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Fresh Limeade

28 Aug

I am completely addicted to this stuff.  We’ve made it several times this summer, thanks to the kids’ help.  They have graciously juiced bagfuls of limes from our local Mexican grocer.  This recipe is based on Mark Bittman’s suggested ratios; however, you should obviously adjust it to suit your taste.  I think it’s perfect as-is, but Sam likes his a little less tart.

Fresh Limeade

1 cup freshly-squeezed lime juice
1 1/3 cups simple syrup*
4 cups water or sparkling water (it’s the best!)

Combine ingredients in pitcher and serve over lots of ice.

This recipe can be adjusted to make any quantity, simply use the ratio 1:1.3:4.

*To make simple syrup, just combine equal parts water and granulated sugar in a saucepan.  Boil gently until sugar is dissolved.  Refrigerate until ready to use.  It will keep for weeks.


Ginger Pineapple Sparkling Punch

28 Apr

This is one of the best punches I’ve had lately.  I made it for a friend’s baby shower, and it was thankfully a bit hit.  The ginger syrup and fresh citrus juices really make it special.

Ginger Pineapple Sparkling Punch


For ginger syrup

  • 1 1/2 cups water
  • 1 cup sugar
  • 1 cup thinly sliced unpeeled fresh ginger (1/4 lb; from two 5-inch-long pieces)

For punch

  • 3 cups unsweetened pineapple juice, chilled
  • 1/4 cup fresh lemon juice (3 to 5 lemons)
  • 1/4 cup fresh lime juice (4 to 6 limes)
  • 3 cups sparkling water, chilled
  • 4 cups ice cubes

Make ginger syrup:
Bring water, sugar, and ginger to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Simmer, uncovered, stirring occasionally, 10 minutes, then remove from heat and steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl, discarding ginger. Chill, covered, until cold, about 2 hours.

Make punch:
Stir together ginger syrup and fruit juices in a punch bowl or pitcher. Stir in sparkling water and ice.

Cooks’ note: Ginger syrup keeps, covered and chilled, 2 weeks.

Serves 10

Source: Gourmet, December 2004

Mulled Apple Cider

15 Dec

Mulled cider 009

I love unpasteurized, unfiltered apple cider.  There is a great apple orchard/stand in Utah where we used to buy it, but unfortunately we haven’t found anything like that where we live now.  We managed to get some decent cider at Trader Joe’s and used this recipe to help ring in the holidays.  It was the best mulled cider I’ve had yet!

Mulled Apple Cider with Orange and Ginger

  • 8 cups unpasteurized apple cider
  • A 3-inch cinnamon stick
  • 10 whole cloves
  • 1 navel orange, peeled and sliced crosswise
  • A 2-inch piece of peeled fresh ginger, cut into 6 slices

In a large saucepan combine the cider, the cinnamon stick, the cloves, the orange and the ginger and simmer the mixture for 20 minutes. Strain the mixture through a fine sieve into a heat-proof pitcher and serve the mulled cider warm.

Source:  Gourmet, Oct. 1991

Sweet Mango Lassi (Aam Lassi)

7 Dec

A lassi (LOSS-ee) is basically an Indian yogurt smoothie.  Consequently, it’s my favorite treat to have along side Chicken Tikka Masala.  Don’t skimp on the  fat — the whole milk makes the shake.  You can make this ahead and whip it again just before serving.

Sweet Mango Lassi

2 cups whole-milk yogurt
1 cup frozen mango, cubed*
1/2 cup sugar

Put all ingredients in a blender or food processor and blend until smooth and frothy.  Serve in tall  glasses.  (You can make this up to 3 days ahead, just whip it again right before serving.)

Source: adapted from Julie Sahni’s recipe on