Cool Drinks For Summer Days

Radio Record, Volume VIII, Issue 28, 18 January 1935, Page 45

Cool Drinks For Summer Days

HERE is an almost endless variety of ways in which the juices of summer fruits may be combined to make delicious beverages, writes Margaret Shepherd, in the ‘Australian Women’s Weekly.’ Use lemons, oranges, grapes, pineapples and berries with cold tea, soda water or ginger ale. In the preparation of all summer drinks there are a few rules to be remembered, after which one an achieve originality in the combining of flavours.

1. See that all beverages are thor: oughly chilled in the refrigerator or ice-chést before serving. Drinks thar are not cold will melt the ice whe added and thus dilute the drink. Also ice-cold drinks, if made with a carbon: ated beverage, will retain their fizz longer than the lukewarm beverage. 2. Large pieces of ice in the drinks are preferable to small pieces as they chill more thoroughly, and they. do noi melt so quickly or dilute the drink. 3. Use long tumbiers for serving cu:¢ dvinks. They hold more ice than the squat variety. A coloured beverage in . them enhances their slender beauty. Various colours can be produced by combining acid fruits and an alkali. Hard water or a little limewater addeu to red plum juice will make it a delightful violet colour, which will return to red if lemon or orange juice is added Any deep red juice added to orange juice will produce a dull brown-col-oured drink. A little lemon juice will bring out the flavour of any delicately-flavoured fruit. Too much will, of course. mask the flavour entirely. A little sugar added to take off the tartness of lemons and other fruit does no harm in moderation. In excess, however, it creates a thirst of its own. This excess sugar, if not used up iu energy, will rebuild adipose tissue. . If more sugar is needed to satisfy individual tastes, it is as well to have ua syrup of sugar and water in readiness. as sugar takes time to dissolve in cold liquids. This syrup can be passed roun‘l in a small jug. To make a quantity of cool drinks for a party, it is as well to have an inexpensive foundation. It should be something with sufficient tang to prevent the drink from being insipid, but not enough to predominate. Freshly-made and strained tea is stimulating and refreshing. So, als, is apple juice, prepared from green, ripe apples for preference. Wash ftii¢ apples; cut them into pieces, cover with cold water, and boil until very soft. Then strain through a clean cloth. This juice may be stored and used with lemon, orange, or grape juice. There are various ways in which fin ishing touches may be added to fruit drinks when serving. ° To iced tea, add sections of lemon with a whole clove stuck in each, A whole cherry may be placed in each tumbler of drink or small pieces of other fruit. . A sprig of mint dusted with castor sugar, in light-coloured beverages enhances the colour and appearance. Thin slices of lemon or orange may be left floating on the liquid or at: tached to the rim of individual glasses.

Hawaiian Punch WO cups orange juice, 2 cups iced water, 13 cups icing sugar, 1 cup grapefruit juice, 4-cup lemon juice. Mix fruit juices and sugar together. Stir until dissolved. Add iced water and serve. Summer Punch QN2 handful cherries, 1 cup sugars, Soda water, 1 quart ginger ale, 1 tablespoon lemon juice, 14 cups orange juice. Mix the orange, lemon juice, and sugar together. Stand aside for four hours. "Put some cracked ice into a jug; pour over it the fruit juice, ginger ale, and soda water. Add washed cherries. Serve at once. ‘ Iced Coffee INE} cup cream, 1 tablespoon vanilla essence, 8 cups clear, strong coffee, . Sugar. When the coffee is cold, add 3-cup whipped cream, vanilla essence, and sugar. Put into a freezer packed with coarse salt and ice. Freeze to a mush only. Serve in glasses with a spoonful ef whipped cream on top. If you do not intend freezing this mixture. use less vanilla essence. and coffee not quite so strong. Fruit Punch QNDE pineapple, 1 quart raspberry juice, 1 quart red currant juice, 3 lemons, 4 oranges, sugar. Add the strained juice of oranges, lemons and pineapple to the raspberry and red currant juice. Mix thoroughly. Boil 6o0z. sugar in one quart water for 10 minutes. Cool a little. Add to the fruit juice. Chill thoroughly. Put a small cube of ice in each tumbler, pour over the ahove mixture, adding one-third of soda water to each tumbler.* Top with whipped cream which has heen flavoured with vanilla essence. China Punch ND cup crushed pineapple, 1 pint peach juice, 2 cups sugar, 2 pints soda water, 2 cups water, 4 oranges, 3 lemons, 2 cups freshly-made China tea, Boil water and sugar together for 10 minutes, Allow to cool. . Strain the freshly-made tea and the fruit juices. Stand 1 hour. Add soda water and sufficient water to fill 6 or 7 tumblers. Ambrosia og WO. cups currant jelly, 14 cups strong tea, 3 lemons, 3 oranges, ice. Strain the freshly-made, strong tea into a jug. Add the currant jelly and the strained juice of oranges and lemons. Stir well. Add ice.

Raspberry Syrup : ASPBERRY cordial syrup, or. fresh raspberries, 1 lemon, ginger ale, ice, sprigs mint. Till tumblers one-third full of raspberry syrup or cordial. Add the juice of a lemon, ginger ale and ice to each tumbler. Garnish with fresh sprigs of mint. Cherry Nectar ‘WO pounds cherries, 3 cups cidet . Vinegar, sugar. Choose sweet. juicy cherries. Stem and stone them. Pour the vinegar over them, adding some cracked cherry stones. Stand for 4 days, stirring occasionally. Strain through a bag. Squeeze well. To each pint of juice, add 1 pint sugar. Boil for 20 minutes. Seal in jars. Serve two tablespoons of this to a glass of iced water or soda water. Tea Punch . NE cup strong tea, 2 cups sugar, 1 cup water, 5 lemons, 5 oranges, 1 quart strawberty juice, 1 tin pineapple juice, block ice, maraschino cherries, soda water. Put 2 cups sugar and 1 cup water into a saucepan. Boil gently for 5 minutes. Add one cup of strong freshly-made tea. Cool; add 1 quart soda water, strawberry juice, the juice of oranges and lemons, and the juice from a tin of pineapple. Mix together and pour over a block of ice. Add one cup cherries. Rhubarb Punch QNB quart chopped rhubarb, 1 cup sugar, 6 cloves, 1 ineh cinnamon stick, small piece ginger’ root. Put the ‘rhubarb and sugar into saucepan, with sufficient water to cover. Cook until very soft. Strain. Boil 1 cup water, with cloves, cinnamon, and ginger root together ’ for eight minutes: strain. Combine the two liquids. Chill thoroughly. Add cracked ice and serve. Mint Cup QNE and a half cuns mint leaves and buds, 14 cups boiling water, 2 cups sugar, 1 cup strawberry juice, 1 cup orange juice, 1 cup lemon juice, 1 pint bottle of cooking claret, soda water, 1 quart water. Make a syrup by boiling 1 quart water and the sugar together for 20 minutes, Pour boiling water over the mint and bruised buds. Cover and allow to stand for 5 minutes. Strain. Add to the syrup. When cool add the strawberry juice. the strained juice of oranges and lemons. claret. Dilute to taste with soda water. ‘Garnish with fresh sprigs of mint dusted with castor sugar.