Burro Alley Buttermilk
Makes 4 servings
| 3 cups fresh blueberries |
| 1-1/2 cups buttermilk |
| 1/2 cup sugar |
| 1 teaspoon lemon zest |
| 2 tablespoons fresh lemon juice |
In a blender, pulse all ingredients for about 1 minute. Pour into glasses and serve.
Mint Sparkle Punch
Makes 3 quarts
| 1 (10-ounce) jar mint or mint-flavored apple jelly |
| 1 cup water |
| 1 large can pineapple juice, chilled |
| 1/2 cup lemon juice, chilled |
| 1 (2-liter) bottle chilled ginger ale |
Dissolve jelly in water over low heat, then cool. Pour into a small punch bowl or large pitcher and add remaining ingredients that have been chilled.
Horse Race, 1937, by Paul Tsosie, Navajo, #53970/13. Museum of Indian Arts and Culture/Laboratory of Anthropology, Department of Cultural Affairs, www.miaclab.org. Photo by Blair Clark.
Patio Punch
Makes 20 (1/2-cup) servings
| 2 quarts lemonade or limeade |
| 1 quart pineapple juice |
| 1 quart grapefruit juice |
| 2 quarts orange juice |
| 2 quarts chilled ginger ale |
| Optional: peach or nectarine |
In a punch bowl, mix all the ingredients, except for the ginger ale. Add an ice ring made of half water and half orange juice. Add the chilled ginger ale. Optional: float very thin slices of a peach or nectarine for looks and flavor.
Spiced Pineapple Punch
Makes 3 quarts
| 2/3 cup sugar |
| 1 cup water |
| 3 tablespoons whole cloves |
| 12 whole cinnamon sticks |
Add:
| 1 large can pineapple juice, chilled |
| 2 cups orange juice, chilled |
| 1/2 cup lemon juice |
| 1 quart ice cubes or frozen pineapple juice |
| 1 quart dry soda, chilled |
| Garnish with frozen fruit slice |
Simmer first four ingredients for 15 minutes over low heat. Remove from heat, cover, let cool, and then chill. Strain and pour into a large pitcher or small punch bowl. Add rest of ingredients.
Navajo Rug, 1920s, #36994/12. Museum of Indian Arts and Culture/Laboratory of Anthropology, Department of Cultural Affairs, www.miaclab.org. Photo by Blair Clark.
Frozen Tea
Makes 1 gallon
| 3 lemons |
| 2 oranges |
| 9 family-size tea bags |
| 1 cup chopped fresh mint leaves |
| 3 cups sugar |
| 1/4 cup maraschino cherry juice |
| Fresh mint for garnish |
| Maraschino cherries for garnish |
Squeeze lemons and oranges. Chill juices and reserve lemon hulls. Boil 2 quarts water, remove from heat, and add tea bags, mint leaves and reserved lemon hulls. Steep 30 minutes. Strain, add sugar and stir until dissolved. Refrigerate up to 24 hours.
When mixture is thoroughly cooled, add lemon, orange and cherry juices, plus 1-1/2 quarts more cold water. Stir well and freeze in 1-gallon ice cream freezer to slushy consistency.
When serving, garnish with fresh mint and maraschino cherry.
Berry Punch
Makes 6 servings
| 4 peeled, diced (1/4-inch) ripe white or golden peaches |
| 2 cups diced (1/4-inch) ripe cantaloupe |
| 1 cup diced (1/4-inch) ripe strawberries |
| 1/2 cup raspberries |
| 1/4 cup fresh grapefruit juice |
| 1 (24-ounce) bottle sparkling apple cider, chilled |
| 2 teaspoons orange flower water (found in specialty food shops), optional |
| 2 cups sparkling water, chilled |
| 6 mint sprigs, for garnish |
Place the fruit in a large glass pitcher. Pour in the grapefruit juice, sparkling cider and orange flower water, if desired. Prefer alcohol? Replace the orange flower water with 2 tablespoons of Grand Marnier or Cointreau. Let rest at room temperature for 1 to 2 hours for the flavors to blend. Before serving, pour in the sparkling water. Serve over ice in stemware or other decorative glasses. Garnish with mint.
Orange Fizz
Makes 1 quart
| Juice of 6 fresh oranges |
| 1 cup milk |
| 1/4 cup sugar |
| 3 tablespoons powdered white frosting mix |
Put all ingredients in a blender. Add ice and blend until frothy. Serve immediately.
Pueblo Pottery, 1917, by Henry C. Balink, oil on canvas, 27 x 33 inches. Collection of the New Mexico Museum of Art, gift of Mr. and Mrs. F. D. Good. Photo by Blair Clark.