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Thread: Drinks - Both Alcoholic and Non-alcoholic

  1. #46
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    http://www.mnn.com/food/beverages/ph...ea/tea-licious
    Moroccan Mint Tea




    A deceptively simple light tea that will have your taste buds humming. Moroccan Mint Tea
    Ingredients

    • 4 cups filtered water
    • 1 bundle fresh mint springs, stemmed and torn
    • 2 tablespoons white sugar
    • 2 bags green tea
    • Handful ice
    • Pinch fresh mint leaves, garnish

    Time estimates
    Prep time: 10 minutes
    Total time: 40 minutes to allow cooling

    Cooking directions

    • Bring water to a boil in saucepan, about five minutes.
    • While water heats, rinse sprigs under cold water and trim ends. Remove 15 to 20 leaves from sprigs and tear into small pieces.
    • Place torn leaves, sugar and green tea in a French press coffee maker.
    • Add hot water. Steep contents for several minutes until contents turn light shade of green. Compress plunger to filter ingredients. Allow to cool, about 30 minutes.
    • Pour tea into glasses over ice. Add mint.


    Yield: Makes 4-6 cups

    Jamaican Hibiscus Tea



    A glass of hibiscus tea is thought to lower cholesterol levels, but the best reason to drink it is the vibrant color and the lovely taste of lemon.


    Jamaican Hibiscus Tea
    Ingredients

    • 4 cups filtered water
    • 2 heaping tablespoons dried hibiscus flowers
    • 2 heaping tablespoons white sugar
    • 1 tablespoon fresh ginger, minced
    • Handful ice
    • 1 lime, sliced into wedges

    Time estimates
    Prep time: 5 minutes
    Total time: 50 minutes

    Cooking directions

    • Bring water to boil in saucepan, about 5 minutes.
    • Combine next 3 ingredients in a French press coffee maker. Add boiling water. Steep 15 minutes until water turns dark magenta. Press plunger to filter ingredients. Allow to cool, about 30 minutes.
    • Pour tea into glasses over ice. Add lime.


    Yield: Makes 4-6 cups


    Iced Chai Tea


    A milky sweet tea spiked with spices, think of chai as Yoo-hoo with an attitude.

    Iced Chai Tea
    Ingredients

    • 4 cups filtered water
    • 10 cardamom pods
    • 8 whole black peppercorns
    • 6 whole cloves
    • 1/2 stick cinnamon
    • 1 tablespoon fresh ginger, minced
    • 4 tablespoons white sugar
    • 4 black tea bags
    • 2 cups milk, chilled
    • 1 cookie stick, optional garnish

    Time estimates
    Prep time: 5 minutes
    Total time: 35 minutes to allow cooling

    Cooking directions

    • Bring water to a boil in saucepan.
    • While water heats, lightly grind cardamom, pepper, cloves and cinnamon with mortar and pestle. Add spices to water.
    • Remove water from heat. Add ginger, sugar and tea. Steep for 5 minutes, squeezing out liquid before removing tea bags. Strain contents into pitcher. Allow to cool, about 30 minutes. Add milk and stir.
    • Pour chai into glasses over ice.


    Yield: Makes 1 pitcher

    Green Tea Sorbet


    A bracing shaved ice without the downside of artificial colors or sweeteners, great for post-BBQ meat fests. Add limoncello to turn a palate-cleansing dessert into a yummy cocktail.


    Green Tea Sorbet
    Ingredients

    • 3 cups filtered water
    • 1/2 cup sugar
    • 3 bags green tea
    • 1 lime, zested
    • 2 tablespoons fresh lime juice
    • Sprig mint, optional garnish
    • 1 ounce limoncello, optional

    Time estimates
    Prep time: 20 minutes
    Total time: 1 hour 30 minutes to allow freezing

    Cooking directions

    • Bring water to rapid boil over high heat in saucepan. Remove pan from heat. Add sugar. Stir until sugar dissolves completely, about 2 minutes. Add tea, zest and lime juice. Cover and steep about 5 minutes. Drain and remove teabags. Allow to cool about 20 minutes.
    • Pour contents into freezer-proof container. Whisk after 30 minutes and again after 60 minutes. Wait about 20 more minutes, or until almost frozen solid. Scoop and serve into bowls. Add limoncello if desired.


    Yield: Serves 4


    Ginger Tea Punch


    Perfection in a glass, this light, refreshing blend of green tea and ginger is ideal for the dog days of summer.

    Ginger Tea Punch
    Ingredients

    • 6 cups filtered water
    • 6 bags green tea
    • 2 thumb-sized sections fresh ginger, peeled and sliced
    • 6 tablespoons honey
    • 6 sprigs fresh mint, rinsed and stemmed
    • 2 tablespoons fresh lemon juice
    • Handful ice cubes
    • Splash club soda, to taste
    • Wedge lemon, optional garnish
    • Sprig mint, optional garnish

    Time estimates
    Prep time: 5 minutes
    Total time: 1 hour with refrigeration

    Cooking directions

    • Bring water to rapid boil in saucepan. Remove from heat. Add tea, ginger, honey, mint and lemon juice. Stir, cover and steep 5 minutes. Remove tea bags. Allow to cool about 20 minutes or until it reaches room temperature.
    • Strain contents into large pitcher. Refrigerate 30 minutes.
    • Pour tea into glasses over ice. Top with club soda to taste.


    Yield: Makes 6-8 drinks
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    Frozen Coconut Limeade

    5 cups ice
    3/4 cup Lite Coco Lopez Cream of Coconut (found in the alcoholic mixers aisle at the grocery store)
    4-6 Tbsp frozen Limeade concentrate (more or less depending on desired level of tartness)
    3 Tbsp water

    Place all ingredients into a blender & blend on high until smooth.

    *Makes approximately 7 (1-cup) servings.
    http://dessertnowdinnerlater.blogspo...t-limeade.html
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    Serves 8


    • 1 cup sugar
    • 3 cups quartered fresh strawberries
    • 20 medium basil leaves, roughly chopped
    • 1 1/2 cup freshly squeezed lemon juice


    1. Put the sugar in a heatproof bowl or cup and pour 1 cup of boiling water over it. Stir to dissolve and let cool.
    2. Combine the strawberries with the basil and 1/4 cup of the sugar syrup in a blender. Puree until smooth.
    3. To make the lemonade, fill a glass with ice and add 3 tablespoons of lemon juice, 3 tablespoons of the strawberry puree, 1/2 cup cold water, and 1 to 2 tablespoons of sugar syrup, depending on how sweet you like it. Stir well and serve right away!
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    FAT FLUSH WATER !!!

    You should drink at least three 8 oz glasses per day, they say the longer it sits, the better it tastes. You can eat them as well but they are intended as flavoring and still work, so that is a personal choice. The Vitamin C turns fat into fuel, the tangerine increases your sensitivity to insulin, and the cucumber makes you feel full. Try it for 10 days and see what you think!

    Ingredients per 8 oz serving

    Water
    1 slice grapefruit
    1 tangerine
    ½ cucumber, sliced
    2 peppermint leaves
    Ice – as much as you like

    Directions
    Wash grapefruit, tangerine cucumber and peppermint leaves. Slice cucumber, grapefruit and tangerine (or peel). Combine all ingredients (fruits, vegetables, 8 oz water, and ice) into a large pitcher.

    Stir & Enjoy!

    https://facebook.com/groups/Courtney...nSlimpossible/
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    wow, looks delicious
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    Float Party and Raspberry Key Lime Italian Soda


    Ingredients

    • 1 lb of raspberries
    • 1 cup of white granulated sugar
    • 2 key limes
    • 1/3 cup of water
    • Club Soda

    Instructions

    • In a small sauce pot, over medium heat, combine raspberries and sugar. Mix well.
    • Zest the key limes and add zest to the pot.
    • Add the juice of key limes as well and mix well.
    • After a couple of minutes on heat, start mashing the berries with a wooden spoon. Mash all the berries well.
    • Add water and mix well. Keep the berry mixture simmering for about 5-7 minutes, stirring often.
    • Strain the mixture through a fine strainer to remove the seeds and solids.
    • Fill the glasses with club soda, about 3/4 way up. Add about 2 tbs of raspberry syrup per glass (more if you like it sweeter.)

    http://willcookforsmiles.com/2013/06...lian-soda.html
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    Alcoholic yumminess:
    1 oz Malibu Coconut Rum
    1 oz vodka
    1 oz Cranberry juice
    1 oz Orange juice
    1 oz Pineapple Juice
    Lime
    (When I say ounces, you can also just do parts and make sure they are all equal parts).
    Non-alcoholic Kiddy Barbie Drink:
    1 oz Cranberry juice
    1 oz Orange juice
    1 oz Pineapple Juice
    1 oz 7-UP OR Sprite
    Lime
    Feel free to add a little sugar to sweeten it up.
    Directions for both:
    Mix all of the ingredients together and add ice and lime for a garnish!
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    a place to put everything
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    Refresh yourself


    One of the simple pleasures of a garden is taking a stroll with a tasty beverage in hand, observing the tiny taskmasters of the natural order go about their daily rituals. Besotted bees, butterflies and their winged kin tumble from flower to flower, pollinating the fruits and vegetables that we crave this time of year. Were would we be without them? For one thing, we wouldn't have as many enjoyable cocktails. Try these five garden-inspired cocktails with ingredients from the yard and farmers markets. And raise a glass to our allies in the garden.

    Vodka Gimlet


    A variation of a classic no-fuss, no-muss cocktail with a distinct flavor that's both sharp and sweet. You can use the remaining syrup in any drink where a citrus base is required.

    Vodka Gimlet
    Ingredients

    • 6 plump limes, zested and juiced
    • 3/4 cup white sugar
    • 1 1/2 ounces vodka, chilled
    • 1 lime wedge, optional garnish

    Prep time: 42 minutes
    Total time: 42 minutes

    Cooking Directions

    • Zest limes with vegetable peeler. Set peels aside. Use the remaining limes for juice.
    • Pour 1/2 cup lime juice into saucepan over medium heat. Stir in sugar as juice begins to boil. Simmer 20 minutes. Remove from heat and allow to cool. Place zest in pan and simmer 20 minutes. Remove from heat. Strain syrup into a sealable container and refrigerate.
    • Combine 1 1/2 ounces chilled lime syrup and vodka in sealable glass jar with ice. Shake well. Strain into cocktail glass.


    Shandy


    A simple, tangy and refreshing cocktail consisting of beer and lemonade that's ideal for afternoon garden parties.

    Shandy
    Ingredients

    • 1 cup sugar
    • 2 cups water
    • 1 cup fresh lemon juice
    • 4 to 6 cups cold water
    • 16 ounces lager beer, preferably chilled

    Prep time: 35 minutes
    Total time: 35 minutes

    Cooking Directions

    • To make simple syrup bring 2 cups water to boil. Slowly stir in 1 cup sugar until completely dissolved, about 2 minutes. Remove from heat and allow syrup to cool, about 30 minutes.
    • Combine 1 cup simple syrup, lemon juice and water in large pitcher. Stir well.
    • Pour 8 ounces lager into tall glass. Top with lemonade and serve.


    Yield: 2 drinks



    Mint and Cucumber Mmm Cocktail


    Because that's exactly what you'll be saying after sipping this deceptively easy herbal cocktail.

    Mint and Cucumber Mmm Cocktail
    Ingredients


    • 3 mint leaves, torn
    • 3 basil leaves, torn
    • 4 or 5 ice cubes
    • 1 ounce lime cordial
    • 3 slices English cucumber
    • 1 1/2 ounces vodka, chilled
    • 12 ounces club soda, chilled
    • Sprig mint, optional garnish

    Prep time: 2 minutes
    Total time: 2 minutes

    Cooking Directions

    • Combine mint, basil, lime cordial (see Vodka Gimlet) and ice cubes in glass jar with tight fitting lid. Seal jar. Shake vigorously for 10 to 12 seconds.
    • Remove lid. Add cucumber, vodka and club soda. Stir and serve.


    Yield: 1 drink


    Citrus Sangria


    Mixing seasonal fruit with red wine will make your taste buds say olé.

    Citrus Sangria
    Ingredients

    • 1 lemon quartered and halved
    • 1 orange quartered and halved
    • 1 lime quartered and halved
    • 6 ounces simple syrup
    • 1 750-milliliter bottle red wine
    • 6 ounces brandy
    • 6 ounces fresh orange juice
    • 8-10 wedges lime, lemon, orange, apple
    • 12 ounces ginger ale

    Prep time: 15 minutes
    Total time: 15 minutes

    Cooking Directions

    • Place quartered lemon, lime and orange into large pitcher. Muddle with long wooden spoon, pressing fruit against edge of glass container. Add simple syrup (see Shandy), wine, brandy and orange juice. Stir well. Refrigerate no less than 3 hours but no more than 24 hours before serving to allow flavors to fuse.
    • Serve over ice with wedges. Add a splash of ginger ale to taste.


    Yield: 6 large glasses

    Bees Knees


    A speakeasy concoction fit for "Boardwalk Empire" with the sweetness of honey and the kick of gin.

    Bees Knees
    Ingredients

    • 3 borage ice cubes, optional garnish
    • 1 teaspoon honey
    • 3 teaspoons hot water
    • 1 ounce fresh lemon juice
    • 1 ounce gin
    • 3 ice cubes

    Prep time: 5 minutes
    Total time: 5 minutes, plus time to freeze optional borage ice cubes

    Cooking Directions

    • To make borage ice cubes, cut borage blossoms and place in ice cube tray with water. Freeze.
    • To make honey syrup, combine honey with hot water in a bowl. Stir until honey dissolves.
    • Combine lemon juice, 1 ounce honey syrup and gin with ice cubes in sealable jar. Shake vigorously. Pour into glass with fresh ice cubes.


    Yield: 1 drink
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    For late summer: Fig Smoothie


    Late-summer figs picked straight from the garden are succulent, bite-sized fruit bombs.

    Fig Smoothie
    Ingredients

    • 4 fresh figs, halved
    • 1 banana, previously peeled and frozen
    • 4 ice cubes
    • 8 ounces plain Greek yogurt
    • 2 ounces vanilla soy milk
    • 1 tablespoon honey (optional)
    • Sprinkle coconut flakes (optional garnish)


    Prep time: 5 minutes
    Total time: 5 minutes

    Cooking directions

    • Combine figs, banana, ice cubes and yogurt in a blender. Puree contents until smooth, about 1 minute. Add soy milk to thin and honey to sweeten.


    Yield: Makes 2 smoothies

    For fall: Carrot and Apple Smoothie


    Carrots are cool weather crops, making their appearance in the fall, just in time for apple season.

    Carrot and Apple Smoothie
    Ingredients

    • 1 pound organic carrots, rinsed
    • 1/2 cup unsweetened apple juice
    • 1/2 cup plain Greek yogurt
    • 4 ice cubes
    • 1 Fuji or Gala apple, cored
    • 1/2 teaspoon cinnamon powder


    Prep time: 10 minutes
    Total time: 10 minutes

    Cooking directions

    • Juice carrots. Makes about 1 cup.
    • Combine carrot juice, apple juice, yogurt and ice cubes in blender. Process until contents are smooth, about 1 minute. Add cored apple and cinnamon. Blend until smooth.


    Yield: Makes 2 smoothies

    For winter: Citrus Smoothie


    While orchards in the northern climes sleep, the South bursts with ample crops of cheery citrus. Mix it up with tangerines, tangelos and oranges.

    Citrus Smoothie
    Ingredients

    • 4 Valencia oranges, peeled and chilled
    • 8 ice cubes
    • 1/2 cup vanilla soy milk or whole milk
    • 1 tablespoon honey or light agave nectar
    • 1 tablespoon ground flax seed
    • Dash pure vanilla extract
    • Sprinkle orange zest, optional garnish


    Prep time: 5 minutes
    Total time: 5 minutes plus refrigeration

    Cooking directions

    • Peel oranges using sharp chef's knife. Cut off each end. Hold upright and slice downward, removing skin and outer pith. Freeze 30 minutes.
    • Combine ingredients in blender. Process until smooth, about 2 minutes.


    Yield: Makes 2 smoothies

    For spring: Mango Pineapple Smoothie


    Tropical fruits remind us that warmer weather is around the corner while the Northern Hemisphere shakes off the chill.

    Mango Pineapple Smoothie
    Ingredients

    • 1 cup whole pineapple, peeled and cored
    • 1 ripe mango, peeled and sliced
    • 4 ice cubes
    • 1/2 banana, previously peeled and frozen
    • 6 ounces plain Greek yogurt
    • 2 ounces vanilla soy milk
    • 2 tablespoons light agave nectar or honey
    • 2 cubes pineapple, optional garnish

    Prep time: 10 minutes
    Total time: 10 minutes

    Cooking directions

    • Combine pineapple, mango, ice cubes, banana and yogurt. Process in blender until smooth, about 1 minute. Add soy milk to thin and agave nectar to sweeten.


    Yield: Makes 2 smoothies

    For summer: Strawberry Smoothie


    Strawberries rank high among all-time favorite summer fruit snacks. Smoothies are no exception.

    Strawberry Smoothie
    Ingredients

    • 1 cup strawberries, hulled
    • 4 ounces plain Greek yogurt
    • 4 ounces whole or low-fat milk
    • 4 ice cubes
    • 2 tablespoons agave nectar or honey
    • 1 teaspoon pure vanilla extract
    • 3 sprigs fresh mint, divided
    • Handful fresh strawberries, optional garnish


    Prep time: 5 minutes
    Total time: 5 minutes

    Cooking directions

    • Combine strawberries, yogurt, milk, ice cubes, agave extract or honey, vanilla extract and 1 mint sprig in blender. Process until smooth, about 1 minute.
    • Garnish with remaining mint sprigs and sliced strawberries.


    Yield: Makes 2 smoothies
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    Hail Mary


    Praise the saints for the blessings of fresh tomatoes put to a higher purpose other than salad.
    Hail Mary
    Ingredients

    • 3 pounds vine-ripened tomatoes, quartered
    • 3 stalks celery, sliced
    • 1 white onion, quartered
    • 1 tablespoon jalapeno pepper, seeded
    • 1/2 teaspoon salt
    • Pinch freshly ground black pepper
    • 6 ounces vodka, or to taste
    • 2 trays ice
    • 4 sticks celery, optional garnish

    Prep time: 10 minutes
    Total time: 20 minutes, plus 1 hour refrigeration

    Cooking directions

    • Cut fresh ingredients to size. Juice. Makes about 4 cups. Pour into pitcher. Add salt and pepper. Refrigerate for at least 1 hour to allow flavors to fuse.
    • Stir contents. Pour juice into tall ice-filled glasses. Add 1 ounce vodka to each glass. Stir before serving.


    Yield: 4 cups

    Mechelada


    Bridges the divide between BBQ and cocktail cultures for people on both sides of the U.S.-Mexico border.

    Mechelada
    Ingredients

    • 1 pound vine-ripened tomatoes, quartered
    • 1/2 white onion
    • 1 stalk celery, sliced
    • 1 teaspoon jalapeno pepper, seeded
    • Dash sea salt, to taste
    • Dash black pepper, to taste
    • 1 lime, halved
    • 24 ounces lager or pilsner beer
    • 1 tablespoon sea salt, optional garnish

    Prep time: 10 minutes
    Total time: 10 minutes plus 1 hour of refrigeration

    Cooking directions

    • Cut fresh ingredients to size: tomatoes, onion, celery, jalapeno. Juice. Add salt and pepper to taste. Makes 1 cup. Refrigerate for 1 hour to allow flavors to fuse.
    • Rim a beer glass with sea salt. Slowly pour beer into tilted glass, about 2/3 full. Top with tomato juice. Add lime.


    Yield: 2 large drinks

    Femme Fatale


    Don't let the fruity looks of this fruit sangria lull you into thinking this concoction is anything less than lethal.

    Femme Fatale
    Ingredients

    • 1 small seedless watermelon, sliced
    • 1 hothouse cucumber, peeled and sliced
    • 2 limes, peeled
    • 1 25-ounce bottle pinot grigio
    • 4 ounces vodka, or to taste
    • 4 ounces aloe juice
    • 2 ounces Cointreau or triple sec
    • 1 lime, sliced
    • 1 lemon, sliced
    • 1 orange, sliced
    • 2 trays ice
    • 16 ounces club soda
    • 1 cup sliced fruit, optional garnish

    Prep time: 10 minutes
    Total time: 10 minutes plus 3 hours of refrigeration

    Cooking directions

    • Using a sharp knife, divide watermelon into sections. Cut flesh to size and discard rind. Combine watermelon, cucumber and lime. Juice. Makes about 4 cups.
    • Pour contents into large pitcher. Combine with wine, vodka, Cointreau and aloe juice. Add lime, orange and lemon. Stir.
    • Refrigerate at least 3 hours. Pour into tall glasses over ice. Add a splash of club soda to each glass and stir before serving.


    Yield: 1 pitcher

    Bright Bunny


    The vibrant color and bold taste will keep your taste buds hopping.

    Bright Bunny
    Ingredients

    • 1 pound organic carrots, rinsed
    • 1 1/2 cups fresh pineapple, peeled
    • 1 lime, peeled
    • 1 orange, peeled
    • 1 lemon, peeled
    • 4 ounces vodka, or to taste
    • 4 ounces aloe juice
    • 2 trays ice
    • 16 ounces club soda

    Prep time: 10 minutes
    Total time: 20 minutes

    Cooking directions

    • To prep citrus for juicing, use a paring knife to cut off each end. Hold citrus upright and cut downward removing the peel. Use same technique to prep pineapple with sturdy bread knife.
    • Cut carrots and pineapple to size. Combine with lime, orange and lemon.
    • Juice. Makes about 3 cups.
    • Strain contents into large sealable jar half filled with ice. Add vodka and aloe juice. Seal and shake 30 seconds. Pour juice into glasses over ice. Add splash of club soda to each glass before serving.


    Yield: 6 to 8 cocktails

    Pineapple Mango Cocktail


    This silky, fruity cocktail slides over the tongue, like an Orange Julius with a kick.

    Pineapple Mango Cocktail
    Ingredients

    • 2 1/2 cups pineapple, peeled
    • 2 ripe mangoes, halved and peeled
    • 1 orange, peeled
    • 6 ounces dark rum
    • 6 ounces vanilla soy milk
    • 3 cups tropical fruit, optional garnish
    • 2 trays ice

    Prep time: 10 minutes
    Total time: 10 minutes plus 1 hour of refrigeration

    Cooking directions

    • To prep mango for juicing, hold mango upright. Using a paring knife, cut down along each side of the oblong pit. Make vertical incisions in mango flesh without piercing skin. Using thumb and forefingers, flex each mango half outward, and carefully cut flesh away from skin.
    • Cut pineapple and mangoes to size. Combine with orange. Juice. Makes about 2 cups. Pour contents into a sealable jar. Combine with rum and soy milk. Seal, shake and refrigerate about 1 hour. Pour contents into ice-filled glasses.


    Yield: Makes 4 cocktails
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    Moroccan Mint Tea


    A deceptively simple light tea that will have your taste buds humming. Moroccan Mint Tea
    Ingredients

    • 4 cups filtered water
    • 1 bundle fresh mint springs, stemmed and torn
    • 2 tablespoons white sugar
    • 2 bags green tea
    • Handful ice
    • Pinch fresh mint leaves, garnish

    Time estimates
    Prep time: 10 minutes
    Total time: 40 minutes to allow cooling

    Cooking directions

    • Bring water to a boil in saucepan, about five minutes.
    • While water heats, rinse sprigs under cold water and trim ends. Remove 15 to 20 leaves from sprigs and tear into small pieces.
    • Place torn leaves, sugar and green tea in a French press coffee maker.
    • Add hot water. Steep contents for several minutes until contents turn light shade of green. Compress plunger to filter ingredients. Allow to cool, about 30 minutes.
    • Pour tea into glasses over ice. Add mint.


    Yield: Makes 4-6 cups

    Jamaican Hibiscus Tea


    A glass of hibiscus tea is thought to lower cholesterol levels, but the best reason to drink it is the vibrant color and the lovely taste of lemon.

    Jamaican Hibiscus Tea
    Ingredients

    • 4 cups filtered water
    • 2 heaping tablespoons dried hibiscus flowers
    • 2 heaping tablespoons white sugar
    • 1 tablespoon fresh ginger, minced
    • Handful ice
    • 1 lime, sliced into wedges

    Time estimates
    Prep time: 5 minutes
    Total time: 50 minutes

    Cooking directions

    • Bring water to boil in saucepan, about 5 minutes.
    • Combine next 3 ingredients in a French press coffee maker. Add boiling water. Steep 15 minutes until water turns dark magenta. Press plunger to filter ingredients. Allow to cool, about 30 minutes.
    • Pour tea into glasses over ice. Add lime.


    Yield: Makes 4-6 cups

    Iced Chai Tea


    A milky sweet tea spiked with spices, think of chai as Yoo-hoo with an attitude.

    Iced Chai Tea
    Ingredients

    • 4 cups filtered water
    • 10 cardamom pods
    • 8 whole black peppercorns
    • 6 whole cloves
    • 1/2 stick cinnamon
    • 1 tablespoon fresh ginger, minced
    • 4 tablespoons white sugar
    • 4 black tea bags
    • 2 cups milk, chilled
    • 1 cookie stick, optional garnish

    Time estimates
    Prep time: 5 minutes
    Total time: 35 minutes to allow cooling

    Cooking directions

    • Bring water to a boil in saucepan.
    • While water heats, lightly grind cardamom, pepper, cloves and cinnamon with mortar and pestle. Add spices to water.
    • Remove water from heat. Add ginger, sugar and tea. Steep for 5 minutes, squeezing out liquid before removing tea bags. Strain contents into pitcher. Allow to cool, about 30 minutes. Add milk and stir.
    • Pour chai into glasses over ice.


    Yield: Makes 1 pitcher

    Green Tea Sorbet


    A bracing shaved ice without the downside of artificial colors or sweeteners, great for post-BBQ meat fests. Add limoncello to turn a palate-cleansing dessert into a yummy cocktail.


    Green Tea Sorbet
    Ingredients

    • 3 cups filtered water
    • 1/2 cup sugar
    • 3 bags green tea
    • 1 lime, zested
    • 2 tablespoons fresh lime juice
    • Sprig mint, optional garnish
    • 1 ounce limoncello, optional

    Time estimates
    Prep time: 20 minutes
    Total time: 1 hour 30 minutes to allow freezing

    Cooking directions

    • Bring water to rapid boil over high heat in saucepan. Remove pan from heat. Add sugar. Stir until sugar dissolves completely, about 2 minutes. Add tea, zest and lime juice. Cover and steep about 5 minutes. Drain and remove teabags. Allow to cool about 20 minutes.
    • Pour contents into freezer-proof container. Whisk after 30 minutes and again after 60 minutes. Wait about 20 more minutes, or until almost frozen solid. Scoop and serve into bowls. Add limoncello if desired.


    Yield: Serves 4

    Ginger Tea Punch


    Perfection in a glass, this light, refreshing blend of green tea and ginger is ideal for the dog days of summer.

    Ginger Tea Punch
    Ingredients

    • 6 cups filtered water
    • 6 bags green tea
    • 2 thumb-sized sections fresh ginger, peeled and sliced
    • 6 tablespoons honey
    • 6 sprigs fresh mint, rinsed and stemmed
    • 2 tablespoons fresh lemon juice
    • Handful ice cubes
    • Splash club soda, to taste
    • Wedge lemon, optional garnish
    • Sprig mint, optional garnish

    Time estimates
    Prep time: 5 minutes
    Total time: 1 hour with refrigeration

    Cooking directions

    • Bring water to rapid boil in saucepan. Remove from heat. Add tea, ginger, honey, mint and lemon juice. Stir, cover and steep 5 minutes. Remove tea bags. Allow to cool about 20 minutes or until it reaches room temperature.
    • Strain contents into large pitcher. Refrigerate 30 minutes.
    • Pour tea into glasses over ice. Top with club soda to taste.


    Yield: Makes 6-8 drinks
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  14. #59
    Mastermind Anna Michele's Avatar
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    Fennel-infused Watermelon Cooler


    The subtle flavor of anise cuts through the sweetness of watermelon.


    Fennel-infused Watermelon Cooler
    Ingredients

    • 1 fennel bulb, sliced thin

    • 1 pint vodka
    • 4 cups watermelon puree
    • 2 tbs. lime juice
    • 1 ounce Grand Marnier
    • fennel fronds to garnish (optional)

    Time estimates
    Prep time: 20 minutes plus refrigeration

    Directions

    1. Place sliced fennel bulb in a mason jar. Top the jar with 1 to 1.5 cups of vodka. Tighten lid. Shake and store overnight in fridge. Strain before use.
    2. Divide and quarter a small watermelon. Cut into small bite-sized chunks. 
Puree in blender for about 30 seconds, or until smooth. Add lime juice.
    3. Pour the vodka, Grand Marnier and watermelon puree into a small pitcher. Stir and pour immediately.


    Serves 4

    Blackberry Cocktail


    Ripe juicy berries picked at the height of the summer season with booze. Yum!

    Blackberry Cocktail
    Ingredients

    • 1 pint wild blackberries
    • 6 ounces water
    • juice of half a lemon
    • 2 ounces white sugar
    • 1 liter dry sparkling wine or lemon-lime soda, chilled
    • 4.5 ounces vodka
    • chilled blackberries and lemon wedges to garnish (optional)


    Time estimates
    Prep time: 30 minutes
    Total time: 3 hours 30 minutes to include refrigeration

    Directions

    1. Combine the first four ingredients in a sauce pan. Bring contents to a boil and simmer 
for 20 minutes, or until the liquid is reduced. Strain syrup through sieve into a mason jar removing the pulp. Seal and chill for about 3 hours. Makes about 1 cup.
    2. Combine the blackberry syrup, vodka, wine or lemon-lime soda in a small pitcher. Stir and pour over ice.


    Serves 4-6

    Mint Lime Mojito


    Clear, crisp and refreshing, this Cuba-inspired mojito is the taste of summer.

    Mint Lime Mojito
    Ingredients

    • 6 mint leaves, torn
    • juice of half a lime
    • 2 ounces aloe juice or simple syrup
    • 6 ounces club soda
    • mint sprig to garnish


    Time estimates
    Prep time: 5 minutes

    Directions

    1. Combine the mint, lime juice, and agave in a tall glass. Stir using 
the flat-end of a wooden spoon. Strain and pour into a tall glass. Top with club soda. Add ice.


    Serves 1








    Mission Fig Cocktail


    Deep amber in color and doubly potent, this drink isn't for the faint of heart.
    Mission Fig Cocktail
    Ingredients

    • 5 or 6 large black mission figs, halved
    • 1 pint vodka
    • 4 ounces tawny port or sherry
    • splash of dry sparkling wine
    • fig sprig to garnish (optional)

    Time estimates
    Prep time: 10 minutes, plus one week to infuse vodka

    Directions

    1. Fill about 1/3 of a pint-sized mason jar with figs. Top with vodka. Shake well and store in a cool dark place for about 1 week. Shake periodically. At the end of one week, the vodka should be deep amber in color. Strain contents into a sealable container. Reserve extra for future use.

    2. Pour 1.5 oz. of the fig- infused vodka into a cocktail glass. Top with tawny port and finish with dry sparkling wine. Fresh figs to garnish. If the drink is too potent, add ice.


    Serves 1

    Sunburst Limoncello Cocktail



    Picked straight from the yard, this drink is a citrus-packed thrill for the mouth.
    Sunburst Limoncello Cocktail
    Ingredients

    • juice of 6 passion fruits
    • 1/2 cup fresh-squeezed lemon juice
    • 3 ounces vodka limoncello
    • 8 ounces simple syrup
    • 2 mint sprigs, finely chopped
    • 2 mint sprigs to garnish (optional)


    Time estimates
    Prep time: 30 minutes
    Total time: 50 minutes to allow syrup to cool

    Directions

    1. To make the syrup. Bring two cups of water to a boil. Slowly add sugar until dissolved. Remove from heat and syrup allow to cool, about 30 minutes. Reserve extra for future use.

    2. To extract the passion fruit juice. Scrape the seeds and pulp against the edges of sieve into a cup using a spoon or your thumb. Makes about 1 oz.

    3. Combine the simple syrup, passion fruit, limoncello, mint and ice cubes in a sealable mason jar Shake. Strain and pour.


    Serves 2
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  15. #60
    Mastermind Anna Michele's Avatar
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    Home Sweet Home

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