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cantaloupe-banana slush
hot buttered rum
lime sherbet punch
pink lemonade



 
CANTALOUPE-BANANA SLUSH

2 cups coarsely chopped cantaloupe
2 cups sliced ripe banana (about 2 medium)
2 cups pineapple-orange-banana juice
1 tablespoon sugar
1 Tablespoon lime juice

Arrange cantaloupe and banana in a single layer on a baking sheet; freeze until firm.  Place frozen fruit in a food processor; process until chunky.  With processor on, slowly add remaining ingredients; process until smooth.  Serve immediately.

Makes 5 one-cup servings

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HOT BUTTERED RUM

2 quarts apple cider or apple juice
2 cups brown sugar
4 sticks cinnamon
1/2 cup butter
1/2 cup rum

Simmer juice, sugar, and cinnamon for 15 to 20 minutes.  Add the butter and rum and simmer for another 10 minutes. Serve hot.

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LIME SHERBET PUNCH

1 quart Lime sherbet, softened
1/2 cup frozen Lime juice concentrate
2 Tablespoons granulated sugar
one 24-oz. bottle Lemon-Lime soda
2 cups crushed ice

In a mixing bowl or punch bowl, blend together the sherbet, frozen lime concentrate, and sugar. Just before serving, stir in the soda and the crushed ice.

Pour and enjoy.

To prepare your punch for adults, you may consider substituting 8 ounces of good Irish Whiskey for part of the Lemon-Lime soda.

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PINK LEMONADE

2/3 cups granulated sugar
2 cups water
1 1/2 cups freshly squeezed lemon juice (from about 10 big
     lemons, including pulp but not seeds)
1/4 to 1/3 cup grenadine
Mint sprigs (optional)

In a pitcher, mix the sugar and water until the sugar dissolves.  Mix in the lemon juice and grenadine to taste.  To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water.  Garnish with mint sprigs, if desired.

Makes base for 12 servings.

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