Drinks

DRINKS

Vanilla Lemonade

–Janna Muhlstein

1 can frozen limeade
2 liter bottle diet sprite
1/4 cup vanilla syrup

Mix together.  Add ice.  Enjoy!!!



                   

Lost-in-the-Sun Punch

1 carton (64 oz.) orange juice, chilled
1 bottle (2 liters) lemonade, chilled
6 cans (12 oz. ea.) cream soda, chilled
1 pint pineapple sherbet

In a large punch bowl, combine the orange juice, lemonade and cream soda.  Top with scoops of sherbet.  Serve immediately.  Yield 16-20 servings (4 quarts).

                   

Citrus Quencher

2 liters lemon-lime soda, chilled
3/4 cup limeade concentrate
½ cup orange juice

In a large pitcher, combine all ingredients.  Serve over ice.  Yield: 8 servings (2 ½ quarts).

Cider Wassail

2 quarts apple cider
1 ½ cups orange juice
3/4 cup pineapple juice
 1 tablespoon brown sugar
 1/s teaspoon lemon juice
 2 cinnamon sticks (3 inches)
Dash ground cinnamon
Dash ground cloves

In a large saucepan, combine all of the ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 20-30 minutes.  Discard cinnamon sticks.  Serve hot in mugs.  Yield: 10-12 servings (2 ½ quarts).


                           

Fruity Slush

1 pkg. (3 ounces) raspberry gelatin
1 cup boiling water
2 cups cold water
2 cups cranberry juice
    1 can (12 ounces) frozen pink lemonade concentrate, thawed
    1 can (12 ounces) frozen orange juice concentrate, thawed
1 liter lemon-lime soda, chilled

In a large bowl, dissolve gelatin in boiling water; stir in the cold water, cranberry juice and concentrates.  Pour into a 2 ½ qt. freezer container; cover and freeze overnight.

Remove container from the freezer 2 hours before serving.  Fill glasses two-thirds full with slush; stir about 1 cup soda into each glass.  Yield: 13 servings (about 2 quarts).

Citrus Cranberry Tea

4 quarts water
 1 ½ cups sugar
6 cinnamon sticks (3 inches)
8 cups cranberry juice
4 cups orange juice
1/3 cup lemon juice

In a Dutch oven or large kettle, combine water, sugar and cinnamon.  Bring to a boil; reduce heat.  Cover; simmer for 25 minutes.

Discard cinnamon sticks.  Stir juices into tea.  Serve warm.

YIELD: 32 servings (8 quarts)

Festive Cranberry Drink

4 cups fresh or frozen cranberries
3 quarts water, divided
1 3/4 cups sugar
1 cup orange juice
2/3 cup lemon juice
½ cup red-hot candies
12 whole cloves

In a Dutch oven or large kettle, combine cranberries and 1 quart water.  Cook over medium heat until the berries pop, about 15 minutes.  Remove from the heat.  Strain through a fine strainer, pressing mixture with a spoon; discard skins.  Return cranberry pulp and juice to the pan.

Stir in the sugar, juices, red-hots and remaining water.  Place cloves on a double thickness of cheesecloth.  Bring up corners of cloth and tie with kitchen string to form a bag; add to juice mixture.  Bring to a boil; cook and stir until sugar and red-hots are dissolved.

Remove from the heat.  Strain through a fine mesh sieve or cheesecloth.  Discard spice bag.  Serve drink warm or cold.

Yield: 3 quarts.

Banana Pineapple Slush

4 cups sugar
2 cups water
1 can (46 ounces) pineapple juice
3 cups orange juice
3/4 cup lemon juice
 ½ cup orange juice concentrate
8 medium ripe bananas, mashed
2 bottles (2 liters each) cream soda
3 cans (12 ounces each) lemon-lime soda

In a saucepan, bring sugar and water to a boil over medium heat; cool.  Pour into a freezer container; add juices, orange juice concentrate and bananas.  Cover and freeze.  To serve, thaw mixture until slushy; stir in cream soda and lemon-lime soda.

Yield: about 9 ½ quarts.