[expand title=’Ingredients’]1 lb. sugar
1 pt. lemon juice
1 qt. white wine
1 qt. champagne
2 qts. club soda
2 oz. curacao
1/2 fresh pineapple, or 1/2 can Dole pineapple chunks packed in own juice[/expand]
Chill all ingredients (except sugar) for several hours. Into a large punch bowl, pour lemon juice and sugar. Mix well. Then add remaining ingredients, saving the champagne until last. I also add an ice ring: Arrange maraschino cherries (1 small bottle reserving the juice), fresh strawberries, if in season, remaining 1/2 can of pineapple chunks and fresh mint attractively in ring mold. Add juices from cherries and pineapple and enough water to fill ring. Freeze overnight.
[expand title=’Ingredients’]1/2 med. banana
1/2 low fat milk
1 1/2 tsp. chocolate syrup
1/2 tsp. vanilla
4 ice cubes[/expand]
Blend all except ice cubes on high until blended. Add ice cubes one at a time.
[expand title=’Ingredients’]4 tsp. instant tea
1/8 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. orange peel–For 1 cup dry mix:–16 tbsp. tea or 1 c.
1 1/2 tsp. cloves
6 tsp. cinnamon
6 tsp. orange peel[/expand]
Measure 1 teaspoon. Add 1 cup boiling water. Let stand for 1 minute. Strain. Add sweetener. Low calorie. Makes 12 cups.
[expand title=’Ingredients’]4 c. fresh rhubarb
3 c. granulated sugar
3 c. vodka[/expand]
Wash and trim rhubarb. Slice about 1/4 inch thick by hand or in food processor. Place rhubarb in an aging container (preferably glass with a tight-fitting lid). Add sugar and stir. Pour vodka over mixture and stir again. Cap or cover and let sit at room temperature for 2 to 4 weeks. The color will change to a rosy glow (so will your cheeks after sipping the final product!) Stir occasionally. After initial aging, strain liqueur through metal colander placed over a large bowl. Press juice out of rhubarb with a spoon. (Save fruit and use in a cake or over ice cream.) Strain again through cloth until liquid is clear. Re-bottle as desired, cap and age at least one additional month before serving.
[expand title=’Ingredients’]1 lb. sorrel
2 lb. sugar
4 grains clove
1 or 2 sticks cinnamon
3 pt. Water[/expand]
Wash and clean sorrel removing seeds. Place ingredients in saucepan and bring to a boil for about 1/2 hour. Add 3 to 4 oz. rum. Serve with crushed ice