Category: Beverages

Ingredients:

1 (6-oz.) can frozen lemonade
4 cups boiling water
1/2 cups sugar
1 (16-oL) can frozen orange or
limeade, thawed and diluted concentrate, thawed and undiluted
112to
1 cup bourbon

Instructions:

Steep bags in boiling water about 5 minutes. Discard tea bags. Add remaining ingredients. Put in freezer to keep on hand (except it won’t lastlong!). To serve, bring to just slushy consistency and serve in wine glasses. You can also omit the bourbon and serve immediately over ice foar great summertime iced tea. Over the years, this has been one of my most requested summertime drink recipes.

Notes:

Our favorite summertime drink!Tbspcan be altered with amount of bourbon that you add, of course, and is alwaysa delicious after- noon delight.

Servings Yield:

Serve in wine glasses

Ingredients:

750-ml boUles Chilled
Juice of
1 dozen lemons powdered sugar to sweeten
1 cup Maraschino
1 cup Triple Sec
16 oz. Brandy champagne
16 oz. Carbonated Water
16 oz. Strong Tea (optional)

Instructions:

Add enough powdered sugar to sweeten the lemon juice. Pour over large block of ice in punch bowl and stir well. Then add rest of ingredients. Stir well and decorate with fruits in season. To serve, ladle into punch glasses. Champagne Sherbet Punch: 2 750-ml bottles Chilled champagne 1 750-ml bottle Sauterne 32 oz. lemon or Pineapple Sherbet Put sherbet in punch bowl. Add sauteme and chilled champagne. Deco-rate with lemon slices or pineapple chunks. Tequila Punch: 1 liter Chilled Tequila 1 750-ml. bottle Chilled Champagne.; 4 750-ml. bottles Chilled Sauterne 64 oz. Fresh Fruits (cubes or balls) Sweeten to taste, chill thoroughly, and add ice cubes just before serving. Place in a large bowl and serve in 8 punch cups. Serve this when you really want a good strong punch.

Notes:

These punches are perfect for showers, wedding receptions or any type of special celebmtion. For added color, float an ice ring of mixed fruits or berries in the punch bowl.

Servings Yield:

Serve in 8 punch cups

Ingredients:

1 (10 oz.) package frozen strawberries, thawed
1/2 cup sugar
1/2 cup brandy
1 (48-oz.) bottle cranberry juice cocktail, chilled
1 bottle sparkling white wine, chilled
1 (28-oz.) bottle club soda, chilled

Instructions:

Mash strawberries with a potato masher in a large bowl; stir in sugar, brandy, and cranberry juice. Cover and freeze 8 ours. Transfer to a punch bowl; add wine and club soda. Freeze 8 hrs. 4 eggs, separated 3/4 pint brandy 6 T. rum

Notes:

Servings Yield:

Ingredients:

1 qt. cream
3/4 c. granulated sugar Nutmeg

Instructions:

Beat egg yolks. Add brandy and rum gradually (I tablespoon at a time), while beating constantly. Add 1 pint of un-whipped cream and the well-beaten egg whites. Continue beating and add sugar and another pint of unwhipped cream. Sprinkle with nutmeg to taste. Do not refriger-ate. Shake in bottle before serving Serves 10-12.

Notes:

No year should be completed without eggnog, and no year should be started without eggnog. Tbsp. is a cool drink with warm connotations of friendship and best wishes. Your holiday party_ is not mplte without serving this century old drink. Make some without spmts, hke the Thick and Smooth, so the children can be included.

Servings Yield:

Serves 10-12

Ingredients:

2 cups vanilla ice cream, softened
1 cup fresh or frozen strawberries, sliced
3/-, cup fresh or frozen blueberries
1⁄2 cup fresh or frozen raspberries
1⁄2 cup cranberry juice
1 Tbsp. lemon juice

Instructions:

Process first 7 ingredients in a blender. Add ice cubes to 4-1⁄2 cup level; process until smooth, stopping once to scrape down sides. Garnish with berries and mint sprigs; serve immediately.

Notes:

Servings Yield:

Serve immediately

Ingredients:

2 (6-oz.) cans frozen limeade
1 (6-oz.) can frozen lemonade
1 fifth light rum

Instructions:

Mix all ingredients together and put in a container in the freezer. Spoon from container into glasses. The mixture will stay slushy indefinitely in freezer. Serv. es 12. Individual Daiquiri: Juice of 1 lime 1 tsp. Powdered Sugar 1 1/2 oz. light rum Shake with ice and strain into cocktail glass.

Notes:

Tbsp. is a delight in the summertime for entertaining.

Servings Yield:

Ingredients:

3 cans frozen lemonade
2 cans frozen orange juice
2 cans frozen pineapple juice
2 cans frozen grapefruit Juice
4 boxes frozen raspberries

Instructions:

Dilute all frozen juices according to instructions on cans and combine. Crush frozen raspberries through food mill. Freeze 1/3 amount of rasp-berries to use in place of ice. Mix remaining 2/1 raspberries with above diJuted juices. Tbsp. makes 8 quarts pinch.

Notes:

Great for a non-alcoholic punch for the kid’s parties. A beverage like this one is fantastic on a hot summer day and is the epitome of refreshment for kids and adults of all ages.

Servings Yield:

Makes 8 quarts pinch

Ingredients:

1/2 oz. light Rum
1 Tbsp. Triple Sec
1/2 oz. Lime Juice
1 tsp. Powdered Sugar
1 cup crushed it.”e Fresh or frozen str. twberries (optional)

Instructions:

Combine ingredients in an electric blender and blend at low speed for five seconds. Then blend at high speed until firm. Pour into champagne flute. Top with a cherry. For Strawberry Daiquiri add 1 oz. fresh or frozen strawberries.

Notes:

We went to the pick-your-own str. iwberry fann located between Kingsland and Marble Falls, and got fresh str. i”berries for this recipe, which are indescribably good! We also used the fresh strawrerries for margmitas and home made ice cream.

Servings Yield:

Ingredients:

2 cups white wine, chilled;., cup sugar
1 can frozen concentrdted pineapple juke, unthawt-d
10 ke cubt-s, coarsely broken Pinapple spears

Instructions:

Combine wine, sugar and pineapple juice in blender. Add ice cubes and whirl at top speed till ice is crushed. Spoon into glasses. Serve with short straws and garnish with pineapple spears.

Notes:

Servings Yield:

Serve with short straws and garnish with pineapple spears

Ingredients:

6 oz. frozen lemonade, defrosted slightly
6 oz. frozen pineapple concentrate
2 cups chilled club soda
1/2 cup gin
4 cup ice cubes

Instructions:

Place 1/2 ingredients at a time in blender. Mixture may be frozen defrost I hour at room temperature. Return to blender and process again. Serve.

Notes:

Servings Yield: