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Bob's Info-eBook #1 v.1.0
FAVORITE NO-BOOZE BEVERAGE RECIPE'S
CRANBERRY PUNCH
Put 2 1/2 cups cold water, 1/2 cup lemon juice, 2 cups cranberry juice and 1 tsp. almond extract in blender container. Cover and run on speed 7, or high, until smooth. Pour into punch bowl and stir in 1 cup orange juice and 1 6-oz. bottle of ginger ale. When serving pour the punch over ice cubes in tall glasses. Serves 6.
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SPICED CRANBERRY PUNCH
In a 5-quart saucepan, mix 3/4 cup brown sugar (firmly packed), 1/4 tsp. salt, 1/4 tsp. ground nutmeg, 1/2 tsp. ground allspice, 1/2 tsp. ground cinnamon, 3/4 tsp. ground cloves and 1 1/2 quarts of cranberry juice. Bring the mixture to a boil. Add 1 can (46-oz.) unsweetenec pineapple juice to the hot spiced syrup and heat again to boiling. Pour into a warmed 4-qt. bowl. Dot with butter, and use cinnamon sticks for stirrers. Makes 3 1/4 quarts, or about 20 servings of 5-oz. each.
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ST. PATRICK'S PUNCH
Dissolve 2 cups sugar in 1 qt. lukewarm water. Add 1 1/2 cups lemon juice and 1 46-oz. can of unsweetened pineapple juice. Place 1 large piece of ice in the punch bowl. Put large pieces of 1 qt. of lime sherbert around the ice. Pour in the prepared fruit juice mixture and add 2 quarts of ginger ale. Serves about 25.
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YULETIDE HOT CHOCOLATE
Place 1/2 cup chocolate or carob candies, 2 tsp. light molasses, and 1/4 tsp. ginger into blender. Add 2 cups hot milk, cover blender, and blend until smooth. Pour into warm mugs and top with whipped cream or marshmellow. Makes 3 or 4 servings.
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CINNAMON TEA
Boil 2 cups sugar, 1 qt. water and 4 sticks of cinnamon together for five minutes. Add the juice from 4 oranges, the juce of three lemons, 1 46-oz. can of pineapple juice and 2 1/2 qts. of water. Boil the orange and lemon rinds in 2 cups water for 15 minutes, and strain, and add the water to the fruit mixture. Serve it hot. Makes 1 1/2 gallons, or about 25 servings.
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LEMONADE SYRUP BASE
Disolve 1 1/2 cups sugar in boiling water. Add 1 tsp. fresh grated lemon peel and 1/2 cup lemon juice. Stor the syrup base in a covered container in the refrigerator. For lemondae by the glass, mix 1/4 to 1/3 lemonade syrup base with 3/4 cup cold water, and mix well, and add ice when serving. For lemonade by the pitcher, use 2 2/3 cups lemonade syrup base, 5 cups water and ice cubes.
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SPIKIN' THE PUNCH
Allright, who spiked the punch? Just a word to the wise... If you drink, please drink responsibly. You've heard it a zillion times - Drinking and driving don't mix! Use a designated driver. Believe this! IT'S TRUE.
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