4th of July Watermelon-Mint Coolers

Photo by Better Homes & Gardens©

Enjoy this refreshing beverage during your 4th of July picnic! (Photo by Better Homes & Gardens©)

Yield: 8 Servings

Ingredients

  • 3 1/4 lbs.seedless watermelon, chopped (5 cups)
  • 1/4 c. fresh mint leaves
  • 1/2 c. sugar
  • 1/2 c. water
  • 1/2c .fresh lime juice
  • 3/4 teaspoon aromatic bitters
  • 4-5c. ginger ale, chilled
  • Mint sprigs

 

 

Directions

  1. In a blender container place watermelon; puree until smooth. In a small heatproof bowl, use a wooden spoon to mash mint leaves and 1/4 cup of the sugar; add 1/4 cup of the water. Microwave on high until fragrant, 1 to 2 minutes. Using a slotted spoon, transfer mint leaves to blender, leaving sugar in bowl. Blend until chopped.
  2. To bowl of sugar mixture add the remaining 1/4 cup sugar and 1/4 cup water. Microwave until sugar dissolves into a syrup, 1 to 2 minutes. Cover and chill.
  3. To serve, strain watermelon mixture into an ice-filled pitcher or jar. Stir in syrup, lime juice, and bitters. Divide watermelon mixture among ice-filled glasses; top with ginger ale. garnish with mint sprigs.

Nutrition Facts (Watermelon-Mint Coolers)

Per serving: 125 kcal cal.,0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 12 mg sodium, 32 g carb., 1 g fiber, 29 g sugar,1 g pro.Percent Daily Values are based on a 2,000 calorie diet

 

From the Test Kitchen

ALCOHOLIC VERSION:

Add 2 cups white rum with the mint before chilling for 8 hours. Add club soda or sparkling water in place of ginger ale.

Nutrition analysis per serving: 212 calories, 1 g protein, 22 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 1 g fiber, 19 g total sugar, 11% Vitamin A, 21% Vitamin C, 28 mg sodium, 2% calcium, 4% iron

 

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Fresh-Squeezed Pink Lemonade Recipe

There’s a nice balance of sweet and tart in this refreshing summer drink. It becomes perfectly pink with the addition of grape juice. —Cindy Bartnicki, Mount Prospect, Illinois

Yield: 6 Servings

Ingredients:

  • 4 cups water, divided
  • 1 cup sugar
  • 3 lemon peel strips
  • 1 cup lemon juice (about 5 lemons)
  • 1 tablespoon grape juice
  • Lemon slices and maraschino cherries, optional

 

Directions:

  1. In a small saucepan, bring 2 cups water, sugar and lemon peel to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Discard lemon peel.
  2. In a large pitcher, combine the remaining water, lemon juice, grape juice and sugar mixture. Serve over ice. Garnish with lemon slices and cherries if desired.

 

 

Nutritional Facts:
1 cup (calculated without optional ingredients) equals 141 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 37 g carbohydrate, trace fiber, trace protein.
Originally published as Fresh-Squeezed Pink Lemonade in Reminisce August/September 2010, p47

 

Mimosa Recipe by Inspired Taste

Recipe by Joanne Gallagher of Inspired Taste

Yield: Make 8 Servings

Use a dry sparkling wine, not sweet. We usually will spend $12 to $15 on the sparkling wine we add to our mimosas. Your best bet is to look for “Cava,” which comes from Spain or an American sparkling wine that’s around $15. A dry Prosecco is a great option, too.

Ingredients:

  • 1 (750 ml) bottle chilled dry sparkling wine
  • 3 cups (750 ml) chilled orange juice (freshly squeezed is best)
  • 1/2 cup (120 ml) Grand Marnier or triple sec, optional

Directions:

  • Fill 8 champagne flutes 1/2 full with chilled sparkling wine.
  • Top with orange juice.
  • (Optional) Top mimosa with 1 tablespoon of Grand Marnier or triple sec.

Joanne’s Tips:

  • To make 1 mimosa cocktail: In a champagne flute, combine 1/3 cup chilled sparkling wine, 1/3 cup chilled orange juice and 1 tablespoon Grand Marnier or triple sec.

Morning Orange Drink Recipe – National Orange Juice Day May 4, 2017

Yield: 4-6 servings

Ingredients:

  • 1 can (6 ounces) frozen orange juice concentrate
  • 1 cup cold water
  • 1 cup milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 10 ice cubes

Directions:

  1. Combine the first five ingredients in a blender; process at high speed. Add ice cubes, a few at a time, blending until smooth. Serve immediately.

Nutritional Facts

3/4 cup: 115 calories, 1g fat (1g saturated fat), 6mg cholesterol, 21mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 fruit, 1/2 reduced-fat milk.

Originally published as Morning Orange Drink in Country Woman March/April 1997, p33

Red, White & Blue Frozen Lemonade

This patriotic drink is as pretty as it is tasty. Layering cherries, blueberries and lemon juice, we created a striped lemonade that sings with Fourth of July pride. —Shawn Carleton, San Diego, California 

Yield: 4 Servings

Red, White & Blue Frozen Lemonade

Photo by Taste of Home©

Ingredients:

  • 1 cup lemon juice
  • 1 cup sugar
  • 4 cups ice cubes
  • 1 cup fresh or frozen blueberries
  • Maraschino cherries

 

Directions:

Place lemon juice, sugar and ice in a blender; cover and process until slushy. Divide blueberries among four chilled glasses; muddle slightly. Add lemon slush; top with cherries.

 

 

Nutritional Facts
3/4 cup (calculated without cherries): 229 calories, trace fat (trace saturated fat), 0mg cholesterol, 1mg sodium, 60g carbohydrate (55g sugars, 1g fiber), trace protein
Originally published as Red, White and Blue Frozen Lemonade in Taste of Home June/July 2015

 

Quick Watermelon Cooler

Yield: 4 Servings

Quick Watermelon Cooler

Photo by Taste of Home©

Ingredients:

  • 2 cups lemonade
  • 3 cups seedless watermelon, coarsely chopped
  • 1 cup crushed ice

 

Directions:
In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

 

Nutritional Facts
1 cup: 86 calories, 0g fat (0g saturated fat), 0mg cholesterol, 12mg sodium, 24g carbohydrate (22g sugars, 1g fiber), trace protein Diabetic Exchanges:1 starch, 1/2 fruit

 

Originally published as Watermelon Cooler in Simple & Delicious June/July 2010, p41

Raspberry Lemonade

Recipe courtesy of Ree Drummond

Ingredients:

  • 4 cups fresh lemon juice
  • 3 cups sugar
  • 1 bag frozen raspberries
  • Ice cubes, for serving

Directions:

  1. Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it’s sweet enough for you, and then add the raspberries.
  2. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
  3. Fill mason jars with ice cubes and top them off with the lemonade.

2012 Ree Drummond, All Rights Reserved