Sangria

Sangria

½ gal. Cheap burgundy
3 oranges cut up
3 lemons cut up
1 lrg. Can lemonade concentrate
2 cans water
3 oz. Brandy
3 oz. Countreau
3 –4  T sugar

Pineapple Mango Ice

Yield: 5 1/2 cups

2 cups cubed pineapple, fresh or canned packed in juice
1 cup cubed mango
1/2 cup water
1/4 cup corn syrup
1/4 cup honey
1 tablespoon fresh lemon juice
2 to 3 tablespoons sugar, optional, to taste

Blend pineapple, mango, water, corn syrup, honey and lemon juice in blender or food processor until smooth. Taste; add sugar by tablespoons, if needed. Pour into 9-inch square baking pan. Freeze 2 hours or until firm.

Cut into cubes. Place in processor. Whirl until smooth. Place in chilled airtight food storage container. Freeze up to 2 months.
Mandarin-Orange Ice:
Substitute 4 cans (11 ounces each) mandarin oranges, drained, for pineapple and mango in Pineapple-Mango Ice and remove the lemon juice.
Blueberry-Blackberry Ice:
Substitute 2 cups blueberries for pineapple in Pineapple-Mango Ice, 1 cup blackberries for mango.
Honeydew-Kiwi Ice:
Substitute 2 cups cubed honeydew melon for pineapple in the Pineapple-Mango Ice and 1 cup cubed, peeled kiwi for the mango.
Watermelon-Strawberry Ice:
Substitute 2 cups of cubed, pitted watermelon for pineapple in the Pineapple-Mango Ice and 1 cup sliced strawberries (scant pint) for the mango.

Moscow Mule

Servings: Serves 1

Ingredients

Moscow Mule Recipe

·         1 ounce vodka

·         1 tsp. sugar syrup

·         Fresh lime juice

·         1/2 cup ginger beer

·         1 sprig fresh mint

·         1 slice of lime

Directions

In a copper mug, pour vodka over ice. Add sugar syrup and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.

October Sangria

October Sangria:

 Equal parts Pinot Grigio & a really good locally made Apple Cider, then a mixture that equals 1 part (whatever you measured the wine & the cider to) Pumpkin Liquor, Vanilla Vodka, Spiced Rum in thirds, 1 fresh seedless lemon squeezed, 1 granny smith apple cored & sliced into the pitcher & 1 cinnamon stick. Enjoy.

Mojitos

Mojitos

3 sprigs mint
2 teaspoons sugar
3 tablespoons lemon or lime juice
1 1/2 ounces light rum
Club soda

Mash mint sprigs with sugar and lemon juice in a tumbler until well combined. Add ice, rum and club soda. Enjoy!

Mimosa Punch

Mimosa Punch
Recipe courtesy Paula Deen

   1 (12-ounce) can thawed orange juice concentrate
1 liter club soda
1 to 2 bottles sparkling wine
Put 1 can cold but thawed orange juice concentrate into a punch bowl or in a large pitcher. Stir to soften. Stir in 4 cups cold club soda. Then add the sparkling wine and stir gently. Pour into Champagne flutes or coupes and serve.

Mango Mint Sparklers

1/4 cup packed fresh mint leaves
1 tablespoon fresh lime juice
3 cups (24 fl oz) pure mango nectar, chilled
1 (750-ml) bottle Moscato d'Asti sparkling wine or sparkling water, chilled

Garnish: cucumber spears and fresh mint leaves

Crush mint leaves with lime juice in a bowl with a pestle or wooden spoon until bruised and beginning to break up. Stir in mango nectar, then chill, covered, at least 1 hour.

Pour mango mixture through a sieve into a large glass measure, discarding solids, then pour about 1/2 cup mango mixture into each of 6 (10-ounce) glasses and top off with Moscato d'Asti (or sparkling water).

Cooks' note:
Mango mixture can be chilled, covered, up to 1 day.

Serves 6.