Super Soft Drinks Recipes
For most cold, fruit-based drinks, whether pussyfoot or alcoholic, sugar syrup is worth making, since sugar doesn’t dissolve all that easily in cold liquid.
Put 1 lb. Of sugar and 1 pint of water in a saucepan. Dissolve over a gentle heat. Bring to boil and boil to 104°C (220°F). Cool and bottle for future use. Among the fruits and fruit juices — either home-prepared, or the proprietary concentrated bottled, frozen or canned ones — there are more than the obvious citrus kinds: passion fruit, pomegranate, paw-paw, peaches and pears, for instance. The French make a delicious assortment of bottled fruit syrups, good for adding colour as well as flavour. Fresh herbs can make all the difference to drinks, especially basil with a tomato juice appetiser, and a sprig of mint with lemonade or an apple drink.
FRUIT JUICE SPECIALS
Nice to serve this from a tall glass jug, withof lemon, lime, cucumber slices, or a sprig of mint. This recipe makes about 2 pints. Wash 3 lemons, cut them in halves and squeeze the juice. Pare off the rind very thinly and put it with 4-6 oz. of castor sugar into a basin. Add 1-1/2 pints of boiling water, cover, and leave until cold, stirring occasionally. Strain the liquid into a jug, add the lemon juice, and chill well before serving.
This is made
by the same method as the lemonade, but in the proportions of 2 oranges and 1 lemon, 2 oz. of castor sugar and 1 pint of boiling water.
Spice Island Punch
For 10-15 glasses (about 5 pints), mix together 1-1/2 pints of fresh orange juice, 2 pint of canned pineapple juice, the juice and pared rind of 1 lemon, I level teaspoon each of grated nutmeg and mixed spice and 6 cloves in a big jug. Strain, chill well, and add 2 pints of ginger ale, putting crushed ice into individual glasses just before serving.
A year-round favourite for sweet-tooths. For about 5 servings, in stemmed goblets, put ¾ lb. Of washed and hulled strawberries with ½ pint of orange juice and sugar syrup to taste, into an electric blender to make a puree. Without a blender, just sieve the strawberries, then mix them with the orange juice and the sugar syrup. Mix equal parts of the strawberry crush with crushed ice in goblets (or tumblers) and serve at once. Suck through straws or use long spoons. A variation: If fresh limes are available, substitute them for the orange. Or use sieved raspberries instead of strawberries.
Take a bottle (approximately 20 oz.) of pure apple juice. Add 2 ‘splits’ of ginger ale (about 11-½ fl. oz.), 1 can of orange juice (19 fl. oz.), pint of fresh lemon juice, a can of crushed pineapple (about 15 oz.), and stir together in a large bowl. Chill, then serve with fresh, unskinned apple wedges floating in the bowl. Add ice cubes — pretty or plain. This makes about 4-½ pints, or 9 ½-pint mugs — the glass ones with handles.
The easiest way is to buy your favourite tomato juice, and spice it up a bit. It must be chilled, otherwise it is cloying to the palate. A little goes a long way. If you want to make your own chilled tomato appetisers, use Italian canned tomatoes. Blend or sieve them. Chill thoroughly. Add to taste salt, freshly milled black pepper, and either Worcester sauce or Tabasco. Chill again. Don’t dilute with ice. If you happen to have some fresh basil, finely chopped, as a garnish, you will win friends and create a talking-point. Otherwise add lemon floats to the chilled jug from which you’re serving.