4 lime wedges

2 tablespoons coarse sugar

2/3 cup thawed lemonade concentrate

1 cup frozen unsweetened raspberries

2 cups ice cubes

2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed

1/2 cup frozen blueberries

1 tablespoon sugar

1/2 cup tequila, optional

Directions

Using lime wedges, moisten the rims of four margarita or cocktail glasses. Set aside limes for garnish. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate. In a blender, combine the lemonade concentrate and raspberries; cover and process until blended. Press mixture through a fine sieve; discard seeds. Return raspberry mixture to blender; add the ice, strawberries, blueberries, sugar and tequila if desired. Cover and process until smooth. Pour into prepared glasses. Garnish with reserved limes. 

6 oz. frozen orange juice

1 cup milk

1 cup water

1/2 cup confectioners’ sugar

1 tsp. vanilla extract

12 ice cubes

Directions

Combine and process in a blender for few minutes.

• 1 bottle Burgundy wine or other dry red wine, chilled (3 cups)
• ½ cup fresh lemon juice
• ½ cup fresh orange juice
• ½ cup sugar
• ¼ cup brandy
• 1 small lemon, sliced
• 1 small orange, sliced
• ½ cup strawberries, hulled and cut in half
• 1 10-ounce bottle club soda, chilled
• 16 ice cubes

Directions

• Stir wine, juices, sugar and brandy in large pitcher until sugar is dissolved.
• Stir in lemon and orange slices and refrigerate.
• Just before serving, add strawberries, club soda and ice; stir and pour into glasses

Makes 8  6-oz. servings

• ½ oz Triple Sec, Cointreau or Grand Marnier
• 3 oz Cranberry Juice
• Pour into champagne flute and top with champagne

Try it with cranberry juice topped with ginger ale for the kids!

• 3 ounces Tangerine juice (Dole brand-refrigerated)
• 1 ½ ounces white rum
• ¾ ounce grenadine
• Ice cubes
• Black licorice (optional)

Directions
Combine juice and rum in a tall glass filled with ice. Top with grenadine. Garnish with black licorice.

Makes 1.

Ingredients

• 6 cups apple cider
• 3 cups cranberry juice cocktail
• ¾ tsp ground cinnamon
• 6 whole cloves
• Sliced apple, for garnish
• Cinnamon sticks for garnish

Directions

• In a large pot, combine cider, cranberry juice, ground cinnamon and cloves
• Bring to a boil, then reduce heat to medium-low and simmer, 25–30 minutes
• Pour into mugs and garnish with apple slices and cinnamon sticks, if desired
• Serve hot.

Makes 8 cups.

For a tasty spiced wine, add 4 cups red wine to finished recipe. Makes 12 cups.

• 1 quart strawberries, hulled
• 1 cup sour cream
• 1/2 cup burgundy wine
• 2 Tbsp. sugar

Directions

• Puree strawberries in blender.
• Add sour cream, wine and sugar; blend.
• Chill well before serving.
• Garnish with thinly sliced lemons or sliced strawberries.

Quantity: Five 1-cup servings (Can be frozen)
Prep Time: 15 minutes Chilling Time: 1 hour

Ingredients

• 2 pkgs. strawberry Kool-Aid
• 2 pkgs. orange Kool-Aid
• 4 qts. water
• 4 C. sugar
• 1 (12 oz.) can orange juice
• 1 (12 oz.) can lemonade
• 1 tall can pineapple juice
• 1 (16 oz.) bottle 7-Up
• rum or vodka to taste

Directions
Mix all ingredients except the 7-up. Freeze either in one large container or in individual plastic cups. When ready to serve, fill glass with 1/2 slush and 1/2 pop.

• 1 cup orange juice
• 1 banana
• 1 kiwifruit
• 1 tbsp. honey
• 2 or 3 ice cubes

Directions
Pour the juice in a blender.  Add the banana, kiwi, and honey;  blend until smooth.  Add ice and blend until thick.

Serves one. Approx. 300 calories.

• 2 cups water
• 2 cups white sugar
• ½ cup roughly chopped fresh mint leaves
• 32 fluid ounces Kentucky bourbon
• 8 sprigs fresh mint leaves for garnish

Directions

1. Combine water, sugar and chopped mint leaves in a small saucepan.  Bring to a boil over high heat until the sugar is completely dissolved.  Allow syrup to cool, approximately 1 hour.
2. Pour syrup through a strainer to remove mint leaves.  (Note: you can make syrup ahead of time and just store in the refrigerator.)
3. Fill eight highball glasses or goblets with crushed ice and pour 4 ounces of bourbon and ¼ cup mint syrup in each.  (Proportions can be adjusted depending on each person’s sweet tooth.)  Top each glass with a mint sprig and a straw.  Trim straws to just barely protrude from the top of the glasses.

The proper way to serve a Mint Julep in the South is to use a frozen silver goblet.  But you can use glasses instead—just use the most elegant ones you have!

Serves  8.