Orange Julius
1/2 of a 12 ounce can of concentrated orange juice
1 cup water
1/2 cup sugar
1/2-1 tsp. vanilla-flavor to taste
Ice cubes-the number you add depends on how slushy you
want the drink to be.
Blend all ingredients in blender.
Go To Top
Cranberry Sparkle Punch
1 16 ounce can jellied cranberry sauce
3/4 cup orange juice
1/4 cup lemon juice
3 1/2 cups chilled bottled ginger ale
Sloe Gin optional
Beat cranberry sauce till smooth; stir in orange and lemon juices.
Pour cranberry mixture over ice cubes in 2-quart pitcher or punch
bowl. Slowly pour in ginger ale. You can add a splash of Sloe Gin
to the punch bowl.
Makes 12 to 15 servings.
Go To Top
New Year's Eve Banana Punch
4 c. sugar
1 lg. can pineapple juice
1 med. can frozen lemonade concentrate
1 med. can frozen orange juice
concentrate
5 bananas, quartered
Boil 6 quarts water and sugar to make a syrup; let cool. Stir in next 3
ingredients. Scrape seeds from bananas; place bananas in blender container.
Process to puree; stir into juice mixture freeze until needed. Remove from
freezer 2 to 3 hours before serving. Punch should be slushy when served.
Go To Top
Summerberry Cooler
1 cup fresh strawberries
1/2 cup fresh raspberries
1/4 cup fresh blueberries
3/4 cup frozen apple juice concentrate
1-2/3 cups chilled carbonated water Ice cubes
or 1 recipe Berry Ice Cubes (see below)
In blender container combine berries and apple juice concentrate. Cover and blend until smooth. Pour into pitcher and slowly stir in carbonated water. Pour over ice cubes or Berry Ice Cubes in tall, chilled glasses. Serve immediately. Makes 4 servings.
Berry Ice Cubes: Fill 2 ice-cube trays with fresh berries (halve or quarter berries, if necessary). Add water. Freeze until firm.
Nutrition facts per serving: 96 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 15 mg sodium, 24 g carbohydrate, 1 g fiber, 1 g protein, 0% vitamin A, 27% vitamin C, 1% calcium, 4% iron.
From: Better Homes and Gardens - ref:08/04/01
Go To Top
Florida Sunshine Slush
6z frozen orange juice
6z frozen lemonade
46 z canned pineapple juice
2 c. sugar
1 jar (sm) maraschino cherries (juice and all)
9 1/2 c. water
1 or 1 1/2 pint brandy
Mix in large plastic container with cover and
freeze at least 2 days before serving.
Serve in stemware glass by using an ice cream scoop
one or two per glass and fill with gingerale,
7 Up, 1/2 & 1/2, club soda or whatever. Keeps days, weeks, months, depends on consumption.
Thanks to my sister Pam - Jensen Beach, FL - ref: 05/24/98
Go To Top
Bailey's Irish Cream
3 eggs
1 can condensed milk
12z grain alcohol
1 pint half and half
2 tbl. chocolate syrup
Blend. Refrigerate.
From my sister Pam - Jensen Beach, FL - ref:03/15/98
Go To Top
Bobbing Apple Punch
1 1/2 cups orange juice
4 cups apple cider
1 cup pineapple juice
2 tbsp sugar
4 cups ginger ale, chilled
6 small red apples
1 orange -- sliced
In punch bowl mix orange juice -- apple cider, pineapple juice and sugar. Chill a couple of hours, before serving. Add ginger ale, apples, orange slices and ice cubes.
Go To Top
1 pkg. Kool-Aid grape unsweetened
1 pkg. Kool-Aid orange unsweetened
2 cup sugar
3 qt. water; cold
1 qt. ginger ale; chilled
Mix all together in punch bowl or large pitcher.
NOTE: This will be black as midnight and frightfully delicious!
Go To Top
Halloween Witches Brew
4 cinnamon sticks
16 allspice berries
6 inch square cheesecloth
12 inch length kitchen string
4 cups apple cider
4 cups cranberry juice
Orange slices for Garnish
Wrap cinnamon and allspice in cheesecloth, tying into bag with string. Combine cider and cinnamon packet in saucepan. Bring to simmering, reduce heat, cook at bare simmer for 10 min. Add cranberry juice. Bring to simmering. Remove cheesecloth bag, discard. Remove from heat. Let stand 10 min. before serving. Garnish with orange slices. Makes 12 servings.
Source: Marla Hudgins
Go To Top
Halloween Witches Brew, Too
1 quart pineapple juice, chilled
1 quart orange juice, chilled
1/2 gallon orange sherbet, softened
1 liter lemon-lime soda, chilled
Gummy worms, optional
Just before serving, combine juices in a chilled punch bowl. Add soda and softened scoops of sherbet. Stir until sherbet is almost melted.
Yield: About 20 (1 cup) servings.
Source: Carolyn: The Recipe Lady, http://www.bellevilleredhatsociety.org/recipeexchange.html
Go To Top |
