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Spring sippers

When you have guests in your home you quickly offer hospitality with a cool refreshing drink. Doesn’t matter if its morning or afternoon, this spring sippers will hit the spot. – Pat

 

Hawaiian crush

2 cups milk

1 cup unsweetened pineapple juice, chilled

1/3 cup crushed ice

3 tablespoons sugar

2 tablespoons orange juice

1 teaspoon lemon juice

Combine all ingredients in container of an electric blender; process 2 minutes. Serve immediately. Yield: about 1 quart.

 

Funshine fizz

2 cups orange juice

2 cups pineapple juice

1 pint orange sherbet

1 cup club soda

Combine first 3 ingredients in container of an electric blender; blend until smooth. Stir in club soda. Serve immediately. Yield: 7 cups.

 

Zippy red eye

1 quart tomato juice

1 cup catsup

1 cup water

2 tablespoons Worcestershire sauce

2 teaspoons hot sauce

1 teaspoon salt

Combine all ingredients; stir gently. Serve over ice. Yield: 1-½ quarts.

 

Spiced iced tea

3 cups boiling water

5 regular-sized cinnamon-apple-flavored tea bags

1½ cups sugar

1 (6 oz) can frozen orange juice concentrate, thawed and undiluted

1 (6 oz) can frozen lemonade concentrate, thawed and undiluted

2 cups unsweetened pineapple juice

9 cups water

garnish: lemon slices

Pour boiling water over tea bags; cover and steep 5 minutes. Remove tea bags, squeezing gently. Stir in sugar, orange juice, lemonade, pineapple juice, and 9 cups water. Chill. Serve over ice. Garnish each serving, if desired. Yield: 1 gallon.

 

Strawberry-lemonade punch

1 (6 oz) can frozen lemonade concentrate, thawed and undiluted

1 (6 oz) can frozen limeade concentrate, thawed and undiluted

1 (6 oz) can frozen orange juice concentrate, thawed and undiluted

2 (10 oz) packages frozen sliced strawberries, thawed

3 cups cold water

1 (2 liter) bottle ginger ale, chilled

Combine first 5 ingredients, and stir well, add ginger ale, and stir gently. Yield: 1 gallon.

 

FOOD FACTS

• Create a tempting nonalcoholic bubbly beverage by adding sparkling mineral water to nutritious fruit juice concentrates.

• Use leftover liquid from canned or cooked fruit in frozen desserts, gelatin molds and sauces. 

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