Northwest NEWS

August 3, 1998

Home & Garden

DINING IN: Refreshing summer drinks


   Sunrise Smoothie
   3/4 c. orange juice
   1/2 c. plain yogurt
   2/3 c. very cold water
   1 banana, fresh, cut into chunks
   1/4 c. raspberries or strawberries, fresh or frozen
   Few ice cubes, if all fruits are fresh, not frozen
   Using blender, combine all ingredients and process until smooth.
   Fabulous Refresher
   1 qt. (32 oz.) orange juice
   1 qt. chilled lemon-lime club soda
   2 c. cranberry juice
   1 pt. strawberries, thinly sliced
   1 medium navel orange, thinly sliced
   1 c. drained, canned, unsweetened crushed pineapple
   1 tray ice cubes
   In a large glass pitcher, combine orange juice, club soda, and cranberry juice; mix well.
   Add strawberries, orange slices, pineapple and ice; stir to combine. Refrigerate at least 1 hour to blend flavors.
   Fruit Smoothie
   1 medium ripe banana, peeled, cut into 1-inch pieces
   1 c. drained, canned, unsweetened crushed pineapple
   1 Tbsp. honey
   1 1/3 c. orange juice
   1/2 c. non-fat vanilla flavored yogurt
   1/2 c. crushed ice
   In a blender or food processor, combine banana, pineapple and honey; blend until thick and smooth. Add orange juice, yogurt and ice; blend until combined, thick and creamy.
   Tropicana Cooler
   1 medium ripe papaya, pared, seeded, cut into 1-inch pieces (or other fruit of choice, such as pear or 1 pt. of strawberries)
   2 medium kiwi fruit, pared, cut into 1-inch pieces (or other fruit of choice, such as 1/3 c. drained, canned, crushed, unsweetened pineapple)
   2 Tbsp. fresh lemon juice
   1/2 c. crushed ice
   2 Tbsp. honey
   1 1/2 c. orange juice
   Fresh mint leaves
   In a blender or food processor, combine papaya (or other fruit of choice, such as strawberries), kiwi and lemon juice; blend until thick and smooth.
   Add ice and honey; blend until ice is completely crushed and combined. Add orange juice; blend until combined. Garnish with fresh mint leaves.
   Raspberry Julep Punch
   1/4 c. sugar
   1/2 c. fresh mint leaves
   1 c. boiling water
   1 16 oz. can frozen lemonade concentrate
   2 10 oz. pkg. frozen red raspberries (syrup packed)
   6 c. cold water
   4 shots seltzer, optional
   Combine sugar, mint and boiling water. Let stand five minutes until mint steeps with fragrance. Mix berries and lemonade concentrate in blender. Add to mint mixture and strain into a pitcher of ice. Add cold water. Stir. Shoot seltzer in and serve!
   Berry Fizz
   4 oz. low calorie cranberry juice cocktail
   4 oz. diet cranberry or grape ginger ale
   Lime wedge, garnish
   Pour into a glass with ice. Garnish with a lime wedge.
   1 can (8 oz.) crushed pineapple in natural juice, drained (reserve juice)
   1/4 c. natural lemon flavored iced tea mix, sweetened
   1 can (6 oz.) frozen orange juice concentrate
   2 c. (1 pt.) vanilla yogurt or ice cream, softened
   Mix reserved juice with enough water to equal 1 1/2 cups. In blender, combine all ingredients except pineapple; process at high speed until blended. Top with pineapple and, if desired, additional yogurt or coconut.
   Apricot-Strawberry Freeze
   1 c. whole frozen strawberries
   1 c. orange juice
   2 c. apricot nectar
   In blender, puree frozen strawberries and orange juice. Add nectar; blend well. Serve.
   Kona Creme
   1 c. strong Kona coffee
   1 oz. milk
   1 oz. chocolate syrup
   Fill tall glass with ice and add coffee, milk, and chocolate syrup. Add soda water and stir.
   Calypso Cooler
   1 c. strong coffee
   1 strip orange peel
   1 strip lemon peel
   5 whole cloves
   Make the coffee about half again as strong as usual, and chill coffee, citrus and cloves in the refrigerator. Serve over ice with half-and-half; top with brown sugar.
   French Coffee Chill
   1 c. French (dark) roast coffee
   Pinch of nutmeg
   4 tsp. sugar
   French vanilla ice cream
   Immediately after brewing coffee, add nutmeg and sugar. Chill in refrigerator. Pour in tall glass, top with one scoop of ice cream and serve.