Posted 11:44 pm Wednesday, July 11, 2012
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Rainbow Of Liquid Refreshments
By CHRISTINE GARDNER
Food Editor
Nothing is more refreshing than a cold drink on a hot, summer day. When the temperatures soar to triple digits, just the thought of a tall glass filled with melting ice and condensation dripping down the side makes your mouth water.
The options for thirst-quenching refreshment are as endless as the vibrant colors and flavors found in fruits and vegetables.
Reds, pinks and violets from berries, pomegranates, watermelons, red grapes and tomatoes; hues of orange and yellow from carrots, citrus, bananas, pineapple, peaches and other tropical fruits; and bright blues and greens from blueberries, kiwis, green grapes, cucumber, mint, kale, spinach, peppers and limes.
Food Editor
Nothing is more refreshing than a cold drink on a hot, summer day. When the temperatures soar to triple digits, just the thought of a tall glass filled with melting ice and condensation dripping down the side makes your mouth water.
The options for thirst-quenching refreshment are as endless as the vibrant colors and flavors found in fruits and vegetables.
Reds, pinks and violets from berries, pomegranates, watermelons, red grapes and tomatoes; hues of orange and yellow from carrots, citrus, bananas, pineapple, peaches and other tropical fruits; and bright blues and greens from blueberries, kiwis, green grapes, cucumber, mint, kale, spinach, peppers and limes.
Even white lends loads of flavor with pears, coconut, yogurt and milk.
It's easy to cool off with your own flavored drinks by using fresh fruit, vegetables and a few complimentary mixers and juices:
Puree and strain any fruit to add color and flavor to drinks. For fruits that are denser and have lower water content add a little juice or water to the blender to give it a more liquid consistency.
Fill ice trays with whole berries or citrus slices topped off with water or pureed fruit juice and freeze for added flavor in water and tea.
It's easy to cool off with your own flavored drinks by using fresh fruit, vegetables and a few complimentary mixers and juices:
Puree and strain any fruit to add color and flavor to drinks. For fruits that are denser and have lower water content add a little juice or water to the blender to give it a more liquid consistency.
Fill ice trays with whole berries or citrus slices topped off with water or pureed fruit juice and freeze for added flavor in water and tea.
Club soda is a good alternative to other sodas and is a carbonated option with no sugar or caffeine.
Natural sweeteners like stevia, honey and agave nectar are sweeter than sugar and can be used in smaller quantities.
Garnish drinks with various herbs like mint, basil, thyme and rosemary. Basil pairs well with citrus flavors and watermelon; mint with peaches and tea and thyme and rosemary with raspberries, lemon and lime.
Check the sugar content and ingredients on mixers and fruit syrups before purchasing to ensure the ingredients are from real fruit juice. Avoid mixers filled with artificial flavors and high fructose corn syrup.
Dress up drinks with colorful straws, skewered fruit, colored ice cubes and floating fruit garnish.
Remove citrus peels from a punch or pitcher of tea that will be refrigerated overnight. The peel can make the drink taste bitter and detract from other flavors.
Do not use expensive champagnes or sparkling wines when making mimosa, punch, sangria or bellinis. When using it as a mixer a less expensive version works fine.
Natural sweeteners like stevia, honey and agave nectar are sweeter than sugar and can be used in smaller quantities.
Garnish drinks with various herbs like mint, basil, thyme and rosemary. Basil pairs well with citrus flavors and watermelon; mint with peaches and tea and thyme and rosemary with raspberries, lemon and lime.
Check the sugar content and ingredients on mixers and fruit syrups before purchasing to ensure the ingredients are from real fruit juice. Avoid mixers filled with artificial flavors and high fructose corn syrup.
Dress up drinks with colorful straws, skewered fruit, colored ice cubes and floating fruit garnish.
Remove citrus peels from a punch or pitcher of tea that will be refrigerated overnight. The peel can make the drink taste bitter and detract from other flavors.
Do not use expensive champagnes or sparkling wines when making mimosa, punch, sangria or bellinis. When using it as a mixer a less expensive version works fine.
CRAZY KIWI GREEN LEMONADE
INGREDIENTS
4 kiwis
1 cup lemon juice
3/4 cup sugar
2 quarts water, plus 1/2 cup
DIRECTIONS
Peel the kiwis and puree in a blender with the lemon juice. Combine the sugar and 1/2 cup of water in a measuring cup. Microwave for 30 seconds and stir until sugar is dissolved. Add the sugar water to the kiwis and lemon juice. Strain the mixture into a large pitcher and add the remaining water. Serve over ice with kiwi and lemon slices as garnish.
Recipe by Christine Gardner
4 kiwis
1 cup lemon juice
3/4 cup sugar
2 quarts water, plus 1/2 cup
DIRECTIONS
Peel the kiwis and puree in a blender with the lemon juice. Combine the sugar and 1/2 cup of water in a measuring cup. Microwave for 30 seconds and stir until sugar is dissolved. Add the sugar water to the kiwis and lemon juice. Strain the mixture into a large pitcher and add the remaining water. Serve over ice with kiwi and lemon slices as garnish.
Recipe by Christine Gardner
MANDARIN ORANGE & MANGO SPARKLER
INGREDIENTS
1 twelve ounce can mango nectar (Jumex brand, available in the ethnic foods aisle)
1 fifteen ounce can mandarin oranges, drained
1 liter of club soda or bottle of sparkling wine
DIRECTIONS
Combine the mango nectar and mandarin oranges in a blender. Pour the mixture into a pitcher. Add the club soda or sparkling wine. Stir to combine and serve in champagne glasses.
Recipe by Christine Gardner
1 twelve ounce can mango nectar (Jumex brand, available in the ethnic foods aisle)
1 fifteen ounce can mandarin oranges, drained
1 liter of club soda or bottle of sparkling wine
DIRECTIONS
Combine the mango nectar and mandarin oranges in a blender. Pour the mixture into a pitcher. Add the club soda or sparkling wine. Stir to combine and serve in champagne glasses.
Recipe by Christine Gardner
SUMMER PEACH TEA
INGREDIENTS
1 cup peach nectar (Jumex brand, available in the ethnic foods aisle)
2 peaches, sliced
1 large family-sized iced tea bag
2 quarts water
Fresh mint leaves for garnish
DIRECTIONS
Brew the iced tea with the large tea bag and two quarts of water. Add the peach nectar and sliced peaches to the tea. Stir to combine and chill for at least an hour. Place ice in glasses and pour tea over the ice. Garnish with mint and peach slices.
Recipe by Christine Gardner
1 cup peach nectar (Jumex brand, available in the ethnic foods aisle)
2 peaches, sliced
1 large family-sized iced tea bag
2 quarts water
Fresh mint leaves for garnish
DIRECTIONS
Brew the iced tea with the large tea bag and two quarts of water. Add the peach nectar and sliced peaches to the tea. Stir to combine and chill for at least an hour. Place ice in glasses and pour tea over the ice. Garnish with mint and peach slices.
Recipe by Christine Gardner
SPARKLING WHITE SANGRIA
INGREDIENTS
1 bottle sparkling wine
1 can ginger ale
¼ cup triple sec
½ cup pear brandy
2 oranges, sliced
2 pears, sliced
2 peaches, sliced
1 lemon, sliced
1 lime, sliced
1 cup grapes, halved & frozen
DIRECTIONS
Place the oranges, lemons, limes, oranges, pears and peaches in the bottom of a large pitcher. Pour the triple sec and brandy over the fruit and stir. Let sit for at least one hour and then add the ginger ale, sparkling wine and frozen grapes. Add ice to glasses and pour in the sangria.
Recipe by Christine Gardner
1 bottle sparkling wine
1 can ginger ale
¼ cup triple sec
½ cup pear brandy
2 oranges, sliced
2 pears, sliced
2 peaches, sliced
1 lemon, sliced
1 lime, sliced
1 cup grapes, halved & frozen
DIRECTIONS
Place the oranges, lemons, limes, oranges, pears and peaches in the bottom of a large pitcher. Pour the triple sec and brandy over the fruit and stir. Let sit for at least one hour and then add the ginger ale, sparkling wine and frozen grapes. Add ice to glasses and pour in the sangria.
Recipe by Christine Gardner
SUMMER GARDEN BLOODY MARY
INGREDIENTS
4 large tomatoes, cored
1 bell pepper, cored and seeded
1 hot pepper, cored and seeded
1 cup parsley
1 medium onion, peeled and quartered
1 zucchini or cucumber, peeled and quartered
1 clove garlic
1 cup water
2 tablespoons lime juice
1/2 teaspoon cracked black pepper
1/2 teaspoon salt
Vodka
Celery stalks, for garnish
DIRECTIONS
In a blender combine the first 11 ingredients and puree until fully combined. Pour through a fine mesh strainer twice and chill. Fill glasses with ice. Pour one ounce of vodka over the ice. Pour in the tomato mixture. Garnish with more cracked black pepper and a celery stalk.
Recipe by Christine Gardner
4 large tomatoes, cored
1 bell pepper, cored and seeded
1 hot pepper, cored and seeded
1 cup parsley
1 medium onion, peeled and quartered
1 zucchini or cucumber, peeled and quartered
1 clove garlic
1 cup water
2 tablespoons lime juice
1/2 teaspoon cracked black pepper
1/2 teaspoon salt
Vodka
Celery stalks, for garnish
DIRECTIONS
In a blender combine the first 11 ingredients and puree until fully combined. Pour through a fine mesh strainer twice and chill. Fill glasses with ice. Pour one ounce of vodka over the ice. Pour in the tomato mixture. Garnish with more cracked black pepper and a celery stalk.
Recipe by Christine Gardner
PINK RASPBERRY GIN FIZZ
INGREDIENTS
3 ounces of gin
1 ounce lime juice
½ cup raspberries
ice
club soda or tonic water
DIRECTIONS
In a cocktail shaker add raspberries. With a muddler mash together. Add gin, lime juice and ice. Shake for 10 to 15 seconds. Fill glasses with ice and strain liquid into the glasses. Top with club soda or tonic. Garnish with raspberries. Makes 2.
Recipe by Christine Gardner
3 ounces of gin
1 ounce lime juice
½ cup raspberries
ice
club soda or tonic water
DIRECTIONS
In a cocktail shaker add raspberries. With a muddler mash together. Add gin, lime juice and ice. Shake for 10 to 15 seconds. Fill glasses with ice and strain liquid into the glasses. Top with club soda or tonic. Garnish with raspberries. Makes 2.
Recipe by Christine Gardner
ANTIOXIDANT POWER PURLE SMOOTHIE
INGREDIENTS
1 cup mixed berries, frozen or fresh
2 cups plain yogurt
1 cup milk
2 tablespoons ground flaxseed
Raw sugar or agave nectar, to taste
DIRECTIONS
Combine all ingredients in an electric blender and blend on medium speed until smooth, about 20 seconds. Garnish with fresh berries and serve. Makes two twelve ounce smoothies.
Recipe adapted from Whole Living Magazine
1 cup mixed berries, frozen or fresh
2 cups plain yogurt
1 cup milk
2 tablespoons ground flaxseed
Raw sugar or agave nectar, to taste
DIRECTIONS
Combine all ingredients in an electric blender and blend on medium speed until smooth, about 20 seconds. Garnish with fresh berries and serve. Makes two twelve ounce smoothies.
Recipe adapted from Whole Living Magazine
