To make the spritzers, stir together 2 parts orange juice, 2 parts cranberry juice, and 1 part sparkling water. Pour over ice and garnish with a sprig of mint, if desired.
Adapted from The New England Table
To call this bracing pink drink a rhubarb-infused ginger ale doesn’t do it justice; it’s much less syrupy-sweet and more cooling. The slightly tart flavor of rhubarb pairs well with lush picnic dishes.
Bring rhubarb, cold water, sugar, and ginger to a simmer in a 4- to 5-quart pot over moderate heat, uncovered, stirring once or twice, then simmer 1 minute. Remove from heat and let steep, uncovered, 1 hour.
Pour mixture through a large fine-mesh sieve into a large bowl, gently stirring but not pressing on solids (discard solids; you will have about 6 cups syrup). Chill syrup completely, about 45 minutes.
Serve syrup in glasses over ice with a splash of sparkling water.
Cooks' notes: Syrup can be made 3 days ahead and chilled, covered. Add sparkling water just before serving. Syrup keeps, frozen, 3 months.
Servings: Makes 12 drinks.
from Gourmet
Blend ingredients on high speed until smooth. Pour into two glasses; serve immediately.
You can substitute the blueberries with just about any frozen fruit: try strawberries or sliced peaches.
Nutrition per serving: 169 calories; 2.6 grams fat; 7.4 grams protein; 31.5 grams carbohydrates; 3.6 grams fiber
from Everyday Food
Yield: 2 servings
Put the lime juice in a large pitcher. Stir in 6 tablespoons sugar until it dissolves. Stir in the water. Crush the mint sprigs, then stir into the limeade. Taste and add the remaining 2 tablespoons sugar if desired. Cover and refrigerate until well chilled.
For a picnic: Transfer the limeade, including the mint sprigs to a chilled large Thermos. Serve over ice cubes, tucking 2 or 3 mint sprigs among the cubes.
from Williams-Sonoma Picnics and Tailgates
81 calories per serving
Yield: 6 servings
1. Spread sanding sugar on a plate. Soak two paper towels with cold water; place on another plate. Press the rim of each serving glass on paper towels and then into sugar.
2. Fill each glass with 1/2 cup cranberry juice and about 1/2 cup sparkling cider. Serve immediately.
from Martha Stewart Living
Yield: 4 8-oz servings servings
In a large pot, bring water to boil. Add ginger root and cardamom pods. Lower heat to a simmer, and cover pot. Cook for 10 minutes. Add tea bags, and turn off flame. Cover pot. After 15 minutes, pour in milk and maple syrup (or brown sugar) and stir. Bring to a simmer again, uncovered, for about 5 minutes. Remove from heat and allow to cool to room temperature. Pour through a sieve (or remove bags, ginger and pods some other way) into pitcher, or other cold beverage storage. Serve over ice. Keeps well, stored in refrigerator, for about a week.
Makes 3 quarts
Mash lemons and sugar (and salt, if using) in large, deep bowl or saucepan with potato masher or wooden spoon until lemon slices give up their juice, sugar is dissolved, and juice is thickened to syrup consistency, about 4 minutes. Pour half the lemon slices and syrup through large sieve over bowl or saucepan; press on solids with masher or back of wooden spoon to release as much liquid as possible. Discard solids; transfer liquid to serving pitcher. Repeat process with remaining lemon slices. Stir in water until blended. Chill well and stir to blend before serving, over ice if desired.
Makes 1 1/2 quarts.
