Cold Beverages

Chocoberry Splash

3/4 c Cold milk
3 tb Frozen strawberries w/syrup -- thawed
2 tb Hershey's Syrup
2 tb Vanilla ice cream; plus...
1 Scoop vanilla ice cream
2 tb Club soda
Crushed ice

Into blender container, place milk, strawberries, syrup and 2 tablespoons ice
cream. Cover; blend on medium speed until smooth.
Pour into tall glass filled with ice.
Add club soda; stir.
Top with scoop of ice cream; garnish with additional fruit, if desired.
Serve immediately.




Chocolate-Coconut Chillers

6 chocolate wafer cookies
1 pint vanilla ice cream, slightly softened
1 cup sweetened flaked coconut
2 tablespoons chopped almonds
1/3 cup chocolate-flavored hard-shell topping

Line a 6-cup muffin tin with paper baking cups; place a chocolate wafer
cookie in each cup. In a large bowl, combine the ice cream and coconut;
mix well. Using an ice-cream scoop, place a rounded scoop of the ice-cream
mixture into each cup. Top each with the chopped almonds and freeze for 1
hour, or until firm. Drizzle hard shell topping over each until the tops
are completely covered. Freeze until the chocolate shells are firm. Serve,
or cover and keep frozen until ready to serve.

Another favorite version of this is to mix chopped miniature
peanut-butter cups with the ice cream, then sprinkle with chopped peanuts
and top with a chocolate-and-peanut-butter-flavored hard-shell topping.





DOUBLE THICK CHOCOLATE MALT

Half cup of milk
2 scoops of chocolate ice cream
3 tablespoons chocolate flavor malted milk.

Pour milk into a small mixing bowl. Add one scoop of chocolate ice
cream. Beat with an egg beater until the ice cream is mixed in.

Add the rest of the ice cream and the malted milk. Beat again until
the mixture is foamy. Pour into a glass to serve.
Serves 1




Christmas Eve Punch

1 (32 oz.) bottle cranberry juice cocktail
1 (46 oz.) can unsweetened pineapple juice
2 c. orange juice
1/2 c. sugar
2 tsp. almond extract
1 (33.8 oz.) bottle ginger ale, chilled

Combine first 5 ingredients; chill. To serve, add ginger ale,
stirring well. Yield: about 4 1/2 quarts.





CHRISTMAS PUNCH

1 can orange juice
1 can pineapple juice
1 can Hawaiian punch
1 can frozen lemonade
1 small bottle almond flavoring
1 tall glass of water
2 teaspoons red food coloring
1-1/2 cups sugar
2 (2-liter) bottles ginger ale

Mix all together, chill and serve.




Cranberry Citrus Spritzer

6 Cub Cranberry Juice Cocktail, Chilled
1 Cub Club Soda, Chilled
3 Tbsp Frozen Limeade Concentrate, Thawed

In nonmetal pitcher, combine all ingredients; stir gently. Serve immediately. To
prepare Spritzer using whine, substitute 3 Cups Rose Wine for the Cranberry
Juice.

Serves 6 - 1 Cup servings




Creamsicle Punch

3 (6oz.) cans frozen orange juice
3 (6oz.) cans water
3 Tbsp. vanilla
1 quart ginger ale
1 quart ice cream (vanilla)

Blend all together, then add ice cream
Serves aprox 15




Double Fruit Shakes

1 container (32 ounces) Fat Free vanilla low-fat yogurt (about 3 cups)
2 packages (10 ounces each) frozen sweetened strawberries or raspberries,
partially thawed
2 medium bananas, sliced (2 cups)

Place all ingredients in blender container.
Cover and blend about 30 seconds or until smooth.




Fabulous Fruit Shake

1 can (6 ounces) pineapple juice, chilled
1 can (5 1/2 ounces) peach or apricot nectar, chilled
1/2 cup cold milk
1 cup orange sherbet
1 small banana
Strawberries or pineapple slices and mint leaves, for garnish

Chill two tall glasses in freezer or refrigerator.

Put all ingredients except garnish in electric blender and
blend until smooth. Pour into chilled glasses.

Garnish with a strawberry or pineapple slice and mint leaves,
if desired.

6 servings




Favorite Party Punch

1 small package Jello (any flavor)
1 48 oz. can pineapple juice
1 can frozen concentrate orange juice
1 1/2 cups sugar
1 liter ginger ale

Combine jello with 2 cups hot water. Add sugar then frozen
concentrate and pineapple juice. This part can be kept in pitcher
till needed. For a party put punch in bowl and add ginger ale just
before serving. For individual servings put 2/3 punch, 1/3 ginger
ale per glass.




Festive Fruit Punch

4 Cups unsweetened pineapple juice
1 Cup orange juice
1/2 Cup lemon juice
3/4 Cup sugat

1 ice ring
1 28-oz bottle ginger ale, chilled.

In a bowl, combine pineapple juice, orange juice, and lemon juice.
Stir in sugar till dissolved. Cover; chill.
To serve place ice ring in a punch bowl. Pour juice mixture over ring.
Slowly pour ginger ale down side of punch bowl. Stir gently to mix.
Makes about 18 four-oz. servings.




Fruit 'n Juice Drink

1 ripe banana
3/4 cup pineapple juice
1/2 cup low-fat vanilla yogurt
1/2 cup strawberries

Break banana into small pieces;put in blender
with pineapple juice, yogurt and strawberries,
blend until smooth.
Serves 2




Fruit Punch

1 Quart cranberry juice cocktail
1 Quart 7-up or gingerale soda
1 Quart can Hawaiian punch
1 Quart rainbow sherbert

Mix all liquids in a punch bowl and add sherbert last
Serves aprox. 15



Fruit Slush

1-3/4 cup sugar
small can frozen orange juice
3 oz. can apricot nectar
6 mashed bananas
large can crushed pineapple
10 oz. pkg. frozen strawberries

Dissolve sugr in 2 cups hot water. Add frozen orange
juice along with 2 cans water. Add apricot nectar, bananas,
pineapple and strawberries. Mix thoroughtly. Place in individual
servings or 1 serving bowl, as desired, and freeze. Stir
occasionally as freezing.




Graduation Punch

1 can (12 ounces) frozen fruit punch drink concentrate, thawed
1 can (6 ounces) frozen orange juice concentrate, thawed
1 can (6 ounces) frozen lemonade concentrate, thawed
2 liters ginger ale
1 quart orange sherbet

In a punch bowl or large container, combine the fruit punch, orange juice,
and lemonade concentrates. Stir until well mixed. If not serving right
away, cover and refrigerate. Just before serving, add the ginger ale and
sherbet.
For a really festive look, slice up a few oranges, lemons, and limes
to float on top of the punch.
Serves 15 to 20




Holiday Kids Punch

1 Small bottle of Sunny Delight (1/2 cup of frozen orange juice)
2 Pixy sticks (any flavor)
1 bottle of strawberry Mistic Drink (or 1/2 cup of frozen strawberry juice)
1 bottle of grape Mistic drink (or a 1/2 cup of frozen grape juice)

Pour the Sunny Delight into a bowl.
Pour in as much of the Mystic drinks as you like then place in the pixy sticks.
Stir it up and drink.




HOLIDAY PUNCH

One 64-ounce bottle apple juice
One 46-ounce can pineapple juice
One 46-ounce bottle cran-raspberry juice
1 cup water

Spice Bag:
One broken cinnamon stick
5 to 6 whole cloves
1/4 teaspoon freshly ground nutmeg

Place spices in coffee filter or cheese cloth. Tie with a string. Pour juices
into large kettle or percolator; make spice bag and add to kettle. Let simmer
for ten minutes. Remove spice bag and serve warm.

Thirty-two 5-ounce servings




Lemon Cream Pops

1 can (14 ounces) sweetened condensed milk
1 cup milk
1/2 cup fresh lemon juice
1/3 cup sugar
1/2 teaspoon grated lemon peel
3 drops yellow food color
6 craft sticks
In a large bowl, combine all the ingredients; mix until the sugar
dissolves. Pour into 6 small paper cups or molds and insert a craft stick
into the center of each. Freeze for at least 4 hours, until firm. Serve,
or cover and keep frozen until ready to enjoy.
Note: For lime or orange cream pops, simply substitute fresh lime or
orange juice and peel for the lemon, and use the appropriate food colors.
Makes 6 pops.




Lemon Ice

Put 4 cups water and 2 cups sugar in pan and boil 5 minutes.
Add 3/4 cup lemon juice. Freeze in ice cube trays.
Just before serving pop ice cubes into food processor or blender
and "smoosh" them (but don't let them melt).



LIME PUNCH

1 large pkg. lime jello
1 cup sugar
2 cups boiling water
12 oz. can frozen orange juice
46 oz. pineapple juice
6 cups cold water

Dissolve lime jello and sugar in boiling water.
Add remaining ingredients. Freeze and remove
2 to 3 hours before using. Add 2 bottles 7-up
or Sprite just before serving.



Orange Freeze

2 Cups orange sherbert or sorbet
1 Cup freshly squeezed orange juice
1/4 Cup milk
1 sprig fresh spearmint

Place sherbet, juice, and milk in blender and blend for 15 seconds.
Stop blender durning process and stir to combine it well.

Pour into chilled glass. Place a sprig of fresh spearmint in the top
and serve immediately.

Serves one.


Orange Smoothie

2 cups milk
1 can (6 ounces) frozen orange juice concentrate, thawed
1/4 cup sugar
1 teaspoon vanilla extract
2 cups ice cubes
In a blender, blend all the ingredients until well combined, thick, and
frothy. Serve immediately.

Garnish with a slice of orange. These can also be made with ice
cream instead of ice cubes for an orange smoothie shake.

Serves 5 or 6



Pina Colada Smoothie

2 cups vanilla ice cream
1/2 cup pineapple juice
1/4 cup cream of coconut

Combine all ingredients in container of an electric blender; process until
smooth. Serve immediately.
Makes about 2 1/2 cups




STRAWBERRY ICE CREAM PUNCH

1/2 GALLON STRAWBERRY ICE CREAM, SOFTENED
2 (28-OUNCE) BOTTLES GINGER ALE, CHILLED
1 (10-OUNCE) PACKAGE FROZEN STRAWBERRIES, THAWED

Combine all ingredients in a punch bowl, stirring well.
Yield: 1 gallon



Power Popsicles

1 can (11 ounces) Mandarin oranges in juice, well drained
1 can (6 ounces) pineapple juice
1/2 cup orange sherbet, softened
1/2 cup plain nonfat yogurt
1 package (3 ounces) cream cheese, softened
2 tablespoons sliced almonds
2 tablespoons grated coconut
2 tablespoons honey

Combine all the ingredients in a blender container and blend
until smooth. Pour into 8 3-ounce cups. Insert a popsicle
stick in the center of each cup. Freeze until firm.

Serves 8



Punch

1 cup of sugar
2 pkgs of Kool-Aid(any flavor)
2 qts. cold gingerale
1 lg.can sweetened pineapple juice

Mix sugar and kool-Aid with small amount of water
add pineapple juice, finish filling with gallon jug almost full with water
Add gingerale



Strawberry Punch

2 cups sugar
6 cups boiling water
4 cups unsweetened pineapple juice
2 1/2 cups orange juice
2 (10 oz.) packages frozen strawberries with juice, thawed
1 (64 oz.) bottle lemon-lime carbonated beverage

Dissolve sugar in boiling water in a Dutch oven; stir in
pineapple juice, orange juice, strawberries and lemon-lime
carbonated beverage. Pour mixture into a large plastic
container. Cover and freeze until mixture is firm. Remove from
freezer 1 hour before serving. Place in a punch bowl and break
into chunks. Add lemon-lime beverage; stir until slushy.



Strawberry Punch

2c. fresh or frozen strawberries
one 3-oz. pkg. strawberry Jell-o
1 c. boiling water
3 c. cold water
1 qt. cranberry juice (could probably use juice cocktail)
1 pt. Sprite

Puree strawberries in a blender and set aside. In a LARGE bowl, such as a
Tupperware fix and mix bowl, dissolve Jell-o in boiling water.
Add lemonade directly from can, 3 c. cold water, cranberry juice and strawberry
puree.
Pour into WIDE-MOUTH gallon container. At this point you can freeze or chill
mixture for later use.
When ready to serve, add Sprite to defrosted chilled punch mixture and pour into
punch bowl.
Yield: 5 quarts.



Strawberry Slush

1 1/2 cups sugar
1 cup boiling water
1 12oz. can frozen orange juice
1 10-1/2 oz. package frozen strawberries
1 package strawberry Kool-Aid
8 cups water
1 cup vodka
1 cup peach schnapps
4 quarts cold ginger ale or 7-up

Dissolve sugar in 1 cup boiling water.
Place thawed orange juice concentrate, strawberries,
Kool-Aid and sugar syrup in blender. Process until well
mixed. Combine with 8 cups water and liquors in large
container. Freeze for 48 hours. Fill glasses 1/2 to 3/4
full with slush. Finish filling with ginger ale. Serves Aprox. 30




Strawberry Smoothie

3 cups cleaned, hulled and sliced strawberries
1/4 cup Granulated Sugar
1 pint (2 cups) plain yogurt
1/2 cup orange juice
1/2 cup milk
1/2 teaspoon vanilla

In medium bowl, toss strawberries with sugar.
In blender container, combine all ingredients; blend at medium speed until
smooth. Serve immediately.



Strawberry-Banana Smoothie

2 packages (10 ounces each) frozen sliced strawberries in syrup
2 containers (8 ounces each) strawberry yogurt
1 ripe banana, peeled
1 cup milk

In a blender, blend all the ingredients until smooth and creamy.
Pour into individual glasses and serve immediately.

You may substitue frozen peaches and peach yogurt, frozen
blueberries and blueberry yogurt or other fruit flavors of your choice.



Tasty Punch

1 12 oz. can frozen orange juice
1 6 oz. can frozen grape juice
1 6 oz can frozen lemonade
1/2 quart gingerale
Whiskey to taste

Mix the three juices according to directions on each can.
Let set overnite in refrigerator.
Before using, add gingerale and whiskey.




WHITE CHRISTMAS PUNCH

1 & 1/3 Cups Sugar
2/3 cup water
1 cup evaporated milk
2 teaspoons almond extract
1/2-gallon carton vanilla ice cream, softened
1 (2-liter) bottle lemon-lime carbonated beverage, chilled

Combine sugar and water in a saucepan; cook over medium heat, stirring
constantly, until sugar dissolves. Remove from heat. Stir in evaporated milk and almond extract; let cool. Chill until ready to serve.
Combine milk mixture, ice cream and carbonated beverage in a large container just before serving; stir gently to break ice cream into small pieces. Transfer mixture to a punch bowl. Yield: about 3 gallons.



YELLOW PUNCH

1 large can pineapple juice
1 small can frozen lemon juice
1-1/2 cups sugar
1 quart water
1/2 small box lemon jello
(Boil 1 cup water to melt jello, then add it to the other ingredients.)
When ready to serve, add one large sprite (or 7-UP).

Makes one gallon, serves 25 guests.