2 cups sugar
2 cups fresh lemon juice
1 cup hot water
1 gallon cold water
1 lemon, sliced
In a one gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and water to render one gallon. Stir well until well mixed. Pour lemonade over a glass of ice, squeeze slice of lemon on top, and garnish with a sprig of mint.
1/2 pint Bourbon
1 pint heavy cream
4 pints milk
3/4 cup sugar
6 eggs, separated
1 tablespoon Vanilla
Nutmeg
In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolk, fold in the egg whites, and add the milk, Bourbon, Vanilla, and a pinch of nutmeg if desired. Chill in freezer before serving.
Serve Eggnog in a large punch bowl.
1 part water
1 part sugar
unsweetened tea
peaches, strawberries, or raspberries (to add flavor)
Dissolve equal parts sugar with water by boiling the mixture, until it coats your spoon.
To make a flavored simple syrup, cook peaches, strawberries or raspberries with simple syrup. Strain into a pitcher, and add desired amount to your tea, or you can freeze flavored simple syrup in an ice cube tray. Add desired amount of ice cubes to your tea. (This prevents your ice tea from being watered down.)
If you’re flavoring your tea with peaches, garnish with a slice of fresh peach and a sprig of fresh mint.
2 cups soy milk or skim milk
2/3 cup roughly chopped firm tofu (about 2 1/2 ounces)
1/2 cup frozen roughly chopped papaya
1/2 cup frozen roughly chopped pineapple
1/2 cup frozen roughly chopped mango
1 tablespoon honey, plus more to taste
1/4 teaspoon vanilla extract
Place all the ingredients in a blender. Blend, pulsing the machine if necessary, until smooth. Make sure the honey is dissolved. Serve immediately.
8 tablespoons sugar
2 teaspoon vanilla extract
4 cups vanilla ice cream
2 cups milk, less for thicker milkshakes
Using a blender or milkshake machine, blend all ingredients together until smooth. Serve in tall glasses with a straw.
1 1/2 lbs (4 cups) sliced seedless watermelon, rind removed
1 cup lemon sorbet
1 lemon, zested
1 1/2 cups cold water
watermelon wedges and mint, for garnish
In a food processor, blend watermelon, sorbet, and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint.
1 cup white chocolate chips
1 cup heavy cream
4 cup half-and-half
1 teaspoon vanilla extract
Vanilla whipped topping, for garnish
Mint leaf, for garnish
In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, and vanilla extract. Stir occasionally until heated through. Pour into mugs and top with a dollop of vanilla whipped topping and garnish with mint leaf.
