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Click below to download : Drinks - Fruit - Grape Zest (Format : PDF)
Drinks - Fruit - Grape Zest
Serving Size : 1 Preparation Time :0:00Categories : Beverages Non-Alcoholic
Drinks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lemon
1/3 Cup Grape juice
Ginger ale
Sugar to taste
1/2 Cup Crushed ice
Peel lemon rind in long strips and place in glass with end hooked over rim. Squeeze juice from peeled lemon. Shake lemon juice, grape juice and sugar with crushed ice. Pour into glass and fill with ginger ale. Stir gently.
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2 quarts apple cider (64 oz) 1 quart cranberry juice (32 oz) 2 cups orange juice (16 oz) 1 tsp whole cloves 1 tsp whole allspice 3 sticks cinnamon, broken in pieces 1 cup sugar Put cider, sugar, and juices in large, heavy sauce pan. Tie spices into cheese cloth and simmer with juices, or float spices and strain before serving. Serves 15-20 people
Drinks - Fruit - Hot Cranberry Drink
2 quarts apple cider (64 oz) 1 quart cranberry juice (32 oz) 2 cups orange juice (16 oz) 1 tsp whole cloves 1 tsp whole allspice 3 sticks cinnamon, broken in pieces 1 cup sugar Put cider, sugar, and juices in large, heavy sauce pan. Tie spices into cheese cloth and simmer with juices, or float spices and strain before serving. Serves 15-20 people
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This drink will keep in the refrigerator for about a month. Boiling the ginger gives a richer flavour to the drink. 25 g fresh ginger root, peeled 1 tsp black peppercorns 1.5 lt water 600 g sugar Juice of 16 lemons Grind the ginger to a paste in a mortar. Mix the ginger paste and the peppercorns with 1 litre of water. Bring to the boil and simmer for 2 to 3 minutes. Cool, and strain the liquid through a cloth. Reserve the strained liquid. Transfer the ginger and pepper left in the cloth to another pan and add another litre
Drinks - Fruit - Ginger Ale
This drink will keep in the refrigerator for about a month. Boiling the ginger gives a richer flavour to the drink. 25 g fresh ginger root, peeled 1 tsp black peppercorns 1.5 lt water 600 g sugar Juice of 16 lemons Grind the ginger to a paste in a mortar. Mix the ginger paste and the peppercorns with 1 litre of water. Bring to the boil and simmer for 2 to 3 minutes. Cool, and strain the liquid through a cloth. Reserve the strained liquid. Transfer the ginger and pepper left in the cloth to another pan and add another litre
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PREVIOUS 10 BOOKS
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