Sparkling Apple-Peach Sunrise One 10 oz. can of non-alcoholic frozen fuzzy navel mix Two cans full (20 oz.) of sparkling cider Ice cubes (as many as desired) Blend ingredients in a blender. Pour into a tall flute glass. Add half ounce of grenadine for the sunrise effect. Makes approximately four 8 oz. glasses
Sparkling Ice Cream Soda 6 oz. sparkling cider One scoop vanilla ice cream 2 oz. seltzer water 1 maraschino cherry Pour sparkling cider into a tall glass. Add ice cream. Fill glass with seltzer while stirring. Garnish with maraschino cherry.
Sparkling Rainbow 6 oz. sparkling cider 1 scoop sherbet 1 fresh mint sprig Pour sparkling cider into a tall glass. Add sherbet, and garnish with mint.
Sparkling Smoothie 6 oz. sparkling cider 1/4 cup fresh strawberries 1/2 banana, ripe 2 ice cubes Blend all ingredients. Pour into a tall glass.
Lemon Strawberry Punch 3 cans (6 oz. each) frozen lemonade concentrate 1 package (10 oz.) frozen strawberries, thawed 1 quart ginger ale, chilled In a large punch bowl, prepare lemonade concentrate as directed on can; stir in strawberries with syrup). Stir in ginger ale and, if you wish, add small scoops of strawberry ice cream or ice cubes. Makes 28 servings (1/2 cup each)
Winning Tea Punch 1/2 cup 100% instant tea 2 quarts water 1 6 oz. can frozen limeade 1 6 oz. can frozen lemonade 1 6 oz. can frozen pineapple juice concentrate 1 pint cranberry cocktail juice In punch bowl, combine instant tea, water, concentrates, and cranberry juice. Just before serving, add ice. Makes 25 servings 5 oz. each)
Double Lime Punch 1/2 pint (1 cup) lime sherbet, softened 1 can (6 oz.) frozen limeade concentrate, thawed 2 bottles (7 oz. each) ginger ale, chilled 2 cups water In punch bowl, stir together all ingredients. Serve in punch cups. Makes 10 servings (1/2 cup each)
Mild-Eyed Margaritas 2 cups lemon or lime soda 2 tablespoons sugar Juice of 1/2 lime Salt Crushed ice Pour soda into ice cube tray or shallow pan, freeze. Place frozen soda in blender, add lime juice and sugar. Blend until well-mixed. Rub lime around rim of glass and then dip glass into salt. Pour mixture over crushed ice and then into salted rim glasses. Garnish with lime slice.
Percolator Punch 2 quarts apple cider or juice 2 quarts cranberry juice 1 quart pineapple juice 1/2 cup brown sugar 1 tablespoon whole cloves 1 tablespoon allspice 4 cinnamon sticks, 3 inches long 2 lemons, thinly sliced, then quartered Pour liquids into 30 cup coffee pot percolator. Put remaining ingredients in percolator basket and brew for 30 minutes. Serve hot.
Holiday Punch 1 large jar cran-grape juice 1 liter bottle ginger ale 1 container orange sherbet Whole cranberries Combine juice and ginger ale. Add sherbet by small scoops. Top with cranberries.
Peach Fuzz 1 cup peach daiquiri mix 1 1/2 cups 7-Up 2 tablespoons lemon juice Add ingredients and ice cubes, blend on high for 15 seconds.
Hot Cran-Apple Cider 2 quarts apple cider 1 1/2 quarts cranberry cocktail 1/4 cup brown sugar 3 inch cinnamon sticks 1 1/2 teaspoons whole cloves Heat to boiling; reduce hear and simmer 15-20 minutes. Strain. Makes 25 servings (1/2 cup each)
Jogger's Nog 1 1/2 cups pineapple juice (chilled) 1/2 cup plain yogurt 1 tablespoon honey 6 ice cubes Combine ingredients in blender container. Cover and run on high until well blended. Serve in chilled glasses. Makes 2 servings (10 oz. each)
