Keeping cool this time of year can be a challenge! (It’s so hot here in Texas, that sitting in front of an oscillating fan can quickly become a favorite pastime in the summer months.)
But whether you’re spending time outdoors or in, an ice-cold beverage can go a long way toward bringing that internal temperature down…and added points for tastiness!
So, for this edition of Friends@Festival, we thought we’d share some fantastic summer drink recipes—of both the cool and cocktail variety.
Makes 20 (4 oz) servings
1 ½ c. fresh lemon juice
1 ¾ c. white sugar
8 c. water
1. Combine sugar and 1 cup of water in a small saucepan. Bring to boil and stir until sugar is dissolved. Allow mixture to cool until room temperature, then cover and refrigerate until completely chilled.
2. Juice lemons (it will likely take 6-8 lemons to yield 1 ½ cups of juice). Remove seeds, but leave pulp.
3. In large pitcher, stir together the chilled syrup, lemon juice, and remaining 7 cups of water.
4. To serve, pour over ice and garnish with lemon slice. (Want to mix things up a bit? Add a little fresh cut mint to garnish each glass.)
WATERMELON AND STRAWBERRY “LEMONADE”
Makes 2 quarts
8 c. seeded watermelon, cubed
1 c. fresh strawberries, halved
½ c. fresh lemon juice
½ c. white sugar
2 c. water
1. Combine all ingredients in a blender, and blend until smooth. Yep…that simple!
STRAWBERRY BASIL MOJITO
Makes 1 serving (full Collins glass)
4 lg. basil leaves
3 strawberries, sliced
1 ½ oz. light rum
1 oz. simple syrup (see recipe below)
½ oz. fresh lime juice
4 oz. club soda
1. Muddle the basil, strawberries, and simple syrup at the bottom of a Collins glass (any relatively tall glass will do, really…no need to be picky).
2. Add rum and lime juice, then fill with ice and top off with club soda.
How to make a simple syrup:
Use 2 parts sugar to 1 part water (so, if you’re using 1 cup of water, use 2 cups of sugar).
Bring the water to a boil. Dissolve the sugar into the boiling water, stirring constantly.
Once the sugar is completely dissolved, remove the pan from the heat.
Allow to cool completely and thicken. Then, use as needed or refrigerate.
Makes 6 cups
½ c. brandy
¼ c. lemon juice
1/3 c. frozen lemonade concentrate
1/3 c. orange juice
1 (750 ml.) bottle dry red wine
½ c. Triple Sec
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
¼ c. white sugar
8 maraschino cherries
1. In a large pitcher or bowl, combine brandy, lemon juice, lemonade concentrate, orange juice, red wine, Triple Sec, and sugar.
2. Float slices of lemon, lime, and orange, and maraschino cherries in the mixture.
3. Refrigerate overnight for best flavor (we recommend 24 hours, but at very least, it needs to sit overnight).
4. Serve! Note: For a fizzy Sangria, add 2 cups of club soda just before serving.
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