I hope that the weather is warming up for you Apronistas! Here in Kansas the wind is strong, but the temp is rising. I’m craving a drink that will quench my thirst and kick off Summer. Here are a few that will be a hit at your next BBQ.
Image and recipes from Divine Domesticity.
Bourbon Mint Iced Tea
Makes 2 Quarts – Recipe from Rachael Ray.
1 lemon, cut into 8 wedges
1/2 cup sugar
1/3 cup mint leaves
1/2 cup fresh orange juice (4 ounces)
1/2 cup fresh lemon juice (4 ounces)
1 cup bourbon (8 ounces)
Ice cubes
1 quart plus 1 cup unsweetened iced tea (40 ounces)
1. In a two-quart pitcher, muddle or mash the lemon wedges, sugar and mint leaves with a large wooden spoon until a thick syrup forms. Add the orange juice, lemon juice and bourbon and stir to combine. Fill the pitcher with ice cubes and add the iced tea, then stir to combine.
Frozen Wine Coolers
8-10 servings
1 (46 oz.) can pineapple juice
1 (12 oz.) can frozen lemonade concentrate
1 (12 oz.) can froze tangerine juice concentrate
1 (2 liter) bottle Sprite
1 (750 cc) bottle medium dry white wine
1. Combine all ingredients in a large freezer container and mix well. Freeze, covered, until firm. Let stand at room temperature for 1 hour before serving. Serve with maraschino cherries and fruit.
Pina Colada Slush
6-8 servings
1/2 pt. rum
1 (16 oz.) can cream of coconut
1 (46 oz.) can pineapple juice
1 liter 7-Up
1. Combine cream of coconut and pineapple juice; mix well. Add the rum. Freeze at least 24 hours. Spoon into glasses and add 7-Up.
Strawberry Sparklers
6-8 servings
2 1/2 c. freshly squeezed orange juice, chilled
10 oz. frozen strawberries, partially thawed
1 bottle dry champagne, chilled
Whole strawberries for garnish
1. Process orange juice and strawberries in blender or food processor until smooth. Pour into pitcher and refrigerate. Just before servings, add champagne and stir gently. Garnish each glass with a whole strawberry.
