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Author :chef ssentongo Geoffrey

Fruited Punch

I’ve been making this for more years than I care to say, and I think this is the best punch ever.


* 1-1/2 cups sugar

* 1-1/2 cups water

* 1 bottle ginger ale, chilled

* 3 cups strong brewed tea, chilled

* 3 cups cold orange juice

* 3 cups cold unsweetened pineapple juice

* 1/2 cup lemon juice

* 3 cups sliced strawberries


> For sugar syrup, combine sugar and water in a small saucepan, bring to a boil over medium heat. Reduce heat; simmer, uncovered 3-4 minutes or until sugar is dissolved, stirring occasionally. Cool completely. Transfer to a covered container; refrigerate until cold.

> To serve, combine ginger ale, tea, fruit juices and sugar syrup in a punch bowl. Or divide ingredients between 2 pitchers and stir to dissolve. Serve with strawberries.

Summertime Strawberry punch

This thirst-quenching drink is perfect for family get-together or new year after party to chill out.


* 1 bottle frozen pink lemonade concentrate

* 1 pack frozen unsweetened strawberries

* 1/4 cup sugar

* 2 cups cold brewed strong tea

* 2 liters ginger ale, chilled

* ice cubes


> In a food processor combine lemonade concentrate, strawberries and sugar. Cover and process until smooth. Transfer to a large pitcher or punch bowl; stir in tea. Add the ginger ale and ice cubes. Serve immediately.

Apricot Lemonade Iced Tea

Every special occasion deserves a refreshing beverage this tea has a tangy flavor from lemonade, apricot nectar and mint.


* 4 cups water

* 6 tea bags

* 1 cup sugar

* 1 pack frozen lemonade concentrate

* 1 cup chilled apricot nectar

* 3 cups water

* Ice cubes

* mint springs


> In a saucepan, bring 4 cups water to a boil, remove from heat. Add tea bags; steep, covered, 5 minutes. Discard tea bags. Stir in sugar until dissolved, cool and transfer to a pitcher; cool completely.

> Add lemonade concentrate and nectar to tea, stir in cold water. Serve over ice with mint.

Watermelon-lime Cooler

When hanger over is high, chill down with a glass of watermelon-lime cooler.


* 1 watermelon,peeled & frozen, divided

* 3/4 tsp grated lime zest, divided

* 6 cups chilled ginger ale, divided


> Place 1/4 watermelon, 1/4 tsp lime zest and 2 cups ginger ale in a blender; cover and blend until slushy. Serve immediately. Repeat twice.

Cranberry Orange Mimosas

Mimosas are just so elegant for Sunday brunch.


* 2 cups fresh or frozen cranberries

* 3 cups orange juice

* 2 tbsp lemon juice

* 3 bottles (750ml each) is champagne, chilled

* fresh mint leaves


> Place cranberries and 1 cup orange juice in a blender; cover and process until pureed, stopping to scrape down side of jar with a rubber spatula as needed. Add lemon juice and remaining orange juice; cover and blend until blended.

> Pour 1/3 cup cranberry mixture into each champagne flute or wine glass. Top with 3/4 cup champagne; serve with mint if desired.

Mulled Wine

This mulled wine is soothing and satisfying with a delightful blend of spices warmed to perfection.


* 1 bottle fruity red wine

* 1 cup brandy

* 1 cup sugar

* 1 medium orange, sliced

* 1 medium lemon, sliced

* 1/8 tsp ground nutmeg

* 2 cinnamon sticks

* 1 /2 tsp whole allspice

* 1/2 tsp aniseed

* 1 /2 tsp whole peppercorns

* 3 whole cloves

* Garnishes: orange slices, star anise and additional cinnamon sticks.


> In a large saucepan, combine the first 6 ingredients. Place remaining spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in pan.

> Bring to a boil, stirring occasionally. Reduce heat; simmer gently, covered, 20 minutes. Transfer to a covered container, cool slightly. Refrigerate covered overnight.

> Strain wine mixture into a large saucepan, discarding fruit and spices bags, reheat. Serve warm.

Chocolate-Caramel Rum Coffee

This decadent coffee drink can stand alone as a final course or as a delightful complement to any chocolate or Caramel dessert.


* 2 cups evaporated milk

* 3/4 cup rum

* 1/2 cup chocolate syrup

* 1 /2 cup Caramel sundae syrup

* 1/4 cup packed brown sugar

* 4 cups hot brewed coffee

* 2 tbsp coffee liqueur

Coffee Whipped Cream

* 1 cup heavy whipping cream

* 6 cups confectioners’ sugar

* 2 tbsp coffee liqueur

* Instant espresso powder, optional


> In a large saucepan, combine the milk, rum, syrups and brown sugar. Cook over medium heat until hot. Stir in coffee and liqueur.

> meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Fold in liqueur until combined.

> pour coffee mixture into mugs. Garnish with a main protein dollop of espresso powder.

Pear & Ginger Sparkler

I created this twist for friends on new years dinner.


* 4 cups pear nectar

* 2 medium Asian pears, or any pears sliced

* 1/2 cup thinly sliced ginger

* 1/4 cup sugar

* 1 cup plain or pear vodka

* 3 bottles (750 milliliters each) champagne, chilled

Garnish : sliced pears


> In a large saucepan, combine pear nectar, pears, ginger and sugar. Bring to a boil. Reduce heat, and simmer, uncovered. 15-20 minutes, until softened. Cool.

> Place mixture in a blender; cover and process until smooth. Press mixture through a fine-mesh strainer. Stir in vodka. Pour 1-1/2 ounces into each champagne flute or cocktail glass. Top with 4 ounces champagne. Garnish with pear slices.

For more, please visit our website


Chefs ideas, we wish a happy new year 2023.

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