No matter what you are doing for summer fun or even summer work, you’re bound to get thirsty and want to take a little break. I think I am addicted to ice, whether it be cubes or crushed. I love a drink in a glass that’s filled with ice. And I also have favorite glasses that I use a lot. If you have worked up a thirst, it is my hope that you will discover a refreshing recipe here that you can prepare anytime you want this summer. Clink frosty glasses with me as we celebrate a cold drink on a hot day.
Iced tea with raspberry juice
I like to allow the flavored tea to cool before adding it to the ice-filled glasses.
8 1/4 cups water, divided
2/3 cup sugar
5 individual tea bags (whatever kind you prefer)
3 to 4 cups unsweetened raspberries
1. In a large saucepan, bring 4 cups water to a rolling boil. Add sugar and stir until dissolved. Remove from heat and add the tea bags, allowing to steep for 5 to 8 minutes (perhaps longer for herbal teas). Discard the tea bags and add 4 more cups water.
2. In another saucepan, bring raspberries and remaining water to a boil. Reduce heat and simmer, uncovered for 3 minutes. Strain the berries and discard any seeds and pulp.
3. Add the raspberry juice to the tea mixture, blending well. Serve in chilled glasses over ice. Makes about 2 quarts.
Watermelon lemonade cooler
Really easy ...
2 cups your favorite lemonade
3 cups seedless watermelon, coarsely chopped
1 cup crushed ice
Small wedges of watermelon, optional
1. Just before serving, blend all ingredients in a blender until smooth. Pour into glasses, garnish with a small watermelon wedge if desired, and serve immediately. Makes 4 servings.
Blueberry lime slush
Better to start this the day before planning to serve.
2 cups sugar
4 cups water
1 can (12-oz.) frozen limeade concentrate
1 can (12-oz.) frozen orange juice concentrate
2 cups blueberry juice or blueberry juice cocktail
2 liters lemon-lime soda, chilled
Fresh or frozen blueberries, optional
1. In a large saucepan, combine sugar and water, then bring to a boil, stirring, until sugar is dissolved. Remove from heat and allow to cool for 30 minutes.
2. Stir in the juice concentrates and blueberry juice. Divide the mixture (about 2 cups each) among five 1 1/2-pint freezer containers. Cover and freeze overnight or until firm.
3. For each batch, place one portion frozen mixture into a blender. Add 1 2/3 cups lemon-lime soda. Cover and process just until well blended. Serve immediately, adding a few whole blueberries if desired. Makes about 20 servings.
Cranberry raspberry fizz
1/2 cup sugar
1/2 cup water
3 tablespoons lime juice
2 cups cranberry juice
3 cups seltzer (I just use unsweetened mineral water. Lime would be good.)
1 cup ginger ale
1 pint raspberry sorbet
1. In a small saucepan over high heat, combine the sugar and water. Bring the mixture to a rolling boil a boil and cook, stirring frequently, until slightly thickened, about 2 minutes. Remove from heat and lime juice. Let the lime syrup cool to room temperature.
2. Using a large pitcher, pour in the lime syrup, cranberry juice, seltzer and ginger ale, mixing well. To serve, place a scoop of sorbet into each tall glass, then pour in the liquid mixture. Makes about 6 servings.