A COUPLE OF CLASS ACTS

no need for introductions...

LEMONADE
2 cups fresh lemon juice
1 to 2 cups sugar
combine lemon juice and sugar in a quart jar. chill to make syrup, pour one fourth cup lemon syrup into each 12 ounce glass, fill with ice and water
YIELD: 9 -12oz glasses

ICED TEA
quarts freshly drawn cold water
15 tea bags
bring one quart water to full rolling boil in sauce pan. Remove from heat, add tea. Brew 3 to 5 minutes. stir. Strain tea into pitcher containing remaining one quart cold water. *DO NOT REFRIGERATE!
Tea kept at room temperature will remain clear and flavorful for 3 to 8 hours. To serve. Put 2 to 3 ice cubes in a tall glass. fill with tea; add sugar and lemnon to taste.
YIELDS 8 servings
*refrigeration does not harm flavor or quality but it may cause tea to become cloudy. to restore crystal clear amber color add a little boiling water

BASEBALL BEEN BERRY BERRY GOOD TO ME!

it's that time of year again and here are three super easy home run punch recipes!

INSTANT PITCHER PUNCH
1quart water
2 rounded tbs instant tea
1 6 ounce can frozen lemonade
1 6 ounce can frozen limeade
1 cup cranberry juice cocktail
1  20 oz bottle of ginger ale
orange and lemon slices
combine cold water and instant tea in a large pitcher, add concentrates and cranberry juice, just before serving add ginger ale, garnish with orange and lemon slices.
YIELDS: 2 1/2 qts


CRANBERRY FIZZ
1  16 ounce bottle cranberry juice cocktail chilled
1 bottle  10 ounce low calorie citrus flavored carbonated beverage chilled
1 lemon cut in 6 slices
just before serving, mix cranberry juice and carbonated beverage in a large pitcher pour into 6 small glasses.
Make a slit in each lemon slice from outside edge to center, hang over each glass.


SUNNY PUNCH

2 packages orange or tangerine instant soft drink mix
1 cup sugar
4 quarts cold water
2 cans (6 ounce each) frozen lemonade
lemon and orange slices
put soft drink mix into large bowl. Add sugar, cold water and lemonade concentrate. Stir to combine. Chill. Garnish with lemon and orage slices.
YIELD: 35 servings

WHEN LIFE GIVES YOU LEMONS.....

Make Lemonade..

LEMONADE
2 cups fresh lemon juice
1-2cups sugar(to your taste)
combine lemon juice and sugar in a quart jar, chill. Pour 1/4 lemon syrup into each 12 ounce glass,fill with ice and water.
YIELDS: 9  (12oz) servings

STRAWBERRY LEMONADE PUNCH
1 package (10 ounce) frozen strawberry halves partially thawed
1 can (6 oz) frozen lemonade concentrate
1 1/4 cup water
16 oz of soda water
ice
press strawberries through a sieve or blend until smooth in an electric blender. Discard or strain seeds. Place fruit puree in a small punch bowl. Add lemonade and water; mix well. Just before serving add soda water and ice.
YIELDS: 10 (4oz) servings

recipe number 3

Lavender Lemonade:
7 cups water
1cup sugar
11/2 cups frozen lemon juice from concentrate
4 fresh mint sprigs
3-4 fresh lavender springs
bring 7 cups of water to a boil over medium high heat.  Stir in sugar and cook, stirring constantly, 1-2 minutes or until sugar dissolves; remove from heat. Stir in lemon juice, mint sprigs and lavender sprigs, let stand 2 hours. Pour lemonade mixture over ice mold or cubes in punch bowl. Makes about 2 quarts.
*the herbs are edible, and add interest to the punch but you can strain them if you are a sissy.