Take a Sip of Spring

Frozen juices add tangy sweetness to these quick refreshers.

Chances are you have fruit juices and concentrates in your freezer. If not, grab some on your next grocery run, and stir up these cooling quenchers. We used everything from lemonade to fresh-tasting frozen citrus juice in these recipes, and all are prepared in minutes with seven ingredients or less. Got leftovers? Save unused juices and concentrates to flavor your iced tea, blend a tropical smoothie, or perk up a marinade. SHANNON SLITER SATTERWHITE

WHITE SANGRIA

MAKES ABOUT 2 QUARTS

PREP: 20 MIN.

1 (750-milliliter) bottle dry white wine

1 cup thawed orange juice concentrate

1/3 cup thawed lemonade concentrate

1/3 cup thawed limeade concentrate

1 navel orange, sliced

1 lemon, sliced

1 lime, sliced

3 cups club soda, chilled

STIR together first 4 ingredients. Stir in half of fruit slices. Cover and chill until ready to serve. Stir in club soda just before serving. Serve over ice with remaining fruit slices. BETTY SIMS

DECATUR, ALABAMA

COOL LAVENDER LEMONADE

MAKES ABOUT 2 QUARTS

PREP: 5 MIN., COOK: 5 MIN., STAND: 2 HRS.

The intensity of lavender and mint flavors can be easily adjusted by adding more or less herbs or by steeping for longer or shorter periods of time.

7 cups water

1 cup sugar

1 ½ cups frozen lemon juice from >concentrate, thawed

4 mint sprigs

3 lavender sprigs*

Garnishes: lemon slices, lavender and mint sprigs

BRING 7 cups water to a boil over medium-high heat. Stir in 1 cup sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar dissolves; remove from heat. Stir in lemon juice, mint sprigs, and lavender sprigs; let stand at least 2 hours.

POUR lemonade mixture through a wire-mesh strainer into a large pitcher, discarding herbs. Serve over ice. Garnish, if desired. JOHN FLEER

MARYVILLE, TENNESSEE

* 2 tablespoons dried lavender flowers may be substituted.

LEMON-MINT ICE

MAKES ABOUT 4 CUPS

PREP: 10 MIN., COOK: 15 MIN., STAND: 1 HR., FREEZE: 8 HRS.

Make a cool, icy treat with little effort by pouring the lemon-mint mixture into plastic frozen pop molds. Freeze any leftover mixture, or drizzle over fresh cut fruit for a refreshing snack.

2 cups firmly packed fresh mint leaves

1 quart water

¾ cup sugar

¾ cup thawed lemonade concentrate*

¼ cup fresh raspberries (optional)

BRING fresh mint leaves and 1 quart water to a boil over medium-high heat in a medium saucepan. Boil 7 to 8 minutes or until leaves darken; stir in ¾ cup sugar. Cook, stirring constantly, 2 minutes or until sugar dissolves; remove from heat. Stir in ¾ cup lemonade concentrate, and let mixture stand 30 minutes.

POUR lemon-mint mixture through a wire-mesh strainer into a large ziptop plastic freezer bag; discard mint leaves. Seal and freeze 8 hours or until mixture is firm. Remove lemonade mixture from freezer, and let stand, turning bag occasionally, 30 minutes or until slushy. Serve with fresh raspberries, if desired.

SYBIL ANDRUS

ANGLETON, TEXAS

* Limeade concentrate may be substituted for lemonade concentrate.

BASIL-LEMON ICE: Substitute 2 cups firmly packed fresh basil leaves for fresh mint leaves, and proceed with recipe as directed.

Copyright Southern Progress Corporation Mar 2006
Provided by ProQuest Information and Learning Company. All rights Reserved