By Cheryl Radkiewicz
As I’m writing this, we’re experiencing the early “dog days of summer” and our air conditioning isn’t working properly. We’re on a two-week waiting list for repairs and I have fans and open windows in every room. Right now I’d jump into a bucket full of ice cream. However, I’m sure my doctors wouldn’t approve!
Today reminds me of a day not that long ago when I was still teaching…teaching in a school without air conditioning. I left school and drove to Manning’s on Meadow Avenue in Scranton.
A former student was waiting on customers and when my turn came, I asked her to give me the most refreshing flavor to help me cope with the oppressive heat. Very confidently, she dished out the Orange-Pineapple Ice Cream and to this day, it remains a guaranteed solution.
Well, we can’t eat ice cream all day, so we need other ways to keep cool. In this month’s column we’re looking at family favorite “iced” drinks…both alcoholic and non. So, get ready for some sweltering days!
1 pint fresh blueberries
1/2 cup frozen lemonade concentrate, thawed
Puree’ blueberries in blender or food processor or pass through a food mill; rub through strainer with wooden spoon. Stir in lemonade mix; chill in screw-top jar. To serve, shake well; pour 1/4 cup mixture into glass; fill with ice and fill to top with ginger ale.
6 oz. lemonade concentrate
1 cup orange juice
6 oz. tonic water
6 oz. vodka
2 cups ice cubes
Blend lemonade, orange juice, tonic water, vodka and ice in blender. To serve, pour 1 oz. champagne into each glass and fill with orange juice mixture. Makes 6-8 servings.
1-6 oz. can frozen orange juice concentrate
1 cup milk
1 cup water
1/2 cup sugar
1 1/2 tsp. vanilla extract
6-8 ice cubes
Blend all ingredients in a blender until smooth. Serve in tall glasses.
1 cup coffee, brewed
1 pint chocolate ice cream|
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. salt
Pour coffee into blender. Spoon in ice cream, vanilla, cinnamon and salt. Blend 10-15 seconds. Serve immediately over ice cubes in tall glass.
Frozen Strawberry Daquari
1-6 oz. can frozen lemonade concentrate
6 oz. water
1-10 oz. pkg. frozen strawberries
4-6 oz. light rum
8-10 ice cubes
Put all ingredients into blender except ice cubes. Blend together and add 2 or 3 cubes at a time. Mixture should be frozen to a mush. Serve with fresh strawberry, which has been coated in powdered sugar.
This is a great treat to keep in the freezer and use as you need:
3-3 oz. pkgs. lime gelatin
2 quarts boiling water
1-20 oz. can crushed pineapple, undrained
1-46 oz. can pineapple-grapefruit drink
1-46 oz. can pineapple juice
1-12 oz. can frozen lemonade
1-6 oz. can frozen lemonade
3 liters ginger ale
Dissolve lime gelatin in boiling water and cool to room temperature. Stir pineapple, juices and lemonade concentrates into gelatin. Freeze mixture in quart plastic containers or clean half-gallon milk cartons.
To serve, remove from freezer about 3 hours before serving time. Mix 2 parts slush with 1 part ginger ale. Note: If you’re in a hurry, defrost 1 quart container of slush in microwave on Defrost setting about 8 minutes. Makes 6 quarts.
1-12 oz. can frozen orange concentrate
1-12 oz. can water, chilled
1-12 oz. can ginger ale, chilled
In blender container, put orange concentrate. Add water and ginger ale. Fill container with ice cubes. Blend just until ice crushes. Serve immediately. Serves 6.
My Favorite Virgin Mary
1-46 oz. bottle or can of V-8 Juice
1 tsp. horseradish
5-6 shakes celery salt
2-3 oz. Worcestershire sauce
1/2 tsp. black pepper
1/2 tsp. salt
Few dashes of Tabasco
Mix all together in pitcher. Keep in refrigerator. Serve chilled over ice. Note: Now V-8 makes varieties of their vegetable juice with black pepper, spicy, or Bloody Mary mix. Note: Sometimes I add 1/4 cup dill pickle juice. Serve with celery stick garnish.
2-3 Ice cubes
Mix Frangelico, brandy and ice cream in blender. Pour into glass with ice.