Sparkling Apple-Peach Sunrise
One 10 ounce can of non-alcoholic frozen fuzzy navel mix
2 cans full (20 ounces) of sparkling cider
Blend ingredients in a blender or smoothie maker. Pour into a tall flute glass. Add half ounce of grenadine for the sunrise effect.
Makes approximately four 8 ounce glasses.
Sangria Touchdown Punch
6 ounces lemon juice
16 ounces orange juice
Sugar to taste (or artificial sweetener)
1 bottle (750 milliliters) non-alcoholic red wine
Orange, lemon, and lime slices
Mix together first 4 ingredients until sugar is dissolved. Garnish with fruit slices.
Ka-Cool-La and Cream
3 Cups TRIPLE strong coffee - brewed and cooled
1 Cup Hershey’s DARK Chocolate Syrup
Half & Half
Mix together cooled coffee and syrup – always stir well before serving. Keep refrigerated. Pour ¼ Cup Ka-Cool-La in Old Fashioned Glass Filled with Ice. Top off with Half & Half and stir briefly.
1/3 cup ice-cold apple juice
Pour apple juice into pilsner glass. Top off with seltzer. Serve immediately.
6 ounces lemonade
½ ounce grenadine
Pour lemonade over ice in cocktail glass. Top with grenadine. Garnish rim with lemon slice.
8 ounces vegetable juice, chilled
1 teaspoon lime juice
Pour vegetable juice into collins glass, then add lime juice and stir. Garnish rim with lime slice.
4 ounces cranberry juice
2 ounces lemonade
Mix together first 2 ingredients in collins glass, then add ice. Top off with club soda.
1 banana, sliced, then frozen
½ cup pomegranate juice
1 mango, sliced, seeded, then frozen
2 cups ice-cold water
Puree all ingredients in blender at high speed until fully blended. Pour into daiquiri glasses. Yield: 2 servings
Iced Cardamom Café
12 ounces freshly brewed coffee, chilled
1/8 teaspoon ground cardamom
Mix coffee and cardamom in mixing glass. Pour over cracked ice in collins glass.
¾ cup water
1 tablespoon light brown sugar, packed
½ tablespoon minced crystallized ginger
¼ tablespoon tamarind paste (sold at Thai and other Asian food markets)
¼ tablespoon fresh lemon juice
In medium saucepan bring water to a boil, then whisk in next 3 ingredients until thoroughly mixed. Cool, then strain into pitcher. Stir in lemon juice. Chill several hours. Pour over ice in collins glass. Garnish with lemon slice.
1 banana, sliced
1 cup banana yogurt
1 cup apple juice
¼ cup shelled pecan halves
Puree ingredients in blender at high speed 30 seconds. Pour into balloon glass.
1 cup strong coffee, freshly brewed and chilled
½ teaspoon rum extract
½ cup half-and-half
Sugar to taste (optional)
Mix together the first 4 ingredients in mixing glass. Pour over ice in collins glass. Top off with seltzer and stir briefly.
Frozen Grapefruit Mockery
½ cup cold cranberry juice
½ cup pink grapefruit juice
4 tablespoons lemon sherbet
Blend first 3 ingredients in blender at high speed until smooth. Pour into balloon glass. Garnish rim with lemon slice.
1 teaspoon Angostura bitters
5 ounces ginger ale
Sprinkle bitters over ice in collins glass. Add ginger ale. Garnish with lemon slice.
2 ounces mango-orange juice
4 ounces Martinelli’s Sparkling Cider
1 ounce orange juice
Red apple wedge
Blend first 3 ingredients with ice in mixing glass. Pour into tulip glass and garnish with red apple wedge.
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