-- BEVERAGES --

• Blackberry Pomegranate Slush
• Fruit Smoothie
• Three-fruit Slush
• Cran-Raspberry Slush
• Virgin Mojitos
• Strawberries Wild Smoothie
• Piña Coladas (Virgin)
• Orange Julius

Blackberry Pomegranate Slush

JULIE ROYLE

1 (10-ounce) package frozen blackberries
2 cups sugar
2 cups water
1 pint pomegranate juice (cran-pomegranate okay)
2 oranges, juiced
1 lemon, juiced
1 lime, juiced
8 ounces crushed pineapple

Bring sugar and water to a boil. Add other ingredients. Put in 9" x 13" pan and cover. Freeze. Remove from freezer 20 to 30 minutes before serving. When ready to serve, break up frozen slush and serve with ginger ale, Sprite, or 7-Up.

Fruit Smoothie

KATHARINE HAYNIE

12 ounces orange juice
2 cups strawberries
1 cup bananas
2 scoops orange sherbet
1 cup ice


Place juice, fruit, sherbet and ice in a blender and blend for a few minutes until ingredients are fully mixed.


IF AIR BUBBLES STOP THE INGREDIENTS FROM BLENDING, STOP THE BLENDER AND STIR THE INGREDIENTS TO RELEASE THE AIR BUBBLE. DO NOT SHAKE THE BLENDER WHILE IT IS ON THE BASE. THIS CAN LEAD TO YOUR BLENDER BEING STRIPPED.

Three-fruit Slush

CATHRYN DANIELS

1 cup sugar
2 cups water
2 cups (4 to 6) mashed bananas
1/2 cup fresh lemon juice
1 (6-ounce) can frozen lemonade
1 (6-ounce) can frozen orange juice
3 juice cans water


Combine sugar and 2 cups water. Boil about 3 minutes, then cool. Mash bananas, combine fruit juices and water. Add bananas to fruit juices and sugar syrup. Pour into pans, freeze until slushy, stirring occasionally. If desired, remove slush from pan and beat with eggbeater once during freezing. Serve plain or pour ginger ale or Sprite over slush just before serving. Makes about 20 punch-cup servings.

Cran-Raspberry Slush

SARA JENSEN

2 cups sugar
2 cups water
2 (10-ounce) packages of frozen raspberries
1 cup crushed pineapple
1 pint cranberry juice (2 cups)
2 lemons juiced
3 oranges
ginger ale (or Sprite if you’d like it sweeter)

Combine the water and the sugar and bring to a boil. Let cool and add the raspberries, pineapple, lemon juice and orange juice. Put in a Tupperware bowl, cover and freeze overnight. Pull out of freezer 2 hours before serving. Pour cranberry juice and ginger ale over right before serving.


THIS IS SOMETHING FANCY ENOUGH TO SERVE FOR A HOLIDAY PARTY WITHOUT HAVING TO SERVE ALCOHOL.

Virgin Mojitos

SARA JENSEN

SERVES 1
10 fresh mint leaves
1 teaspoon raw sugar
2 tablespoons fresh squeezed lime juice
1 tablespoon simple syrup
1/2 cup ginger ale, chilled
crushed ice

In a glass, muddle/crush the mint, then add sugar, lime juice and syrup. Add ice. Top with ginger ale. Garnish with a fresh lime wheel and a sprig of mint. Enjoy.


THIS IS GREAT IN THE SPRING OR SUMMER. IT’S VERY FRESH WITH THE MINT! THIS ALSO GOES WELL WITH AISIAN MEALS.

Note: Make the simple syrup ahead of time and let cool to room temperature. I will usually make a few cups and then store it in my pantry. I usually make all the drinks in a pitcher instead of measuring them out individually. I tend to guesstimate the amounts and then adjust the sweetness/sourness to taste.

SIMPLE SYRUP

1 part water
1 part sugar

Bring to a boil until sugar dissolves and let cool to room temperature. You can adjust the measurements to your needs.

Strawberries Wild Smoothie

ANNA JOHNSON

1 cup apple juice
1 cup frozen strawberries
1/2 cup sliced bananas
1 cup vanilla frozen yogurt
1/2 cup ice


Pour the apple juice in the blender. Add the strawberries, bananas, frozen yogurt and ice cubes. Blend until smooth.

Piña Coladas (Virgin)

SARA JENSEN

1 (12-ounce) can Coco Lopez (cream of coconut found in mixer section of liquor department)
3 cups half-and-half
4 cups pineapple juice
pineapple wedges for garnish


The above mixture is the base mixture. Mix 2 parts mixture with 1 part ice. Blend in blender. Serves 10 cups.

Orange Julius

AMANDA CALL

1 (6-ounce) can frozen concentrated orange juice
1 cup milk
1 cup water
1 teaspoon vanilla
10 to 12 ice cubes


Mix in blender and serve.