Cocoa 'N Spice
1 1 oz. envelope hot cocoa mix
1/8 t. ground cinnamon
3/4 c. (6 oz.) hot water
a little whipped cream, for garnish
a dash of cinnamon or cocoa mix powder for garnish
Add contents of cocoa mix and cinnamon to serving cup. Add water and
stir until dissolved. Put whipped cream and cinnamon or cocoa mix powder
on top for garnish. Serves 1.
Grape Juice 1 quart water
1 gallon of dark grapes, rinsed, stems removed, blemished ones removed
2 c. water
2 c. white sugar
In large pot, over high heat, add 1 quart of water. While waiting for waterto boil: Crush grapes with your hands or a spoon and add grapes, skins and
seeds to boiling water. When water has reached the boiling point, remove
from heat. Add 2 c. water and sugar. Cover and let sit for a while to cool.
Pour into large jar with lid or pitcher. Refrigerate until ready to serve.
Sunkist Cherry Cocktail
1/4 c. maraschino syrup from a bottle of maraschino cherries
2 T. Sunkist orange juice
1 T. clover or wildflower honey
1 T. Sunkist lemon juice
1/2 c. White Rock or other effervescing water
crushed ice
4 maraschino cherries, cut in half, for garnish
In medium jar, with lid, or cocktail shaker, add cherry syrup, orange
juice, honey and lemon juice. Mix well. Add water. Add 1 half cherry to
bottom of cocktail glasses. Add crushed ice. Pour juice over ice. Place other
cherry half on rim of glass. Serves 4.
Orange Ice
2 c. water
1 c. white sugar
1/3 c. Sunkist lemon juice
In medium pan, over medium high heat, add water, sugar and rind. Stir
1 c. Sunkist orange juice
and bring to a boil. Boil for 5 minutes. Cool completely. Add lemon juice and
orange juice. Pour into ice cube trays. Freeze. Can be used for orangeade
drinks or lemonade drinks. Makes 2 2/3 c.
** 40
Iced Sunkist Orange Juice
Arrange fresh mint leaves, lengthwise, at equal distances in frappe
glasses, allowing 4 to each glass. Add finely crushed ice to 3/4 depth of
glass. Pour Sunkist orange juice to fill glass.
Pure Hotel-Style Orange Juice
Squeeze juice from Sunkist oranges using a glass squeezer. Strain and
serve in a very small water glass set in a glass dish of crushed ice. Serves 1.
Sunkist Lemonade
juice of 1 Sunkist lemon
3/4 c. ice cold water or soda water
2 T. white sugar
ice cubes or crushed ice, optional
Put sugar in drinking glass. Add water. Stir until sugar is dissolved. Add
lemon juice. Stir. Add ice cubes or crushed ice. Serves 1.
Easy Fruit Punch
1 pint orange or lime sherbet, softened
1 quart 7-up or Canada dry ginger ale, chilled
Add ingredients to punch bowl and stir gently for several minutes to
combine.
Fruit Punch
3/4 c. white sugar
1 quart water
1/2 c. lemon juice
1 c. orange juice
1 pint raspberry juice
1 pint sparkling water
1 orange slice, for garnish
1 lemon slice, for garnish
3 cucumber slices, for garnish
1/2 c. raspberries, for garnish
In small sauce pan, combine the sugar and water and bring to a boil.
Cook for 3 minutes. Cool. Add sugar water, juices and sparkling water to punch bowl and stir gently for a minute to combine. Place fruit on top.
Fruit Punch
3/4 c. white sugar
1 quart water
1/2 c. lemon juice
1 c. orange juice
1 pint loganberry juice
1 orange slice, for garnish
1 lemon slice, for garnish
3 cucumber slices, for garnish
In small sauce pan, combine the sugar and water and bring to a boil.
Cook for 3 minutes. Cool. Add sugar water and juices to punch bowl and Fruit Punch
3/4 c. white sugar
1 c. apple jelly
1 quart water
1/2 c. lemon juice
1 c. orange juice
1 pint sparkling water
1 orange slice, for garnish
1 lemon slice, for garnish
In small sauce pan, combine the sugar and water and bring to a boil.
Cook for 3 minutes. Cool. Add sugar water, juices and sparkling water to punch bowl and stir gently for a minute to combine. Place sliced fruit on top.
Fruit Punch
3/4 c. white sugar
1 quart water
1/2 c. lemon juice
1 c. orange juice
2 c. watermelon pulp
1 orange slice, for garnish
1 lemon slice, for garnish
In small sauce pan, combine the sugar and water and bring to a boil.
Cook for 3 minutes. Cool. Add sugar water, juices and watermelon to punch
bowl and stir gently for a minute to combine. Place sliced fruit on top.
Fruit Punch
3/4 c. white sugar
1 quart water
1/2 c. lemon juice
1 c. orange juice
1 c. pineapple juice
1 orange slice, for garnish
1 lemon slice, for garnish
1 pineapple slice, for garnish
In small sauce pan, combine the sugar and water and bring to a boil.
Cook for 3 minutes. Cool. Add sugar water and juices to punch bowl and stir
gently for a minute to combine. Place sliced fruit on top.
Fruit Punch
3/4 c. white sugar
1/2 c. currant or grape jelly
1 quart water
1/2 c. lemon juice
1 c. orange juice
2 orange slices, for garnish
2 lemon slices, for garnish
some mint sprigs, for garnish
In small sauce pan, combine the sugar, jelly and water and bring to a boil.
Cook for 3 minutes. Cool. Add sugar water, lemon juice and orange juice to
punch bowl and stir gently for a minute to combine. Place sliced fruit and
mint sprigs on top.
**30
Fruit Punch
3/4 c. white sugar
1 quart water
1 quart tea
1/2 c. lemon juice
1 c. orange juice
2 orange slices, for garnish
2 lemon slices, for garnish
1/2 c. cherries, pitted
In small sauce pan, combine the sugar and water and bring to a boil.
Cook for 3 minutes. Cool. Add sugar water, tea, lemon juice and orange
juice to punch bowl and stir gently for a minute to combine. Place sliced
fruit and cherries on top.
Fruit Punch
3/4 c. white sugar
1 quart water
1 quart ginger ale
1/2 c. lemon juice
1 c. orange juice
2 orange slices, for garnish
2 lemon slices, for garnish
In small sauce pan, combine the sugar and water and bring to a boil.
Cook for 3 minutes. Cool. Add sugar water, ginger ale, lemon juice and
orange juice to punch bowl and stir gently for a minute to combine. Place
sliced fruit on top.
Fruit Punch
3/4 c. white sugar
1 quart water
1/2 c. lemon juice
1 c. orange juice
2 orange slices, for garnish
2 lemon slices, for garnish
In medium sauce pan, combine the sugar and water and bring to a boil.
Cook for 3 minutes. Cool. Add sugar water, lemon juice and orange juice to
punch bowl and stir gently for a minute to combine. Place sliced fruit on top.
Party Punch
1 6 oz. can frozen concentrated lemonade, undiluted
1 6 0z/ can frozen concentrated orange juice, undiluted
2 1 quart bottles ginger ale, chilled
ice cubes
lemon and orange slices, for garnish
Combine first 3 ingredients in punch bowl. Stir gently for a minute. Add
fruit slices for garnish. Makes 8 c. or 16 1/2 c. servings
Sunkist High Protein-Lemonade
6 c. cold water
juice of 6 Sunkist lemons
3/4 to 1 c. white sugar
4 to 6 well-beaten eggs
Add all ingredients to large pitcher or jar. Stir until sugar is dissolved.
Refrigerate for several hours before serving. Serves 6 to 8.
Sunkist Mint-Lemonade
6 c. cold water
juice of 6 Sunkist lemons
3/4 to 1 c. white sugar
6 to 12 sprigs of mint
Add all ingredients to large pitcher or jar. Stir until sugar is dissolved.
Refrigerate for several hours before serving. Serves 6 to 8.
Sunkist Tea-Lemonade
6 c. cold water2 or 3 c. cold tea
juice of 6 Sunkist lemons
3/4 to 1 c. white sugar
Add all ingredients to large pitcher or jar. Stir until sugar is dissolved.
Refrigerate for several hours before serving. Serves 6 to 8.
Sunkist Prune-Lemonade
6 c. cold water2 c. prune juice, chilled
juice of 6 Sunkist lemons
3/4 to 1 c. white sugar
Add all ingredients to large pitcher or jar. Stir until sugar is dissolved.
Refrigerate for several hours before serving. Serves 6 to 8.
Sunkist Pineapple-Lemonade
6 c. cold water2 c. pineapple juice, chilled
juice of 6 Sunkist lemons
3/4 to 1 c. white sugar
Add all ingredients to large pitcher or jar. Stir until sugar is dissolved.
Refrigerate for several hours before serving. Serves 6 to 8.
Sunkist Peach-Lemonade
6 c. cold water2 c. peaches, crushed, chilled
juice of 6 Sunkist lemons
3/4 to 1 c. white sugar
Add all ingredients to large pitcher or jar. Stir until sugar is dissolved.
Refrigerate for several hours before serving. Serves 6 to 8.
** 20
Sunkist Grape-Lemonade
6 c. cold water2 c. grape juice, chilled
juice of 6 Sunkist lemons
3/4 to 1 c. white sugar
Add all ingredients to large pitcher or jar. Stir until sugar is dissolved.
Refrigerate for several hours before serving. Serves 6 to 8.
Sunkist Ginger-Lemonade
6 c. cold water2 c. ginger ale, chilled
juice of 6 Sunkist lemons
3/4 to 1 c. white sugar
Add all ingredients to large pitcher or jar. Stir until sugar is dissolved.
Refrigerate for several hours before serving. Serves 6 to 8.
Sunkist Berry Lemonade
juice of 6 Sunkist lemons
3/4 to 1 c. white sugar
6 c. cold water
2 c. berry juice
Add all ingredients to large pitcher or jar. Stir until sugar is dissolved.
Refrigerate for several hours before serving. Serves 8.
Sunkist Lemonade
juice of 6 Sunkist lemons
3/4 to 1 c. white sugar
6 c. cold water
Add all ingredients to large pitcher or jar. Stir until sugar is dissolved.
Refrigerate for several hours before serving. Serves 6 to 8.
Lipton Sun Tea
3 Lipton Family-size tea bags or 9 regular cup-size tea bags
cold water
any sugar or lemon, if desired
Put tea bag into clean gallon jar. Fill with cold water. Cover loosely with
cap and place in the sunshine for 3 to 4 hours. Remove tea bags. Add any
sugar or lemon. Serve over ice. Refrigerate within 5 hours of brewing start.
Honey Hot Chocolate
1/2 c. wildflower honey
1/2 c. Hershey's unsweetened cocoa
1/2 c. water
1 T. vanilla extract
3 c. low fat milk
In small sauce pan, combine honey, cocoa, water and vanilla. Stir over
low heat 5 minutes until slightly thickened. In separate medium sauce pan,
add milk and heat until warm. Stir in cocoa mixture and continue to heat
until hot. Makes about 4 1/2 c. Serves 4.
Note: Cocoa mixture can be prepared in advance and stored for about 2
weeks at room temperature.
Note: For single serving, stir 1/4 c. chocolate syrup into 3/4 c. hot milk.
Sunkist Orangeade
1/3 c. white sugar
2 pints water
juice of 4 Sunkist oranges
rind of 1 Sunkist orange
juice of 1 Sunkist lemon
crushed ice or ice cubes
1 Sunkist orange, cut into 6 slices, for garnish
In medium sauce pan, boil peel with sugar and 1/2 pint of water for 5
minutes. Add extracted juices and remainder of water. Stir until combined.
Refrigerate until well chilled. Serve with crushed ice or ice cubes and garnish
each glass with a orange slice. Serves 6.
Sunkist Honey Orange Cocktail
2/3 c. orange juice
2 T. lemon juice
2 T. wildflower honey
few grains of salt
crushed ice
4 long orange peel strips for garnish
Mix first 4 ingredients thoroughly in a cocktail shaker. Put crushed ice in
4 cocktail glasses. Pour mixture in glasses. Garnish with curled orange rind
partially in drink and hanging over edge of glass. Serves 4.
Energizing Smoothie
Prep time: 5 minutes.
1 small banana, peeled, cut in chunks
1 small peach, peeled, pitted, cut in chunks
4 oz. raspberries or strawberries
1/2 c. orange juice
3 to 4 ice cubes
Add all ingredients to food processor and blend until smooth. Serves 2.
Nutritional information per serving: 120 cal, 2 g pro, 30 g carb, 4 g fiber,
1 mg sodium. Has vitamin c, copper, manganese, potassium.
Blueberry Smoothie
3/4 c. low fat milk, chilled
3/4 c. slik tofu, chilled
1 t. white sugar
1/2 t. vanilla extract
1 c. blueberries, chilled
Press tofu between paper towels to remove excess water. Add all
ingredients to food processor. Blend until smooth. Can drain through a
sieve to remove any blueberry seeds or skins. Can drink immediately or
chill before drinking. Serves 2.
Nutritional information per serving: 158 cal, 4 g fat, 19 g carb, 7 g pro,
2 g fiber.
** 10
Cardinal Punch
1 can cranberry sauce
2 c. water
1 c. orange juice, chilled
1 1/2 T. lemon juice, chilled
1 1/2 c. ginger ale, chilled
Add cranberry sauce and water to sauce pan. Stir over low heat until
cranberry sauce is dissolved. Remove from heat and place in refrigerator to
chill. When ready to serve: Add orange juice, lemon juice and ginger ale.
Stir to combine. Makes about 5 1/2 c. Serves 5 to 6.
Ruby Red Frost
1 pint cranberry juice cocktail
1 1/2 c. fresh lemon juice
1 c. white sugar
(or 2/3 c. fructose or 24 pkt. stevia)
2 28 oz. bottles chilled ginger ale
1 pint raspberry sherbet
lemon slices
Combine cranberry juice cocktail, fresh lemon juice and sugar, blending
until sugar has dissolved. Chill. To serve: Add chilled ginger ale and sherbet.
Stir to combine. Pour into punch bowl. Garnish with lemon slices.
Orange Cocoa
1 1 oz. envelope Carnation Hot Cocoa Mix
3/4 c. or 6 oz. hot water
1 orange peel twist
Empty contents of envelope into serving mug. Add hot water and stir
until cocoa is dissolved. Twist orange peel to release oil and drop into cocoa.
Stir a little. Makes 1 c.
Papaya-Banana-Yogurt Smoothie
1 12 oz. can papaya nectar, chilled
1 banana, cut in chunks
1/4 c. wheat germ
1/2 c. plain yogurt
Combine all ingredients in food processor. Cover and process at high speed
for 2 or 3 minutes, until smooth. Serve cold. Makes about 3 c.
Honeydew and Blueberry Freeze
Prep time: 12 minutes. Chilling time: 2 hours.
1 c. honeydew melon chunks
2 t. fresh mint leaves, chopped
16 oz. fat-free plain Greek-style yogurt
3 T. sugar
1 c. blueberries
whole mint leaves on stem for garnish
Place melon, mint, 1 c. yogurt, 1 T. sugar into blender and puree until
smooth. Transfer to plastic container. Repeat with blueberries, remaining
1 c. yogurt and remaining 2 T. sugar. Transfer to another plastic container.
Freeze purees for 2 hours. Stir every 30 minutes to break up ice crystals.
Remove from freezer a few minutes before serving. Spoon mounds of each
frozen puree into 4 glass dessert cups or wine glasses. Garnish with mint
leaves on stems. If purees are too firm to serve, microwave on medium
power about 10 seconds, to soften slightly. Serves 4.
Nutritional information per serving: 140 cal, 8 g pro, 28 g carb.
Hot Russian Tea
2 c. water
2 t. powdered orange drink
2 t. powdered instant tea
2 t. powdered lemonade
5 or 6 whole cloves
1/4 t. allspice
1/4 t. cinnamon
In medium sauce pan, over medium high heat, add all ingredients. Stir
until all ingredients are dissolved and bring to a boil. Remove cloves and
pour into serving cups. Serves 2.
Banana Nut Winter Smoothie
1 banana, frozen, peeled, cut into chunks
1 c. all natural low fat vanilla yogurt
1/4 c. walnuts, chopped
1/2 t. ground cinnamon
1 t. raw, wild honey
1/8 t. ground nutmeg for garnish
Place all ingredients, except nutmeg, in blender. Blend on high 2 minutes
or until smooth. Pour into glass. Top with dusting of nutmeg. Serves 1.
Nutritional information per serving: 570 cal, 200 cal from fat, total fat 22 g,
protein 19 g, carbs 74 g.
Tropical Island Smoothies
1 medium ripe banana, peeled, broken into chunks
1/4 c. fresh or unsweetened orange juice
1 1/4 c. fat-free vanilla or plain yogurt
1/8 c. coconut, shredded
1 1/2 c. unsweetened frozen pineapple chunks
Add banana, orange juice, yogurt and coconut to food processor. Process
for 15 seconds or until blended. Add pineapple chunks. Process about 2
minutes or until pineapple is no longer in large chunks. Serve cold. Serves 2.
Mocha Banana Smoothie
1 T. wildflower honey
1 T. wildflower honey
1/2 c. low fat milk
1/4 t. vanilla extract
1/2 of medium banana
1/2 T. Hershey's unsweetened cocoa
1/2 T. instant coffee
Combine all in large microwave safe cup. Heat in microwave for 2 minutes
1/2 T. Hershey's unsweetened cocoa
1/2 T. instant coffee
Combine all in large microwave safe cup. Heat in microwave for 2 minutes
or more. Stir well. Serves 1.
Cinnamon Mocha Coffee
1/3 c. hot or cold coffee
3/4 t. cinnamon
1 c. low fat milk
2 T. Hershey's unsweetened cocoa
2 T. white sugar
1 t. vanilla extract
4 small cinnamon sticks
Combine all in large microwave safe cup. Heat in microwave for 2 minutes
Combine all in large microwave safe cup. Heat in microwave for 2 minutes
or more. Stir well. Serves 1.