3 cups sugar
1½ cups water
Combine sugar and water and bring to boil. Boil 10 minutes.
Cool. Pour into clean jar and cover. Refrigerate. Use to sweeten
beverages or on pancakes.
5 to 6 lemons
1 cup sugar syrup or 5 to 6 cups sugar
3½ cups water
Slice lemons into two halves, squeeze, and strain juice. Mix juice,
sugar syrup or sugar, and water. Refrigerate/chill. Before serving,
pour over ice cubes in glass and garnish with fresh fruit and mint.
Makes about one quart. Additional water can be added for less
4 cups grape juice
2 cups orange juice
1½ cups lemon juice
2 cups ginger ale
8 cups water
Combine chilled grape, orange, and lemon juices, ginger ale, and
water. Add sugar to taste. Stir. Let stand in tightly covered container
in refrigerator for one hour. Pour into punch bowl, add ice cubes.
Garnish with orange slices.
1 cup boiling water
1½ cup sugar
3 cups orange juice
1½ teaspoon peppermint extract
½ pint vanilla ice cream
fresh mint leaves
Pour boiling water over sugar and stir until dissolved. Chill.
Combine orange juice and peppermint extract. Add chilled sugar
syrup. Blend. Pour mixture into 4 large glasses. Divide ice cream
into 4 portions and add to orange mixture in glasses. Garnish
with mint leaves and serve.
1½ cups fresh orange juice
1½ cups fresh grapefruit juice
½ cup fresh lime juice
Sugar if desired
Mix orange, grapefruit, lime juice and sugar in pitcher. Chill.
Makes 6 servings.
½ gallon cranberry juice
½ gallon pineapple sherbet (see recipe this book)
1 quart ginger ale
Chill all ingredients. Combine cranberry juice and sherbet. Put
in punch bowl, then pour ginger ale slowly down inside of bowl.
Makes 30 servings.
4 cup sugar syrup
1 cup lemon juice, strained
8 cups pineapple juice
2 quarts ginger ale, chilled
1 small can pineapple rings
Use recipe this book to make syrup. Combine syrup, lemon juice
and pineapple juice. Chill. When ready to serve, pour into punch
bowl. Add chilled ginger ale (from bottle), pouring slowly down
inside of punch bowl. Float pineapple rings on surface of punch.
Makes 30 servings (punch cups).
Fruit Milk Shake
2½ cups fruit juice
(either grape, berry, orange, or pineapple)
3 cups milk
1 teaspoon lemon juice
Chill juice and milk. Add fruit juice to milk in blender, then 1
teaspoon lemon juice and blend until smooth. Serve cold. Serves
four to six.
Pot of Tea
1 teaspoon tea leaves per cup of water
Heat teapot by boiling water and pouring a little boiling water
into the pot, swishing it around, and then out into the sink. Place
tea leaves in a strainer in the heated pot. Pour measured amount
of boiling water over measured amount of tea. Let stand 3 to 5
minutes until desired strength has been reached. Serve tea in china
cups or in mugs. Enhance taste with sugar, slice of lemon, or
milk. For a spiced tea, add 1 teaspoon cinnamon to pot
immediately after adding the boiling water to tea leaves.
Make tea per Pot of Tea directions. Let stand for 10 minutes or
until tea is very strong. Add sugar to hot tea if sweet tea is desired.
Add an equal measure of cold water then pour tea over ice in tall
glasses. Add slice of lemon for flavoring if desired. Garnish glass
with a sprig of mint.
1 small can frozen orange juice
½ cup lemon juice
1 small can pineapple juice
½ cup sugar
1½ quart water
1 stick cinnamon
1 cup tea
1 cup ginger ale (optional)
Boil sugar in one quart of water, add cinnamon stick and simmer
for five minutes. Cool. Add remaining ingredients with the ginger
ale last. Serve hot or cold. Serves ten.
Hot Mulled Cider
2 quarts apple cider
½ cup brown sugar
1 teaspoon whole cloves
1 teaspoon allspice
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 orange, sliced thinly and seeded
Combine all ingredients except orange into saucepan and bring
to a boil slowly. Cover and simmer for 20 minutes. Strain to
remove spices, then pour into mugs and add a slice of orange.
Makes ten servings.