Butterbeer

Why should Harry Potter and the rest of the wizarding world be the only ones to enjoy this delectable beverage?  
This butterbeer is a non-alcoholic, creamy drink with the flavor of real butterscotch (nothing like the candy - more like brown sugar).  Perfect for parties, movie nights, a dessert beverage, or really anytime!  This yummy butterbeer is sure to please!

Butterbeer

Butterscotch adapted from Simply Recipes

Ingredients:

Butterscotch -

4 tbsp butter

1 cup brown sugar

1/2 tsp Kosher salt

3/4 cups heavy cream

2 tsp vanilla extract

Heavy Cream

Cream Soda

Directions:

1.  For the Butterscotch: melt the butter in a medium saucepan set over medium heat.

2.  Once the butter is melted, stir in the sugar and salt.  Cook, stirring often, until the sugar melts (about 5 minutes).

3.  Whisk in the 3/4 cups cream.  Cook, stirring occasionally, for 10 minutes.

4.  Allow the mixture to cool to room temperature.  Once cool, stir in the vanilla.

5.  For the Butterbeer: butterbeer ratio is one part butterscotch, one part cream, and 16 parts cream soda (example: 1 tbsp butterscotch, 1 tbsp cream, 1 cup cream soda).

    To Mix: stir together the butterscotch and cream in a mug or glass.  Stir in about 1/4 of the cream soda that you will be using.  Pour in the remaining cream soda (slowly to avoid overflow).

6.  Serve!

Sparkling Lemonade

Lemonade is one of my all-time favorite drinks.  Refreshing, bright, delicious, and with so many possible variations.  I think this sparkling version is one of the very best.
This recipe is adapted from one I found, credited to Giada De Laurentiis, on Pennies on a Platter.
I could drink lemonade any day, any time, but on these hot summer afternoons, it really hits the spot.  The kids drank mine, so I'd better go make another batch!

Sparkling Lemonade

Adapted from Pennies on a Platter

Ingredients:

1/2 cup water

1 cup sugar

20 mint leaves

1 cup fresh lemon juice

3 cups sparkling water

Ice

Directions:

1.  Stir the water and sugar together in a medium saucepan set over medium heat.  Stir in the mint leaves.  Heat, stirring occasionally, until the sugar dissolves and the mixture comes to a simmer.

2.  Remove the pan from the heat.  Let the syrup cool.  Strain out and discard the leaves.

3.  To make a Pitcher: stir the syrup and lemon juice together in a pitcher.  Gently stir in the sparkling water.  Garnish with lemon slices and/or mint leaves if desired.  Serve!

    To make a Glass: stir 1/4 cup of the syrup together with 1/4 cup of the lemon juice in a medium (aprx 12 oz) glass.  Gently stir in 3/4 cups seltzer water.  Add ice.  Garnish with a lemon slice and/or mint leaves if desired.  Serve!  *Makes 4 glasses.

Berry Lemonade

Lemonade is the drink of summer.  There are plenty of ways to serve it, too.  This berry version is one very nice example.
The berries come in the form of a syrup, which you make beforehand (this is just like the one in my former post Blueberry Spritzer - and this syrup would work just as well in that recipe).  The recipe below is adapted from Closet Cooking.
For my lemonade, I used a frozen triple berry blend (raspberries, blackberries, and blueberries). You can use whichever sweet berry or combination that you like best.  The amounts listed below are general - all lemons and berries are not created equal.  Some are more sweet, some more sour.  Mix your ingredients to your taste.
The resulting lemonade is beautiful, delicious, and oh so quenching on a hot summer afternoon.

Berry Lemonade

Adapted from Closet Cooking

Ingredients:

Berry Syrup - 

1 cup water

1 cup sugar

1 cup berries (such as strawberry, blueberry, blackberry, or raspberry - frozen work perfectly)

1/4 cup fresh lemon juice

Lemonade -

1 cup lemon juice

Berry syrup

4-6 cups cold water

Ice

Directions:

1.  For the Syrup: stir the sugar and water together in a large saucepan set over high heat.  Bring the mixture to a boil.  Stir in the berries and reduce the heat to simmer.

2.  Simmer the syrup for 20 minutes.  Let the mixture cool to warm.

3.  Stain the mixture to remove the solids.  Stir the lemon juice into the syrup.  Cover and chill until cold.

4.  For the Lemonade: Stir the lemon juice together with 1 cup of the berry syrup.  Stir in 4 cups of the water.  Add more syrup and/or water to taste.  Lemonade should be on the strong side if you will be serving with ice.

5.  Pour over ice and serve!

Honeydew Agua Fresca

I am just loving agua frescas this year (where have they been all my life? I've totally been missing out!).  This agua fresca tastes like eating a slice of honeydew.  So refreshing and delicious and perfectly excellent on a hot day!
This recipe is adapted from one I found at Flora's Drink Hideout.  I changed the quantities just a little bit.  If you like honeydew, you've got to try this!  If you prefer cantaloup or crenshaw, the melons are interchangeable here.  You can also switch out the lime for lemon.  Make it how you like it!

Honeydew Agua Fresca

Adapted from Flora's Drink Hideout

Ingredients:

Syrup -

1/4 cup sugar

1/4 cup water

2 1/2 cups honeydew juice, from about 1 melon, pureed & strained

1/4 cup fresh lime juice

2 cups cold water

Ice

Directions:

1.  For the Syrup: place the sugar and water in a small bowl.  Microwave for 30 seconds.  Stir until the sugar dissolves.

2.  Stir the melon juice, lime juice, and syrup together in a pitcher.  Stir in the water.

3.  Serve over ice!  Garnish with melon balls or a slice of lime, if you'd like.

Blueberry Spritzer

This spritzer just made my top 10 favorite drinks.  It'll make you want to go sit out on the deck and put your feet up.  It's summer in a glass.  Sweet blueberries, tangy lemons, perfection.
The recipe is adapted from one I found, credited to Persian Food from the Non-Persian Bride, at Leite's Culinaria.  The original recipe was for a cherry spritzer.  Doesn't that sound fabulous?  Unfortunately, my husband can't have cherries, so I had to go with something else.  I wanted something seasonal, so decided on blueberries.  I'm very glad I did, too, because it works just wondefully here.
So, mix up a batch, sit back, and relax with your tasty beverage!

Blueberry Spritzer

Adapted from Leite's Culinaria

Ingredients:

1 cup sugar

1 cup water

1 cup blueberries (frozen work great)

1/4 cup fresh lemon juice

Setzer Water, chilled

Directions:

1.  Stir the sugar and water together in a medium saucepan.  Set over medium-high heat and bring to a boil.  Reduce the heat to a gentle simmer.

2.  Gently stir in the blueberries.  Simmer for 20 minutes.  Do not smash the berries.

3.  Pour the mixture through a fine mesh strainer lined with cheesecloth, into a bowl (discard the solids).  Pour the lemon juice through the strainer.  Chill the mixture until cold.

4.  Stir the blueberry syrup together with the seltzer water at a ratio of 3 to 1 (1/4 cup syrup to 3/4 cups seltzer makes a small glass).  Garnish with frozen blueberries, if you'd like (it's pretty and helps keep the drink cold).  Serve!

Note: store any leftover syrup in a covered container in the refrigerator.

Pineapple Lime Agua Fresca

You might have seen yesterday's Strawberry Lime Agua Fresca recipe.  Today, we have Pineapple Lime Agua Fresca.  Same idea, totally different flavor.
In a lot of drinks, you can get away with using store-bought juice.  Not this one.  One of the best things about an agua fresca is the fact that it tastes like you just took a bite of fruit.  You've got to go fresh on this one.
This recipe is adapted from one I found, by Culinary Explorer, on Yummly.com.  
If you're looking for a tropically delicious, refreshing, cooling beverage, look no further!  This is the one for you!

Pineapple Lime Agua Fresca

Adapted from Culinary Explorer

Ingredients:

Simple Syrup -

1/3 cup sugar

1/3 cup water

1 fresh medium pineapple, trimmed

1/4 cup fresh lime juice

2 cups water

Ice

Directions:

1.  For the Simple Syrup: combine the sugar and water in a small bowl.  Microwave for 20 seconds.  Stir until the sugar is dissolved.

2.  Puree the pineapple.  Strain the juice into a bowl.  You should end up with 2-3 cups of juice.

3.  Stir together the simple syrup, pineapple juice, and lime juice in a pitcher.  Stir in the 2 cups of water.

4.  Pour over plenty of ice.  Serve!

Strawberry Lime Agua Fresca

A fruity, refreshing, non alcoholic beverage - that's what an agua fresca is.  This particular one is a burst of fresh strawberries and limes; absolutely delicious.
I found the idea for this recipe, credited to Eat Live Run, at Pennies on a Platter.  It sounded great.  It was a cinch to make; three ingredients and it comes together in snap.
I definitely recommend this drink - high yum factor!

Strawberry Lime Agua Fresca

Adapted from Pennies on a Platter

Ingredients:

1/3 cup water

1/3 cup sugar

1/4 cup fresh lime juice

1 lb strawberries, trimmed (frozen, defrosted work perfectly)

2 cups cold water

Ice

Directions:

1.  Put the 1/3 cup of water and the sugar in a small bowl.  Microwave for 20 seconds.  Stir until the sugar dissolves.  This is your simple syrup.

2.  Puree the strawberries.  Pour through a fine mesh strainer.

3.  Combine the strained strawberry puree, simple syrup, and lime juice in a pitcher.  Stir to blend.  Stir in the 2 cups of water.

4.  Pour over plenty of ice and serve!

Coconut Lime Cooler

This is an awesome drink.  The lime and coconut flavors really shine; it's refreshing and delicious.  A must-try!

Coconut Lime Cooler

Katie Christy

Ingredients:

3 tbsp water

3 tbsp water

1/4 cup fresh lime juice

1/2 cup coconut milk

1 cup water

Directions:

1.  Combine the sugar and water in a small bowl.  Microwave for 15 seconds, stir until the sugar is dissolved.

2.  Combine the lime juice, coconut milk, and sugar mixture in a small pitcher.  Stir in the water.

3.  Serve over ice!

Zombie Mocktail

Are you prepared for a zombie incursion?  When the walking dead come, they'll come quickly; they'll want brains.  Yours.  What do you do?
Well, you'll almost certainly be killed instantly.  That is, if you're not ready for them.  So, the first thing to do is read this: How To Survive a Zombie Attack.  Next, you can't go wrong staying hydrated.  It'll keep you on your toes.
Since alcohol will dull your senses, you'd better stick to water and juice.  Here's a perfect, and fitting, little drink that you can enjoy (on the run, in hiding, wherever).  It's a little fruit punchy, and a lot yummy.

Zombie Mocktail

Katie Christy

Ingredients:

2 tbsp sugar

2 tbsp water

1 tbsp maraschino cherry juice

1 tbsp grenadine

1/4 cup fresh lime juice

1/4 cup pineapple juice

1/4 tsp rum extract (optional)

1 1/4 cups water

Ice

Directions:

1.  Put the sugar and 2 tbsp of water in a small bowl.  Microwave for 15 seconds, stir until the sugar is dissolved.

2.  Blend the sugar mixture together with the pineapple juice, cherry juice, grenadine, lime juice, and rum extract.  Stir until blended.  Stir in the water.

3.  Serve over ice.  Garnish with lime and maraschino cherries.

Strawberry Rhubarb Soda & Sauce

There are some flavors that are just perfect for each other.  They dance on your tongue, they light up your tastebuds, they're meant for each other.  Strawberry and rhubarb is just such a combination.  If they were people, they'd be best friends.
There are so many wonderful strawberry rhubarb recipes out there: pie, bars, cheesecake, cookies, bread, muffins, jam, the list goes on.  I was pleasantly surprised recently to happen upon a new and different sort of recipe at Closet Cooking: rhubarb soda.  Yummy!  
As good as rhubarb is by itself, I think it's even better with the addition of its old pal strawberry.  So, I reunited them.  The resulting soda is a unique taste treat.  To make the soda, you start by making a syrup.  The fruit left over from the syrup makes a wonderful sauce that's just delicious with ice cream, whipped cream, Cool Whip, or just to eat with a spoon!  A two for one!
This recipe takes a bit of time with the simmering and the cooling, but is very simple, requires very few ingredients, and yields tasty results.

Strawberry Rhubarb Syrup

Katie Christy

Adapted from Closet Cooking

Ingredients:

12 oz strawberries (frozen berries work well)

8 oz rhubarb, chopped into 1" pieces

1 cup sugar

1 cup water

3 tbsp lemon juice

About 1/2 liter of Seltzer Water

Ice

Directions:

1.  Place all of the ingredients into a large saucepan or stock pot.  

2.  Bring the mixture to a boil.  Reduce the heat and simmer for 15 minutes or until the rhubarb is very tender.

3.  Strain the liquid into a bowl.  Transfer the fruit to a bowl (the color will improve as it cools).  Allow the syrup and fruit to come to room temperature.  Cover and chill until cold.

4.  The fruit is ready to use as a sauce.

5.  For the soda: combine equal amounts of syrup and seltzer water in a glass.  Add ice (or frozen strawberries) and serve!

Watermelon Mojito Mocktail

One of the great things about summer is the watermelons.  Juicy, sweet, and refreshing...  These are the very same attributes that make it perfect for transforming into beverages.  One popular summertime beverage is the mojito.  The lime and mint are absolutely delicious together and they just so happen to play very well with watermelon.
This recipe is non-alcoholic (though adding watermelon juice to a standard mojito would still be fabulous).  So, bring this to your next BBQ, your next picnic, your next dinnertime!  Adults and kids alike are going to love it.  It makes about two large glasses, so you might want to double up!
The recipe is an adaptation of a cocktail I found, credited to Ina Garten, on In The Hopeful Kitchen.  It is the best new drink I've tried in a long time - definitely a must-try!

Watermelon Mojito Mocktail

Adapted from In The Hopeful Kitchen

Ingredients:

20 mint leaves, torn

1/4 cup sugar

1/4 cup water

1/3 cup fresh lime juice (about 3-4 limes)

1/4 tsp rum flavoring (optional)

1 1/2 cups watermelon juice (strained from pureed melon, aprx 1/2 pureheart watermelon)

Ice

Directions:

1.  Muddle the mint with the sugar in a glass measuring cup (you can use a mortar if you don't have a muddler).  Add the water.  Microwave for 30 seconds and stir until the sugar dissolves.  Allow the mixture to cool (I put it in the freezer for a short bit).

2.  Strain the mint mixture into a pitcher (discard the leaves).  Stir the syrup together with the lime juice, rum flavoring, and watermelon juice.

3.  Serve over lots of ice and enjoy!

Watermelon Lemonade

Watermelon and lemon are two of the most refreshing flavors, and together, well they're just unstoppable!  This is a great drink to serve at your next summer picnic.  Make a lot, because it'll go fast!  This just tastes like sunshine and summer.
I found the recipe for this lemonade at Smitten Kitchen.  I made a few proportion adjustments.  This is a delightful lemonade that I would certainly recommend to anyone!

Watermelon Lemonade
Adapted from Smitten Kitchen

Ingredients:
¼ cup water
¼ cup sugar
1 cup watermelon puree (about 1/8 of a pureheart watermelon)
½ cup freshly squeezed lemon juice (about 3 lemons)
¾ cups water
Ice

Directions:

1. In a small bowl or glass, stir together the ¼ cup water and sugar. Microwave for 30 seconds, Stir. Microwave for 15 seconds. Stir until the sugar is completely dissolved (alternately, you can boil the mixture in a small pot on the stove). Transfer the syrup to a cool container. Place in the freezer to cool while you work on the remaining steps.

2. Pour the watermelon puree into a fine-mesh strainer set over a large bowl or pitcher.

3. Add the lemon juice to the watermelon juice. Add the syrup to the juice. Add the ¾ cups water to the juice. Stir well.

4. Serve over ice. Makes 2 glasses.

Cherry Lemonade

What's better on a hot day than a tall glass of ice cold lemonade?   Not much!  This fizzy & fruity twist on the classic is a great way to beat the heat this summer.  So, mix up a batch and enjoy!

Cherry Lemonade

Ingredients:

¼ cup water

4 tbsp honey (or superfine sugar if you don't like honey)

6 tbsp maraschino cherry juice

½ cup freshly squeezed lemon juice (about 3-4 lemons)

2-3 cups seltzer water

ice

maraschino cherries

Directions:

1. In a pitcher, stir together the water and honey until the honey dissolves completely.

2. Stir in the cherry juice and lemon juice.

3. Pour 2 cups of the seltzer water into the pitcher.  Gently stir.  This makes a strong lemonade, perfect for serving with lots of ice (which will water it down).  Add more seltzer water to taste.

4.  Serve over ice and garnish with cherries.

Ginger Honey Shake

You might have seen my recent post for Ginger Syrup. Well, I enjoyed it so much, I just made another batch today. It's like liquid gingersnaps. So yummy! And so versatile, too. On that first post, I gave some serving suggestions. Here you have another one.

This shake has a bit of Asian flare and would be the perfect dessert to follow a Chinese or Thai meal (though it would be just as delicious alongside your favorite burger). You can also serve with ginger cookies or garnish with cookie crumbs if you'd like. The shake in the photo is topped with whipped cream. 

Once you have the syrup, this is a quick and easy treat - and a pleaser, too. The recipe makes two large shakes.

Ginger Honey Shake

Ingredients:
1 ½ quarts Vanilla Ice Cream

½ cup honey

½ cup ginger syrup

½ cup milk (makes a medium-thick shake, use less if desired)

Directions:

1.   Scoop the ice cream into the blender (in scoops, not a huge chunk) along with the other ingredients.

2.   Blend until smooth.

3.   Serve!