Thirst For Summer!
By Kent Villard
(c) 2000 The Internet Chef
One of my favorite summer activities is to sit on the patio with my feet up on railing. I can think of no better diversion than to just sit there and stare into space. As pleasant as this sounds, there is one thing that can make that scene even more appealing. A nice cold drink to keep me company. What does 'The Internet Chef' drink on a hot day? It may surprise you!
Pitcher O' Punch Fruity Flavour Blend
1 (6-ounce) can frozen orange juice concentrate, thawed
1 (6-ounce) can frozen lemonade concentrate, thawed
3 cans cold water
2 cups apricot nectar
1 quart lemon-lime-flavored carbonated beverage, well chilled
Combine juice concentrates, water and apricot nectar in a large pitcher, stir well then chill. Just before serving, add carbonated beverage slowly (to preserve carbonation). Serve over ice. Garnish with fresh mint if desired. Makes 2-1/2 quarts.
A Taste of Summer's Finest
3 cups water
1-1/2 cups sugar
6 cups fresh (or frozen) strawberries
1/2 cup lemon juice
Heat water and sugar until sugar is completely dissolved; let cool then chill. Puree berries in blender or food processor; combine with water-sugar mixture. Add lemon juice. Serve over ice. Makes 6 to 8 servings.
My favourite drink for the patio when entertaining
1 (6-ounce) can frozen lemonade concentrate
1 (6-ounce) can frozen orange juice concentrate
1 can water
1 can bourbon or rum
Combine all ingredients. Pour into 1-quart freezer container; freeze overnight. Spoon into champagne glasses. Makes 6 to 8 Servings Blueberry-Yogurt Shake Great for the kids, makes a healthy snack Ingredients: 1 cup fresh (or frozen) blueberries 1 (8-ounce) carton plain yogurt 1 tablespoon sugar 1 teaspoon vanilla Mix together all ingredients until smooth in food processor (or blender). Makes 2 cups.
Mock Pink Lady
Another great beverage for entertaining
1-1/2 cups milk
1 tablespoon sugar
2 tablespoons lemon juice
6 ice cubes
1 tablespoon granadine
Measure milk, lemon juice, grenadine, sugar and ice cubes into blender. Blend until ice is gone. Serve Immediately. Makes 3 cups.
A personal favorite, I use the carbonated water and the non-dairy frozen dessert and orange juice concentrate (rather than the liqueur.)
2 cups vanilla ice-cream or non-dairy frozen dessert
1 cup orange juice
1 cup chilled water (or carbonated water)
1/4 cup orange liqueur or orange juice concentrate.
In a blender or food processor, combine the ice-cream (or non-dairy frozen dessert), orange juice and liqueur (or orange juice concentrate). Blend until smooth. Divide in to two glasses. Makes 2 servings.
A truly unique taste that you'll love
2 pounds rhubarb, chopped
3/4 cup sugar
Juice from 1 orange
Juice from 1 lemon
3/4 cup soda water
In saucepan, bring rhubarb and 4 cups water to a boil; reduce heat to medium and cook, stirring occasionally, for 10 minutes or until rhubarb is softened. In cheesecloth lined sieve set over bowl, strain rhubarb for at least 2 hours or overnight. Discard pulp. Stir sugar and orange and lemon juices into rhubarb juice. Transfer to pitcher and refrigerate. just before serving, add soda water.
Kent Villard is the webmaster and co-owner of The Internet Chef. For more great articles, cooking info, and a lot more recipes, visit iChef.