Pitcher O' Punch
1 (6-ounce) can frozen orange juice concentrate, thawed
1 (6-ounce) can frozen lemonade concentrate, thawed
3 cans cold water
2 cups apricot nectar
1 quart lemon-lime-flavored carbonated beverage, well chilled
Combine juice concentrates, water and apricot nectar in a large pitcher, stir well then chill. Just before serving, add carbonated beverage slowly (to preserve carbonation). Serve over ice. Garnish with fresh mint if desired. Makes 2-1/2 quarts.
Strawberry Lemonade
3 cups water
1-1/2 cups sugar
6 cups fresh (or frozen) strawberries
1/2 cup lemon juice
Heat water and sugar until sugar is completely dissolved; let cool then chill. Puree berries in blender or food processor; combine with water-sugar mixture. Add lemon juice. Serve over ice. Makes 6 to 8 servings.
Summer Slush
1 (6-ounce) can frozen lemonade concentrate
1 (6-ounce) can frozen orange juice concentrate
1 can water
Combine all ingredients. Pour into 1-quart freezer container; freeze overnight. Spoon into champagne glasses. Makes 6 to 8 Servings
Angel Punch
1 cup sugar syrup
1 pint lemon juice
1 quart strong green tea
2 quarts white grape juice
1 block ice
2 quarts chilled club soda
Combine all ingredients except soda, and refrigerate for an hour or two. Pour over ice in a punch bowl and add the soda. Serve in 4-ounce punch glasses.
Autumn Gold Punch
(From Easy Chef's one million recipes CD)
2 (12 oz.) apricot nectar
1 1/2 c. orange juice
3/4 c. lemon juice
1 1/2 qt. sweet cider
20 maraschino cherries (optional)M
In large pitcher, combine first 4 ingredients. Refrigerate at least 2 hours. Serve in punch cups. Garnish each with maraschino cherry, if desired.
Autumn Apple Punch
( From Easy Chefs one million recipes CD)
3 qts. apple juice
4 cinnamon sticks, about 3 inches in length
1 doz. whole cloves
1 1/2 pts. pineapple juice
1 c. lemon juice
1 (2 liter) bottle ginger ale
Place apple juice in a large kettle (not aluminum). Tie spices in cheesecloth, add to kettle and simmer uncovered 15 minutes. Discard spice bag; remove from heat. Add remainder of ingredients; excluding ginger ale. Cool. To serve, mix juice and ginger ale and serve over a block of ice. Makes 24 servings.
Orange and Basil Granita
4 sprigs of basil
3 cups spring or filtered water
1 cup orange juice
1 cup sugar
-Wash basil and remove leaves (reserve stems.) Dry and cut into very thin ribbons.
-In a non-reactive pan, bring water and basil stems to a simmer, then add orange juice and sugar and simmer for 3 minutes.
-Strain into a large glass bowl and add basil leaves, then transfer to large pyrex baking dish and put in freezer overnight.
-Grate granita with fork and serve in chilled bowl or goblet.
Joe Simone (My Favorite Herb- How North America’s Great Chefs Savor the Flavor of Herbs- Laurel Keser)
A Mixed Summer Cup
Make a strongish lemon verbena (Aloysia tryphvylla) or lemon balm (Melissa) tea to which some mint and bergamot (Monarda didyma) sprigs have been added in moderation as undertones. Float borage (Borago officinalis) flowers on top. Serve chilled with ice cubes made of lemon tea into which borage flowers have been frozen. If serving to a large party, make a giant ice cube from lemon tea in a ring mold and float this in the punch bowl. This is spectacular as well as effective. Making ice cubes from lemon tea avoids a nasty wateriness when they melt. You can add ginger beer, lemonade, or a spiking of vodka to the herb tea, just as an experiment. Add honey or sugar to taste. You will need less sweetener if your drink includes lemonade. For added interest, lightly bleat an egg white and dip your glass rims in it and then into white sugar. Let this dry well before using.
Scented Geranium Lemonade
Adapted from The Herbfarm Cookbook, by Jerry Traunfeld.
1/2 cup sugar
6 cups water
8 scented geranium leaves
1/2 to 3/4 cup freshly squeezed lemon juice
Syrup: Bring the sugar and 2 cups of the water to a boil in a small (1-quart) saucepan. Add the geranium leaves, cover, and remove from the heat. Let the syrup steep for at least 30 minutes.
Finishing: Strain the syrup into a pitcher. Stir in 1/2 cup lemon juice and the remaining 4 cups water. Taste and add more lemon juice to taste. Refrigerate until thoroughly chilled.
Herb Substitutions: In place of the geranium leaves, use 2 tablespoons fresh lavender buds, 6 4-inch sprigs fresh rosemary, 1/2 cup fresh mint sprigs, or 1/2 cup fresh basil leaves.
Tangy Sparkler
1 quart cherry juice blend
2 cups red grapefruit juice
3 tablespoons honey
3 tablespoons grenadine syrup
2 cups lemon-lime carbonated beverage – chilled
Maraschino cherries, for garnish (optional)
Thoroughly combine cherry juice blend, grapefruit juice, honey and grenadine. Let chill, then add carbonated beverage. Serve over ice. Garnish with maraschino cherries, if desired. Serving size: 1-cup
Summer Solstice Tea
by Heather, eleasaide@xxx.com
Equal parts by weight:
Red Clover Blossoms ( Protection and romance)
Peppermint (Protection and money)
Lavender Flowers (Offering to God and Goddess)
Lemon Balm (Resolving bad moods and hot tempers)
Chamomile (Sun Power)
St. John's Wort (Balancing Fire and Water)
This blend tastes a little bitter from the lavender, but is quite pleasant. I find it very cooling even when it's not iced. To brew, put about a handful into a quart jar and fill with boiling water. Strain it after 20-30 minutes, because the flowers are volatile enough that it doesn't take long to make a medicinal brew.
Strawberry Lemonade
from A Witch's Beverages and Brews by Pat Telesco
Recommended mostly for cold symptoms, all the ingredients in this beverage are ruled by Venus, making this an appropriate beverage to bring renewed health to love as well. Magical Attributes: Luck, especially in matters of study or the conscious mind. Increased energy.
1 pint distilled water
1 slice orange
juice of 1 lemon
1 tsp vanilla extract
2 tsps strawberry syrup
Warm the distilled water and orange slice together, adding the juice of one lemon and flavorings. Serve hot. Variations: Raspberry or apple juice could be added to improve the romantic aspects of this drink. Another option is to slowly boil down this beverage until it reaches a syrupy stage, adding a little honey. This makes a good topping for ice cream, or an effective cough reliever.
Mocha Shake
From: http://www.50plusfriends.com/cookbook/beverage/mochashk.html
2 tsps. cocoa powder (not a mix)
1 tsp. sugar
1 tsp. instant coffee crystals
1/4 cup skim milk
1/3 cup vanilla ice milk
2 ice cubes
In a small bowl, combine the cocoa powder, sugar, and coffee. Add the milk slowly, stirring until smooth. Transfer the mixture to an electric blender, add the ice milk and ice cubes, and whirl for 1 minute or until frothy. Pour into a tall glass and serve.
Indian Ice Tea
from The Ethnic Vegetarian Kitchen by Shanta Nimbark Sacharoff
3 cups water
1 tablespoon loose black tea (or 3-4 orange pekoe tea bags)
4-8 fresh mint leaves or 1 Tb dried mint
3 cups ice water
juice of 3 lemons or limes
sugar or honey to taste
ice cubes
Bring 3 cups of water to a boil in a saucepan and remove from heat. Add tea leaves (put in tea infuser for less of a mess) and mint leaves (use tea infuser for dried mint as well). Cover the pot and steep for 5 minutes. Remove tea leaves and mint leaves. (For a more intense mint flavor leave mint in for 5 minutes longer.) Strain if not using infusers, stir in honey or sugar (about 1/2 cup) until dissolved. Add ice water and lemon or lime juice. Stir well and pour into glasses with ice cubes.
Iced Apple Jasmine Tea
8 oz. cold Jasmine tea
1/2 c. fresh raspberries
1/2 c. apple juice
1 c. ice
1 tsp. honey
1 Tbsp. lemon juice
In a blender, combine all ingredients. Blend until smooth and serve over ice in a tall glass. Makes four 6-ounce servings.
Magickal attributes of Jasmine: Love, prosperity, meditation, psychism, Moon.
Magickal attributes of raspberries: Protection; love.
Magickal attributes of Apples: Love, good luck, Wise choices, Health, Insight.
Magickal attributes of honey: attraction, solar magick.
Magickal attributes of lemons: Longevity, Purification, Marriage, Joy, Faithfulness.
Devic Nectar
from A Witch's Beverages and Brews by Pat Telesco
This nectar is useful in doing those Midsummer spells to see the Fey. It is also good for using when meditating or doing dream work.... plus it would be a refreshing drink for Midsummer. Magickal Associations: Understanding and vision of the "unseen" world that come to you in meditations and dreams; fairy friendship and welcoming.
1 qt. apple juice
2 oranges, juiced
2 cups honey
sliced pineapple
whole grapes
clover flowers (garnish)
1 Tbsp. rose water
1 tsp. thyme
1 qt. Soda
sliced lemon
whole cherries
Place the apple juice, orange juice, honey, rose water, and thyme in a blender and mix well. Pour this into a bowl, slowly adding the soda water. Stir in some ice (about 12 cubes) and float the whole fruits and flowers on top. The amount of whole fruit is according to your personal taste.
Chocolate Mint Smoothie
http://www.recipezaar.com/30411?path=00D0520C4
2 cups milk, divided use
1/4 cup instant hot cocoa powder
1/2 teaspoon vanilla extract
1/8 teaspoon peppermint extract
1 pint vanilla ice cream
Heat 1/2 cup milk in microwave until heated, but not boiling. Combine hot milk and cocoa mix in the blender and process until smooth. Add remaining milk and extracts and blend well. Add ice cream and process until mixture is smooth. Serve immediately.
Cool-Headed Commentary Beverage
from A Witch's Beverages and Brews by Pat Telesco
This sounds wonderful for a hot summer day..... and is good for drinking when you want to improve your communication skills. The power of the aphorism "cool as a cucumber" in this recipe is undeniable. Actually, cool cucumbers have been used to relived pain, especially for headaches, in fold medicine, which could have lead to the idea that they ease stress. Magickal Associations: Calmness, peace, and tranquility, especially when trying to relay difficult ideas.
1 thinly sliced cucumber
1 cinnamon stick
1 qt. tomato juice
6 whole cloves
salt and pepper to taste
Mix the spices with juice and cucumber and allow this to set at room temperature for one hour. Remove the spices and chill. Serve with a stalk of celery.
Hibiscus Cooler Tea
part hibiscus dried
part orange peel finely chopped
part to 2 parts rose hips
part dried chopped sliced lemon
or dried lemon peel
part spearmint.
Good when served hot, but better when served cold
Lemon Balm Tea
Use equal parts of dried:
lemon balm leaves
rosemary
lavender
spearmint
cloves
Lemon Refresher Tea
part dried sliced lemon, chopped
parts dried mint. (favorite variety or combo)
Add 1-2 whole allspice to each pot of tea.
Great served Hot or Cold
Mint Medly Tea
part dried peppermint
part dried spearmint
part dried catmint
part dried chopped lemon slices
Excellent served hot or cold.
Orange Spice Tea
parts chopped dried orange slices or dried orange peel
part dried hibiscus flowers or rose hips
part lemon verbena, lemon mint, or lemon balm
Put 1-3 whole cloves in each pot (depending on size).
Great served hot or cold.
Pineapple Tea
part dried pineapple (chopped very fine)
parts dried pineapple mint or spearmint
to 1/4 part of dried lemon peel or dried lemon slices (chopped very fine)
A few pieces of rosemary in the teapot (optional).
Excellent hot or cold.
Strawberry Tea
parts dried strawberry halves
l part rose hips
l part spearmint
small amount of rosemary
Very good hot. Excellent cold
Lavender & Rose Lemonade
2 lemons
15 g lavender flowers -- (stripped from their stems)
1/2 cup sugar
1/2 teaspoon rosewater.
boiling water.
Using a sharp vegetable peeler, remove the peel from the lemons, avoiding the bitter white pith. Squeeze the juice and set aside. Place the lemon peel in a heat-proof jug with the lavender flowers and sugar and pour in 2 cups boiling water. Mix well. Cover with plastic wrap and leave for 15 minutes. Strain then add the lemon juice, and the rosewater. Add enough cold water to make 1.5 litres. Serve well chilled. Garnish with fresh edible rose petals if you wish.
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