Refreshing ideas from the Ceramic Workshop of St.Elisabeth Convent



Here are a few refreshing summer drink ideas and introducing the Summer Landscape line of ceramic items from the Ceramic Workshop of St. Elisabeth Convent. Remember that with every order from the Catalogue of St. Elisabeth Convent, you are helping the ministry of the convent, which you can read about here:

1. Fruity Iced Tea, serves 8
Ingredients:
12 ginger tea bags
4 cups boiling water
4 cups cold water
1 cup unsweetened cherry juice
Juice of 1 lemon
1 orange, sliced
Handful of fresh mint
2 cups frozen raspberries
2 cups frozen blueberries
Directions: Bring 4 cups of water to a boil. Turn off heat and add the tea bags. Let steep for a few minutes. Transfer the tea water to a glass pitcher and add the remaining ingredients except for the frozen raspberries and blueberries. Let sit in the fridge to let all the flavors marry together. Serve with a few frozen fruit pieces in each glass.



2. Skinny Lemonade, serves 8
Ingredients:
7 lemons
1 teaspoon liquid stevia
2 quarts water
1 cup ice cubes
Directions: Squeeze 6 of the lemons, strain and add the juice to a pitcher. Pour the water into the pitcher along with the stevia. Stir. Slice the remaining lemon into 6-8 pieces and add to the pitcher along with ice cubes. Serve and enjoy!

The Flower Collection Cup & Saucer Set



3. Detox Orange Juice, serves 8
Ingredients: 
4 cups freshly squeezed carrot juice
2 cups freshly squeezed orange juice
2 cups freshly squeezed grapefruit juice
2 tablespoons freshly squeezed ginger
2 teaspoons ground turmeric
1/8 teaspoon cayenne
Directions: Add all ingredients to a pitcher and whisk until the turmeric and cayenne are well dissolved. Serve and enjoy the tang!

4. Minty Pineapple & Cucumber Juice, serves 8
Ingredients:
4 cups freshly squeezed cucumber
4 cups freshly squeezed pineapple
Large handful fresh mint leaves
Directions: Add all of the ingredient together in a pitcher and let sit in the fridge to let the flavors marry together. Serve cold and enjoy!

Summertime Landscape Mug



5. Cucumber Water, serves 8
Ingredients:
1 medium cucumber, cut into 1-inch slices
2 quarts water
Directions: Combine the cucumber and water into a pitcher and allow to sit in the refrigerator for a few hours.

6. Basil Lemonade

INGREDIENTS
1 cup sugar
1 cup fresh basil leaves, plus 8 sprigs for garnishing
8 cups lemonade

DIRECTIONS
In a small saucepan, over medium heat, bring the sugar and 1 1/2 cups cold water to a simmer. Cook, without stirring, until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
Remove from heat, add the basil, and let cool to room temperature. Strain the syrup into a resealable container and discard the solids.
Pour 2 to 3 teaspoons of the basil syrup into each of 8 ice-filled glasses, then fill with lemonade. Garnish with an additional sprig of basil. (You can cover and refrigerate the remaining syrup for up to 2 weeks.)


Summertime Landscape Cup & Saucer Set



7. Hibiscus Mocktini

INGREDIENTS
3 cups hibiscus tea (such as Celestial Seasonings Red Zinger)
3 cups ginger ale
6 fresh pineapple spears

DIRECTIONS
In a pitcher, mix together the hibiscus tea and ginger ale. Serve over ice in a tall glass with a fresh pineapple spear.


INGREDIENTS
4 lemons
1 orange
3/4 cup roughly chopped fresh ginger
3/4 cup honey
3/4 cup sugar
1 1/4 cups orange juice
4 cups sparkling mineral water, chilled

DIRECTIONS
Grate 2 tablespoons each of lemon and orange zest. Squeeze 1/3 cup lemon juice from 3 of the lemons. Set aside.
In a food processor, pulse the ginger, honey, and sugar until just combined. Add the orange and lemon juices and process. Transfer to a large lidded container. Add the orange and lemon zests and 2 cups of boiling water and stir until the sugar dissolves. Cool to room temperature. Cover and refrigerate for at least 24 hours and up to 5 days.
To serve, strain the ginger-beer base into a pitcher. Thinly slice the remaining lemon and orange to form circles. Add the slices and mineral water to the pitcher and stir. Serve over ice.

Summertime Landscape Tea Set


9. Ginger and Honey Iced Tea
INGREDIENTS
8 cups boiling water
8 tea bags
2 teaspoons freshly grated ginger
1/3 cup honey


DIRECTIONS
Pour 8 cups of boiling water into a heat-resistant pitcher. Add 8 tea bags and let steep for 10 minutes.Remove and discard the bags and allow the tea to cool to room temperature. Stir in the honey and ginger and refrigerate until ready to use. Serve over ice.

Summertime Landscape Cup & Saucer Set



10. Peach and Mint Iced Tea
INGREDIENTS

8 cups boiling water
8 tea bags
4 ripe peaches, cut into 1/2-inch pieces
1 small bunch fresh mint sprigs
sugar, to taste (if desired)

DIRECTIONS

Pour 8 cups of boiling water into a heat-resistant pitcher. Add 8 tea bags and let steep for 10 minutes.
Remove and discard the bags and allow the tea to cool to room temperature. Refrigerate until ready to use. Before serving, add the peaches and mint and pour over ice.

Summertime Landscape Sugar Bowl


11. Pomegranate and Lime Iced Tea

INGREDIENTS

8cups boiling water
8 tea bags
2cups pomegranate juice
3 limes, thinly sliced
1/4cup sugar

DIRECTIONS

Pour 8 cups of boiling water into a heat-resistant pitcher. Add 8 tea bags and let steep for 10 minutes.
Remove and discard the bags and allow the tea to cool to room temperature. Stir in the pomegranate juice, limes, and sugar. Refrigerate until ready to use. Serve over ice.

Summertime Landscape Teapot


12. Watermelon and Basil Iced Tea
INGREDIENTS

8cups boiling water
8 tea bags
1/8 medium-size watermelon, cut into small triangles
1 small bunch fresh basil sprigs
sugar, to taste (if desired)

DIRECTIONS

Pour 8 cups of boiling water into a heat-resistant pitcher. Add 8 tea bags and let steep for 10 minutes.
Remove and discard the bags and allow the tea to cool to room temperature. Refrigerate until ready to use.
Before serving, add the watermelon and basil and pour over ice.

Small Decorative Plate


13. Espresso Slushy
INGREDIENTS

3/4cup sugar
1/3cup instant espresso
1/4cup lemon juice
2  tablespoons lemon zest
1 pint heavy cream (optional)

DIRECTIONS

In a medium saucepan over high heat, combine the sugar and 6 cups of water. Bring to a boil. Cook until all the sugar dissolves. Remove from heat, add the espresso, mix, and let steep for 10 minutes. Strain the liquid into a shallow pan (about 2 inches high). Add the lemon juice and zest.
Place the pan in the freezer. Using a fork, crush the mixture every 30 minutes until it is firm but not frozen hard (should be slightly slushy), about 2 hours. To serve, spoon the slush into glasses or bowls. Drizzle with cream and garnish with more zest if desired.

INGREDIENTS

1/2cup sugar
3tablespoons lime juice
2cups cranberry juice
3cups seltzer
1cup ginger ale
1 pint raspberry sorbet

DIRECTIONS

In a small saucepan over high heat, combine the sugar and 1/2 cup of water. Bring to a boil and cook until slightly thickened, about 2 minutes. Remove from heat and add the lime juice. Let the lime syrup cool to room temperature.
In a large pitcher, combine 1/2 cup of lime syrup with the cranberry juice, seltzer, and ginger ale. To serve, pour into glasses and top with scoops of raspberry sorbet.

15. Classic Lemonade

INGREDIENTS

1 1/2cups freshly squeezed lemon juice (from about 12 lemons)
1/2cup sugar
6cups water
lemon slices (to garnish)
ice

DIRECTIONS

In a large pitcher combine the lemon juice, sugar, and 1 cup water. Stir until the sugar dissolves, then add 5 more cups water, a few slices of lemon to garnish, and plenty of ice.

16. Ginger Zinger
1 1/2cups freshly squeezed lemon juice (from about 12 lemons)
1/2cup sugar
6cups water
3-inch piece fresh ginger, peeled and grated
1/4cup honey
lemon slices (to garnish)
ice

DIRECTIONS

In a large pitcher combine the lemon juice, sugar, and 1 cup water. Stir until the sugar dissolves, then add the ginger, honey, 5 more cups water, a few slices of lemon to garnish, and plenty of ice.

17. Iced Green Tea With Ginger and Mint

INGREDIENTS

3 ounces ginger, unpeeled and sliced
1 cup mint leaves
6 green-tea bags
1/2cup honey
2 tablespoons lemon juice

DIRECTIONS

In a large saucepan over high heat, combine the ginger and 6 cups of water and bring to a boil. Remove from heat and add the mint and tea bags. Cover and let steep for 15 minutes.
Strain the liquid into a large pitcher or other container. Add the honey and lemon juice; stir.
Chill in the refrigerator. Serve in tall glasses over ice cubes and more mint leaves.

18. Watermelon-Mint Cooler

INGREDIENTS

4 cups seedless watermelon chunks (about 1 pound)
1 1/2 cups lemonade
1/2 cup fresh mint

DIRECTIONS

In a blender, puree the watermelon and lemonade; strain if desired.
Stir in the mint and serve over ice.
For an instant cocktail: Stir in 1/2 cup vodka or tequila before serving.

The Flower Collection Cup & Saucer Set


19. Cucumber and Lime Spritzer
INGREDIENTS

2 12-ounce cans club soda
1/4 cup fresh lime juice (from 3 to 4 limes)
1 Kirby cucumber, thinly sliced

DIRECTIONS

In a pitcher, combine the club soda, lime juice, and cucumber. Serve over ice.
For an instant cocktail: Stir in 1/2 cup gin before serving.


20. Pineapple sweetens the tang of ginger ale
INGREDIENTS

12-ounce can ginger ale
1 1/2 cups pineapple juice
4 pieces fresh pineapple, cut into triangles

DIRECTIONS

In a pitcher, combine the ginger ale and pineapple juice. Serve over ice with a piece of pineapple.
For an instant cocktail: Stir in 1/2 cup light rum before serving.



Sources:
http://www.realsimple.com/food-recipes/shopping-storing/beverages/cool-beverages-sultry-day/nonalcoholic-beverages

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