Ambrosial Punch (Nonalcoholic)
Rich apricot nectar gives this fruity punch body and a smooth taste. Be sure to chill the oranges, cider, and apricot juice before combining. Pomegranate seeds are a good alternative to cranberries.
Makes about 3¼ quarts
1 cup cranberries
Mint leaves
4 large oranges, chilled
1 quart apricot nectar, chilled
2 bottles sparkling draft or crisp cider, chilled
1. Place 1 cranberry and 1 mint leaf in each compartment of an ice tray, add water, and freeze solid.
2. Halve the oranges and juice 3½ of them. Slice the remaining half into thin half-moon slices and quarter each slice. Set aside.
3. Place the orange juice in a punch bowl. Add the apricot nectar and the cider. Float the orange slices and ice cubes with cranberries in the punch.
Soothing Kuzu Drink
Strange as it may sound, this concoction can have a very settling effect on an upset digestive system.
Makes about 1 cup
1 teaspoon kuzu, ground to a fine powder
1 cup water
1 teaspoon grated ginger
1 teaspoon tamari
1. Dissolve kuzu in water in a small saucepan. Add grated ginger.
2. Bring to a boil and stir until thickened.
3. Add tamari and serve.
This rich and delicious concoction is dairy- and fat-free and can be poured into Popsicle molds for tasty treats on a hot day. It is a great way to take advantage of luscious summer berries.
Makes 3 to 4 servings (about 3 cups)
1 ripe banana
7 or 8 fresh or frozen strawberries plus extra for garnish, or ½ cup blueberries or raspberries
2 cups fresh orange juice
Ice (optional)
Mint sprigs or Medjool date slivers for garnish
1. Peel the banana and slice it into ¾-inch pieces. Place in a blender.
2. Add the strawberries, blueberries, or raspberries and the orange juice and mix until a creamy consistency is reached. Add a few ice cubes for a frosty drink.
3. Serve immediately garnished with a strawberry slice, mint sprig, or Medjool date sliver.
Cool Fruit Juice Fizz
Makes 2¼ quarts
1 quart fruit juice
1 tablespoon fresh lemon juice
2 cups freshly squeezed orange juice
1 quart sparkling water
Mint sprigs for garnish
Combine all the juices and chill well. Just before serving, add the sparkling water. Garnish with mint.
On-the-Porch Peach and Mint Lemonade
This drink is meant to be sipped when all cares can be released to a summer breeze.
This recipe comes from Isadora Guggenheim and Dr. Janis L. Enzenbacher.
Makes 8 to 10 servings
6 lemons
3 ripe peaches, peeled, pitted, and cut into chunks, or two cups peach juice
8 cups spring water
½ cup mild honey
Fresh mint sprigs
1. Squeeze the juice out of the lemons and set aside.
2. Purée the peaches in a blender or food processor.
3. Bring 2 cups of the water to a boil. In a heat-proof pitcher, dissolve the honey in the boiling water. Add the rest of the water, lemon juice, and puréed peaches. Stir to mix well. Add a few sprigs of fresh mint. Refrigerate until very cold.
Winter Comfort Tea
This recipe comes to us from Eva Somaripa, who grows organic herbs on the Massachusetts coastline. Eva suggests adding other ingredients to taste, such as lemon balm, different types of mint, and perhaps a vanilla bean. She also suggests adding this tea to warm cider in winter and to cold fruit juices in the warmer months. Eva refuses to be more specific about measurements; making this to individual taste is part of the process of learning to cook with herbs and spices.
Makes 8 to 10 servings
2 quarts water
5 to 6 star anise
Handful of dried peppermint
1 teaspoon whole cloves
1 to 2 teaspoons orange and/or lemon zest
½ - to 1-inch piece fresh ginger, peeled.
Bring the water to a boil. Place the rest of the ingredients in a heat-proof jar or pitcher large enough to hold the 2 quarts of water. Pour the boiling water over the herbs and spices and allow to steep for 5 to 60 minutes (depending on how strong you like your tea). Strain.
Hot Mulled Cider
This spice-and-citrus nectar is fragrant and heartwarming.
Makes 1 quart
1 quart fresh apple cider
4 whole cloves Pinch of nutmeg
2 cinnamon sticks, broken in half
4 thin lemon slices
In a large saucepan, combine the cider, cloves, nutmeg, and cinnamon sticks. Heat without boiling for 20 minutes. Strain and serve with lemon slices.
