Author :chef ssentongo Geoffrey
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.
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.
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.
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Chefs ideas, we wish a happy new year 2023.