Mango or Peach Slush

A good friend made this years ago for a get-together. I have been addicted ever since. It is SO simple to make, simply refreshing, and always a hit. I have had a hard time finding mango sorbet at every grocery store, but peach is a great replacement. This is a perfect summertime treat!

1 pint mango, or peach sorbet
1 pint vanilla yogurt
1 (12oz) can frozen white grape juice, undiluted
1 (12oz) can frozen lemonade, undiluted
7-Up or Sprite

Thaw all ingredients until soft and blend together until there are no lumps. Refreeze. To serve, scoop 1/2 cup mixture into bottom or large glass. Fill up with 7-Up or Sprite and stir.

Razzelberry Lemonade

Drinks are one of those fun and usually easy things to make; and they just make the meal or gathering a little more thoughtful. I love trying new recipes, but rarely have a chance. I am also a huge lemonade fan and love experimenting with difference lemonade varities. This is very simple to make (really straining the seeds takes the most time) and is really fun and tasty to drink!

2 (12 oz.) cans frozen lemonade concentrate, partially thawed
1 1/2 c. frozen raspberries, divided
2-L. bottle club soda
1 lemon, sliced

Blend lemonade and 1 cup raspberries in blender; strain to remove seeds. Pour back into blender, add 2 cups ice. Blend until smooth. Divide between two (2-quart) pitchers; add club soda to fill. Top with ice. Garnish with remaining raspberries and lemon slices. Makes 1 gallon.

Orange Julius

For our YW activity last week, I decided to do a little get ready for General Conference breakfast class. I thought I would show the girls how to make a few of my favorite breakfast items. Some of them quick, and all of them delicious. Orange Julius has been a favorite since I was little. I remember my dad making it on Saturday's. I loved it, and I loved learning how to make it so I could have it anytime. I also enjoy putting it in paper cups and freezing it and then eating it frozen. You can even do different varities by adding strawberries, peaches, etc. The young women had fun making this and drinking it :-)!

1 c. milk
1 c. water
1/4 c. sugar
6 oz. frozen orange juice concentrate
1 tsp. vanilla
10-12 ice cubes

In a blender mix milk, water, sugar, orange juice and vanilla until combined. Add ice cubes a few at a time until combined. Serve immediately, or pour into paper cups and store in freezer.

Wassail (my favorite)

This has always been a favorite of mine. We always had wassail on Christmas Eve, so it is a tradition. We also enjoy cheeseballs and Chex Mix on Christmas Eve, so when drinking Wassail I seem to have a craving for something salty! I love this particular recipe. It is very easy to make. Sometimes I will double the recipe and freeze some for later.

1 quart water
sprinkle of allspice
1/2 tsp. cinnamon (or 2 sticks)
1 tsp. salt
6 oz. frozen orange juice concentrate
6 oz. frozen lemonade concentrate (or the juice of 5 lemons)
2 c. sugar
1/2 tsp. ginger
10 cloves
2 quarts Apple cider

Bring sugar and water to a boil with spices. Add juices and heat until warm. Serve!!!

Slushy Drink

Heat 6 c. water and 4 c. sugar to boil 3 minutes. Cool.

Mash 5 bananas.

Juice 2 lemons.
46 oz. can pineapple juice.
2 c. orange juice.

Freeze solid. 2 hours before serving partially thaw. Add 2 quarts ginger ale. Place 1 strawberry in each cup.

Fresh and Refresh (make your own drink mix)

2 c. instant orange breakfast or drink
1 c. instant lemonade mix
1 c. sugar
1 tsp. ground cloves
2 tsp. cinnamon
2 c. instant apple mix
1 c. instant lemonade mix
1 c. sugar
1 tsp. cloves
2 tsp. cinnamon
1 tsp. nutmeg

2 T. mix to 1 c. hot water.

Sherbet Slush

1 box orange sherbet
1 box raspberry (or pineapple) sherbet

Mash together. Add 7-up to serve.

French Hot Chocolate

2 1/2 qt. milk
1 c. heavy cream
1/2 c. chocolate syrup (Hershey)
1/3 c. sugar

Warm milk. Meanwhile, whip heavy cream, chocolate syrup, and sugar until stiff. (Can refrigerate up to 2 hours at this point.) to serve, put a heaping tablespoon into each cup. Pour hot milk over it. Yield 16 servings.

Pineapple Slush

2 12-oz. cans frozen orange juice
1 48-oz. can pineapple juice
1 6-oz. can lemonade
6 T. real lemon
8 c. sugar
16 c. water

Mix well all together and freeze.

When ready to serve, thaw slightly, break up chunks and serve with Sprite

Peach Cocktail

6 oz. frozen orange juice with water added (approx. 1 can)
1/4 c. lemon juice
1 sm. Can crushed pineapple
2 - 2 1/4 c. sugar (the first time I made this I thought it was too sweet, so this last time I probably only added half this much sugar)
4+ lb. peaches, chunked (about 10 peaches)

Stir all ingredients together to dissolve. Measure into quart size bags and freeze. Makes about 4 qts. When ready to serve, soften slightly and then spoon a small amount in cups and cover with Sprite!

Cranberry Punch

1 (46oz) can pineapple juice
1 (64oz) bottle cranberry juice
2 c. sugar
2 c. water

Heat on stove until sugar dissolves. Split punch between four Quart size freezer bags and freeze. Serve with Sprite.

Cucumber Lime Punch

1 (12oz) can frozen limeade concentrate, undiluted
2 liter bottle Ginger Ale
1-2 cucumbers, sliced

Thaw limeade concentrate and pour in a pitcher. Add Ginger Ale to taste. Put sliced cucumbers in and let it sit for several hours so the flavors marinate together.

Strawberry Lemonade

1lb. Fresh or frozen strawberries
1 (12oz) can frozen lemonade concentrate
4 (12oz) cans cold water

Puree berries in blender. Mix lemonade with water in pitcher. Add pureed berries; blend and chill. Another option is to put whole berries into the lemonade and use an immersion blender to puree the berries. I also like to strain the lemonade to get rid of any seeds.

Buttermilk Slush

1/2 quart Buttermilk
1 large can Crushed Pineapple
2 c. sugar (or less)

Puree pineapple in blender, then add buttermilk and sugar. Freeze; serve with 7-Up.

Witches Brew

2 Liter Squirt soda
1/2 gal water
1 pkg, red Kool-aid
1 C sugar
1 lg can pineapple tidbits dyed with green food coloring, including the juice
1 pkg Whoppers candy
Dry Ice

Put a med size piece of dried ice in the bottom of a large punch bowl or drink container. Add all the ingredients, serve and enjoy.

Orange Halloween Worm Punch

1 – 12 oz. Can Orange-Pineapple frozen concentrate
1 – 12 oz. Can Apricot Nectar
2 – 12 oz. Cans Lemon-Lime soda
1 – 6 oz. Can Orange-Pineapple frozen concentrate
Gummy Worms

Follow instructions on 6 oz. can orange-pineapple concentrate. Cover bottom of bundt cake pan with gummy worms (sugar frosted or not), then pour just enough orange-pineapple drink into the pan to almost cover your worms. Don’t let your worms float to the top of the juice if you can help it! Stick that in the freezer until firm, then pour remaining juice over top and freeze into your “Wormy Ring”.
Next, make up your 12 oz. can of Orange-Pineapple frozen concentrate in a big punch bowl, and add the Apricot Nectar along with your Lemon-Lime soda. Pull your bundt pan out of the freezer and run a little warm water around the outside to loosen up your wormy ring, invert and float in punch. Sprinkle any leftover worms around in your punch bowl and let the kids have fun!

Slushy Punch

2 (6oz) cans of orange juice concentrate
2 (6oz) cans of lemonade concentrate
46 oz pineapple juice
2 cups sugar
2 cups cold water
2 cups hot water
6 blended bananas

Dissolve sugar in hot water, bring to a boil. Add rest of ingredients and mix well. Freeze. When ready to drink-- add lemon lime soda until slushy.

Autumn-Winter Drink

6 cups water
1/2 cup sugar
1 large cinnamon stick
4 whole cloves
1—6 oz. Frozen orange juice
Juice of 1 lemon

Mix 2 cups water and all of the sugar, boil to dissolve the sugar. Add spices and simmer for 30 minutes. Add orange juice and lemon juice. Place in the refrigerator. Add the remaining 4 cups water before serving. Heat and serve.

Icy Holiday Punch

1 package (6 oz.) cherry gelatin
3/4 cup sugar
2 cups boiling water
1 can (46 oz) pineapple juice
6 cups cold water
2 liters ginger ale, chilled

In a 4 quarter freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove from the freezer 2 hours before serving.
Place in punch bowl, stir in ginger ale just before serving. Yield: 32-36 servings (5 1/2 quarts).

Cranberry Spritzer

3 cans cranberry juice cocktail concentrate (undiluted)
6 cups pineapple juice
4 (2 liter) bottles Sprite or 7-Up

Combine ingredients in a punch bowl. Serve over ice.