Raspberry Basil Lemonade

Per gallon:  1 Cup fresh squeezed lemon juice 1 Cup sugar fresh raspberries and basil to taste 

Fresh Frozen Strawberry Lemonade

3 cup water                                                                                                                     

1 ½ cup frozen strawberries

¾ sugar                                                                                                                             

2 cup ice

½ large lemon, with rind

Blend water, sugar, and lemon until lemon is ground.  Add strawberries and ice and blend.  Add more fresh lemon juice or sugar depending on taste preference.  

Watermelon Lemonade with Kiwifruit Splash

• 4 Kiwifruits, peeled and cut into fourths
• 1 TBS sugar
• 8 cups cubed seedless watermelon 
• 2 cans (12 oz each) frozen lemonade concentrate
• 4 cups water

Place kiwifruit and sugar in blender. Cover and blend until smooth. Freeze 1 to 2 hours, until firm.

Place watermelon in blender or food processor. Cover and blend until smooth. Place frozen lemonade concentrate and water in large pitcher. Add watermelon mixture; mix well.

Pour watermelon lemonade into glasses. Spoon a dollop of frozen kiwifruit on top. Serve immediately.

Flavored Waters

LEMON-LAVENDER WATER

• 3 large lemons, sliced
• 1/4 cup fresh lavender
• 1 half-gallon of water

Add lemon slices and lavender to pitcher; pour water over both and refrigerate for two hours. Sever over ice and garnish with a sprig of lavender.

ORANGE-MINT WATER

• 4 oranges sliced 
• 1 1/2 cups firmly packed fresh mint
• 6-8 cups water

Place the orange slices in a large pitcher. Rub the mint leaves between the palms of your hands to bruise the leaves slightly. Add to the pitcher with the oranges and pour in the water. Cover and chill 1-8 hours.

Strain orange-water mixture and discard herbs. Add fresh mint leaves before serving.

HERB AND BERY FLAVORED WATER

• 1 cup fresh blueberries lightly crushed
• two 4 inch sprigs of fresh rosemary, lightly bruised to release more flavor                             
• 1 half-gallon of water

Add blueberries and rosemary sprigs to a large picture; fill with water and refrigerate 2-4 hours. Serve over ice.

Hot Pink Smoothie

 (This recipe is for a large Vita-Mix or Blend Tec container, if you have a regular blender, please cut recipe in 1/2 and do two batches)

1 ½ -2 Cup Water
1 Can Coconut Water or Coconut Milk 
7 Prunes
¾  Cup Raw Cashew pieces
2 Medium Carrots (cut up if using a smaller blender)
¼ - ½  Fresh Beet (peel and cut your beet up into fourths or eighths-depending on how large your beet is and freeze in a ziploc bag)
2 T. Vanilla Extract
2 T. Hemp Protein Powder (Vanilla Flavored)
12-15 Strawberries, frozen (or 16 oz. bag)
Agave (to taste, about 3-4 T.)

Put the first 6 ingredients into the blender and blend until smooth. Once the nuts are smooth and there are no more chunks, you can add the rest of the ingredients. Blend until smooth and add as much agave and strawberries as you would like to sweeten it. Make sure to peel your carrots and beets so you don't have an odd taste from the skin. If you need to add more water if it's too thick, just add until everything blends well.

Apple Ginger Cranberry Cocktail

• 1 c. cloudy apple juice
• 1 c. cranberrry juice
• 50 ml. seltzer
• 1 c. ginger ale

Mix all together rand enjoy!!! 

Strawberry Slush Daiquiri

1 box frozen strawberries
4 oz. frozen lemonade concentrate
¼ C. sugar
1 C. Ginger Ale
Ice
Blend all ingredients together. If desired, dip rims of glasses in water or lime juice, then into sugar. Add a slice of fresh strawberry on the glass.

Apple Cider Punch

• Half Gallon Apple cider, chilled 
• 1 Qt. white grape juice, chilled 
• 1 {750 ml} bottle of sparkling apple cider, chilled 
• 8 oz. orange juice 
• 8 star anises 
• 3 large gold delicious apples, sliced thinly 

Put all together in a large bowl or pitcher & add anises & sliced apples as garnish on top. Also chill with ice either in the bowl or in each glass or tumbler.

Virgin Hurricane

(For an individual serving)

• 3 oz. orange juice
• 3 oz. pineapple juice
• 1 oz sweet & sour mix
• ½ oz. grenadine

 Mix juices and sweet & sour mix. Chill. Pour over ice. Top with grenadine. Garnish with fresh pineapple & oranges.

White Hot Chocolate

• 1 ½ cups cream
• 3 cups whole milk
• 8 oz white chocolate
• ½ tsp. vanilla
• ½ tsp. almond extract

Warm milk and cream. Add chocolate, stir until melted. Add vanilla & almond extract.

Keep warm, but do not boil.

Lemon Spritzer

• 1 Tablespoon citric acid
• 1 Tablespoon lemon extract
• 2-2 ½ cups sugar (to taste)
• 2 – 2 liters 7 up or Sprite

Mix ingedients well. Be sure to dissolve sugar. Refrigerate. Serve with Ice. Add any garnishes – raspberries, lemon slices, lime slices, cranberries.

Erika discovered this from her caterer friend about 15 years ago We’ve been using it at baby showers and weddings ever since.

S’mores Hot Chocolate

Hello Happiness!!!

• 2 cups heavy whipping cream
• 1 – 4 oz bar semisweet chocolate, chopped (I use Ghiradelli’s)
• 4 cups milk
• ¼ cup sugar
• 1 Tablespoon vanilla extract
• 1 – 8oz container frozen whipped topping
• 1 – 7oz jar marshmallow creme
• 1 cup graham cracker crumbs
• Garnish: crushed graham crackers, chocolate shavings

In a large saucepan, combine cream and chocolate over medium heat, whisking constantly, until chocolate is melted. Add milk, sugar, and vanilla, whisking until smooth. Bring to a simmer, stirring frequently: do not boil.
In a medium bowl, combine whipped topping and marshmallow crème. Beat at medium speed with an electric mixer until creamy. Add graham cracker crumbs, beating until well combined. Spoon or pipe cream mixture on top of hot chocolate. Top with garnish, if desired.
This is a new recipe that we just couldn’t pass up!

Pina Coladas

Non-Alcoholic

• 1 can Cream of Coconut (preferably Coco Lopez brand)
• Pineapple Juice

• Ice



If you have a large blender, put the whole can of cream of coconut into the blender, then fill the can with pineapple juice and add to blender. Fill the remaining blender with ice and blend until smooth. If you have a small blender then just do half batches at a time. Continue to add ice until the sweetness is just right for your taste. If you don’t add enough ice it is very sweet! Enjoy

Mauled Apple Cider

1 gallon apple cider
4 C. orange juice
1 C. sugar – scant
20 whole cloves
5 lady apples
2 cinnamon sticks
Zest of 1 orange, removed in large strips with a vegetable peeler
6 star anise

Press 4 cloves into each lady apple. Place cider, juice, sugar, cinnamon, orange zest, and studded lady apples in a large pot, and warm over medium-low heat. Let steep one and a half hours, without boiling, until aromatic and flavorful. Garnish with star anise.

Vampire’s Champagne

• 1/3 C. corn syrup
• 2-3 drops red food color
• 1 Liter seltzer
• 1 C. cranberry or apple juice
• 18 gummi worms

Place corn syrup in a shallow bowl with food color mixed in. Dip rim of glasses into syrup and let drip down the sides.  Fill glass ¾ full of seltzer and a splash of juice.  If desired, place gummi worms into drink.

Lime Honeydew Slush

• 1 honeydew melon, cubed
• ½ gallon lime sherbet

Thaw sherbet until soft. Place in blender with pieces of honeydew melon and blend until smooth. Refreeze. To serve, scoop into glasses or bowls and garnish with a wedge of lime.

Water Punch

• 1 TBSP Citric Acid
• 1 TBSP Lemon Extract
• 5 QTS Water
• 2 Cups of Sugar

Grapefruit Margarita

• 2 tablespoons colored sanding sugar
• 1 lime
• 6 teaspoons pomegranate syrup or grenadine
• 1-1/2 cups pink grapefruit juice
• ½ cup sugar

Place sanding sugar in a shallow dish or plate. Slice six thin rounds from the middle of lime; set aside. Rub lime wedge around rims of six glasses; dip each rim in sugar to coat. Pour 1 teaspoon pomegranate syrup into bottom of each glass.

Place grapefruit juice, ½ cup sugar, and 2 cups ice cubes in a blender. Process on high speed until ice is crushed. Pour frozen mixture into glasses, and stir to combine with syrup.

Garnish with reserved lime rounds, and serve immediately.

Italian Soda (Orange Passion Mango)

Italian soda or lime soda
Heavy Whipping Cream
Grenadine
Fine sugar for rim of glass

Fill an 8 oz glass with ice, pour in any flavored drink ( We used Archer Farms Orange Passion Mango or you could use lime soda). Drizzle 2 Tbs. Grenadine on top with 2 Tbs. Heavy Whipping Cream. Garnish with lime and a sugar rim. (To sugar rim of glass just pour small amount of grenadine on plate and place the rim of your glass in it, then place rim in sugar. Place upside down on cookie rack so the sugar won't run down the glass).