• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Summer Sippers

  • Recipe Submitted by on

Category: Beverages

 Ingredients List

  • 1. OLD FASIONED LEMONADE
  • Boil 2 cups GRANULATED SUGAR and 1 cup WATER in small saucepan 5
  • minutes, stirring occasionally. Remove from heat and stir in 1 cup FRESHLY
  • SQEEZED LEMON JUICE. Cool, then pour into jar and refrigerate. To serve,
  • stir in 2 TABLESPOONS syrup mix to 3/4 cup WATER. Add ice.
  • Makes 20 servings.
  • 2. PINEAPPLE-MELON SLUSH
  • Whirl one 16 oz can FROZEN PINEAPPLE and one medium size CANTALOPE in
  • blender or food processor until smooth.
  • 3. ORANGE-VANILLA SHAKE
  • Whirl 4 peeled and cut-up ORANGES and 1 pint of VANILLA ICE MILK in
  • blender or food processor until smooth.
  • 4. FRUIT FIZZ
  • Mix 2 cups APRICOT NECTAR, 2 cups PINEAPPLE JUICE and 1 cup ORANGE JUICE
  • in a large pitcher. Chill well. Just before serving, add 1 1/2 cups icy
  • cold GINGER ALE.
  • 5. GAZPACHO COCKTAIL
  • Cut 1 medium size peeled CUCUMBER in small chunks. Whirl in blender with
  • 1/3 cup freshly squeezed LEMON or LIME JUICE, 1 teaspoon RED-WINE VINEGAR,
  • 1 teaspoon HOT-PEPPER SAUCE and freshly ground BLACK PEPPER to taste. Pour
  • 4 cups 8-VEGETABLE JUICE into a large pitcher. Add the cucumber puree and
  • mix well.
  • 6. BLUEBERRY BOG SPARKLER
  • Mix 3 cups BLUEBERRY-CRANBERRY DRINK with 2 cups prepared
  • LEMONADE in a large pitcher. Chill well. Just before
  • serving, stir in 1 1/2 cups icy cold GINGER ALE.
  • 7. GINGER-LIME COOLER
  • Pour 4 1/2 cups GINGER BEER and 6 cups CLEAR LEMON-
  • LIME SODA into a large pitcher. Add 2 bags frozen
  • MELON BALLS.
  • 8. FROSTED COFFEE
  • Whirl 4 cups of STRONG BLACK COFFEE and 2 pints
  • VANILLA, COFFEE, or CHOCOLATE ICE CREAM in the
  • blender. May take 3 batches as this should be
  • fluffy.
  • 9. DOUBLE ORANGE COOLER
  • Mix 6 cups ORANGE JUICE, 5 cups CLUB SODA and 2 1/2
  • cups milk in a pitcher. Pour into tall glasses and
  • top with a scoop or ORANGE SHERBET.
  • 10. CRANBERRY SANGRIA
  • In a large pitcher or punch bowl, mix 7 cups CRANBERRY
  • JUICE COCKTAIL, 5 small PEACHES or NECTARINES cut in
  • chunks, 1 sliced LEMON, 4 cups ICE CUBES and 5 cups
  • CLUB SODA.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Summer Sizzle Barbecue Sauce
Categories: Meats*
Yield: 1 Servings

1 Pouch Lipton Onion Soup
1/2 c Ketchup
1/2 c Water
1/4 c Vinegar
2 tb Honey
1/4 ts Dry Mustard
1 ts Worcestershire Sauce; Up To
-2 Tsp.

In a medium saucepan, combine all ingredients. Bring to a boil, then reduce
heat and simmer, uncovered, 20 minutes. Cool, cover and store in
refrigerator.

TIP: This sauce is wonderful as a barbeque baste, brushed on chicken, pork
chops, ribs or steaks, hamburgers. beef or pork kabobs. It can also be used
during oven baking or broiling. Brush on at beginning of cooking or part
way through.

VARIATION: Summer Sizzle Marinade. Dilute prepared sauce with 1/2 cup of
red wine. Marinade meat 2-3 hours or overnight in refrigerator.

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