I have been so thirsty lately…
Out here in Southern Cali it’s been a scorcher! The last few days it’s been in the mid to upper 90′s – Bleh… And my lucky husband, Moviestar, has been out of town this week doing a job near Bakersfield with temps in the 105 to 113 range. I feel so bad for him. All this to say I’ve been on the prowl for refreshing summer drink recipes. And I’ve found them!
Almond Iced Tea
- 2 to 2-1/2 cups sugar
- 1 cup water
- 1 gallon water (16 cups)
- 8 pitcher-size cold brew tea bags
- 2 Tbsp. almond extract
1. In a medium saucepan combine sugar and 1 cup water; cook and stir over medium heat until sugar is dissolved and mixture just comes to a boil. Remove from heat; transfer to a bowl and cool.
2. Meanwhile, in a very large container combine 1 gallon water and tea bags; let brew 30 minutes. Remove tea bags; stir in cooled syrup and almond extract.
3. Fill a 2- to 3-gallon punch bowl half full with crushed ice; pour in almond iced tea and serve. Makes 19 cups tea (12, 12-oz. servings).
- 2 cups lightly packed fresh mint
- 2 cups water
- 1 cup sugar
- 1 cup orange juice
- 1-1/2 cups bourbon
- 1 cup orange juice
- Granulated sugar
- Crushed Ice
- Fresh Mint Sprigs
- Halved orange slices
1. Place mint leaves in a medium bowl; set aside. In a medium saucepan combine the water and 1 cup sugar. Bring to boiling, stirring until sugar is dissolved. Remove from heat; pour over mint leaves. Stir in orange juice.
2. Cover and let stand at room temperature for 1 hour. Strain mixture through a mesh strainer. Stir in bourbon. Cover and chill up to 24 hours.
3. Place granulated sugar in a shallow dish; wet the edge of 8 glasses and dip into sugar to coat. Add crushed ice to glasses. Divide bourbon mixture among glasses (about 2/3 cup per glass). Garnish with mint and orange slices. Makes 8, 5-ounces servings.
- 1-1/2 cups sugar
- 4 cups water
- 2 cups fresh strawberries, hulled
- 1 Tbsp. finely shredded lemon peel
- 1 cup lemon juice (4 to 5 lemons)
1. In a small saucepan combine 1 cup of the sugar and 1 cup of the water; cook and stir over medium heat until sugar dissolves. Set aside to cool.
2. In a blender combine remaining 3 cups water, 1/2 cup sugar, and the strawberries; process until smooth. Transfer to a 2-quart pitcher; add cooled syrup, lemon peel, and lemon juice. Stir to combine. Fill pitcher with crushed ice. Makes 8, 8-oz. servings.
3.Make-ahead tip: Prepare lemonade but do not add ice. Cover and chill up to 8 hours. Add ice and serve.
Lemon Cucumber Detox Water
Lastly, here is a great, refreshing way to spice up your water, aid in your summer weight loss plan and detox your body. Plus it tastes great!
- 2L Water
- 1 lemon
- 1 cucumber
- 10-12 mint leaves
Slice the lemon and cucumber, place them in a pitcher along with the mint leaves. Then let steep in fridge overnight. Drink all day every day!