Ice down with some cool drink recipes this summer

features@beaufortgazette.comJune 26, 2013 

20080326 Brain freeze

Experiment with some cold beverage recipes before the summer really heats up.

MCADAM — MCT

It is getting hot out there. I'm usually ready for a cold drink around noon. Water is great, but nothing beats a homemade beverage. Add some fruit juice for vitamins, and you have a real summer refreshment.

APPLE JULEP

1 quart unsweetened apple juice

2 cups unsweetened pineapple juice

1 cup unsweetened orange juice

1/4 cup lemon juice

Combine all ingredients and stir well. Serve in glasses over ice.

Source: Ervena Faulkner's personal file

SUMMER PUNCH

1 (12 oz.) can frozen orange juice, undiluted

1( 12 oz.) can frozen lemon juice, undiluted

1 (46 oz.) can unsweetened pineapple juice

1 quart apricot nectar

2 cups unsweetened grapefruit juice

2/3 cup sugar

1 (33.8 oz.) bottle ginger ale

Combine all juices and sugar. Chill. Add ginger ale and serve immediately.

Source: Ervena Faulkner's personal file

SOUTH SEAS BANANA PUNCH

  • MAKES: 2 gallons

  • 7 cups water

    5 cups sugar

    5 ripe bananas, pureed

    2 1/2 cups orange juice

    1 1/2 cups fresh lemon juice

    6-8 (32-ounce) bottles ginger ale, well chilled

    Sliced bananas (garnish)

    Combine first 5 ingredients in large bowl and blend thoroughly. Pour into shallow pans and freeze (mixture will be slushy). Fill glasses 1/3 full. Top with ginger ale and stir. Garnish with banana slices.

    Source: "Too Busy To Cook? Time-Saving Recipes and Easy Menus from BON APPETIT" (1981)

    PERFECT LEMONADE

    This recipe makes a fairly tart beverage, so adjust the syrup and lemon juice if you prefer a sweeter version.

    1 cup superfine sugar

    1 cup water

    1 1/2 cups freshly squeezed lemon juice

    Finely grated zest of 4 lemons

    2 quarts (8 cups) cold water

    Ice cubes

    Combine sugar and water in small saucepan over medium heat and bring to boil. Reduce heat and simmer for 5 to 6 minutes, stirring occasionally. Remove from heat and cool completely. Combine syrup, lemon juice and zest in large pitcher with tight-fitting lid. Add cold water ands stir vigorously. When ready to serve, fill tall glasses with ice and pour over lemonade.

    Source: "Too Busy To Cook? Time-Saving Recipes and Easy Menus from BON APPETIT" (1981)

    Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition. Email her at features@beaufortgazette.com.

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