3/4 cup Per
sering: 60 calories, negligible protein, no fat, 15 g carbohydrate SOURCE: Canadian
Living magazine
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Zemi's Ginger Smoothies
Recipe By :
Categories : Beverages Vegetarian

-------- ------------ --------------------------------
-----ORANGE PINEAPPLE SMOOTHIE-----
1/2 each Banana
1/4 teaspoon Ginger root;fresh,peeled -- grated, up to 1/2 ts
1/2 cup -Crushed ice -- or 2 small ice
-----APPLE-COCONUT SMOOTHIE-----
1/4 cup Apple juice
1 pinch Coconut -- grated OR_
-1 Tbsp coconut milk *
1/2 each Banana
1/4 teaspoon Ginger root;fresh -- peeled
1/2 cup -Crushed ice -- or 2 small ice
-----ORANGE-PINEAPPLE COCONUT-----
-----SMOOTHIE-----
1 tablespoon Coconut milk -- *
1/2 each Banana
1/4 teaspoon Ginger root;fresh -- peeled
1/2 cup -Crushed ice or 2 small ice -- cubes
* Can be made from fresh or dried coconut or purchased bottled. Do not use the canned
coconut mix for mixed drinks as it is very sweet and different.
If using fresh coconut, cut coconut meat into 1" pieces & place equal amounts of coconut
& hot water in food processor or blender. Puree at high speed for a couple of minutes,
let steep for 30 minutes. Then pour into a strainer set over a bowl. Press on the pulp
and squeeze by the handful to extract as milk as possible. Pour the milk through a fine-
mesh strainer.
For dried coconut: use 1 cup unsweetened, dried coconut with 1 1/2 c hot tap water. Allow
to stand for 5 minutes. Puree one minute and proceed as above. Will keep up to three days
refrigerated and indefinitely, if frozen.
"There's a beautiful vegetarian restaurant called Zemi's on the beach in Phillipsburg,

St. Maarten.."
Blend all ingredients in a blender or food processor until smooth.
SERVES:1 SOURCE:_Sundays at Moosewood Restaurant_ by the Moosewood Collective posted by

Anne MacLellan
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Aunt Arlene's Iced Tea

Amount Measure Ingredient -- Preparation Method

Arlene Witman Source: The Weidman House; Mount Joy PA.