6.08.2012

The Thrifted Kitchen {Summer Sips}


So back when I made these recipes, it was in the 90s (as in temperature, not decade) and I could think of nothing else but throwing back some refreshingly cold drinks. Sure, things like margaritas and daiquiris and spiked lemonade sounded great, but given my low tolerance for the side effects of such drinks, I hit the books for another option, and came out with two: Grape Juice Crush and Pineapple Raspberryade.

For both drinks, you have to like two things: fruit and tart tastes. The Grape Juice Crush was in fact so tart the hubs and I decided it needed more ginger ale and save making puckered faces with each sip. Also, be sure and double-check you picked up cans of crushed pineapple, not diced...I mean, not that anyone around here did that or anything... ;-)


Other than that, the recipes are pretty straightforward and quick to put together, making them perfect for your summer soiree, sitting on the porch in the summer heat or no occasion at all, really. Oh, and if you're thinking about skipping the ginger ale ice cubes, don't. They really do at some flavor to the raspberryade, and if you have some left over, they also go wonderfully with iced tea.

Bottoms up!



Grape Juice Crush
Courtesy of The Betty Crocker Recipe Card Library, 1971
Yields 10-12 one-cup servings

1 can (6 ounces) frozen grape juice concentrate
1 can (6 ounces) frozen orange juice concentrate
1 can (6 ounces) frozen lemonade concentrate
4 cups water
1 quart ginger ale
*Add more water or ginger ale if drink it too tart for your taste buds

Mix all ingredients except ginger ale. Chill. Just before servings, slowly pour in ginger ale. Serve over crushed ice. If you wish, garnish with frosted Tokay grapes.



Pineapple Raspberryade
Courtesy of The Silent Hostess Treasure Book, 1931
(No serving size mentioned, but I doubled my recipe to fill most of a pitcher)

1 cup water
1 cup canned crushed pineapple
1 cup canned raspberry juice
Juice of 1 lemon

Mix all ingredients together and keep in refrigerator until ready to serve. Serve in tall glasses with ginger ale cubes and fresh mint leaves.

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