Strawberry Lemonade

Contributed by Kelly Tillberg

Ingredients:

2 cups water
1 cup sugar
1 tablespoon grated lemon peel
1 cup fresh lemon juice
1 pint fresh strawberries, hulled and halved
2 cups cold sparkling water or club soda
Ice
Mint sprigs, garnish
Whole strawberries, garnish

Directions:

• In a medium saucepan, bring the water and sugar to a boil
• Reduce the heat and simmer, stirring occasionally, until the sugar dissolves
• Add the lemon peel and lemon juice, stir, and remove from the heat
• Let cool completely, then strain into a clean pitcher
• In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice
• Stir well to combine and refrigerate until well chilled
• Add the sparkling water and stir well
• Pour over glasses filled with ice and serve, garnished with mint and strawberries

Wassail Recipe

Contributed by Tammy Lee, Pleasant Hill 2nd Ward

This recipe was used at the Dec. 2009 RS Meeting for PH 2. The recipe is from my mother, Connie Clark.

Bring the following ingredients to a boil and boil for 5 minutes:

2 cups sugar
2 cups water
boil 5 minutes

Add:

2 cups orange juice
3/4 cups lemon juice
2 quarts water
2 tsp vanilla
1 tsp almond extract
1 quart apple juice
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp ginger

Let simmer to boil. Enjoy!

Homemade Orange Julius

Contributed by Charisse Stephens, Hilltop Second Ward

Fabulous, easy, and cheaper than the mall version.

Ingredients:

1/2 c. frozen orange juice concentrate
1 c. milk
1/3 c. sugar
1 t vanilla
10-12 ice cubes
3/4 c. water

Directions:

• Dump everything in blender and mix until it's smooth.

Watermelon-Lemonade Cooler

Contributed by Marla Lay

Michael Rocchio, Birmingham, Alabama, Southern Living, July 2004

Makes 14 cups

Ingredients:

15 cups seeded and cubed watermelon
2-12-ounce cans frozen lemonade concentrate, thawed
2 mint sprigs
Ice

Garnishes: watermelon wedges, mint springs

Directions:

• Process watermelon, in batches, in a blender or food processor until smooth
• Combine concentrate and 2 mint sprigs and cook in a saucepan over medium-high heat 10 minutes
• Stir together watermelon puree and lemonade mixture; cover and chill 8 hours
• Remove and discard mint
• Stir and serve over ice
• Garnish, if desired

Homemade Hot Chocolate Mix

Contributed by Marie Renshaw, Martinez Ward

Makes about 17 cups hot chocolate mix

Ingredients:

1-25.6 oz pkg. instant nonfat dry milk [10-2/3 cups]
1-6 oz jar powdered non-dairy creamer
2 cups powdered sugar
1-16 oz can instant chocolate drink mix

Directions:

• Combine all ingredients in a large bowl
• Mix well
• Put in a large airtight container and store in a cool, dry place (use within 6 months)

To make one cup of hot chocolate:

• Add 3 tablespoons of mix to one cup of hot water.
• Stir to dissolve.

Helpful Hints:

• If you want your hot chocolate to have a stronger chocolate flavor, you can stir in ½ cup of cocoa powder into the mix

Slush

Contributed by Roberta Thomsen, Concord 1st Ward

Makes 2 1/2 gallons

Ingredients:

8 quarts water
4 packages cherry Kool-Aid
6 cups sugar
1 large can pineapple juice

1 large can crushed pineapple
3 small cans frozen orange juice
4 Bananas (smashed)

Directions:

• Combine all ingredients
• Freeze.
• Unthaw for at least four hours before serving.