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.
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!
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!
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!
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.)
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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.
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.
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.
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.
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.
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.
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.
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.
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