Posts Tagged ‘beverage recipe’

Tasteful Tuesday: Cranberry Pineapple Punch

Tuesday, September 18th, 2018

CranberriesThis punch is perfect for early fall when the temperatures are still mild (or unseasonably hot), as well as the holidays when cranberries are in everyone’s pantries. A special ingredient adds more delicious flavor to the beverage, and it can easily be adapted for the addition of rum, vodka or other alcohol.

What You’ll Need:

  • Crushed ice
  • 4 cups cranberry juice
  • 4 cups pineapple juice
  • 1/2 cup granulated sugar*
  • 1 teaspoon almond extract
  • 1 liter cranberry ginger ale

Directions:

  1. Fill a large punch bowl about 1/4 full of ice. Add the juices and, if desired, the granulated sugar. Stir until the sugar is combined, or go to step 2.
  2. Add almond extract, ginger ale, and if desired, your choice of alcohol. Stir well and serve!

*for a less sweet drink, omit the sugar

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Tasteful Tuesday: Honeydew Punch

Tuesday, May 22nd, 2018

Honeydew Melon

The honeydew melon is either a favorite or the thing everyone leaves behind in a fruit salad. We think this honeydew punch will unite both sides, so serve it up at your next summer party.

What You’ll Need:

  • 4 cups honeydew melon,
    seeded and cubed
  • 3 kiwi, peeled and chopped
  • 1 cup lemonade
    (we recommend sugar-free)
  • 1 1/3 cups white grape juice
    (we recommend unsweetened)

Directions:

  1. Place the melon, kiwi and lemonade in a food processor fitted with the chopping blade, and process until smooth.*
  2. Pour through a strainer into a large pitcher to remove any pulp and solids.
  3. Add the white grape juice, stir well, and refrigerate for at least 2 hours or up to 3 days.
    Serve over ice.

*Note: A food processor works best in this step,
but you could use a blender if that’s what you have on hand.

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Peach Sangria Recipe

Tuesday, August 8th, 2017

Mason Jar Beverage DispenserRefer to this sangria recipe when you are looking to serve brunch, dinner or weekend guests a cool, refreshing beverage during the summer or throughout the year. For the best tasting results, we recommend letting the sangria chill for at least 12 hours before serving.

What you’ll need:

  • 1 (750 milliliter) bottle dry white wine
  • 3/4 cup peach schnapps
  • 6 tablespoons frozen lemonade concentrate, thawed
  • 1 pound white peaches, pitted and sliced
  • 1½ cups seedless red grapes, halved

Directions:

  1. In a large pitcher or beverage dispenser, combine dry white wine, peach schnapps and  lemonade concentrate; stir until well mixed. Add sliced peaches, red and green grapes.
  2. Refrigerate for 12 hours, or at least 3, to blend flavors. Serve over ice and if desired, your choice of sparkling water or lemon-lime soda.

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