Now the welcome mat's working overtime. Folks drop in to deliver goods, chat, check in and visit. Some of our visitors have been former students who want to see for themselves that my husband and I are doing well.
I like to offer my thirsty visitors a fruit juice drink. Beverages made with fruit juices are refreshing, and also contain vitamins, minerals and valuable acids.
Any variety of fresh or canned fruit may be used in the preparation. Fruit juices, bottled at home or commercially, are particularly convenient because they are ready to use. Ginger ale, carbonated water and sparkling water add zest. Lemon or some other tart fruit juice is needed in every punch. Slices of lemon or orange, red or green cherries, bits of fruits of various kinds, or sprigs of mint make effective garnishes.
Use small-handled cups when serving beverages from a punch bowl. When the drinks are served with a meal or as part of afternoon or evening refreshments, small cups or tall thin glasses are appropriate. The choice depends on the occasion and the part the beverages play in the menu. A typical punch glass or small glass holds about a third of a cup; tall glasses average about a cupful.
Fruit beverages are wonderful to make and serve. Try some of these recipes and drink to spring.
Makes: about 1 quart
1 pint water
Juice from 6 lemons
1 teaspoon whole cloves
2 cups sugar
Boil together the water, lemon juice, cloves and sugar until thoroughly dissolved. Add two tablespoons of the syrup for each 8 ounce glass, filling up the rest of the way with water and ice.
Makes: 50 servings
3 quarts cranberry juice cocktail
1 1/2 quarts orange juice
1 1/2 quart water
2 1/2 cups lemon juice
3 cups pineapple juice
3 cups sugar
Combine ingredients (except lemon slices) and blend well. Chill in refrigerator. Pour into a punch bowl with an ice ring and lemon slices.
Port Royal resident Ervena Faulkner is a retired educator who has always had an interest in food and nutrition. Email her at email@example.com.