Drinks and Beverages

Cut mangoes into quarters. Scrape the flesh from the skin
and stone. Put the fruit into a blender. Add the milk and
sugar; liquefy. This will keep in the refrigerator for 48 hours.

Combine all ingredients and a scoop
of crushed ice in a blender until smooth.
Serve in a hurricane glass.

Combine pineapple juice, water, orange juice, gin,
lime juice, rum extract, and coconut extract, stirring
well. Transfer mixture in batches into blender. Cover
and process until smooth. Add ice cubes and process
until blended. Serve immediately. Makes 6 cups.

Blend with ice. Strain into a Flute.

1/2 cup sugar
1/4 cup instant coffee granules
1 cup boiling water
2 quarts milk
1 quart vanilla ice cream, softened
1 quart chocolate ice cream, softened

In a small bowl, combine sugar and coffee; stir in water
until dissolved. Cover & refrigerate until chilled. Just before
serving, pour into 1 gallon punch bowl. Stir in milk. Add scoops
of ice cream; stir until almost melted.

Peel carrots and slice thinly. Place in small
saucepan with water. Bring to a boil. Lower heat
to medium and cover saucepan. Cook for 20 minutes,
until carrots are very soft. Place carrots and
cooking liquid in blender with apple juice. Add a
few mint leaves and puree until very smooth. Chill well.
Serve in wineglasses over ice. Garnish with mint sprigs. Serves 2.

In blender container, place 1/2 cup milk, cocoa and
sugar. Cover; blend well. Add remaining 1/2 cup milk,
mint extract and ice cream. Cover; blend until smooth.
Serve immediately. Makes two 8-ounce servings.

In a punch bowl, combine the hot water, vanilla and
coffee granules, stirring until granules are completely
dissolved. Add the cold water; mix well. Drop the vanilla
and chocolate ice cream by scoopfuls into the coffee mixture.
Using a spoon, swirl the heavy cream into the punch. Serve
immediately. Makes 2 1/2 quarts.

Bring water to a boil in a medium saucepan.
Add tea bags; remove from heat. Cover and let
stand 10 minutes. Remove tea bags, squeezing
gently. Combine tea, juices and honey, stirring well.
Cover and chill. Serve over ice. Makes 4 cups.

Wash cranberries; pat dry. Place cranberries
in a clean l-quart jar. Pour vodka over cranberries.
Cover jar tightly with a nonmetallic lid (or cover jar with plastic wrap and tightly seal with a metal
lid). Let stand in a cool, dark place for two weeks.
Keeps up to two months.

In a large thermos or picnic jug, mix gin and lemonade.
Add beer just before serving. Pour into tall glasses
filled with crushed ice.

About 45 minutes before serving time, set cans
of lemonade and limeade and the container of
sherbet out to thaw. After 15 minutes, scoop out
half of the sherbet container's contents and stir
it into a brownish color. Place the remaining sherbet
back in the freezer. Prepare lemonades and limeades
according to the package directions and pour into a
punch bowl. Carefully float spoonfuls of the brown
blended sherbet on top of the lemonade mixture,
spreading it around to look like dirty brown suds. Do not
stir. Use a ladle to serve punch in cups. Serves about 30.

Blend & garnish with whipped cream and a cherry.

3/4 ounce Stolichnaya vanilla vodka
3/4 ounce Bailey's Irish Cream
3/4 ounce Kahlua
3/4 ounce Cream de Cacao
1 ounce cold espresso

Blend in a martini shaker filled with ice. Garnish with espresso beans.

2 cups mint-chocolate chip ice cream
1/2 cup milk
2 tablespoons crème de menthe
1 miniature (or broken) cream-filled chocolate sandwich cookie

Combine ice cream, milk, and crème de menthe in a blender.
Whirl until smooth and pour into a chilled tall glass. Garnish with
1 miniature or broken cream-filled chocolate sandwich cookie. Serves 2.

In a 3-gallon crock or picnic jug, combine all ingredients.
Let stand for 3 weeks, stirring every fifth day. Strain
through a large sieve and bottle in eight sterilized
1-quart bottles. Cork. Sake will keep for up to six
months. Makes 2 gallons.

Put lemonade, tequila and grenadine in blender with
lots of crushed ice. Blend on high until smooth and thick.

Mix all the above together gently and pour over chipped
ice in tall glasses. Garnish with maraschino cherry and
wedge of orange. Makes two tall drinks.

In a blender, combine pumpkin, nonfat milk, frozen
yogurt, pumpkin pie spice, and rum extract. Blend
until smooth. Makes three 1 cup servings.

Add berries and juice to blender and puree until smooth.
Add frozen yogurt and blend until desired consistency.
Makes 1 serving.

Wash rhubarb and cut into small pieces. Place in
large saucepan. Add 3 cups water and cook on low for
20 minutes. Pour through fine-mesh sieve, pushing
fruit down with spoon to release juices. Add lemon
juice, sugar and 1/2 cup water. Heat to dissolve sugar.
Refrigerate until very cold. Serve over ice, garnished
with lemon slices or wedges. Serves 4.

Pare and core apples; cut into eighths.
Place in large glass bowl. Add 1/2 cup
wine and spices. Microwave on HIGH
for 8 minutes or until boiling, stirring
occasionally. Add sugar and microwave
on HIGH for 4 minutes, stirring once to
dissolve sugar. Add cranberries, brandy,
remaining wine and orange zest. Pour into
2-quart glass container; seal. Store in
cool, dark place for 3 weeks, shaking
occasionally. Strain through double
thickness of cheesecloth; repeat until
liquid is clear. Pour into 1-quart bottle;
seal. Store in cool, dark place 2 weeks.
Makes 1 quart.

Remove rind and white part from watermelon and discard.
Cut pulp into 1 1/2-inch chunks; place in large bowl.
Add sugar and lime juice; toss to combine. Refrigerate
30 minutes to 1 hour. Transfer mixture to blender along
with vodka. Blend until pureed. Serve immediately or
refrigerate until serving.