Recipes

Aam Lhassi

Servings: 4 servings

Ingredients:

1 cub Diced fresh mango
½ cub Orange juice; chilled
3 tablespoon Clear honey
2 cub Rich milk; chilled
1 pinch Garden rose petals, optional

Preparation:

Combine mango, orange juice & sweetener in food processor. Blend for 1 ½ minutes.

Pour milk into processor & process till it has expanded & become frothy. Add the mango puree. Process for about 1 minute. Pour into chilled glasses. Garnish with the rose petals if so desired. Serve immediately.

From: MARK SATTERLY

Almond Cooler

Servings: 4 servings

Ingredients:

2 cub -Boiling water
3 Almond herbal tea bags
1 pint Lemon sherbet; or orangesherbet

Preparation:

Pour the boiling water over tea bags. Let stand for 5 minutes. Remove tea bags; discard. Chill tea for at least 2 hours. At serving time, spoon sherbet into 4 chilled glasses, pour in chilled tea.

MAKES: 4 - 8 oz servings
Per serving: 129 cal., 1 g. protein, 30 g. carbo., 1 g. fat, 10 mg.
sodium

SOURCE: 1986 Best-Recipes Yearbook, Better Homes and Gardens

Almond Syrup

Servings: 1 bottle

Ingredients:

4 ½ cub -Water
20 ounce Almonds, ground
6 cub Sugar; up to 7 cups
3 tablespoon Bitter almond extract
2 Oranges; juice of

ALMOND COOLER, 1 SERVING:
2 tablespoon Almond syrup
2 tablespoon Yogurt
6 ounce -Cold water; ¾ c

Preparation:

To serve, put a few tablespoons in a glass and add cold or sparkling water and ice.

Bring water to a boil; add almonds and return to a boil. Remove from heat and allow to cool thoroughly. Squeeze the ground almonds in several layers of rinsed cheesecloth.
Pour almond extract into a saucepan; add sugar, bitter almond extract, and orange juice. Stir well and bring to a boil; cook to a thick syrup consistency. Let cool completely. If syrup if not thick enough, boil again for 5 minutes.
Pour into sterile bottles, seal and refrigerate. Can be used immediately Serve with ice water or with club soda.

FOR 1 SERVING ALMOND COOLER:
Combine a2 tb almond syrup, 2 tb yogurt and 6 oz (¾ cup) cold water.

MAKES: 1 QUART
SOURCE: _From My Grandmother's Kitchen: A Sephardic Cookbook_ by Viviane Bicheck Miner

Almondnog

Servings: 1 servings

Ingredients:

2 cub Almond milk (See SOYNOG recipe)
2 Bananas (not over-ripe)
¼ teaspoon Ground nutmeg more if desired
½ teaspoon Vanilla extract

Preparation:

Blend the above until smooth, then sprinkle a little nutmeg on top.
Serve immediately as banana changes flavor when it sits after blending, so don't try to keep in the refrigerator.

This comes from Maryln Diamond's book.
posted by Ted Wayn Altar in REC.FOOD.VEG

Angoor ka Sherbet

Servings: 6 glasses,lg

Ingredients:

225 g Grapes, green, seedless
3 tablespoon Castor sugar; finely groundgranulated sugar
½ teaspoon -Pepper, ground
1 teaspoon Cumin seeds; roasted &ground
½ teaspoon -Salt
2 teaspoon Lemon juice
3 cub -Water, chilled, 750 ml
few sprigs

Preparation:

Wash grapes and crush them thoroughly. Pour in water. Mix well. Strain through a sieve. Add all the seasonings. Mix well. Chill.
Serve, garnished with mint leaves.

MAKES: 6 large glasses
SOURCE: _Rotis and Naans of India_ by Purobi Babbar, published in Bombay

Apple Citrus Refresher

Servings: 8 servings

Ingredients:

2 cub Apple juice
2 cub Orange juice
2 cub Grapefruit juice
½ cub Lime juice; freshly squeezed
2 can Ginger ale; each 12 oz/355 lIce cubes

Preparation:

"An all-occasion beverage - fruity & effervescent. Make sure juices and ginger ale are well chilled at the start."

In large pitcher or punch bowl combine apple, orange, grapefruit and lime juices. Just before serving, pour in ginger ale.
Serve over ice cubes in tall glasses.
MAKES: 8-10 SERVINGS
SOURCE: _The Dave Nichol Cookbook_

Apple-Apricot Smoothie

Servings: 2 servings

Ingredients:

1 Apple, Golden Deliciouspeeled, cored & chopped
1 cub Apple juice
4 Apricots, fresh;pittedskin optional
1 Banana; peeled
¾ cub Yogurt, plain
10 -Ice cubes, up to 12 cubes
1 tablespoon Honey

Preparation:

Place all ingredients in a blender and puree until smooth.

Serves 2-4
Preparation time: 5 minutes

SOURCE: _Apples_ by Robert Berkeley

Autumn Apple Punch

Servings: 12 servings

Ingredients:

1 ½ quart Apple juice
2 Cinnamon sticks
8 Whole cloves
1 1/3 cub Pineapple juice
½ cub Lemon juice
2 pint Orange juice
28 ounce Ginger ale

Preparation:

Place apple juice in a NON-aluminum kettle; tie spices in cheesecloth, add to kettle, and simmer uncovered 15 minutes; discard spice bag. Mix spiced juice with remaining fruit juices. To serve, place a large block of ice in a large punch bowl, add fruit juice and ginger ale.

From: Terri St.Louis

Avocado Aperitif

Servings: 4 servings

Ingredients:

1 medium Avocado
1 large Cucumber
1 Lemon; juice of
½ cub Parsley; chopped
2 cub -Crushed Ice

GARNISH:
Lemon slices; -OR-
Cucumber peel

Preparation:

Peel avocado and cucumber; chop in chunks and place in a blender. Add parsley, lemon, and blend until smooth. Add the crushed ice and blend together again. Strain into glasses. Garnish with lemon slices or cucumber peel.

SERVES:4
SOURCE:_The Non-Drinker's Drink Book_ by Gail Schioler

Banana Beer (AKA Jungle Juice)

Servings: 35 glasses

Ingredients:

5 Ripe bananas; mashed
5 Oranges; juice from
5 Lemons; juice from
5 cub Sugar
7 cub -Water

Preparation:

Mix together and freeze. Fill large glass 1/3 full (or more) with frozen mixture and add 7-Up, Sprite, Gingerale, etc.

Contributed by Lawrence & Cindy Kellie

Both Cindy and Lawrence's family has served this for years during the holiday season.
From: Lawrence Kellie

Blackberry Shrub

Servings: 8 servings

Ingredients:

2 quart Ripe berries
2 cub Sugar (or more)
2/3 cub Lemon juice
1 quart Club soda
1 pint Tart sherbet (opt)

Preparation:

Crush berries with sugar, cover and let stand overnight. Press through a cheesecloth lined sieve, extracting as much juice as possible. Mix in lemon juice. Taste for sweetness - if too tart, add sugar, stirring until dissolved. Pour into bottle, cover and refrigerate. Serve as is on the rocks in punch cups or small glasses. OR, half fill a tall glass with shrub, add ice, and fill with club soda. OR, pour into punch cups and top each serving with a scoop of tart sherbet.

From: Terri St.Louis

Blueberry Yogurt Shake

Servings: 4 servings

Ingredients:

2 cub Yogurt, plain
½ cub Orange juicefreshly squeezed
1 cub Blueberries, fresh; rinsed
1 Banana; very ripe

Preparation:

Combine all ingredients in a blender. Blend on medium speed until smooth and frothy. Pour into glasses and serve.

SERVES:4
Preparation Time: 3 minutes

SOURCE: _Berries_ by Robert Berkeley

Cappuccino Shake

Servings: 1 servings

Ingredients:

1 cub Skim milk
1 ½ teaspoon Instant coffee
2 package Artificial sweetener
2 drop Brandy or rum flavoring
1 dash Cinnamon

Preparation:

In a blender, combine milk, coffee, sweetener and extract. Blend until coffee is dissolved. Serve with a dash of cinnamon. For a hot drink, pour into a mug and heat in a microwave.

Diabetic exchanges: on serving equals 1 skim milk; also 100 calories, 128 mg sodium, 4 mg cholestrol , 15 gm carbohydrate, 9 gm protein, trace fat.

Source: "Taste of Home" Dec/Jan 94
From: Janet Mccoy

Caribbean Fruit Shake

Servings: 2 servings

Ingredients:

1 Banana; ripe
½ cub Pineapple juice
½ cub Orange juice
1 tablespoon Grenadine syrup; optional
1 cub -Ice cubes

Preparation:

"This delicious drink is great for kids who are lactose intolerant because it tastes very creamy but does not contain milk. Although optional, grenadine syrup (available in the soft drink section of supermarkets) turns the shake a wonderful pink.

Peel banana and break into pieces. Place in blender or food processor.
Pour in pineapple juice, orange juice and grenadine syrup (if using); blend until smooth, about 30 seconds. Add ice cubes; blend for 1 minutes or until creamy and frothy.

SERVES: 2

per serving: about 115 calories
1 g protein
trace fat
29 g carbohydrate

SOURCE: Bonnie Stern recipe in Canadian Living magazine, August 1993

Chai Kurdi (Kurdish Tea)

Servings: 4 servings

Ingredients:

1 tablespoon India tea leaves
1 Cinnamon;stick, 4"
2 cub -water, boiling
Sugar cubes

Preparation:

The Kurds like this sweet, aromatic tea. The cubes of sugar are dissolved in the mouth as the tea is drunk, the sweeter the better.

1. Put the tea and cinnamon in a tea pot and pour in the boiling water. Allow to steep for 5 minutes.

Serve hot with sugar cubes. Serves 4.

"Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.

DPileggi in Houston, Texas

Chocolate Instant Breakfast

Servings: 1 servings

Ingredients:

1 cub Skim milk
1 Egg
½ small Banana;or ripe peeled pear
2 teaspoon Chocolate sauce;recipe below
½ teaspoon Vanilla

CHOCOLATE SAUCE:
2 teaspoon Cornstarch
½ cub Cocoa
2 cub -Cold water
8 teaspoon Artificial sweetener granul.
2 teaspoon Vanilla

Preparation:

CHOCOLATE SAUCE
Combine cornstarch and cocoa. Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil. Stir 1 minute until mixture thickens.
Remove from heat, stir in sweetener (aspartame is OK) and vanilla and allow to cool. Store in clean jar in refrigerator up to 6 weeks.
Makes 12 servings, about 2 ¼ cups. 3 tb serving 12 calories, 2 grams carbohydrate, 1 gram protein, 1++ extra choice (free exchange).

MOCHA SAUCE
Substitute 2 cups strong coffee for water.

INSTANT BREAKFAST

Combine milk, egg, banana, sauce and vanilla in a blender. Blend at high speed 1 min or until frothy. Makes about 1 ½ cup.

1 serving, 202 calories, 23 g carbohydrate, 14. g protein, 6 g fat 1 protein choice, 2 milk choices 2%, 1 fruit & veg. choice

Half serving, ¾ cup: 2 milk choices, 103 calories

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier, Oct 93 From: Elizabeth Rodier

Chocolate Sin

Servings: 2 servings

Ingredients:

1 ounce Chocolate, unsweetened
¼ cub Sugar
1 dash Vanilla
1 dash Cinnamon, ground
1 pinch -Salt
3 cub Milk

GARNISH:
Whipped cream; -OR-
Mini marshmallows

Preparation:

Carefully melt the chocolate over very low heat, or in the top of a double boiler over simmering water.
Add the spices and the milk and stir to mix well. Heat until very hot but not boiling. Serve with dollop of whipped cream or float some marshmallows on top.

SERVINGS: 2 MUGS
SOURCE: _Drinks Without Alcohol_ by Jane Brandt

Coffee Yogurt Shake

Servings: 2 servings

Ingredients:

1 cub -Mineral water
½ cub Yogurt, plain
1 teaspoon Instant coffee
Artificial sweetener;toequal 1 tsp sugar
1 teaspoon Sugar
⅛ teaspoon Ground cinnamon
6 -Ice cubes

Preparation:

Combine all ingredients except ice cubes in blender container.
Process, adding ice cubes 1 at a time, until smooth. Serve immediately.

Per serving: 44 calories, 2 g. protein, 2 g. fat, 5 g. carbohydrates, 26 mg sodium

SERVINGS: 2
SOURCE: _The Weight Watcher's 365 Day Menu Cookbook_

Cooked Eggnog

Servings: 10 servings

Ingredients:

1 quart Non-fat milk
4 Eggs; lightly beaten
¼ cub Powdered sugar
1 teaspoon Vanilla extract
Ground nutmeg for garnish

Preparation:

In a heavy saucepan, combine milk, lightly beaten eggs and powdered sugar, and mix well using a wire whisk. Slowly bring to a simmer, over low heat, for 5 minutes, stirring frequently with the whisk.
Remove from heat. Add vanilla extract and mix well. Refrigerate until cold.
To serve, heat eggnog in the microwave, garnish with nutmeg, and serve warm as a morning drink.
For a cold variation, pour mixture into blender container and add one cup of crushed ice. Blend until frothy.
Makes 10 one cup servings.

Printed in the November 26, 1992, issue of the Simi Valley, CA, Enterprise

Cranberry Ginger Tea

Servings: 2 servings

Ingredients:

2 cub -Boiling water
½ cub Ginger, fresh; thinly sliced
½ cub Cranberries,fresh; rinsed
1 pinch Nutmeg
½ cub Cranberry juice
2 Mint sprigs

Preparation:

In a medium sized bowl, pour boiling water over ginger and cranberries. Cover and let stand 20 minutes. Strain, add nutmeg and cranberry juice and stir.
Serve warm or chilled over ice cubes. Garnish with mint.

SERVES: 2
Preparation time: 25 minutes

SOURCE: _Berries_ by Robert Berkeley

Cranberry Lime Nonalcoholic Punch

Servings: 28 servings

Ingredients:

1 Cranberry cocktail bottle;
2 cub Frozen limeade concentrate
2 cub Pineapple juice
3 Ginger ale bottles; 300 ml
2 Soda water bottles; 750 mlIce

Preparation:

In punch bowl, combine cranberry cocktail, limeade concentrate, pineapple and ginger ale. Just before serving, add soda water and ice.

Makes 28 servings, each ½ cup
Source: Canadian Living magazine

Cranberry Shrub

Servings: 8 servings

Ingredients:

1 quart Cranberry juice
2 cub Sugar
1 Lemon rind,
2/3 cub Lemon juice
1 quart Club soda
1 pint Tart sherbet;(opt)

Preparation:

Simmer cranberry juice, sugar and rind, uncovered, in a saucepan (NOT aluminum) 10 minutes, stirring now and then. Off heat, mix in lemon juice; cool, pour into a bottle, cover and refrigerate. Serve as is on the rocks in punch cups or small glasses. OR, half fill a tall glass with shrub, add ice, and fill with club soda. OR, pour into punch cups and top each serving with a scoop of tart sherbet.

From: Terri St.Louis

Crock-pot Cranberry

Servings: 10 servings

Ingredients:

2 cub Cranberry juice cocktail
2 quart Apple cider
½ cub Sugar
1 Orange; studded with
Cloves
2 Cinnamon sticks; 3 inch

GARNISH:
Orange slices; or
Cinnamon sticks

Preparation:

Combine all ingredients in a crock pot and simmer for several hours.
Serve in warmed mugs.

SERVINGS: 10 MUGS
SOURCE: _Drinks Without Alcohol_ by Jane Brandt

Currant Syrup

Servings: 1 bottle

Ingredients:

3 pound Currants; white or red
1 pound Raspberries
1 pound Cherries, sour
Sugar; see below

Preparation:

"This syrup can be refrigerated for about a month, but must be used within two weeks after a bottle is opened." Add several tbsps to glass and fill with cold water or sparkling water and ice.

Mash the fruits together and let them stand in a warm place for a day.
Strain the juice into a nonreactive pan, and add 4 cups (1 lite) of sugar to each 2 ½ cups (625 ml) of liquid; place over low heat or inside a pan partly filled with simmering water and stir to dissolve the sugar. Cool the syrup, then skim it, pour it into bottles and cork them tightly.

MAKES: about 7 cups, 1 ¾ litres
SOURCE: _The Book of One Hundred Beverages_ by William Bernhardt

Easy Punch (Bubbly)

Servings: 10 servings

Ingredients:

2 quart White Grape Juice
2 l Diet 7-Up
1 l Bottle Club Soda

Preparation:

Mix ingredients. Serve well chilled. Tastes like champagne!!
From: Joan Mershon

Eerie Witch's Brew

Servings: 1 servings

Ingredients:

4 cub Cranberry juice cocktail
1 cub Chopped candied ginger (1jar)
3 medium Oranges
1 can (12-oz) thawed frozen applejuice concentrate
1 can (6-oz) thawed frozenlimeade concentrate
2 cub Seedless grapes
4 cub -Water
2 Bottles (32 oz each) gingerale
1 pound Dry ice -up to 2 lbs

Preparation:

A smoking cauldron of punch made with grapes and orange peel masquerading as eyeballs and worms.

A SERIOUS CAUTION: never touch dry ice; use tongs to handle

In a 1 to 2 quart pan, bring 1 cup of cranberry juice and candied ginger to a boil over high heat. Boil, uncovered, about 2 minutes, set aside.

With a vegetable peeler, pare peel (colored part only) from oranges; cut peel into thin 2-inch-long worms; or use an Oriental shredder to make long shreds. Add orange peel to cranberry mixture. Cover and chill at least 4 hours or as long as overnight.

Juice oranges; put juice in a 6 to 8 quart pan or heavy bowl. Stir in cranberry-ginger mixture, the 3 cups cranberry juice, apple concentrate, limeade, grapes and water. If made ahead, cover and chill up to 2 hours. Add ginger ale and about a 1 pound piece of dry ice (DO NOT put small pieces in punch or cups); ice should smolder at least 30 minutes. Ladle into cups. Add any remaining ice when bubbling ceases.

Makes 5 quarts; allow about 1-½ cups for a serving.
From: Earl Shelsby

Fred's Hottest Shrimp ****

Servings: 1 servings

Ingredients:

1 pound Medium Shrimp, Shelled And Deveined, Shells Reserved
½ cub Water
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Catsup
1 teaspoon Salt
1 ½ teaspoon Sugar
pinch White Pepper
4 tablespoon Olive Oil
1 small Green Pepper, Cut Into ½-Inch Cubes
1 small Red Pepper, Cut Into ½-Inch Cubes
4 Minced Garlic Cloves
½ cub Diced Onion
1 tablespoon White Wine

Preparation:

Fred Ferretti, who writes a regular column in Gourmet magazine, is rumored to carry a flask of Tabasco sauce on his hip. He insists this is an exaggeration, but he has been known to shake droplets of the pepper sauce even on dim sum. Here's his recipe for shrimp with a real kick.
~--------------------------------------------------------------------- ~-- In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock. In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, catsup, salt and sugar; set aside. Heat 1-½ tablespoons of oil, add the bell peppers and saute for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2-½ tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent.
Stir in the shrimp and cook for 1 minute. Add the wine and mix well.
The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly. Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice.

From: The Tabasco Cookbook.

Fresh Tomato Juice

Servings: 4 servings

Ingredients:

6 Tomatoes; ripe & juicySalt & freshly groundpepper (optional)
1 pinch Oregano, dried;or freshthyme
4 Lemon wedges; small

Preparation:

Wash, blanch, peel and chop the tomatoes. Put through a food mill or sieve directly into a bowl. Add enough ice water to make 4 cups.
Season lightly with salt and pepper (if using them) and herb. Taste, and enhance the seasonings. Serve cold with a squeeze of lemon juice.

Nutrients for 1 cup with 1 teaspoon lemon juice

Calories: 26
Exchange: 1 vegetable
g mg
carbohydrate: 6 potassium: 280
protein: 1 sodium: 38
fat: negligible cholesterol: 0
fiber: 1

SERVES: 4 (assuming 1 cup per serving)
SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras Chantiles

Frozen Christmas Wreath

Servings: 1 servings

Ingredients:

-Water;boiled and cooled
Fresh or frozen cranberries
1 bunch Mint sprigs, fresh
2 Lemons

Preparation:

Freeze this floating ring in stage so decoration don't rise to the top and add to a holiday punch bowl. NEVER use real holly; it is poisonous.

In a 10 inch ring mold, freeze ¼ inch water until solid. Pour ⅛" cluster of 3 cranberries around inner edge of mould and freeze till solid. Repeat with second ⅛th inch layer of water and cranberries around outer edge of mould; freeze. Repeat water layer; arrange tiny clusters of mint and single leaves face down among berry clusters to look like holly. Freeze.
Using stripper and working from top to bottom, cut 8 evenly spaced ridges out of rind of each lemon; cut each lemon into 8 thin rounds.
Pour ⅛ inch water into mould; arrange overlapping lemon slices all around mould. Tuck in mint leaves, face down; freeze. Repeat pouring in water; arrange ring of cranberries against outer edge of mould and freeze. If necessary pour in water to top of mould; freeze.
To unmould, dip ring into cold water for 30 seconds; invert on plate and unmould. Slide into punch, rounded side up.
MAKES: 1 ring

Source: The Merry Christmas Cookbook from Canadian Living magazine

Garnishes for Drinks

Servings: 1 servings

Ingredients:

FOR FRUIT AND MILK DRINKS:
Mint leaves
Lemon or lime slices
Orange slices
Maraschino cherries; ontoothpick
Whipped cream
Candy canes
Pineapple chunks; ontoothpicks with cherries
Strawberries, fresh; ontoothpick
Chocolate; shavings or curls
Coconut; shreddedIce cubes with frozen fruitinside or chunks of fruitdipped in lemon juice &frozen

FOR VEGETABLE DRINKS:
Parsley
Watercress
Celery; sticks
sticks or curls
Lemon; or lime spirals
Scallions
Chives; chopped
Paprika
Pepper; freshly ground
Olives, black or greenon toothpicks
Radish; spirals

FOR COFFEES:
Cinnamon sticks
Whipped cream; topped withcinnamon or shavedchocolate

FROSTING GLASSES (SEE BELOW:

Preparation:

To frost glasses:
Dip glasses into water, and while still dripping wet, place them in the freezer of the refrigerator. Leave them at least 2 or 3 hours.

Sugar Frosted Glasses: (for fruit drinks)
Moisten top of glass and rim area with a wedge of lemon, lime or orange. Just rub it along the glass edge, then dip in superfine sugar & place in freezer for a few hours. Moistener could be grenadine syrup.

Salt Frosted Glasses: (for vegetable drinks)
Use salt along the rim area.

compiled from a variety of sources.

Ginger Soft Drink

Servings: 3 quarts

Ingredients:

6 cub -Boiling water
1 cub Ginger root;fresh, peeled &grated
1 cub Sugar
2 teaspoon Cloves, whole
4 Cinnamon sticks
½ cub Lime juice; fresh or lemonjuice
1 cub Orange orange
8 cub -Cool water

Preparation:

"Many variations of homemade ginger beers (soft drinks) are brewed all over subSaharan Africa. Fresh ginger makes a spicy drink, cooling in summer, warming in winter and always refreshing and energizing. Fruit juices other than the citrus called for below, make interesting variations in its flavour. When using other juices, I always add the juice of a couple of lemons or limes.
This recipe makes a concentrate that can be diluted with plain or sparkling water."

Pour the boiling water over the grated ginger root, sugar, cloves and cinnamon in a large nonreactive pot or bowl (enamel, glass or stainless steel). Cover and set aside in a warm place, in the sun if possible , for at least an hour.
Strain the liquid through a fine sieve or cloth. Add the juices and water. Set aside in a warm place for another hour or so. Gently strain the liquid again, taking care not to disturb the sediment at the bottom. Store in the refrigerator in a large nonreactive container. A glass gallon jar or jug works well.
Serve warm, chilled or on ice, either as is or diluted with water or sparkling water. A squeeze of fresh lime juice in each glass of ginger drink is "the cat's meow".

MAKES: 3 QUARTS OF CONCENTRATE
SOURCE:_Sundays at Moosewood_ by the Moosewood Collective

Grapefruit Carrot Cocktail

Servings: 5 cups

Ingredients:

3 medium Carrots;coarsely chopped &cooked in a small amt. ofwater until tender, drained& ¼ cup of cooking liquidreserved
4 cub Grapefruit juice, fresh
1 ½ tablespoon Grenadine
Ginger, ground
1 ½ cub -Crushed ice

Preparation:

In a blender, puree the carrots with the reserved liquid for as few seconds. Add the grapefruit juice, grenadine, a pinch of ground ginger and the crushed ice and blend until frothy. Serve immediately.

MAKES: 5 CUPS or 1 ¼ LITRES
SOURCE: _The Non-Drinkers Drink Book_ by Betty Rollin

Grenadine (Pomegranate Syrup)

Servings: 2 cups

Ingredients:

2 Pomegranates, medium-large*
2 ½ cub Sugar
½ cub ;Water

Preparation:

*When choosing pomegranates, reject any with a brownish area on the blossom end; such discoloration indicates the beginning of spoilage and off-flavor.

Cut pomegranates open crosswise and pry out the fleshy crimson seeds (the red part is actually the pulpy envelope around a seed), using the tip of a blunt knife. Be careful not to include any fragments of the cottony white pulp in which the seeds are embedded, as it is bitter. You should have about two cups of seeds.

Using a food processor or blender, chop the seeds with the sugar and water just long enough to make a rough puree. Don't attempt to make a smooth mixture; it's necessary only to break open the pulpy membranes.

Pour the puree into an earthenware or glass bowl; cover it with a cloth. Let stand at room temperature for 3 days, stirring it daily.
If the weather is extremely hot, refrigerate the puree after 24 hours.

Line a sieve with dampened, very fine nylon net or two layers of dampened fine cheesecloth and set it over a saucepan of stainless-steel or other nonreactive material. Filter the pomegranate syrup into the pot, allowing it to drip without pressing on the pulp. This will take a few hours; you can speed matters up by tying the cheesecloth lining of the sieve into a bag and suspending it above the pot after the initial flow of juice has slowed down.
When all the juice has dripped through, discard the seedy pulp.

Bring the syrup to a bare simmer (180 F) over medium-low heat, then reduce the heat to very low and scald the syrup, using a candy/jelly thermometer and watching to be sure you keep the temperature below 200 F, for 3 minutes.

Skim off any foam, then funnel the syrup into a sterilized, dry bottle. Let the syrup cool, then cap or cork the bottle (use a new cork only) and store it in the refrigerator.

To seal the syrup for pantry storage, funnel it into hot, clean half-pint canning jars. Seal with new two-piece canning lids according to manufacturer's directions. Following the method for a boiling-water bath, but keeping the water at simmering temperature (190 F), process the jars for 15 minutes. Cool, label, and store.

Yield: About 2 cups. Keeps in either the refrigerator or, after canning, in the pantry for at least a year.

The author writes: "Delicate in flavor and ruby-red in color, pomegranate syrup is a supporting player rather than a star. As such, it is much used as a flavor-smoother and sweetener in both alcoholic and non-alcoholic drinks; and it's also a pleasant topping for tart pineapple, peach or nectarine ice cream or sherbet...You might like to taste the real thing: a lot of the 'grenadine' offered nowadays is compounded of sweetening plus anonymous 'fruit' flavors rather than pomegranate juice."

From "Fancy Pantry" by Helen Witty. New York: Workman Publishing Company, Inc., 1986. Pp. 280-281. ISBN 0-89480-037-X. Posted by Cathy Harned. From: Cathy Harned

Helen's Lemonade Syrup

Servings: 1 bottle

Ingredients:

MM BY H PEAGRAM:
5 pound Sugar
2 ounce Citric acid
1 ounce Tartaric acid
6 cub -Boiling water
6 Lemons

Preparation:

Dissolve in boiling water, the sugar and acids. Grate 4 lemons and use juice from 6 lemons. Add to boiling water. Keep bottled in frig.
Mix in a 5 part water to 1 part syrup ratio.

Source: Helen Peagram

Homemade V8 Juice

Servings: 60 servings

Ingredients:

15 pound Fully ripe tomatoes;chopped
2 cub Celery;chopped
3 large Onions; chopped
3 Garlic cloves;minced/mashed
¼ cub Sugar; or to taste
2 tablespoon -Salt
¾ teaspoon Pepper
2 teaspoon Prepared horseradish
1/3 cub Lemon juiceWorcestershire to taste

Preparation:

Over medium high heat bring the vegetables to a boil and boil gently for about 20 minutes.

In a covered blender (food processor) and a portion at a time process until smooth. Strain and discard pulp.

Add seasonings and bring to just under boiling if canning, or chill and freeze. Yield about 6 quarts.

Source Sunset 1974

From: Sharon Stevens

Hot Chocolate Milk

Servings: 1 servings

Ingredients:

1 tablespoon Chocolate syrup up to
2 tablespoon -Chocolate syrup
½ teaspoon Vanilla extract
¾ cub Milk

Preparation:

1. Combine chocolate syrup and vanilla in a heat-resistant, non-metallic mug or cup.
2. Stir in milk and heat, uncovered, in Microwave Oven 1 ½ to 2 ½ minutes or until hot. Do not allow milk to boil.

From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer

Hot Cocoa

Servings: 2 servings

Ingredients:

1 ½ tablespoon Cocoa
2 cub Skim milk
1 dash -Salt
Vanilla; to taste (optional)
1 tablespoon Gran. artificial sweetener

Preparation:

Mix cocoa with ½ cup milk. Stir in remaining milk. Cook over low heat, stirring constantly until mixture comes to a boil.

Remove from heat. Add salt, vanilla, and artificial sweetener.

1 cup serving - 95 calories, 1 skim milk exchange 9.1 gm protein, .9 gm fat, 14.1 gm carbohydrate, 126 mg sodium (not counting pinch of salt), 467.5 mg potassium, .2 gm fiber, 4 mg cholesterol.

Source: Am. Diabetes Association Family Cookbook Vol 1, 1987 Shared but not tested by Elizabeth Rodier, Nov 93 From: Elizabeth Rodier

Hot Cocoa Ii

Servings: 4 servings

Ingredients:

3 tablespoon Unsweetened cocoa
¼ cub Sugar
¼ cub -Cold water
3 cub Milk

Preparation:

Combine cocoa, sugar and water in a heat-resistant, non- metallic pitcher or in individual serving mugs or cups. Heat, uncovered, in Microwave Oven 2 minutes. Stir in milk and heat, uncovered, in Microwave Oven 4 ½ to 5 ½ minutes or until hot. Do not allow milk to boil.

From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer

Hot Cocoa Mix

Servings: 1 servings

Ingredients:

2 cub Nonfat dry Milk Powder
¾ cub Sugar
½ cub Hershey's Cocoa
½ cub Powdered Nondairy Creamer
1 dash -Salt

Preparation:

In large mixing bowl combine all ingredients. Blend well. Store in tightly covered container. Makes 3 ¾ Cups of mix.

Combine ¼ cup mix and ¾ cup boiling water. Stir. 15 servings.

Susan Bauer From: N9662 U1 (Steven) Date: 07-19-93 From: Helen Peagram

Hot Mocha Milk

Servings: 1 servings

Ingredients:

1 tablespoon Chocolate syrup up to
2 tablespoon -Chocolate syrup
½ teaspoon Instant coffee
⅛ teaspoon Ground cinnamon
¾ cub Milk
Whipped cream

Preparation:

1. Combine chocolate syrup, instant coffee and cinnamon in a heat-resistant, non-metallic mug or cup.
2. Stir in milk and heat, uncovered, in Microwave Oven 1 ½ to 2 ½ minutes or until hot. Do not allow milk to boil.
3. Garnish with a dollop of whipped cream.

From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer

Hot Mulled Cider

Servings: 1 servings

Ingredients:

¾ cub Apple cider;or juice
1 Whole clove to
2 -Whole clove
1 1 inch cinnamon stick
Whipped cream
Nutmeg

Preparation:

1. Combine apple cider, whole cloves and cinnamon in a heat- resistant, non-metallic mug, cup or glass.
2. Heat, uncovered, in Microwave Oven 2 to 3 minutes.
3. Garnish with a dollop of whipped cream and a sprinkling of nutmeg.

From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer

Hot Spiced Drink

Servings: 4 servings

Ingredients:

1 quart Milk
¼ cub Molasses
4 (3-inch) cinnamon sticks
Whipped cream (sweetened)
Nutmeg

Preparation:

1. In a 2-quart, heat-resistant, non-metallic pitcher or casserole, combine milk and molasses. Add cinnamon sticks.
2. Heat, uncovered, in Microwave Oven 6 minutes or until hot. Remove cinnamon sticks.
3. Serve in mugs, garnished with whipped cream and a sprinkling of nutmeg.

Serves 4 to 6

From _The New Deluxe Sharp Microwave Oven Cookbook_ From: Randy Shearer

Ice Cream Sodas

Servings: 1 servings

Ingredients:

BLACK-AND-WHITE:
2 tablespoon Chocolate syrup
Seltzer water
1 Vanilla ice cream;scoop of

CANARY ISLAND SPECIAL:
2 tablespoon Vanilla syrup
Seltzer water
1 Chocolate ice cream;scoop of

BLACK COW:
1 tablespoon Chocolate syrup
Root beer; Coca-cola makes aBrown Cow
1 Vanilla ice cream; scoop ofhold the whipped cream

STRAWBERRY SODA:
¼ cub Strawberry syrup
Milk; splash of
Seltzer water
1 Vanilla ice cream; scoop ofor strawberry ice cream

HOBOKEN:
½ cub Pineapple syrup
Milk; splash of
Seltzer water
1 Chocolate ice cream; scoop o

TOP EACH SODA WITH WHIPPED:

CREAM:

Preparation:

Put 2 Tbsp syrup in bottom of large, tall glass. Add seltzer water, stirring as you pour, to within 2 inches of the lip of the glass. Add one large scoop of very firm ice cream, trying to get it to straddle the lip of glass, yet still submerged in the seltzer to begin reacting with the bubbles to create a foamy head. Top with whipped cream.

SERVES: 1
SOURCE:_Square Meals_ by Jane and Michael Stern

Iced Coffee

Servings: 6 servings

Ingredients:

¼ cub Coffee,instant
¼ cub Sugar; orlow calorie sweetener
1 l Milk; cold

Preparation:

Dissolve instant coffee and sugar in hot water. Stir in 1 litre of cold milk and and add ice. For mocha flavour, use chocolate milk and reduce the sugar to taste. For single serving: dissolve 1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water. Add 1 cup of cold milk and stir.

Source: Maxwell House & Milk ad

Iced Coffee Cream

Servings: 4 servings

Ingredients:

2 tablespoon Instant coffee
4 teaspoon Light-brown sugar
1/3 cub Boiling water
¼ teaspoon Ground cinnamon
3 pinch Mixed Spice
2/3 cub -Cold water
1 ½ cub Milk; chilled
1 teaspoon Vanilla extract
5 tablespoon Whipping cream
8 -Ice cubes
4 small Scoops vanilla ice cream
½ teaspoon Sweetened cocoa powder
4 Cinnamon sticks (3")
Lime slices (opt)
Grated chocolate (opt)

Preparation:

Dissolve coffee and brown sugar in boiling water. Add cinnamon and Mixed Spice.

Add cold water and stir well. Add milk, vanilla and whipping cream.
Whisk lightly until evenly combined.

Put 2 ice cubes into each glass. Half fill with coffee mixture. Add a scoop of ice cream to each glass and top up with remaining coffee.
Sprinkle with unsweetened cocoa powder. Garnish with cinnamon sticks, lime slices and grated chocolate, if desired. Serve at once with long-handled spoons.

VARIATION: For a sweeter version, increase brown sugar to taste. If desired, top each with a little whipped cream.

From: MICHAEL ORCHEKOWSKI

Indian Style Lemonade

Servings: 8 servings

Ingredients:

8 cub -Water
½ cub Fresh lime juice
2/3 cub Fresh lemon juice
1 1/3 cub Maple syrup
½ tablespoon Freshly grated ginger
⅛ teaspoon Cayenne, optional

Preparation:

Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled.

"Vegetarian Times" July, 1993
from: Mark Satterly

Kentucky Derby

Servings: 10 servings

Ingredients:

4 Mint sprigs; up to 5 sprigs
1 ½ cub Sugar
2 cub -Cold water
¾ cub Lemon juice; fresh ifpossible
1 ½ quart Ginger ale

GARNISH:
Lemon slices; thin

Preparation:

"A mock mint julep drink."

Rinse the mint and discard stems. Place the sugar, water, and lemon juice in a medium-sized bowl, mix, and stir in the mint leaves. Allow to stand for 30 minutes.
Fill a large pitcher with ice cubes and strain the liquid over the ice. Add the ginger ale and lemon slices, and serve.

SERVINGS: 10 TALL GLASSES
SOURCE: _Drinks Without Liquor_ by Jane Brandt

Lamb's Wool

Servings: 8 servings

Ingredients:

6 Apples, baking; cored
2 tablespoon Sugar, brown; up to ½ cup
2 quart Cider, sweet; or hard cideror a mixture of cider & ale
⅛ teaspoon Nutmeg
¼ teaspoon Cinnamon
¼ teaspoon Ginger; ground

Preparation:

"The Feast of Epiphany, also called the Feast of Kings, Twelfth Night, or the last day of Christmas originated in Egypt during the course of the third century. Thus it was a more day than Christmas Day itself. Like Christmas, it was apparently established to compete with a pagan festival , in honor of the Egyptian sun god, celebrated at the winter solstice... In England, Twelfth Night was traditionally celebrated with a delicious drink called Lamb's Wool, made of cider or ale, with roasted apples and sugar and spices. It was the custom to bless apple trees by pouring a libation of cider on them."

"This Old English and Irish punch which dates from the Middle Ages, probably gets its name from the whiteness of the roasted apples as they float in the cider."

Roast the apples in a baking pan at 450F for about an hour, or until they are very soft and begin to burst. (An alternative - and quicker- procedure is to peel and boil the apples until they are very soft and flaky.) You may leave the apples whole, or break them up.

In a large saucepan, dissolve the sugar a few tablespoons at a time in the cider or ale , tasting for sweetness. Add the spices. Bring to a boil and simmer for 10 to 15 minutes. Pour the liquid over the apples in a large punch bowl, or serve in a large heat resistant mugs.

MAKES: 8 1 cup servings
Note: Nuts make a nice accompaniment to Lamb's Wool (they were originally roasted in with the apples.)

SOURCE: _A Continual Feast: A Cookbook to celebrate the joys of family and faith throughout the Christian year_ by Evelyn Birge Vitz.

Lemonade Syrup

Servings: 20 servings

Ingredients:

1 ½ cub Sugar
1 cub -Water
Rind 1 lemon, thin shavings
1 ½ cub Lemon juice

Preparation:

Combine sugar, water and lemon rind; bring to boiling and simmer 5 min. Cool, add lemon juice, strain. Yield: enough syrup for 20 servings of lemonade.

To make lemonade, dilute as follows:
1 tb lemonade syrup per 1 cup ice water.

My note, diet version:
Boiled ½ tsp orange peel in 1/3 c water in the microwave, added ½ cup lemon juice and the equivalent of ½ c liquid sugar substitute.
Strained into a jar and added 4 cups of water.

Source: Nellie Lyle Pattison's Canadian Cookbook ISBN 0-07-551121-5 (1991) Shared by Elizabeth Rodier 5/93

Make-Ahead Lemonade Base and Fruit Variations

Servings: 1 servings

Ingredients:

For a refreshing glass of
Old-fashioned lemonade, in a
Tall glass stir together ½
Cup of the Make-Ahead
Lemonade Base and ½ cup
Cold water. Add ice cubes
And serve.

LEMONADE-BASE:
2 ½ cub Water
1 ¼ cub Sugar
½ teaspoon Finely shredded lemon peel
1 ¼ cub Lemon juice

Preparation:

For sugar syrup, in a medium saucepan heat and stir water and sugar over medium heat till sugar is dissolved. Remove from heat and cool about 20 minutes.

Add lemon peel and lemon juice to the sugar syrup. Pour into a covered jar and chill. Store lemonade base in the refrigerator for up to 3 days. Use to make the Lemon Sherbet Float, the Strawberry lemonade slush or the Tropical Lemon Iced Tea. Makes about 5 cups of lemonade base.

LEMON SHERBET FLOAT (Sippable sherbet with a sweet and tangy lemon taste--): For each serving, place 1 or 2 small scoops lemon sherbet in a tall glass. Pour ½ cup carbonated water over the sherbet.
Sprinkle with fresh raspberries or blueberries, if desired. Serve immediately. (187 calories)

STRAWBERRY-LEMONADE SLUSH (Two summer-fresh tastes in one--): For each serving, in a blender container combine ½ cup fresh or frozen unsweetened strawberries, 1/3 cup Make-Ahead Lemonade Base, and 1 tablespoon sugar.

Blend till smooth. With blender running, add about 1 cup ice cubes, one at a time, through opening in lid till strawberry mixture becomes slushy. Pour into a tall glass. Garnish slush with a fresh strawberry half, if desired. Serve immediately. (198 calories)

SOURCE: BETTER HOMES AND GARDENS, July 1993

Shared by Cate Vanicek

Mango-Orange Drink

Servings: 1 servings

Ingredients:

3 cub -Water
½ cub Sugar
1 tablespoon Orange peel; grated
2 cub Mango; flesh, mashed
1 cub Orange juice, fresh
½ cub Lemon juice, fresh

Preparation:

"As a variation, use papaya instead of mango."

Heat the water with the sugar and the orange peel over low heat until the sugar is dissolved. Cool down to room temperature. Add the mango flesh and the orange and lemon juices and mix well.
Serve cold.

MAKES: ABOUT 2 QUARTS
SOURCE: _Tanzanian Food with Traditional and New Recipes_ by Janny Van Der Meer and Beatrice R. Mansur (editors)

Masala Tea

Servings: 8 servings

Ingredients:

6 cub -Cold Water
1/3 cub Milk;(or to taste)
1 stick Cinnamon
6 Green Cardamoms, whole
4 Cloves, whole
12 Black Peppercorn;(opt)
12 teaspoon Sugar;(or to taste)
6 teaspoon Leaf Tea (heaping) OR9 tea bags (orange pekoe)

Preparation:

Combine water and milk in a deep pan, and bring to a boil. Add the spices and sugar. Stir to blend, and turn off the heat. Cover the pan, and let the spices soak for at least 10 minutes.
Add the tea leaves or tea bags, and bring the water to a second boil. Reduce heat and simmer, covered, for 5 minutes. Uncover, check the color and taste, and if desired add more milk and sugar. Strain the tea into a warm teapot, and serve immediately.

Note: This is the way traditional spiced tea is made. You may, however, omit the milk or sugar, or both, in which case reduce the quantity of tea to 2 heaping teaspoons or 3 tea bags.

Classic Indian Cooking by Julie Sahni
uploaded by Diane Lazarus
From: Diane Lazarus

Meetha Lhassi

Servings: 4 servings

Ingredients:

3 cub Plain yogurt
2/3 cub Sugar
½ cub -Iced water
8 Ice cubes, partially cracked

Preparation:

Add all ingredients to a blender & blend for a couple of minutes.

Pour into 4 chilled glasses & serve.

From: MARK SATTERLY

Melon Fresco

Servings: 4 servings

Ingredients:

1 Canteloupe melon
½ cub -Cold water
2 tablespoon Lime juice
1 tablespoon Sugar, instant dissolving;fruit/berry sugar -OR-icing sugar

Preparation:

If using fruits with seeds, remove the seeds first; other fruits may be combined in the blender, poured over ice and enjoyed. Some of the most delicious frescos are made with mulberry, soursop, papaya and starfruit, but they can also be made with peaches or strawberries - or with home grown canteloupe. After pureeing, you can adjust the sweetness to taste.

Peel and seed melon, chop coarsely. In blender, puree melon, water, lime juice and sugar until frothy and smooth. Divide among 4 glasses, adding ice if desired. Serve immediately.

SERVES: 4
SOURCE: Canadian Living, September 1993.

Mexican Limeade

Servings: 5 servings

Ingredients:

1 cub Lime juice; fresh-squeezedWater,enough tomake ½ gal total

SIMPLE SYRUP:
2 cub Sugar, white
1 cub -Water

Preparation:

Simple syrup: Combine the sugar and water in a saucepan, and heat until it barely begins to boil. Remove from heat and cool.

Combine one cup of syrup and one cup of lime juice in a pitcher. Add enough water to make up a half gallon. Serve over ice.

From: Sam Waring

Mexican-Style Hot Chocolate

Servings: 9 servings

Ingredients:

2 ¾ cub Nonfat dry milk powder
½ cub Unsweetened cocoa powder
½ cub Powdered sugar substitute*
1 teaspoon Ground cinnamon

Preparation:

*Not aspertame - loses sweetness when heated.

For cocoa mix, in a storage container combine dry milk powder, cocoa powder, sugar substitute and cinnamon. Mix well. Cover and store in a cool, dry place up to 8 weeks.

For each serving, place 1/3 cup of the cocoa mix in a mug. Add 2/3 cup boiling water; stir to mix. Makes 9 servings, each 8 oz.

1 serving 113 calories, 8 g protein, 14 g carbohydrate, 4 g total fat, 2 g saturated fat, 4 mg cholesterol, 120 mg sodium, 413 mg potassium 1 milk exchange, ½ fat

Source: Diabetic Cook Book, Better Homes & Gardens c. 1992 Shared but not tested by Elizabeth Rodier, Oct. 1993 From: Elizabeth Rodier

Mint Syrup

Servings: 1 bottle

Ingredients:

8 cub Mint leaves, fresh; chopped
2 ½ cub -Boiling water
8 cub Sugar
3 cub -Water
Green food colouring
3 tablespoon Mint essential oilor mint extract

Preparation:

Place chopped mint leaves in a crock or deep bowl; add boiling water.
Place a flat dish over the leaves and weight it down. Allow to stand overnight.
Bring sugar and 3 cups water to a boil and cook 10 to 15 minutes.
Meanwhile, squeeze the juice from the mint leaves; add mint juice to the syrup, bring to a boil, cook 5 minutes and remove from heat.
Discard leaves. Add green food color to make the syrup a bright green. Add the mint oil and stir.
Pour into sterile bottles. Refrigerate. Syrup is ready to use.

Dilute with cold water or sparkling water.
SOURCE: Sabbath chapter in _From My Grandmother's Kitchen: a Sephardic Cookbook_ by Viviane Bichech Miner

Mock Peach Daiquiri

Servings: 2 cups

Ingredients:

14 ounce Peaches;*drained, reservejuice
1 tablespoon Lemon juice
6 -Ice cubes
1/3 cub Milk, homogenized
½ cub Peach juice
½ teaspoon Rum flavoring

Preparation:

Pot peaches, lemon juice, ice cubes, milk, peach juice and rum flavoring into blender. Blend until ice is gone. Serve immediately.

NOTE: Fresh peaches may be used. Add 1 tbsp granulated sugar or to taste.

MOCK STRAWBERRY DAIQUIRI: Use fresh strawberries instead of peaches.
Add 1 tbsp granulated sugar or to taste.

MAKES: 2 ½ cups including foam
SOURCE: _Company's Coming: Appetizers_ by Jean Pare

Mock Pink Lady

Servings: 3 cups

Ingredients:

1 ½ cub Milk, homogenized
2 tablespoon Lemon juice
1 tablespoon Grenadine
1 tablespoon Sugar, granulated
6 -Ice cubes

Preparation:

Measure milk, lemon juice, grenadine, sugar and ice cubes into blender. Blend until ice is gone. Serve immediately.

MAKES: 3 cups including foam
SOURCE: _Company's Coming: Appetizers_ by Jean Pare

Mrs. Swindell's Famous Fruited Iced Tea

Servings: 6 servings

Ingredients:

½ cub Sugar, granulated
½ cub Bottle spring water
6 English Breakfast tea bags
4 cub -Boiling water
1 ½ cub Orange juice; fresh squeezedfrom Valencia oranges
¾ cub Pineapple juice

Preparation:

"At one time, I intended to teach law, so I went to Boston to get a Master's of Law degree; while there I lived with the Swindells family.
Mrs. Swindells made a superb iced tea with a pronounced citrusy flavor. She insisted on using bottle spring water for a clear tasting iced tea, the sweetest and most flavored oranges and English Breakfast Tea."

In saucepan, combine sugar and spring water and bring to a boil; continue to boil until liquid is clear, about 5 minutes. Chill thoroughly. Place tea bags in heat-resistant pitcher, add boiling water and let steep for about 5 minutes. Remove and discard tea bags.
Let cool and refrigerate until chilled.
Add orange juice, lemon juice and pineapple juice and chilled sugar syrup. Refrigerate for a few hours, preferably overnight. Serve over ice in tall glasses.

MAKES: 6-8 SERVINGS
SOURCE: _The Dave Nichol Cookbook_

Mulled Cider

Servings: 6 servings

Ingredients:

5 cub Cider
¼ cub Lemon juice
¼ cub Lightly packed brown sugar
4 Whole cloves
1 1 piece cinnamon stick
1 1 piece dry ginger root
Freshly grated nutmeg

Preparation:

Combine the cider, lemon juice and brown sugar in a stainless steel pot. Heat the mixture slowly to the simmering point. Meanwhile, tie the cloves, cinnamon stick and ginger root together in a piece of cheesecloth. Add the bag of spices to the simmering liquid and heat over low heat for 15 minutes. Remove the spice bag. Serve hot with a sprinkling of nutmeg in mugs. Yields 6 servings.

From the book "Canadian Christmas Cooking" by Rose Murray

AR/92
April Roche

Nectar of Nectarines

Servings: 1 servings

Ingredients:

3 Nectarines; up to 4peeled & sliced, to make 1cup slices
½ cub Orange juice; fresh
1 tablespoon Lemon juice
1 tablespoon Sugar
1 cub -Cracked ice

Preparation:

Try this also with peaches, blueberries, blackberries, strawberries or raspberries.

Place all the ingredients in a blender and blend for 1 minute at medium speed until smooth.

SERVING: 1 TALL GLASS
SOURCE: _Drinks Without Alcohol_ by Jane Brandt

Old Fashioned Fruit Punch

Servings: 50 servings

Ingredients:

4 cub Tea; cold
4 cub Orange juice
4 Lemons; juice of
4 Oranges; thinly sliced
2 cub Sugar; to taste
12 cub Ginger ale
4 cub Soda water; or sparkling war
16 cub -Cracked ice
1 bunch Mint; fresh

Preparation:

Combine tea, juices, orange slices and sugar. Stir until the sugar dissolves. Chill. Add ginger ale and soda just before serving. Garnish with fresh mint.

SERVES: about 50
SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler

Old Fashioned Lemonade

Servings: 12 servings

Ingredients:

1 ½ cub Sugar, granulated
1 ½ cub -Water
1 tablespoon Lemon rind; finely grated
1 ½ cub Lemon juice; 6-7 lemons
1 Lemon; sliced thinly
Mint sprigs

Preparation:

"This delightful recipe is from _The Anne of Green Gables Cookbook_ by Kate MacDonald."

In small saucepan, stir together sugar, water and lemon rind. Bring to a boil; stirring constantly; boil for 5 minutes, stirring. Remove from heat and let cool. Stir in lemon juice. Transfer to a jar; cover and refrigerate for up to 3 weeks.
To serve, place 2 ice cubes in each tall glass. Add ¼ cup (50ml) of the syrup and ¾ cup (175ml) cold water; stir well. Garnish with lemon slice and sprig of mint.

MAKES: about 3 ½ CUPS, ENOUGH FOR 12 SERVINGS SOURCE: _The Green Gables Cookbook_

Orange Brutus (Orange Julius)

Servings: 6 servings

Ingredients:

6 cub Orange juice
1 Envelope Dream Whip Powder
½ teaspoon Vanilla
1 package (3.4 oz)INSTANTvanilla pudding &pie filling mix

Preparation:

In a blender, puree 3 cups orange juice and all remaining ingredients until smooth. Stir in remaining 3 cups orange juice. Serve over cracked ice. Makes 6 drinks.

Gloria Pitzer
As published in Glendale Daily News
From the collection of Jim Vorheis

Orange Rosemary Syrup

Servings: 1 bottle

Ingredients:

3 ½ cub -Water
¼ cub Rosemary, fresh; chopped
15 Juice oranges
5 cub Sugar

Preparation:

"This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink." (add water or sparkling water to dilute).

In a non-aluminium saucepan, bring the water to a boil. Pour over the rosemary and let steep for 1 hour. Strain.
Remove the zest from 5 of the oranges and set aside, then squeeze the juice into a large bowl. Set a rack over the bowl and arrange the zests on the rack.
Combine the rosemary infusion and the sugar mixture in a saucepan and bring to a boil over high heat, boiling until you have a heavy syrup about 20 minutes. Pour the boiling syrup over the zests and let it drain into the juice. Return the juice mixture to the saucepan. Bring quickly to a boil, remove from the heat, and return to the bowl to cool. Skim, then bottle and store in the refrigerator.

MAKES: 9 CUPS
SOURCE: _The Herbal Pantry_ by Emelie Tolley and Chris Mead

Papita Lassi (Papaya Lassi)

Servings: 6 glasses

Ingredients:

1 cub Papaya; ripe, diced, mashedwell
1 cub Yogurt, plain
2 cub -Chilled water
2 tablespoon Lime juice
1 teaspoon -Salt
½ teaspoon Pepper
few sprigsIce cubes

Preparation:

Beat or blend yogurt, then add water and beat or blend again. Add mashed papaya with all the seasonings. Beat or blend again.
Pour in individual glasses. Garnish with mint and serve cold.

If you want to make sweet papaya lassi, then omit salt, lime juice and pepper. Add 2 tbsp sugar instead and flavour with rose water.

MAKES: 6 glasses
SOURCE: _Rotis and Naans of India_ by Purobi Babbar, published in Bombay

Peachy Dream Yogurt Shake

Servings: 4 servings

Ingredients:

3 Peaches, fresh; peeled &pitted
1 large Banana
2 cub Milk
1 cub Yogurt
¼ teaspoon Almond extract

Preparation:

Blend.

SERVES: 4-5
SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler

Phaalse Ka Sharbat (Blackberry Downpour)

Servings: 4 servings

Ingredients:

2 cub Blackberries
2 ½ cub -Water
Raw sugar; to taste
1 pinch Sea salt; small pinchCrushed ice, to serve
Pineapple slices; to garnish

Preparation:

Preparation time: 10 minutes plus overnight soaking and 30 minutes chilling time

Soak the blackberries in the measured water overnight. Mash the blackberries into the water, then put the mixture through a sieve. Add sugar and salt and mix thoroughly. Refrigerate the mixture for about 30 minutes.
Serve in tall glasses, topped with crushed ice and garnished with pineapple.

SERVES: 4
SOURCE: _Indian Vegetarian Cooking_ by Michael Pandya

Pineapple Limeade

Servings: 8 servings

Ingredients:

½ cub Sugar
3 cub Pineapple Juice
½ cub Lime Juice
1 quart Sparkling Water; Chilled

Preparation:

Mix all ingredients except sparkling water; refrigerate until chilled.
Just before serving, stir in sparkling water. Serve over ice.
Garnish with lime slices, if desired.

From: MICHAEL ORCHEKOWSKI

Pineapple Squash

Servings: 2 quarts

Ingredients:

Peel & core of 1 pineapplecut into small pieces
1 quart -Water; approx
4 cub Sugar; approx
½ cub Lemon juice, fresh

Preparation:

"This is a good way to use up leftover pineapple skins and cores.
Keep the squash refrigerated."

Put the pineapple peel and core in a nonreactive saucepan and add enough water to cover them. Bring to a boil, then simmer for 30 minutes. Strain the liquid through a cloth and press the juice out of the peel and core. Measure the mixture, and for each cup (¼ litre) use 1 cup of sugar. Heat the juice with the sugar over low heat until the sugar is dissolved. Cool the mixture. Add the lemon juice. Pour into clean bottles, cork and store.

MAKES: 2 QUARTS
SOURCE: _Tanzanian Food with Traditional and New Recipes_ by Jannt Van Der Meer and Beatrice R. Mansure (editors)

Pineapple-Apricot Crush

Servings: 4 servings

Ingredients:

12 ounce Pineapple Juice; Chilled,1 Can
8 ¾ ounce Apricot Halves; Undrained,1 Can
6 Ice Cubes; Up To 8 Can BeUsed

Preparation:

Blend the first two ingredients in a blender container, until the apricots are pureed. Add the ice cubes 1 at a time until you reach a slushy consistency. Before making the drink, check the owners manual about ice cubes. A heavy duty machine will do them just fine.

Posted by: Rich Harper
From: Better Homes and Gardens Blender Cookbook Copyright 1971 From: Rich Harper

Pink Lavender Lemonade

Servings: 6 servings

Ingredients:

2 ½ cub -Distilled water
1 ½ cub Sugar
6 large Strawberries; hulled -OR-
¼ cub Pink hibiscus flowers; driedpesticide free
¼ cub Lavender leaves; chopped -OR
1 tablespoon -dried Lavender flowers
2 ½ cub -Distilled water
2 ¼ cub Lemon juice
½ cub Sugar; optional
Fresh lavender flowersfor garnish

Preparation:

The original recipe calls for hibiscus flowers and suggested strawberries as a substitute. I have reversed the order. As well, I don't think it is necessary to use distilled water in most locations.

In medium saucepan, combine 2 ½ cups water, sugar and hibiscus flowers (or hulled strawberries). Bring to a boil, stirring to dissolve sugar. Reduce heat. Simmer 5 minutes to extract pink to extract pink from flowers.
Remove from heat. Stir in lavender leaves. Cover and cool.
Strain cooled herb liquid into large pitcher or jar (if using strawberries, gently press juice from berries.) Add remaining 2 ½ cups water and lemon juice. Stir well. Add ½ cup more sugar, if desired. Just before serving, add ice cubes. Pour into chilled glasses.Garnish with lavender flowers.
YIELD: 6-8 Servings

SOURCE: Victoria magazine, July 1993
posted by Anne MacLellan

Raspberry Currant Syrup

Servings: 1 bottle

Ingredients:

1 pound Raspberries; 500 g
1 pound Currants; 500 g
4 pound Sugar, white; 2 kg
4 cub -Cold water

Preparation:

To serve, add a few tablespoons to cold or sparkling water

Put sugar and water in a large pot, bring to a boil and skim it. Add the raspberries and currants and boil gently about twenty minutes.
Strain through a sieve, cool and bottle. Keep in a cool place.

MAKES: 1 BOTTLE
SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler

Raspberry Rascal

Servings: 4 servings

Ingredients:

1 cub Raspberries; fresh or frozen
1 cub Pineapple, fresh
2 cub -Cold water
Honey; to taste

Preparation:

Whirl raspberries and pineapple in blender. Add water and honey to taste. Whirl again. Strain. Garnish with tiny piece of pineapple.

MAKES: 3-4 SERVINGS
recipe may be halved for 2 servings

SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler

Red Clover Tea

Servings: 2 cups

Ingredients:

1 Handful fresh red clover
Blossoms, w/a few leaves
Lemon
Honey
Fresh mint leaves (opt'l.)and/or-
Several dandelion leaves
;(opt'l.)

Preparation:

Put the blossoms and leaves into a 2-cup earthenware teapot. Fill teapot with boiling water, cover, and infuse for 5 to 10 minutes over very low heat. Set the pot on a trivet over the burner, if necessary, to protect it from breaking. Strain into a hot cup, add a twist of lemon and sweeten with honey.

Some fresh mint leaves and/or several dandelion leaves can be used with the clover blossoms.

Note: Red clover blossoms may be dried to use for tea. Spread the blossoms out into a single layer on a tray and dry them in the sun.
Use less of the dried flowers, 1 to 1 ½ tsp. to 1 cup of water, to make the tea.

Yield: 2 cups.

From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P.
Tarcher, Inc., 1984. Pg. 253. ISBN 0-87477-338-5. Posted by Cathy Harned. From: Cathy Harned

Rhubarb Punch

Servings: 6 servings

Ingredients:

2 pound Rhubarb; chopped
¾ cub Sugar, granulated
1 Orange; juice from
1 Lemon; juice from
¾ cub Soda water

Preparation:

First prize Soups & Appetizers
Shirley Dobson, Moncton, N.B.

"My mother-in-law, Laura Cunningham Dobson, gave me this recipe in the 1950s. Laura was a teacher and musician, a good cook and a beautiful person. We like this drink because it is so refreshing."

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.

SERVES: 6
SOURCE: Heritage Recipe Contest, Canadian Living magazine for Canada's 125th birthday

Rosemary's Root Beer Tonic

Servings: 4 servings

Ingredients:

3 ounce Sassafras Bark, dried
2 ounce Sarsaparilla, dried
1 ounce Dandelion Root, dried
1 ounce Burdock Root, dried
½ ounce Ground Ginger
½ ounce Ground Cinnamon
¼ ounce Orange Peel, dried

Preparation:

This sweet, bracing drink from Rosemary Gladstar Slick is reminiscent of old-fashioned root beer, due to the sassafras. It has a cleansing, revivifying effect from the dandelion, burdock and sarsaparilla.

Mix together all ingredients and store in a tightly closed container.
In a large pot combine 1 quart of water and 4 tablespoons of dry mixture. Bring to a boil, cover and simmer for 15 to 20 minutes.
Strain and sweeten with honey or stevia (also called "sweet herb") if desired.

Makes about 4 cups

Variation: For iced tea, chill the simmered mixture, then dilute it with 1 quart of sparkling water. Serve over ice with a twist of orange peel.

Source: Vegetarian Times, April 1993

Shared by: Norman R. Brown
From: Bob Emert

Sour Cherry Syrup

Servings: 1 bottle

Ingredients:

2 pound Sugar
2 cub -Water; up to 3 cups
1 pound Sour cherries
¼ teaspoon Vanilla

Preparation:

Sharbat-e Albaloo

To serve syrups, add a Tbsp to two to a glass, fill with cold or sparkling water and ice.

Use only a porcelain or enamel pan. Boil the sugar and water together for 15 to 20 minutes. Add the sour cherries and boil again gently another 20 to 30 minutes or until the syrup thickens. Strain the liquid into a bowl through a cheesecloth, squeezing the cherries to extract all of the liquid. Add the vanilla extract. Bottle. To serve, add water & ice.

Dried sour cherries may be used instead of fresh ones. They should be soaked in cold water 6 hours or longer.

Will kept at room temperature as long as the bottle is sealed.
Refrigerate after opening.

Can be used as a topping for ice cream, mousses, bavarians or frozen desserts.

MAKES: 1 bottle
SOURCE: _Persian Cooking_ by Nesta Ramazani

Southwest Smoothie

Servings: 3 servings

Ingredients:

½ cub Banana; sliced
½ cub Mango, papaya, or guava; *
2 cub Milk
1 tablespoon Honey

Preparation:

* Fruit should be of one kind listed and be chopped.* Place all ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process on high speed until smooth. Strain if using mango.
From: Marianne Riolo-Minahan

Soynog

Servings: 1 servings

Ingredients:

1 cub Soy milk
1 tablespoon Soy milk powder
¼ teaspoon Vanilla
1 teaspoon Corn oil(or canola oil orflax seed oil)
1 teaspoon Lecithin(liquid or granules)
⅛ cub -to
¼ cub Almonds
¼ Nutmeg
1 teaspoon Carob powder (optional)
1 pinch Tumeric (optional)

Preparation:

Grind the almonds first in the blender dry. Add the rest of the ingredients and in a blender until light and fluffy. Can be served cold or hot (do NOT boil!). For variation sprinkle the top with some anise seed and/or coriander, or, orange or lemon rind gratings, or, powdered cardamom. If your soy milk is not very sweet, then add a little honey to the above. If you can't find soy milk powder, then try thickening the soynog with, say, with ½ to one fresh banana.
If you want that slippery taste of "real" eggnog then just add more oil, but I think is better to simply allow your taste preferences to adapt and come to enjoy this soynog on its own terms :-)

posted by Ted Wayn Altar in REC.FOOD.VEG

Sparkling Fall Harvest Punch

Servings: 10 servings

Ingredients:

2 cub Cranberry juice
2 cub Apple juice
1 ½ cub Orange juice
2 cub Club soda
Orange slices for garnish
Cranberries for garnish

Preparation:

Combine juices in a large bowl or pitcher.

Just before serving, add club soda and stir. Garnish with sliced oranges and fresh whole cranberries. 7 ½ cups

¾ cup serving 71 calories, 1 fruit exchange protein < 1 g, fat trace, carbohydrate 17 g, fiber .1 g, cholesterol 0, sodium 13 mg, potassium 146 mg

Source: Univ of Cal. San Diego Healthy Diet for Diabetes c. 1990 Shared but not tested by Elizabeth Rodier Oct 93 From: Elizabeth Rodier

Sparkling Red Slush Punch

Servings: 2 gallons

Ingredients:

1 cub -Boiling water
2 cub Sugar
1 can Pineapple juice; large can
2 quart Cranberry juice

Preparation:

Stir sugar into boiling water. Let cool. Add other liquids and freeze. Remove from freezer ½ hour before serving. Scoop out slush into punch bowl. When bowl is ½ full, slowly add lemon-lime soda (1 gallon maximum). Slush mixture with back of spoon before serving.

This can also be done on a per-serving basis. Put frozen mixture in a glass, and add soda. Stir

Contributed by Lawrence and Cindy Kellie

Lawrence's mother introduced us to this delicacy.
From: Lawrence Kellie

Strawberry Apple Frost

Servings: 2 servings

Ingredients:

1 cub Yogurt, plain
1 cub Strawberries; very ripereserve 2 whole strawberry
1/3 cub Apple juice; no sugar added
Artificial sweetener; equalto 2 tsp
1 teaspoon Sugar
1 teaspoon Vanilla extract
4 -Ice cubes

Preparation:

Combine all ingredients except reserved berries in blender container; process until frothy. Divide into 2 stemmed glasses; garnish each serving with a strawberry.

Per serving: 134 calories, 4 g. protein, 4 g. fat; 19 g.
carbohydrate, 53 g. sodium

SERVES: 2
SOURCE: _Weight Watchers 365-Day Menu Cookbook_

Strawberry Balm Syrup

Servings: 1 bottle

Ingredients:

2 pint Strawberries
3 cub Sugar; approximately
10 Lemon balm sprigs, fresh

VARIATION:

LEMON THYME SYRUP:
2 pint Raspberries; 4 half pints
3 cub Sugar; approximately
10 Thyme sprigs, fresh

Preparation:

"Delicious with ice cream, waffles, or in a drink. Try making it with lemon verbena or lemon thyme, too."

To make a drink: put several tbsps in bottom of glass, add cold or sparkling water and ice.

Wash and hull the strawberries, place in a bowl, and crush with the back of a wooden spoon or a potato masher. Line a medium bowl with cheesecloth, pour the crushed strawberries and their juice into the cloth, then gather up the corners and squeeze until all the juice has been extracted. Weigh the juice, then combine it with an equal amount of sugar and the lemon balm in a non-aluminium saucepan. Bring to a boil and boil it for 5 minutes. Remove from the heat, skim any foam from the top, and let cool. Discard the lemon balm before bottling.
Store in the refrigerator.

MAKES: 1 TO 2 HALF PINTS
SOURCE: _The Herbal Pantry_ by Emelie Tolley and Chris Mead

Sunset

Servings: 1 servings

Ingredients:

2 teaspoon Grenadine
1/3 cub Orange juice; *
1/3 cub Pineapple juice; *Ice cubes
Lemon slice; for garnish

Preparation:

* approximate amounts, depends on the size of the glass

Choose a large, well shaped, stemmed glass. Put a layer of grenadine in the bottom of the glass. Fill glass with ice cubes (important).
Pour equal amounts of orange and pineapple juice over the ice cubes.
Top with a lemon slice. Add a dash of grenadine on top. Voila! A beautiful sunset!

SERVES:1
SOURCE: _The Non-Drinkers' Drink Book_ by Gail Schioler

Swiss Mocha Mix

Servings: 4 servings

Ingredients:

½ cub Instant skim milk powder
2 tablespoon Cocoa
2 tablespoon Instant coffee

Preparation:

Combine ingredients in blender. Blend at high speed until well mixed. Or place ingredients in a jar, seal and shake. Makes ½ cup

Each serving 2 tbsp, 32 calories
5 g carbohydrate, 3 g protein
1 milk choice (skim)

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier Oct 93

Thai Tea

Servings: 6 servings

Ingredients:

8 cub Water
6 tablespoon Thai tea
Sugar
Ice cubes
Half and half; -=OR=- sweetened condensed milk

Preparation:

Bring water to boil. Add tea and steep 5 minutes. Strain and season to taste with sugar. Cool, then chill in refrigerator. When ready to serve, place ice cubes in each of 6 tall glasses. Pour tea over ice, leaving room to add half and half to taste.

Created by: Krung Tep Thai, Tarzana, Calif.
Karen Mintzias

The Bridal Sweet Punch

Servings: 48 servings

Ingredients:

6 cub -Water
10 Tea bags
3 cub Sugar
3 cub Orange juice
3 cub Pineapple juice; unsweetened
1 cub Lemon juice, fresh; strained
2 quart Ginger ale

GARNISH:
Mint leaves

Preparation:

This punch can be made in advance in large quantities.

Bring the water to a boil, add the tea bags and steep for 5 minutes.
Remove the tea bags, add the sugar, mix and chill for at least 3 hours. Place the chilled tea in a punch bowl, add the juices, and stir. Just before serving, add the ginger ale and stir. Add some ice cubes and garnish with mint leaves.

SERVES: 48 PUNCH CUPS
SOURCE: _Drinks Without Liquor_ by Jane Brandt

The Governor's Grog

Servings: 4 servings

Ingredients:

½ cub Lemon, freshly squeezed juice and pulp
¼ cub Sugar
1 cub Cranberry Juice
1 cub Orange Juice
1 cub Very Strong Tea (use three tea bags)
Cinnamon Sticks and Orange Slices, for garnish

Preparation:

In a medium saucepan heat juices, sugar and tea together, but do not boil. Pour into glass coffee mugs and garnish each with a cinnamon stick and orange slice. To serve cold, chill well and present in a stemmed goblet or iced tea glass, garnished the same.

Makes about 4 cups

Source: Yankee Magazine's Great New England Food Festival Recipes Shared by: Norman R. Brown

Three Fruit Punch

Servings: 12 servings

Ingredients:

1/3 cub Superfine sugar
1 ½ cub Grapefruit juice
1 ½ cub Orange juice
2 quart Apricot or peach nectar
1 ½ teaspoon Finely grated orange rind
28 ounce Club soda
1 Orange, sliced (garnish)

Preparation:

Place sugar and grapefruit juice in a large, heavy, NON-aluminum kettle and stir until sugar dissolves. Mix in all but last 2 ingredients. To serve, place a large block of ice in a large punch bowl, then fill. Float orange slices on top and replenish as needed.

From: Terri St.Louis

Tomato Cocktail

Servings: 4 servings

Ingredients:

1 pint Tomato juice
2 tablespoon Lemon juice
1 tablespoon Sugar
1 tablespoon Minced yellow onion
1 Bay leaf; crumbled
1 pinch Pepper

Preparation:

Mix all ingredients, cover and chill for 2 hours. Strain and serve.
Option: Spicy Cocktail - add 1 t prepared horseradish, 1 crushed clove garlic and ½ t Worcestershire sauce.

From: Terri St.Louis

Tomato Juice Cocktail

Servings: 10 servings

Ingredients:

46 ounce Can tomato juice
6 Limes, juiced
2 teaspoon Salt
8 dash Tabasco sauce
2 teaspoon Ground cumin
1 Lime slices for garnish

Preparation:

Mix all ingredients except lime slices. Put mixture in a pitcher and float the lime slices. Guests can serve this over ice or add vodka.
From: Marianne Riolo-Minahan

Vegetable Juice Cocktail

Servings: 4 servings

Ingredients:

3 Carrots; peeled & chopped
3 Radishes
3 Scallions
¼ cub Celery leaves
¼ cub Watercress
1 Canned beet; diced
½ cub Beet liquid
1 ½ cub -Ice water
1 teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Puree all ingredients in a blender. Cover and refrigerate for one hour, strain, mix in salt & pepper and serve.

From: Terri St.Louis

Violet Syrup

Servings: 1 bottle

Ingredients:

4 cub Violets; freshly pickedunsprayed
2 cub -Boiling water
6 cub Sugar
1 Lemon; juice of
2 cub -Water

Preparation:

To serve syrups: place several tbsp in tall glasses and fill with sparkling water and ice cubes

Select only the freshest and most unblemished violets in your garden.
Place violet petal in a deep bowl and pour the boiling water over them. Weigh down with a heavy dish to keep them submerged. Place the bowl in a draft-free place at room temperature for 24 hours.
Line a colander with layers of rinsed cheesecloth and place over a bowl. Pour violets and liquid into colander, squeezing out juice from the violets; discard the violets.
Place sugar, lemon juice and water in a saucepan and boil into a very thick syrup, near the candy stage. Add violet water and bring to a rolling boil. Boil 10 minutes or until thickened. Pour into sterile bottles. Allow to cool, then seal and refrigerate. Serve with ice water or club soda.

VARIATION: Substitute 4 cups fragrant rose petals and add 1 cinnamon stick per bottle of syrup.

MAKES: 2 QUARTS
SOURCE: _From My Grandmother's Kitchen: A Sephardic Cookbook_ by Viviane Bichech Miner

Wassail

Servings: 4 8-oz cups

Ingredients:

WASSAIL:
1 quart Apple cider
4 Cinnamon sticks
1 Whole nutmeg
½ cub Honey
¼ cub Lemon juice
1 teaspoon Lemon peel; grated

FLOATING CLOVED ORANGES:
3 Oranges
3 teaspoon Cloves, whole

Preparation:

Poke 1 t cloves into each orange for Floating Cloved Oranges. Add cider, seasonings, and Floating Cloved Oranges to crockpot; heat at least ½ hour, and the longer, the better.

Orange Stars: cut oranges into ½" slices. Stick 5 cloves around slice at equal intervals; cut out wedges between cloves. The result looks kind of like a star.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com From: Sylvia Steiger

Watermelon Ice Drink

Servings: 2 servings

Ingredients:

2 ½ cub Watermelon
½ cub -Crushed ice

FOR GARNISH:
Rose geranium leaves; opt

Preparation:

Seed, and coarsely chop the watermelon in a bowl, and save all the juices. Drop into a blender with crushed ice. Blend until crushed.
Pour into 2 tall glasses. Garnish with rose geranium leaves, if you wish and serve immediately with long spoons.

Nutrients for 1 serving:
Calories: 64
Exchange: 1 fruit
g mg
Carbohydrate: 14 potassium: 232
Protein: 1 sodium: 4
fat: negligible cholestrol: 0
fiber: 2

SERVES: 2
SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras Chantiles

Wednesday's Frosties (Wendy's Frosties)

Servings: 6 servings

Ingredients:

1 cub Milk
½ cub Nestle's Quik
3 cub Softened ice creamin fridge 1 hour

Preparation:

Put in blender: Then blenderize.

From: Donahue Show with Gloria Pitzer
Posted by: Norma Conklin (VXBD11A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo

Weight Watchers Milkshake

Servings: 1 servings

Ingredients:

1 cub Skim milk
1 ¾ ounce Frozen raspberries *
2 tablespoon Ice cream, low fat
2 teaspoon Sweetener

Preparation:

* unsweetened. Any other fruit or berry could be used if frozen and not in so large pieces.

Put all ingredients in a mixer, you may put away some raspberries for garnishing. Mix until smooth, pour in a large glass and enjoy!

This is a Weight Watchers recipe

1 M + ½ F + 25 BK
Annica Lindgren, F-Intercook

White Sangria Punch (Nonalcoholic)

Servings: 12 servings

Ingredients:

4 cub White grape juice
1 cub Pink grapefruit juice
1 tablespoon Lime juice
1 Club soda;bottle, 750 mlchilled
Pink grapefruit slices

Preparation:

In large pitcher, combine grape, grapefruit and lime juices; refrigerate. Just before serving, add soda water and grapefruit slices.

MAKES 12 SERVINGS, each ¾ cup
Per serving: 60 calories, negligible protein, no fat, 15 g carbohydrate

SOURCE: Canadian Living magazine

Zemi's Ginger Smoothies

Servings: 1 servings

Ingredients:

ORANGE PINEAPPLE SMOOTHIE:
½ cub Orange juice
¼ cub Pineapple juice
½ Banana
¼ teaspoon Ginger root;fresh,peeled,grated, up to ½ tsp
½ cub -Crushed ice;or 2 small icecubes

APPLE-COCONUT SMOOTHIE:
¼ cub Apple juice
1 pinch Coconut; grated OR_1 Tbsp coconut milk *
½ Banana
¼ teaspoon Ginger root;fresh,peeledgrated
½ cub -Crushed ice;or 2 small iceCubes

ORANGE-PINEAPPLE COCONUT:

SMOOTHIE:
¼ cub Orange juice
¼ cub Pineapple juice
1 tablespoon Coconut milk;*
½ Banana
¼ teaspoon Ginger root;fresh,peeledgrated
½ cub -Crushed ice or 2 small icecubes

Preparation:

* Can be made from fresh or dried coconut or purchased bottled. Do not use the canned coconut mix for mixed drinks as it is very sweet and different
If using fresh coconut, cut coconut meat into 1" pieces & place equal amounts of coconut & hot water in food processor or blender. Puree at high speed for a couple of minutes, let steep for 30 minutes. Then pour into a strainer set over a bowl. Press on the pulp and squeeze by the handful to extract as milk as possible. Pour the milk through a fine-mesh strainer. For dried coconut: use 1 cup unsweetened, dried coconut with 1 ½ c hot tap water. Allow to stand for 5 minutes.
Puree one minute and proceed as above. Will keep up to three days refrigerated and indefinetely, if frozen.

"There's a beautiful vegetarian restaurant called Zemi's on the beach in Phillipsburg, St. Maarten.."

Blend all ingredients in a blender or food processor until smooth.

SERVES:1
SOURCE:_Sundays at Moosewood Restaurant_ by the Moosewood Collective