Beverages


Sweet Raspberry Lime Iced tea


DSC_0042raspberry line iced tea


SWEET RASPBERRY LIME ICED TEA                                   serves 16


20 bags Raspberry Zinger tea (the whole box)

very generous handful of fresh mint

6 C. Water

3-4 C. Sugar

20 C. Water

10-16 oz. Raspberries, fresh or frozen

1 lime, thinly sliced

Mint sprigs


In large stockpot, steep tea  and mint in 6 cups just boiling water for 10 minutes. Remove bags and mint. Stir in sugar and 20 cups water. Chill. Just before serving, add raspberries, lime slices and mint sprigs. 

Iced Tea Punch

Surprisingly good for such a simple recipe. 

DSC 0047

ICED TEA PUNCH                                   makes 1 gallon.


12 Tetley Tea bags

3/4C. lemon juice

3 1/2 qts. water

3/4 C. lime juice

2 C. sugar ice


Steep tea in hot water 4 minutes. Discard bags and stir in sugar. Add ice to chill quickly. Add juices. Chill until served. 


Optional: Add a few slices of lemon or lime and fresh mint leaves.

(picture shows tripled recipe)

Watermelon Lemonade



I have made this twice in the last two weeks, which is a good indication that its a keeper. The original recipe made 1/3 of a gallon, which isn't going to fly around here. It also said to strain the pulp out of the juice, but we like it better when it is thick, and I like not throwing food away, so we keep the pulp. I would definitely go with the seedless watermelon unless you enjoy picking seeds out while your children jump up and down and ask if they can have some yet. Very refreshing when ice cold!




WATERMELON LEMONADE                             1 gallon


18 C seedless watermelon chunks (about 1/2 of a watermelon)

1 1/3 C sugar (or to taste- you could get away with less))

3 C water

1 1/2 C lemon juice


Working in three batches puree watermelon in blender adding a third of the remaining ingredients to each batch (1/3 cup sugar, 1 cup water, 1/2 cup lemon juice.) Strain into a pitcher or leave thick. Serve chilled. 



Kefir Smoothies


Have you ever heard of kefir? It is similar to yogurt but has even more health benefits. You can learn more than you ever wanted to know about it here. For months we have been making kefir, which we use in smoothies and in baking, as you would use buttermilk. Most of the benefits of consuming kefir are lost when it is cooked, so smoothies are the main use for us, but when we have too much, I don’t have a problem cooking with it. It makes pancakes taste out of this world!

Let me show you how we make kefir. The picture below shows kefir that is ready to be strained. See how it has separated and you can see the whey at the bottom of the jar? 





I pour it into a plastic strainer and let the liquid kefir drain out. The kefir grains are not true grains at all. They look like rubber cauliflower.





This is what the kefir looks like. It tastes like a thin yogurt.




After I strain it, I put my kefir grains back into the mason jar and fill with milk. I use whole milk. Then I cover it with a paper towel and the ring from the mason jar and set it on the counter to ferment all over again. I know it is done when I see the whey at the bottom. This takes 12-24 hours, depending on the temperature of my kitchen. 




The kefir I strained out either goes into the refrigerator until I have enough for nine smoothies, or I use it right away. 

To make the smoothie, no precise measurements are needed. The ingredients are open to interpretation. My blender is out of order at the moment, so I had to use my food processor. The basic idea is to blend the kefir with the fruit of your choice and possibly a little honey and or liquid stevia. I bought this bag of frozen fruit at Sam’s and we froze our own bananas. The frozen fruit makes your smoothie have the texture of ice cream, but you can adjust that, too, by adding fresh fruit. 





Drizzling in a bit of honey.




Adding a few drops of stevia. Optional.



Blending until the fruit will go through a straw. 




Enjoying a very healthy breakfast or snack. 






You can slow down your kefir factory buy putting it all in the refrigerator, so you can still go out of town. You can freeze the grains, but I have never done so. You will need to google that procedure.

If you are still reading, you may be interested in making your own kefir but wondering where you would get these kefir grains. Well. Special deal, just for you. The grains multiply, doubling in about two weeks. I have enough to share with three or four friends. Email me and I will be happy to mail you some kefir grains of your own. If I know you personally, the shipping is free. {{{HUGS}}} 

Wassail

I think this is a recipe my mom brought home from work when I was in junior high. It is a festive alternative to coffee or tea at holiday parties. We like it with breakfast as well as after dinner. Really, we welcome it on any cold day, any time of the day, leading up to Christmas. 


WASSAIL        

2 qts. unsweetened apple juice

2 C. pineapple juice

¾ C. lemon juice

½ C. sugar

2 cinnamon sticks

1 tsp. whole cloves


Bring all ingredients to a boil in large pot, then simmer on low. Serve hot.


Since I am buying and cooking in bulk, I measured the ingredients for a second batch and tucked it in the fridge for another cold day. 



Citrus Mint Tea

DSC_0002_4citrus mint tea

Everyone who tastes this wants the recipe. It is the only tea David and Mike can handle. We enjoy it so much, I planted a mint patch to support our habit. 


20 bags mint tea

a generous handful of fresh mint

2 1/2 C. sugar

1 C. lemon juice 

1 C. orange juice


Steep tea and fresh mint in 5 qts of almost boiling water for 5 min. Stir in remaining ingredients. Serve chilled over ice.


© Being Fruitful, 2012