Title: Wonderful Summertime Non-Alcoholic Drinks
Categories: Beverages
Yield: 1 Serving

Numerous ingredients

"Here are some wonderful, cooling non-alcoholic drinks perfect for a hot summer barbecue or after working on your garden."

ALMOND ICED COFFEE: Combine 1 cup of strong brewed coffee with 1 cup of skim milk, 1/2 tsp vanilla extract, 1/4 tsp almond extract and 1 tsp sugar. Pour the mixture into two ice-filled 10-oz glasses and garnish each with a light sprinkling of cinnamon. Serves 2.

BANANA & ORANGE SMOOTHY: In a blender, puree 1 banana, 1 cup of orange juice (or 1/2 cup each of orange and grapefruit juices), 1/2 cup of crushed ice and 1 tb of lemon juice. Serves 1.

FRUIT SPRITZER: In a blender or food processor, puree 1 cup ripe, seeded and cubed honeydew melon, 1 unpeeled nectarine or peach that has been cubed, 1/2 cup of orange juice and a 1/2 cup of cracked ice. Fill 2 10-oz glasses 3/4 full and top off with a splash of seltzer water. Serves 2.

ICED CHOCOLATE ESPRESSO COFFEE: Mix 2 cups fresh-brewed, hot espresso coffee with 1/2 cup superfine granulated sugar and 1 oz. square of semisweet chocolate (chopped). After the sugar dissolves and the chocolate melts, refrigerate the mixture for at least 3 hours. Pour into wineglasses filled with finely crushed ice and garnish with fresh whipped cream and a chocolate covered coffee bean. Serves 2.

KIWI & GINGER SPARKLE: Blend 1 ripe kiwifruit (peeled and cut up), 1 ripe peach (peeled, pitted and cut up) and 1/4 cup crushed ice until liquefied. Fill two 10-oz glasses half full of mixture. Fill the remainder of each glass with ginger ale. Garnish with kiwi slice. Serves 2.

ORANGE MIST: Freeze 2 cups of orange juice in an ice-cube tray. Place half of the orange ice cubed in a blender with 2 cups of orange juice and 1 tb of lime juice. Puree until slushy and transfer to a large glass pitcher. Repeat with the remaining ice cubes, orange juice and lime juice. Add two cups of ginger ale (well-chilled) and stir. Serve in wineglasses garnished with kiwi slices. Serves 8.

PEACH, ORANGE & GINGER FIZZ: Thaw a 10-oz package of frozen peaches in light syrup according to the package directions. Puree peaches in a food processor or blender. Divide the peach puree evenly among 4 10-oz glasses. Add 1/2 cup of orange juice and a handful of ice cubes to each glass. Top each with a splash of ginger ale. Stir gently and garnish with orange slices. Serves 4.

STRAWBERRY CRUSH: Break a 10-oz package of frozen strawberries in light syrup into large chunks and place in food processor or blender. Remove orange zest (the orange part of the peel) with a vegetable peeler. Squeeze orange and add juice to the strawberries and puree until smooth. For each serving, place 2 rounded tablespoons of the mixture in the bottom of a champagne glass. Slowly add 6 oz. chilled orange flavored seltzer and stir to form a foamy head. Garnish with a spiral of orange zest draped over the side of each glass. Serves 8.

TOMATO & HORSERADISH QUENCHER: Mix 8 oz. of tomato juice, 1 tb lemon juice and 1 tsp horseradish (freshly grated, if available) in a cocktail glass. Add an ice cube or two. Garnish with a grinding of black pepper, a twist of lemon peel and a cucumber spear. Serves 1.

WHITE GRAPE JUICE SANGRIA: Peel the skin of 1 orange into one long spiral. Repeat with a lemon. Fill a large pitcher with ice. Add 1 28-oz bottle of white grape juice, 1 32-oz bottle of seltzer, the juice of the orange and the lemon, and the orange and lemon zest spirals. Stir well. Pour into wineglasses and garnish each with a slice of lime. Serves 8.

Source: Marie Simmons, Bottom Line personal, Vol 16, #13, July 1, 1995. Typos & Comments by: .\\ichele

From: Michele Stewart Date: 06-26

From: Gail Shipp Date: 08-07-98 (11:37) The Once And Future Legend (1) Cooking

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