Find Recipes Instantly! (Type the Recipe name or any Ingredient) County Club Soda This beverage recipe is also from the cookbook that the members of Lascassas Baptist Church put together. 1 1/2 c. sugar 1 pt. grape juice 1 1/2 qt. water 1 sm. can crushed pineapple 6 lemons 1/2 pt. cherries 1 c. strong tea 1 qt. ginger ale 6 oranges crushed ice Boil sugar and water for 5 minutes, cool. Combine juice from lemons, tea, juice from oranges, grape juice, pineapple, and cherries. Add to suger water and chill. Just before serving add ginger ale and serve over crushed ice. Pink Punch 1 c. hot water 1 (3 oz.) pkg. strawberry Jello 1 pkg. strawberry kool-aid 1 (46 oz.) can pineapple juice, unsweetened 1 qt. pineapple sherbet 2 1/2 c. sugar 2 qt. water 1 (10 oz.) bottle 7-Up Mix hot water, Kool-Aid, sugar, and Jello. Add 7-Up, pineapple juice and water. Let set all day or over night. Before serving, add softened sherbet. Serves approximately 30. Hot Spiced Tea Bring 4 cups water to a boil in a saucepan. Remove from heat and add 3 tea bags. Steep for 3 minutes. Remove bags. Stir in 1/4 tsp. cinnamon 1/8 tsp. ground cloves 2 TBSP. sugar. Simmer and stir until sugar is dissolved. Add 3 TBSP. lemon juice. Pour into 4 glasses and garnish with orange-flavored candied spoons. Hot Grape Punch Heat 1 quart grape juice in saucepan. Stir in 2 TBSP sugar. Simmer juice until sugar is dissolved. Stir in 6 TBSP lemon juice and simmer for 2 minutes longer. Add 1 diced apple. Let cool slightly and pour into 4 glasses. Would be good garnished with lemon-flavored candied spoons. Minted Sun Tea 3 lemons, divided 12 tea bags 1 cup firmly packed fresh mint leaves 1 gallon cold water Using a vegetable peeler, remove the peel from 2 lemons. In a clear 1 gallon container, combine the tea bags, lemon peel and mint leaves. Add water. Cover and place in direct sunlight for 3-4 hours. Remove tea bags; strain into large pitcher. Cover. Refrigerate til ready to serve. Garnish with lemon slices. Fancy Ice Cubes water mint sprigs edible flowers Fill 2 ice cube trays halfway with water. Freeze for several hours. Place mint sprigs and flowers on each cube, allowing them to stand above the rim of the tray. Pour in additional water to cover the base of the mint and flowers. Freeze til solid. Orange Julius 6 oz can frozen orange juice concentrate 1 cup milk 1 cup water one half cup sugar 1 teaspoon vanilla 8 to 10 ice cubes Blend well in blender and serve. Hot Cinnamon Cocoa Mix 2 C. sugar 4 (1 oz.) squares unsweetened chocolate, coarsely chopped 1 1/4 C. unsweetened cocoa powder 2 T. instant coffee powder (optional) 1/2 tsp. ground cinnamon Process all ingredients in a food processor until chocolate is finely ground. Pour into a nice jar with a tight-fitting lid. Type or print neatly the cooking directions on a small card, punch a hole in the corner, and attach with a ribbon to the jar. Directions for 2 servings Stir 1/4 cup mix and 2 tablespoons hot water in a medium-size saucepan until blended. Gradually stir in 1 1/2 cups milk. Heat over low heat, stirring occasionally, until hot. Iced Cappuccino 1/2 cup sweetened condensed milk 1 3/4 cups strong-brewed cold coffee 1 1/4 cups crushed ice Cocoa, grated chocolate or ground cinnamon for topping Blend the first three ingredients until smooth. Sprinkle with toppings and serve. Hot Double Berry Tea yields 2 (8-oz.) servings 2 cups water 2 Tbsp. seedless raspberry or strawberry jam 3 Lipton Soothing Moments Regular or Naturally Decaffeinated Blackberry Flavored Tea Bags 2 Tbsp. sugar 1 tsp. lemon juice In small saucepan, bring water and jam to a boil. Remove from heat and add tea bags; cover and steep 5 minutes. Remove tea bags; stir in sugar and lemon juice. Pour into teacups and garnish, if desired, with lemon twists.