Served in a large glass or punch bowl, it also looks wonderfully festive and a perfect dessert for a grand outdoor feast.
1 orange, 1 lemon
green grapes (seedless)
mint and lemon sprigs
1 bottle seltzer
Slice an orange, a lemon, whole strawberries, seedless green grapes and finely sliced cucumber into the bowl. Add 4 mint sprigs, and 4 lemon balm sprigs, if liked.
Base this on grape juice, or exotic fruit juice flavors. Such as mango, pineapple, and passion fruit juice. Top the fruit punch with seltzer for a better effect.
1/2 cup sugar
2 1/2 cups water
Peel of 1 lemon, cut into strips 2 inches long and 1/2 inch wide
12 ice cubes
1 cup lemon juice
1. In a medium-size heavy saucepan, place the sugar, water, and lemon peel, and cook, stirring, over moderate heat until the sugar dissolves -- about 1 minute. Increase the heat to moderately high, bring the mixture to a boil, and cook, uncovered, for 1 minute. Remove from the heat, cover and cool to room temperature.
2. Strain the sugar mixture into a 2-quart pitcher; remove and discard the lemon peel. Add the ice cubes and lemon juice and stir well to mix. Pour into 4 tall glasses and serve.
1 cup sugar syrup
12 whole cloves
1 stick cinnamon
1-1/2 cups lemon juice
1 quart water
Put sugar syrup, cloves and cinnamon in a small saucepan and simmer together for 5 minutes. Add lemon juice and let stand for one hour. Strain and combine with the water in a pitcher. Stir, and pour into tumblers over crushed ice.
2 cups raspberries
3-1/2 cups water
3/4 cup sugar, or to taste
1 cup fresh lime juice
mint sprigs for garnish
In a blender or food processor puree 1 cup of the raspberries with 1 cup of the water and force the puree through a fine sieve set over a pitcher, pressing hard on the solids. Add the remaining 1 cup raspberries, the remaining 2-1/2 cups water, the sugar, and the lime juice and stir the mixture until the sugar is dissolved. Divide the limeade among tall glasses filled with ice cubes and garnish each drink with some of the mint sprigs.
4 bananas, peeled, cut into pieces
2 cups chilled orange juice
1/2 fresh pineapple, peeled, cored,
cut into chunks
2-1/2 tablespoons pure maple syrup
2 tablespoons grenadine
1 tablespoon fresh lemon juice
6 fresh strawberries
Combine bananas and 1 cup orange juice in processor and puree. Transfer to pitcher. Combine pineapple chunks and 1 cup orange juice in processor and puree. Transfer to same pitcher. Mix in water, syrup, grenadine, lemon juice and 1 cups orange juice. (Can be made 6 hours ahead. Chill. Stir well before serving.)
Pour fruit mixture into tall glasses. Garnish with strawberries and serve.
2-1/2 cups fresh pink grapefruit juice
2-1/2 cups fresh orange juice
1 pineapple, peeled, cored, and chopped
(about 4 cups)
In a blender blend half the grapefruit juice, half the orange juice, and half the pineapple until the mixture is smooth and transfer the mixture to a large pitcher. Blend the remaining juices and pineapple in the same manner, transfer the mixture to the pitcher, and chill it, covered, overnight. Stir the juice before serving.