Posted by: MamaSue 05-27-99 6:57 AM
Summer Cooler Variations
Use a food processor, juice extractor or blender to puree fruit, then pass puree through a fine sieve to complete following recipes.
Fruit purees can be prepared ahead of time and frozen when fruit is in season.
Syrups can be made ahead of time also and stored in refrigerator for up to 2 months as recipe states.
Seltzer or club soda can be substituted in following variations.
Kiwi-Honeydew Limeade (serves 6)
1 two-pound honeydew melon, peeled and seeded
3 kiwis, peeled
3/4 c. freshly squeezed lime juice (about 8 limes)
1 c. Simple Syrup (recipe follows)
Place honeydew melon in a juice extractor; process, extracing 1 3/4 cups juice.
Place kiwis in a food processor; process, yielding 1 1/2 cups puree.
Transfer melon juice and kiwi puree to a large pitcher.
Add lime juice, simple syrup, and 1 1/2 cups cold water. Stir until combined. Pour over ice, and serve.
Orange Pekoe Lemonade (serves 6)
3/4 c. freshly squeezed lemon juice (about 5 lemons), plus wedges for garnish
1/2 c. honey
3 cups freshly brewed Orange Pekoe tea, chilled
In a small bowl, combine lemon juice and honey; stir until honey has completely dissolved. Transfer to a large pitcher.
Add tea and one cup cold water; stir.
Fill pitcher with ice; garnish with lemon wedges. Serve.
Watermelon-Ginger Limeade (serves 6)
4 pounds watermelon, plus more wedges for garnish
1 c. freshly squeezed lime juice (10 limes), plus wedges for garnish
1 c. Ginger Syrup (recipe follows)
Remove rind and any loose seeds from watermelon.
Place flesh in a juice extractor, and process extracting 3 cups watermelon juice.
Transfer juice to a large pitcher.
Add remaining ingredients, and stir to combine.
Fill pitcher with ice. Garnish with watermelon and lime wedges. Serve
Blueberry-Mint Lemonade (serves 6)
1 pint blueberries, plus more for garnish
3/4 c. plus 2 Tbl. Freshly squeezed lemon juice (about 5 lemons) plus
slices
for garnish
1 ½ c. Mint Syrup (recipe follows)
Mint springs, for garnish
Place blueberries and lemon juice in a food processor, and puree completely.
Pass puree through a fine strainer set over a bowl, and discard pulp.
Transfer juice to a large pitcher. Add mint syrup and 2 cups of cold water; stir to combine. Fill pitcher with ice.
Garnish with blueberries, lemon slices, and mint sprigs. Serve.
Sparkling Strawberry-Rosemary Lemonade (serves 6)
2 pints strawberries, hulled, plus six more for garnish, halved
1 c. freshly squeezed lemon juice (about 7 lemons)
1 c. Rosemary Syrup (recipe follows)
2 c. seltzer water, chilled
Place strawberries in a juice extractor, process, extracting 2 cups juice. Transfer juice to a large pitcher.
Add remaining ingredients, and stir until combined. Fill pitcher with ice cubes.
Garnish with strawberry halves, and serve.
Syrups:
Rosemary Syrup (makes 2 cups)-
3/4 c. sugar
6 springs fresh rosemary
In a medium saucepan, combine sugar, rosemary and 1 1/2 cups water.
Bring to a boil over medium-high heat. Cook until sugar has completely dissolved, about one minute.
Remove from heat; let stand 20 minutes. Remove and discard rosemary. Store in an airtight container, refrigerated, up to 2 months.
Mint Syrup (makes 3 cups)
1 cup sugar
2 bunches mint, cut into 2-inch lengths
In a small, tall saucepan, combine sugar, mint, and 2 3/4 cups water; bring to a boil over medium-high heat.
Cook until sugar has completely dissolved, 1 minute. Remove from heat; let stand 30 minutes.
Pass through a fine strainer set over a bowl, and discard mint.
Store in an airtight container, refrigerated up to 2 months.
Ginger Syrup (makes 4 cups)
1 3/4 cups sugar
1 six-inch piece ginger, peeled and thinly sliced lengthwise.
In a medium saucepan, combine sugar, ginger, and 3 1/2 cups water; bring to a boil over medium-high heat.
Cook until sugar has completely dissolved, about 1 minute.
Reduce heat to a simmer, and cook 5 minutes more.
Remove saucepan from heat, and let syrup stand about 30 minutes.
Remove and discard ginger. Store syrup in an airtight container, refrigerated, up to 2 months.
Simple Syrup (makes 6 cups)
2 1/4 cups sugar
4 3/4 cups water
Prepare an ice bath
In a large saucepan, combine sugar and water; bring to a boil over medium-high heat.
Cook until sugar has completely dissolved, about 10 minutes.
Transfer syrup to a bowl, and set bowl over ice bath. Let stand, stirring occasionally, until chilled.
Store syrup in an airtight container, refrigerated, up to 2 months