Slushy Fruit Punch

3 oz (84 grm). strawberry powdered jell-o
3 cups (700 ml) sugar
4 cups (950 ml) boiling water
12 oz (336 grm). can frozen lemonade concentrate
46 oz (1288 grm). pineapple juice
2 quarts (1900 ml) ginger ale

Instructions:Mix 3 oz (84 grm). powdered strawberry jell-o with the 3 cups (700 ml) sugar.
Add the 4 cups (950 ml) boiling water and mix this good.
Freeze this in small freezer containers.
When you need the punch mix 12 oz (336 grm). (not made up, just the frozen concentrate) lemonade with the 46 oz (1288 grm). pineapple juice and the 2 quarts (1900 ml) of ginger ale.
Mix this well and add your frozen containers of the strawberry mixture, this will make it slushy.
A really nice fruit punch.

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Christmas Punch

2 cups (475 ml) boiling water
3/4 cup (175 ml) sugar
1/3 tsp (2 ml) ground cinnamon
1 (46oz) can pineapple juice, chilled
1 (32oz) bottle cranberry juice, chilled
1 (28oz) bottle ginger ale, chilled

Instructions:Combine water, sugar and cinnamon in a saucepan; bring to a boil and stir until sugar dissolves.
Chill.
Combine sugar syrup, fruit juices and ginger ale.
Serve over ice.

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Southern Spiced Tea

4 cups (950 ml) boiling water
3 tbsp (45 ml) tea leaves
Juice of 1/2 lemon
1 cup (225 ml) sugar
Juice of 3 oranges
1 tsp (5 ml) whole cloves
4 cups (950 ml) cold water
Instructions:Pour boiling water over the tea leaves.
Let stand for a few minutes, then strain.
Boil together sugar, whole cloves, and water until it becomes a thin syrup.
Strain this into the tea.
Add orange juice and lemon juice.
Serve with lemon slices.

Comments
This recipe came from "Colonial Fireplace Cooking & Early American Recipes" cookbook by Margaret Taylor Chalmers.

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Pear Wine

4 lbs (1.8 kg) pears whole skins seeds still on
6 pints water
4 cups (950 ml) sugar
2 tbsp (30 ml) lemon juice
1 package bakers yeast

Instructions:Use ripe pears wash and drain, remove stems, cut in smaller pices, put into a nylon straining bag and extract the juice.
After the juice is extracted add to the water and add remaining ingredients.
Dissolve the yeast and let it ferment; will take about 3 to 4 weeks if kept at around 70 to 75 degrees (25 C.).
After it is done fermenting let it sit and settle.
At this point it can be put in the refegerator this will help it settle.
Once that it is clear it can be bottled and is ready for drinking.
Should have about 10 to 12% (alcohol content).
Keep for a long time also keep out of the sun light as it will make it bitter.

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Tequila Slush

7 cups (1650 ml) water
2 cups (475 ml) granulated sugar
1 12 oz (336 grm). can frozen limeade concentrate, undiluted
1-1/2 cups (350 ml) Tequila
1/4 cup (60 ml) Triple Sec
1 or sour mix soda
Instructions:In a large pan bring water to a boil and then remove from heat.
Stir in the granulated sugar until dissolved.
Stir in both frozen concentrates until dissolved also.
Stir in the Tequilla and the Triple Sec.
Pour into a large container and freeze for at least 24 hours. If time permits, stirring ever so often.
Scoop out desired amount of frozen mixture and place into a glass.
Pour some 50/50 soda over it and stir until combined. More or less of both to suit your own taste.

Comments
These are great during those hot summer days. Nice and refreshing! Goes great with those Hot Mexican meals. Great for summer cookouts and parties.

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Special Hot Chocolate

4 tsp (20 ml) Hot chocolate drink mix
2 tbsp (30 ml) Creme de Cacao
2 tbsp (30 ml) Rum
1 tbsp (15 ml) Kahlua

Instructions:Put in cup
Fill with hot water
Top with lots of good whipped cream

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Peach Fuzzies

3 ripe peaches
6 oz (168 grm). frozen pink lemonade concentrate
6 oz (168 grm). vodka
ice

Instructions:Rinse peaches but do not scrub off peach fuzz.
Seed peaches and place peach halves in blender.
Add pink lemonade concentrate and vodka.
Fill blender container to top with ice cubes.
Blend until slushy.
Pour into your favorite glasses and enjoy.

Comments
It used to be that we waited every year for the first ripe peaches to appear in the market, squeezing every one until we had enough. Then it was time for the first peach fuzzy party of the season. Now there are peaches in the markets all year round in many areas so you could even enjoy these now.

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New Years Cocktail

3 cups (700 ml) cranberry juice cocktail
1 cup (225 ml) peach schnapps
1 cup (225 ml) vodka

Instructions:Combine and chill.
Serve over crushed ice.

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Holiday Wine Punch

1 bottle (1.5 Liters) white wine
1 bottle cranberry juice cocktail
1 can frozen pineapple juice concentrate
1 can frozen pink lemonade concentrate
Lemon-lime soda

Instructions:Combine all except soda and chill.
To serve: Combine approximately 2-parts wine mixture to 1 part lemon-lime soda.

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Frozen Peach Margaritas

1 (6 oz) can frozen limeade
6 ounces tequila
6 ounced Triple Sec
6 tbsp (90 ml) lime juice
2 cups (475 ml) fresh peaches, peeled and sliced
4 cups (950 ml) ice cubes
Instructions:Combine all ingredients except ice in blender.
Blend well.
Pour half of the mixture into a container.
Add 2 cups (475 ml) ice to mixture in the blender.
Blend well.
Pour the blended margarita into a container for the freezer.
Pour the remaining half of the mixture into blender.
Add 2 cups (475 ml) ice to blend.
Place in the freezer until ready to serve.

Comments
Margarita fans, you're going to love these! They are always a hit at summer parties. Make them ahead of time to keep in the freezer. Fresh peaches are a must. Put a supply of peaches in your freezer to enjoy throughout the year.

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Beer Margaritas

6 oz (168 grm). frozen limeade concentrate
6 oz (168 grm). beer (i.e. Coors, Bud, etc.)
6 oz (168 grm). tequila
ice
lime juice
margarita (coarse ground) salt

Instructions:Into a blender container put limeade concentrate, beer and tequila.
Fill to top with ice cubes.
Blend until slushy.
Rub rims of glasses with a cut fresh lime or dip in lime juice.
Dip rim in salt.
Fill glasses to below (not touching) salt rim.

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