FRUIT WITH A PUNCH!

A fruit goblet can give a summer drink a tropical air and a dash of fun. These fruit and drink combinations are surprisingly refreshing and when the drink is done there's fruit to eat as well.When shopping choose extra  large sized fruits, especially the lemons and limes. Remember these drinks take extra time to prepare, best for small groups of two to four!

PINEAPPLE JULEP FOR TWO
1 pineapple cored
1 cup cracked ice
3-4 sprigs mint
1/2 tsp refined sugar
3 ounces of whiskey
pineapple juice
fill cored pineapple with ice, crush mint leaf, in a small glass with sugar, add whiskey, Strain over ice in pineapple shell. Add pineapple juice to fill. serve with two straws and a pineapple stick for garnish.
YIELD: 1 drink for two

FROZEN LIME DAIQUIRI (in the most literal sense)
1 extra  large lime
1 1/2 ounce light rum
2 teaspoons superfine sugar
cut off top of lime. Insert fork and twist to juice pulp. Stir lime juice, rum and sugar together. Cut thin piece from bottom of lime outer peel so lime can be set level. Pour mixture into lime shell. Place cocktail straw in lime Freeze 2-3 hours Just before serving stir to a slush.
YIELD:  1 drink


HONEYDEW COLLINS
1 honeydew melon, chilled
2 ounces vodka
1/2 cup water
3 tsp sugar
juice of 2 small lemons
1 cup cracked ice
divide melon in half, making scalloped edges, Scoop out pith and seed. In separte mixing bowl add vodka to lemon juice,water and sugar, stir to dissolve. Add cracked ice. Pour mixture into melon halves. Serve with a straw and spoon.
YIELD: 2 drinks

OLD FASHIONED ORANGE
1 navel orange chilled
2 dashes Agostura bitter
1/4 tsp sugar
1 1/2 ounces whiskey
1/4 cup cracked ice
Cut off top of orange.Remove sections and pulp, reserving juice. In a blender, whirl orange sections , orange juice, bitters, sugar, and whiskey until orange sections are well shredded. Add cracked ice. Cut a thin piece from the bottom of the orange outer shell so that the orange can be set level. Pour drink into orange shell. Serve with straw.
YIELD: 1 drink

COCONUT RUM
1 coconut
3/4 cup pineapple juice
1  1/4 ounces light rum
1 cup cracked ice
with an ice pick, puncture eyes at top of coconut. Drain milk; measure 1/4 cup into blender. Saw off top of coconut . In a blender, whirl coconut milk, pineapple juice, rum and cracked ice for 10 seconds. Pour into coconut shell. Serve with a straw
YIELD: 1 drink

GRAPEFRUIT SMASH
1 grapefruit, chilled
1/2 cup cracked ice
3 ounces gin
cut grapefruit in half. Remove section and pulp, reserving juice. Remove membranes around grapefruit sections. In a blender whirl grapefruit section, juice, cracked ice and gin until slushy. Mound into grapefruit shells. Serve with straws.
YIELD; 2 drinks

LEMON SOUR
1 lemon chilled.
1 ounce apricot liqueur
1/4 cup cracked ice
cut off top of lemon. Remove sections and pulp; reserving juice, In blender whirl lemon juice, apricot liqueur and ice together until slushy
cut thin piece from bottom of out peel of lemon so that lemon can sit level. pour drink into lemon shell. Serve with straw.
YIELD: 1 drink

CANTALOUPE TODDY
1 small cantaloupe chilled
1 cup crakced ice
1 1/2 ounces whiskey sour
3/4 cup reconstituted frozen lemonade.
Cut top from cantaloupe, making a scalloped edge, scoop out seed and pith, mound ice into cantaloupe hollow. Combine whiskey and lemonade, pour into contaloupe halves. Serve with a straw and spoon.
YIELD: 1 drink

DRINKS FOR EVERYONE!

If you've ever given a party, or simply asked friends in for the evening you know there are times you would like to serve something special to drink...but what? Here's a refreshing solution: Mock versions of classic drinks....from the Non drinkers Drink Book. Mix these up for any occasion, they are bound to lift some spirits...!

HERB-CREAM TOMATO JUICE (bloody mary)
1 1/2 cups canned tomatoes
1/2 cup heavy cream
dash salt
dash pepper
1 teaspoon dried basil leaves
ice cubes
water cress
Strain tomaotes through a sieve into a cocoktail shaker. Add cream, salt, pepper, basil and several ice cubes Shake vigorously. Strain. Serve in juice glasses (4-6 ounces) Garnish with water cress.
Serves 3
may add a skewered lime slice and a small cherry tomatoe.

LEMONESCENCE ( old fashioned)
1/4 tespoon dried tarragon leaves
1/4 cup hot water
1/3 cup peach nectar
1/3 cup pineapple juice
ice cubes
simmer tarragon in water for 2-3 minutes . Cool. Strain. Mix liquid with juices. Pour over ice cubes in a tall glass. fill with bitter lemon. Stir briefly.
Serves 1


LIME DAIQUIRI

4 tbs thawed frozen limeade concentrate
1 cup crushed ice
3 drops mint extract
maraschino cherry
blend limeade , ice and mint extract in blender for a few seconds on high speed. blend until fine "snow" is formed. Serve in cocktail glasses short staw. Garnish with a maraschino cherry.
serves 1
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KNOCK KNOCK

WHO'S THERE?.....BANANA...BANANA WHO?...

  BANANA DAQUIRI ICE CREAM PUNCH!
This ones for the kids..
1 bottle Holland House Banana Daquiri Mix
1 pint vanilla ice cream
2 bottles black raspberry soda, chilled
combine all ingredients in a punch bowl;stir lightly ladle into tall glasses. Serves 12

GOOD OLE SOUTHERN HOSPITALITY

My Dad was from Georgia and although I never got the chance to go there or meet his family, I always imagined them drinking cool drinks on the porch fanning themselves in the middle of a hot Georgia day, and the drink that come to mind is of course the "Mint Julep"

here is the recipe along with a few others that fit the bill.

MINT JULEP
1 teaspoon sugar syrup
2 jiggers Bourbon
crushed ice
sprig of mint
In a chilled 12 ounce glass place one teaspoon sugar syrup and a few tender mint leaves. Fill with dry crushed ice add 2 jiggers Bourbon garnish with a big sprig of mint, serve with a straw.

PEACH DELIGHT
4 fresh peaches
6 teaspoons of sugar
4 ounces of rum
1 bottle of Rose' wine
peel peaches and place in shallow bowl. Dissolve sugar in rum and pour over peaches. Let steep for 4 hours in refrigerator. Pour into glass pitcher and add a bottle of cold rose wine, serve in large goblets with peach and horn spoon in each.

BANANA DAQUIRI
3 inch portion of ripe banana
1/2 ounce fresh lime juice
1- 1/4 ounce rum
1/2  ounce of Cointreau liqueur
place in blender with 2- 1/2 ounce of cracked ice for 30 seconds. Serve in cocktail goblet. Garnish with banana slice.

RASPBERRY RUM FLOAT
1 ounce fresh orange juice
1 ounce  fresh lime juice
1- 1/2 ounce rum
1 heaping tsp of sugar.
place in blender with 3 ounces of cracked ice for 30 seconds. Serve in tall glass or cup .Float for fresh raspberries on top. Garnish with lime slice if desired. For special occasions serv in scooped out coconut with straw.

GOOD SKINNIES

Each of these drinks is 60 calories or less!

CUCUMBER TOMATO COCKTAIL

2- 1/2 cups tomato juice
1 large cucumber
2 tbs diced onion
2 tbs celery leaves
2 tbs parsley leaves
1 tbs lemon juice
1/8-tsp tobasco sauce
place all ingredients into blender, blend until smooth. Pour over ice cubes in a large glass or pitcher. Makes 4 eight ounce servings: 40 calories

APPLE ORANGE FROST
12 ice cubes
1/2 cup mandarin oranges with syrup
2tbs nonfat dry milk
1 cup apple juice
1/2 tsp vanilla
put ice cubes, mandarin oranges, and syrup in blender, blend until smooth. Add remaining ingredients. Blend on high speed for 30 seconds. Makes 4 eight ounce servings: 60 calories

I SCREAM YOU SCREAM WE ALL SCREAM FOR ICE CREAM

JAMAICAN JAVA PUNCH

6 tablespoons of freeze-dried or instant coffee
4 cups cold water
2 pints chocolate ice cream
1 container of frozen whipped topping,thawed
grated semisweet chocolate
dissolve coffee in water in a large bowl. Very slowly beat in ice cream a few tablespoons at a time. Add whipped topping. Pour into tall mugs or glasses, sprinkle with semisweet chocolate
Yeilds 4 servings



STRAWBERRY FLOAT PUNCH
1 quart strawberry ice cream
2 pints of fresh strawberries washed and halved
2 cups miniature marshmallows
1 -6 ounce can of pink lemonade concentrate
1 -6 ounce can of Hawaiian punch concentrate
1 1/2 quarts of water
the peel of one lemon cut into thin strips
the day before prepare floating ice cream ring in 8 inch round layer cake pan. fill with ice cream
smooth off top. Freeze until hard and firm. Unmold on cutting board, quickly cut a 3 inch circle out in middle and place half of the strawberries and the marshmallow on top and  return to freezer.
pour lemonade concentrate, Hawaiian punch concentrate and water into punch bowl. just before serving float ice cream mold on top and add lemon strips and remainder of strawberries to float.

check out this creative blog...love it!

recipe number 39

BonBon Cream
1 qt milk
1 (12 oz) can can self mixing aerosol chocolate syrup
1 quart cherry flavored soda
maraschino cherries
Pour milk into punch glasses half full, add chocolate syrup to taste, fill each cup with cherrry soda, garnish with a cherry
Yields: 16

recipe number 38

Monster Soda
1/2 cup quick chocolate flavored mix
1/2 cup milk
1/4 cup frozen strawberries
Vanilla ice cream/chocolate ice cream/peach ice cream
2 tbs canned crushed pineapple
1 liter of naturally carbonated soda water. chilled.
1 carton whipped cream
2 maraschino cherries.
In a tall glass, combine the chocolate flavored mix and milk.  Add 2 tbsp thawed strawberries, a scoop of vanilla ice cream,  2 tbs crushed pineapple, a scoop of chocolate, 2 tbs strawberries, and a scoop of peach ice cream. Fill glass with carbonated soda. Top with whipped cream and maraschino cherries.
Yields: 2

WANT TO ADD SOME PIZAZZ TO YOUR PARTY? TRY THESE CHOCOLATE STICKS

recipe number 37

Orange Squash
2  9 ounce can frozen imitation orange juice thawed
2  3 oz pkg lemon instant pudding mix
6  cups cold milk
Mandarin oranges
Combine the orange juice concentrate lemon pudding and milk in ablender until well blended. Pour into glasses and place in freezer 30 minutes until it starts to freeze and is slushy. drop a few mandarin orange slices in each cup.
Yields: 12

recipe number 18

Mint Limeade
2 - 6 ounce can frozen limeade concentrate
1 cup lightley packed mint leaves
4 tbs confectioners sugar.
reconstitute limeade concentrate according to can directions. Combine mint leaves and confectioners sugar; crush with a fork. Add to limeade; cover and let stand 30 minutes; strain; tint to desired color with green food coloring. Pour into punch bowl over ice. garnish with fresh mint leaves.
yeild: 8 servings

recipe number 11

Sparkling Lemon-Apricot Punch
3 envelopes lemon-favored iced tea mix
3 cups water
1 - 12 ounce can apricot nectar
1 - 12 ounce bottle club soda
ice cubes
Combine ice tea mix, and water, mix thoroughly. stir in apricot nectar.  Chill. Just before serving add club soda and ice.
Serves:8 increase ingredients by 3 fold for a punch

recipe number 2

The Brown Cow
makes 4 large glasses:
4 large fully ripe bananas
8 tbs (1/2 cup) chocolate flavored malt drink powder
                     or
1/2 to 3/4 cup chocolate syrup or sauce
4 cups cold milk
1 tsp vanilla
choose bananas, fully ripe, flecked with brown. Peel, slice into a blender, mix on high speed. Add malt powder or chocolate sauce, vanilla and a little of the milk. Mix on low until blended, gradually add the rest of the milk until even consistency. Pour into chilled glasses.
optional: may add a dollop of vanilla ice cream to each glass