Lemonade & Popsicles

LEMONADE BASE RECIPE

1 cup sugar
1 cup room temperature water
3 cups cold water
1 cup lemon juice
FOR PINK LEMONADE

3 teaspoons grenadine
FOR PASSION TEA LEMONADE

4 Tazo Passion tea bags
3 to 4 cups boiling water


Create simple syrup: Combine the sugar and water in a small saucepan and place the saucepan over medium heat. Stir the mixture occasionally to help it dissolve, if necessary, then remove the saucepan from the heat when the sugar has completely dissolved. Set aside to cool.

Pour the lemon juice (either fresh squeezed or store bought is fine) into a pitcher. Dilute the lemonade with the cold water, then add the simple syrup and stir thoroughly to combine.

Create additional batches of the basic lemonade for the other flavors. To create pink lemonade, add the grenadine and stir thoroughly to combine. To create the Passion tea lemonade, steep the tea bags in the boiling water. If you’d prefer a stronger Passion flavor, use a lower amount of water, as the lemonade will dilute it (I generally use, and recommend, only three cups for a more concentrated flavor). Set the tea aside to cool, then combine with the base lemonade recipe.

To assemble the popsicles, arrange a line of small paper cups in a line and pour in the desired amount of lemonade. To create even, equal sections as shown, I used a ¼ cup measuring spoon to measure out the liquid. When all the cups are filled with their first flavor layer, carefully transfer them to the freezer and let them set for about 30 minutes or until almost solid through – soft enough to insert the stick, but firm enough to support it. Insert the popsicle stick part way through the first layer (but not clean through to the bottom of the cup). Transfer the cups back to the freezer to allow the first layer to set completely.

Continue to add additional layers of the various flavors as desired, ensuring each layer is allowed to be frozen through before continuing. If the layer isn’t completely set, you may get a little bleeding between the layers rather than a crisp line (which you may prefer!). Stop creating layers once the cup is about ¾ of the way full to avoid any accidental overflow. After the last layer is frozen, serve when ready by ripping open the paper cup.

Hot Chocolate

From: NASHVILLE CHOCOLATE KITCHEN

HOT CHOCOLATE RECIPE:

(Serves 10-12)

1quart cold whole milk (set aside 1 Cup)

½ t potato starch

1 quart half & half

12 oz. semi sweet chocolate, finely chopped.

8 oz. milk chocolate, finely chopped.

1 t vanilla

¼ t sea salt

1. In a small bowl, mix 1 C of cold milk with the potato starch. Whisk until thoroughly blended. Set aside.

2. In a large pot, add remaining milk and ingredients. Stir until chocolate is melted. Serve very warm with homemade marshmallows.

Variations: Adjust chocolate profile according to your taste. For example, if you are a lover of dark chocolate then use all dark chocolate. Also, if you enjoy a thicker “drinking chocolate,” add a slight bit more potato starch in the beginning, as this acts as a thickening agent. If the above recipe seems too thick for you, skip the potato starch. Word to the wise…you must mix the potato starch in the beginning with cold milk. If the potato starch goes into a warm liquid, the result will be potato dumplings.

Eggnog

Alcoholic Eggnog Ingredients
6 eggs
2 extra egg yolks
4 cups whole milk
3/4 cup heavy cream
1/2 cup plus 2 Tablespoons of sugar
1/4 teaspoon salt
1 Tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1 cup bourbon

Alcoholic Eggnog Directions
Start by whisking the eggs, egg yolks, sugar, and salt in a large pan until well-blended. Keep on whisking while you slowly pour in the milk until it is completely mixed-in. Next, set the pan on your stove's burner and turn it to the lowest possible setting. Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160°F and will coat the underside of a spoon.

Next, remove the mixture from heat and strain it into a large-sized bowl, making sure to get out any pieces of cooked egg. Now stir in the bourbon, vanilla, and nutmeg, and transfer your mixture to a covered dish. Refrigerate the mix for at least 4 hours before proceeding.

Finally, when you're ready to serve your eggnog with alcohol, grab the heavy cream and whip it well. Now just fold in the chilled mix, pour, serve and enjoy!

Makes 14 servings.

Iced Coffee

4 - 5 cups of strong coffee (not a big deal, I tend to use closer to 5 cups)

1-1/2 cups sugar
4 cups milk
2 cups Half and Half
2 tsp vanilla

Dissolve sugar in hot coffee. Put coffee/sugar mixture in refrigerator to cool. When cool, add other ingredients. Pour into a tupperware (or freezer) container. If possible, stir every hour for several hours. Once it gets hard, use a meat fork to chop/ stir the mixture. This will make it easier in the end as you don't have to chop a giant ice cube. Remove from freezer 1 hours prior to serving, chop again with meat fork at this time. Serve with spoon.

I often make a double recipe. If doing this, start in the morning. It will take 12 plus hours to freeze well so plan to use it on the following day.

Mojito Sparkler

6 fresh mint leaves
1-1/2 to 2 jiggers (2 to 3 ounces) gold rum
1 teaspoon lime juice
2 teaspoons superfine sugar
Ice
Club soda

Directions
1. Crush leaves in the bottom of a tall glass. Pour in rum, lime juice, and sugar. Add ice, stir and top with club soda. Makes 1 serving.

Nutrition Facts
Servings Per Recipe 1 serving Calories 161.2

Big Pitcher of Bloody Marys

one 46-ounce bottle of low-sodium vegetable juice (V8)
1 1/2 cups vodka
juice of 1 lemon
2 teaspoons prepared white horseradish
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
tabasco sauce
celery sticks, green olives, and lemon wedges for garnish (sweet pepper too)

In a large pitcher, combine the vegetable juice, vodka, lemon juice, horseradish, celery salt, kosher salt, onion powder, and tabasco to taste. chill until serving time. Pour over ice and garnish.

8 to 10 servings

Frozen Southsiders

From Katie Lee

The drink is traditionally shaken and served on the rocks, but a friend in Palm Beach made hers in a blender with ice. I was hooked.

6 ounces gin
2 cups lemonade
2 cups ice
20 fresh mint leaves

Place all ingredients in a blender. Blend until smooth. Serve in goblets.

4 to 6 cocktails (about 6 cups)

White Hot Chocolate

Makes: 5 (6-ounce) servings
Start to Finish: 15 minutes

3 cups half-and-half or light cream*
3/4 cup vanilla-flavor baking pieces or vanilla-flavor candy coating, chopped
3 inches stick cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
1/4 teaspoon almond extract
Slivers of vanilla-flavor candy coating (optional)
Ground cinnamon (optional)

Directions
1. Combine 1/4 cup of the half-and-half or light cream, vanilla baking pieces or chopped candy coating, stick cinnamon, and nutmeg in a medium saucepan; whisk over low heat until vanilla baking pieces or candy is melted. Remove stick cinnamon.

2. Add remaining half-and-half or light cream. Whisk until heated through. Remove from heat. Stir in vanilla and almond extract. Serve warm in cups or mugs; top with slivers of vanilla-flavor candy coating and sprinkle with cinnamon, if desired. Makes 5 (6-ounce) servings.

*Note: To reduce fat, you may substitute low-fat milk or evaporated fat-free milk for the half-and-half.

Tip: To create the foamy layer on top, blend some of the hot chocolate mixture in a blender container until frothy, and add to each serving.

Nutrition Facts
Servings Per Recipe 5 (6-ounce) servingsCalories 335, Total Fat (g) 25, Saturated Fat (g) 16, Cholesterol (mg) 62, Sodium (mg) 86, Carbohydrate (g) 21, Fiber (g) 0, Protein (g) 6, Vitamin A (DV%) 15, Vitamin C (DV%) 2, Calcium (DV%) 18, Iron (DV%) 1, Percent Daily Values are based on a 2,000 calorie diet

Hot Cocoa with Marshmallows

Cooker: Medium round or oval crockpot

Setting and cook time: LOW for 3 to 5 hours

1/3 cup unsweetned cocoa powder

6 cups milk or soy milk

1 tablespoon pure vanilla extract

One 14-ounce can nonfat sweetened condensed milk

8 to 12 marshmallows

1. Place the cocoa and 2 cups of the milk in the slow cooker; whisk by hand or use an immersion blender to combine until smooth. Add the remaining 4 cups milk, the vanilla, and the condensed milk, stirring to combine. Cover and simmer on LOW for 3 to 5 hours.

2. Briskly stir the cocoa with a whisk before serving. Ladle the steaming cocoa into mugs; top with 1 or 2 marshmallows and serve.

Scharffen Berger Cocoa, Valrhona and Hershey's Cocoa are best.

Candy Cane Cocktail

Candy Cane Cocktail
INGREDIENTS Makes one cocktail. 1 candy cane, crushed, for garnish 2 ounces strawberry vodka 4 dashes white creme de menthe 2 1/2 ounces cranberry juice Ice cubes	DIRECTIONS Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy. In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately. First published December 2008

Apple Cider

Ingredients:
4 cups cider
1/2 an orange, sliced
1/2 teaspoon ground cinnamon
1 teaspoon whole cloves
1/4 teaspoon ground allspice
1-2 tablespoons brown sugar, to taste

Combine ingredients in medium saucepan and stir over medium heat until sugar has dissolved. Bring to a boil then reduce heat a little and let simmer for about 20-30 minutes more, stirring occasionally. Strain before serving.

Mojito Makeover

In general, the Mojito is already a better choice when it comes to calories, but the talented folks at the trendy Chapel Hill restaurant Jujube show us how to serve up this Cuban drink with one smart substitution -- Splenda syrup instead of simple syrup. Make your own by dissolving 2 packets of Splenda into an ounce of water or purchase Da Vinci's Sugar Free Sweetener Syrup (available on amazon.com), and keep the bottle on hand for iced teas, coffees, and more.

2 ounces light rum
1 ounce Splenda syrup, Da Vinci's Sugar Free Sweetener Syrup
1 ounce lime juice
7 mint leaves
Splash of club soda

In a shaker, muddle mint leaves and a lime wedge. Add ice and other ingredients and shake. Pour into tall glass and top with soda.

Calories: 140

Blended Raspberry Cocktail

Let ice be your ally this summer. By blending drinks with fruity flavors you ultimately consume fewer calories, says Giancoli. Another sip tip: Using tall glasses (10 ounces and above) means you'll refill -- and fill up on calories -- less often.

1/2 cup ice or several ice cubes
8 ounces Minute Maid Light Raspberry Passion
1 1/2 ounces vodka


Combine ingredients in a blender. Garnish with several fresh raspberries.

Calories: 115

Pucker-up Martinis

1 can (12 oz) frozen lemonade concentrate, thawed

2 cups cold water

6 oz vodka

2 cups ice cubes

Garnish: lemon slices

Stir lemonade concentrate, water and vodka in a small pitcher. Add ice, stir.

Strain into martini glasses. Garnish with sliced lemon.

Makes 5 cups

Per 4-oz serving: 126 cal

Skinny Margarita

The Skinny Margarita

On the Rocks

What you'll need:

* 2 oz of Clear Premium Tequila (count 1, 2 while you pour, no need for measuring)

* Tiny splash of Orange Liquor

* Juice of 4 Fresh Lime Wedges

Combine all ingredients over a glass of ice and garnish with a lime wedge

Makes one serving

From Betheny Frankel

Lemonade

Fresh lemonade seems to be just the thing for picnics or barbecues, and making it couldn't be simpler. This perennial favorite requires just 3 ingredients: lemon juice, sugar, and water. This means it won't take much time away from a leisurely summer afternoon to mix a batch.

To make 2 quarts, pour 3 cups of fresh lemon juice (from about 20 lemons) through a fine sieve into a pitcher.

Add 2 cups of superfine sugar, and stir until it has dissolved.

Stir in 4 cups of water and some ice, and then garnish with lemon slices.

Pink Drinks

Barbie Doll-icious!
1.5 oz Knob Creek
1 oz Cranberry
.75 oz Pineapple Juice
.75 oz fresh OJ
.75 oz fresh Lemon Juice
Ginger Ale

Combine all the ingredients except ginger ale in a shaker.
Shake well and pour.
Top with a splash of ginger ale.

***

Strawberry Blonde
1.5 oz Cachaca
3 fresh Strawberries, muddled
.75 oz lemon Juice
.75 oz simple Syrup
pink rimming sugar (for glasses)

Combine all the ingredients in a shaker.
Shake well and pour into a glass rimmed with pink sugar.

***

Its a Pink Thing
2 oz Grey Goose Vodka
2 oz of pink Grapefruit Juice
.75 oz spicy Honey
.75 oz fresh Lime Juice
dash of peychards Bitters

Combine vodka, juices, and honey in a shaker.
Shake well and pour.
Top with a splash of Bitters.

***

Ken’s Caipirosca
2 oz Grey Goose Vodka
1.25 oz ginger Syrup
4 lime Pieces

Place lime pieces and syrup in a shaker, then muddle with a long spoon.
Add ice and vodka. Shake well and pour.

Hawaian Punch

This is my Mom's recipe and it is the yummiest punch.

1 can Hawaian Punch
1- 8 oz. pineapple frozen
1 - 6 oz. orange juice
1 - 6 oz. lemonade
1 Bottle of ginger ale

Hot Chocolate Float

Make your favorite hot chocolate drink. Like a rich & decadent double fudge hot chocolate. Served with a scoop of peppermint ice cream...

Peppermint Martini

Ingredients

5 ounces of Chopin vodka
2 ounces of white Creme de Menthe
1/2 ounce of Peppermint Schnapps
Mini candy canes
The mix

Pour all of your liquid ingredients into a shaker 1/2 full of cracked ice.
Give a good 20 vigorous shakes and let the shaker rest for half a minute.
Strain your lucious peppermint martini into 2 freezing martini glasses.
Add a candy cane in each glass for garnish.
Enjoy!