Here are some non-alcoholic choices that I sometimes serve to my underage guests.
Pineapple Iced Tea
Ingredients:
6 tea bags
1/2 cup sugar
4 cups boiling water
fresh mint
juice of 3 lemons
5 tablespoons pineapple juice
Directions:
Place tea bags and sugar in a 2-quart pitcher.
Add 4 cups of boiling water.
Steep for 15 minutes.
Remove tea bags.
Steep fresh mint leaves in tea for at least 3 minutes.
Remove mint leaves.
Add lemon and pineapple juices.
Fill the pitcher with cold water.
Serve over ice.
Garnish with pineapple and fresh mint leaves.
Mo`o's Power Punch
Ingredients:
1 Can (6 oz.) Lemonade concentrate
1 Can (6 oz.) Orange Juice Concentrate
1 Tsp. Vanilla
1 Tsp. Almond Extract
10 C. Water
1 1/2 C. Sugar
1 Quart Sprite
Three simple steps to follow:1) Combine all ingredients except Sprite.2) Stir to blend.3) Add ice and Sprite just before serving.
Aunty Leilani's Strawberry Punch
Ingredients:
1 Pkg. (6 oz.) Strawberry Gelatin
1/2 C. Sugar
1 Qt. Hot Water
1 Can (6 oz.) Frozen Lemon Juice, Thawed
1 Qt. Water
1 Bottle (28 oz.) Sparkling Water Or 7-Up, Chilled
Three simple steps to follow:1) Dissolve gelatin and sugar in hot water; cool.2) Add remaining ingredients; pour over ice in a punch bowl.3) Garnish with fresh strawberries and mint.This recipe yields 30 (4 oz.) servings. Garnish with fresh straw-berries and mint.
Tropical-Not-A-Colada
Ingredients:
3/4 cup unsweetened pineapple juice
Half a banana
2 to 3 packets sweetener
1 teaspoon lime juice
1/4 teaspoon coconut extract
3 to 4 ice cubes
Combine ingredients in blender.
Blend on high for 30 seconds, until smooth and creamy.
Pour into your favorite tiki mug and serve with straw.
Makes one 12 ounces serving. Variation: Substitute 1/2 cup of fresh or unsweetened frozen strawberries for banana. If using fresh berries, add 3-4 extra ice cubes.
Free Woody
Ingredients:
2 ounces cocoa creme
3 ounces orange juice
1 scoop vanilla ice cream
Strawberries
Whipped cream
Mix cocoa creme, orange juice and ice cream in a blender with ice.
Pour over strawberries in glass.
Stir with a straw to create a festive design.
Top with fresh whipped cream and a strawberry
Refreshing Raspberry Daiquiri
Ingredients:
2 ounces Sweet & Sour mix
2 ounces Sierra Mist Soda
4 ounces of Raspberry puree
Whipped cream.
Place ingredients in blender and add ice
Mix until desired thickness.
Pour into your favorite tiki mug and top with whipped cream.
Pomegranate Paradise
Ingredients:
4-5 ounces chilled ginger ale or ginger beer (see cook's notes)
1/2 ounce grenadine or pomegranate syrup (non-alcoholic - see cook's notes)
Cracked ice
Optional garnish: 5-7 pomegranate seeds
Combine ingredients (except garnish) in glass measuring cup.
Stir to combine.
Strain into chilled martini glass.
If desired, garnish with pomegranate seeds.
Serve immediately. Cook's notes: I like to use ginger ale with attitude, such as Vernors or Stewart's Ginger Beer, but any ginger ale will work. Grenadine is pomegranate syrup. Make sure you use one that doesn't contain alcohol. Pomegranate syrup is sold in Eastern Mediterranean markets.
South Sea Cooler
Ingredients:
3 ounces orange juice
1/2 ounce undiluted grapefruit concentrate
1 ounce coconut cream
1 ounce half-and-half
About 3/4 cracked ice.
Place all ingredients in shaker
Shake vigorously.
Pour into tall, chilled glass.
The Virgin Lei
Ingredients:
6 ounces Pina Colada Mix
1 ounce pineapple juice
1 ounce strawberry preserves
Ice
Garnish: pineapple wedge
Put all ingredients and ice into blender.
Blend until desired consistency.
Pour into your favorite tiki mug and decorate with pineapple wedge.
Add more pineapple for a more fruity taste.
