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Sunday, May 29, 2011

Summer Drink Recipes

Frozen Rainbow Bubbler:
1     packet (2-quart size) fruit flavored sugar-free powdered drink mix
1     bottle (2 liters) diet ginger ale, chilled
2     cups water

Dissolve powdered drink mix in water, well mix to stirring. Pour into 1-1/2 ice cube trays (should make about 16 ice cubes, each with about 1 ounce liquid). Freeze till solid. Put 3 ice cubes in a big glass. Fill glass with diet ginger ale; stir gently.

Prepare ice cubes from two or more of your favorite drink mix and match flavors for an extra touch. Keep the ice in an airtight container or freezer bag sealed until use to avoid off-flavors from the collection of other foods in the freezer.

Mint-Green Tea Cooler:

2     bags green tea
4     quarter-size pieces thinly sliced fresh ginger
7     or 8 large fresh mint leaves, roughly torn
2     cups boiling water
2     cups crushed ice, divided

Place tea leaves and bags, ginger and mint in a teapot. include hot water, steep 4 minutes. To remove the leaves from tea bags, ginger and mint and discard. Cool tea to room temperature. Pour 1 cup of crushed ice in each of 2 large glasses. Divide between tea drinking.

Place a slice of lime (about 1 / 8 lime) in the ice before serving.

Banana Split Shakes:

1     small (6-inch) ripe banana
1/4  cup skim milk
5     maraschino cherries, drained
1     tablespoon light chocolate syrup
1/8  teaspoon coconut extract
4     cups low-fat chocolate frozen yogurt

Banana, milk, cherry syrup, chocolate and coconut extract in blender. Cover, high speed until smooth. Include 1 cup of yogurt at a time. Cover and pulse on high speed after each addition until smooth and thick. Pour into 4 glasses. Garnish with cherries if desired.

Mix well to a low-fat, chop 3 large, peeled bananas. Place in a resealable plastic bag and freeze until firm. (This is very useful for over-ripe bananas). to extract mixed with milk, cherries, chocolate and coconut syrup. It will not be as thick and glossy, but less calories and fat.

Citrus Cooler:

2     cups orange juice
3/4  teaspoon coconut extract
2     cups unsweetened pineapple juice
1     teaspoon lemon juice
3/4  teaspoon vanilla
2     cups cold sparkling water

Combine juices and extracts in large pitcher; refrigerate until cold. Just before serving, stir in sparkling water. Serve over ice.

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