1 c Raspberries; fresh or frozen
1 c Pineapple, fresh
2 c Cold water
Honey; to taste

Whirl raspberries and pineapple in blender. Add water and honey to taste. Whirl again. Strain. Garnish with tiny piece of pineapple.

1 lb Raspberries; 500 g
1 lb Currants; 500 g
4 lb Sugar, white; 2 kg
4 c Cold water

To serve, add a few tablespoons to cold or sparkling water

Put sugar and water in a large pot, bring to a boil and skim it. Add the raspberries and currants and boil gently about twenty minutes. Strain through a sieve, cool and bottle. Keep in a cool place.

1 Handful fresh red clover Blossoms, w/a few leaves
Lemon
Honey
Fresh mint leaves (opt'l.) and/or Several dandelion leaves

Put the blossoms and leaves into a 2-cup earthenware teapot. Fill teapot with boiling water, cover, and infuse for 5 to 10 minutes over very low heat. Set the pot on a trivet over the burner, if necessary, to protect it from breaking. Strain into a hot cup, add a twist of lemon and sweeten with honey.

Some fresh mint leaves and/or several dandelion leaves can be used with the clover blossoms.

Note: Red clover blossoms may be dried to use for tea. Spread the blossoms out into a single layer on a tray and dry them in the sun. Use less of the dried flowers, 1 to 1 1/2 tsp. to 1 cup of water, to make the tea.

2 lb Rhubarb; chopped
3/4 c Sugar, granulated
1 Orange; juice from
1 Lemon; juice from
3/4 c Soda water

In saucepan, bring rhubarb and 4 cups water to a boil; reduce heat to medium and cook, stirring occasionally, for 10 minutes or until rhubarb is softened. In cheesecloth lined sieve set over bowl, strain rhubarb for at least 2 hours or overnight. Discard pulp. Stir sugar and orange and lemon juices into rhubarb juice. Transfer to pitcher and refrigerate. just before serving, add soda water.

3 oz Sassafras Bark, dried
2 oz Sarsaparilla, dried
1 oz Dandelion Root, dried
1 oz Burdock Root, dried
1/2 oz Ground Ginger
1/2 oz Ground Cinnamon
1/4 oz Orange Peel, dried

This sweet, bracing drink from Rosemary Gladstar Slick is reminiscent of old-fashioned root beer, due to the sassafras. It has a cleansing, revivifying effect from the dandelion, burdock and sarsaparilla.

Mix together all ingredients and store in a tightly closed container. In a large pot combine 1 quart of water and 4 tablespoons of dry mixture. Bring to a boil, cover and simmer for 15 to 20 minutes. Strain and sweeten with honey or stevia (also called "sweet herb") if desired.

Variation: For iced tea, chill the simmered mixture, then dilute it with 1 quart of sparkling water. Serve over ice with a twist of orange peel.

2 lb Sugar
2 c Water; up to 3 cups
1 lb Sour cherries
1/4 ts Vanilla

To serve syrups, add a Tbsp to two to a glass, fill with cold or sparkling water and ice.

Use only a porcelain or enamel pan. Boil the sugar and water together for 15 to 20 minutes. Add the sour cherries and boil again gently another 20 to 30 minutes or until the syrup thickens. Strain the liquid into a bowl through a cheesecloth, squeezing the cherries to extract all of the liquid. Add the vanilla extract. Bottle. To serve, add water & ice.

Dried sour cherries may be used instead of fresh ones. They should be soaked in cold water 6 hours or longer.

Will kept at room temperature as long as the bottle is sealed. Refrigerate after opening.

Can be used as a topping for ice cream, mousses, bavarians or frozen desserts.

1/2 c Banana; sliced
1/2 c Mango, papaya, or guava; *
2 c Milk
1 tb Honey

* Fruit should be of one kind listed and be chopped.*

Place all ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process on high speed until smooth. Strain if using mango.

1 c Soy milk
1 tb Soy milk powder
1/4 ts Vanilla
1 ts Corn oil (or canola oil or flax seed oil)
1 ts Lecithin (liquid or granules)
1/8 c to 1/4 c Almonds
1/4 Nutmeg
1 ts Carob powder (optional)
1 pn Tumeric (optional)

Grind the almonds first in the blender dry. Add the rest of the ingredients and in a blender until light and fluffy. Can be served cold or hot (do NOT boil!). For variation sprinkle the top with some anise seed and/or coriander, or, orange or lemon rind gratings, or, powdered cardamom. If your soy milk is not very sweet, then add a little honey to the above.

If you can't find soy milk powder, then try thickening the soynog with, say, with 1/2 to one fresh banana. If you want that slippery taste of "real" eggnog then just add more oil, but I think is better to simply allow your taste preferences to adapt and come to enjoy this soynog on its own terms

1 c Boiling water
2 c Sugar
1 cn Pineapple juice; large can
2 qt Cranberry juice

Stir sugar into boiling water. Let cool. Add other liquids and freeze. Remove from freezer 1/2 hour before serving. Scoop out slush into punch bowl. When bowl is 1/2 full, slowly add lemon-lime soda (1 gallon maximum). Slush mixture with back of spoon before serving.

This can also be done on a per-serving basis. Put frozen mixture in a glass, and add soda. Stir

2 c Cranberry juice
2 c Apple juice
1 1/2 c Orange juice
2 c Club soda
Orange slices for garnish
Cranberries for garnish

Combine juices in a large bowl or pitcher.

Just before serving, add club soda and stir.

Garnish with sliced oranges and fresh whole cranberries. 7 1/2 cups

2 pt Strawberries
3 c Sugar; approximately
10 Lemon balm sprigs, fresh

VARIATION - LEMON THYME SYRUP:
2 pt Raspberries; 4 half pints
3 c Sugar; approximately
10 Thyme sprigs, fresh

"Delicious with ice cream, waffles, or in a drink. Try making it with lemon verbena or lemon thyme, too."

To make a drink: put several tbsps in bottom of glass, add cold or sparkling water and ice.

Wash and hull the strawberries, place in a bowl, and crush with the back of a wooden spoon or a potato masher. Line a medium bowl with cheesecloth, pour the crushed strawberries and their juice into the cloth, then gather up the corners and squeeze until all the juice has been extracted. Weigh the juice, then combine it with an equal amount of sugar and the lemon balm in a non-aluminium saucepan. Bring to a boil and boil it for 5 minutes. Remove from the heat, skim any foam from the top, and let cool. Discard the lemon balm before bottling. Store in the refrigerator.

1 c Yogurt, plain
1 c Strawberries; very ripe - reserve 2 whole strawberry
1/3 c Apple juice; no sugar added
Artificial sweetener; equal to 2 tsp
1 ts Sugar
1 ts Vanilla extract
4 Ice cubes

Combine all ingredients except reserved berries in blender container; process until frothy. Divide into 2 stemmed glasses; garnish each serving with a strawberry.

2 ts Grenadine
1/3 c Orange juice; *
1/3 c Pineapple juice; *
Ice cubes
Lemon slice; for garnish

* approximate amounts, depends on the size of the glass

Choose a large, well shaped, stemmed glass. Put a layer of grenadine in the bottom of the glass. Fill glass with ice cubes (important). Pour equal amounts of orange and pineapple juice over the ice cubes. Top with a lemon slice. Add a dash of grenadine on top. Voila! A beautiful sunset!

1/2 c Instant skim milk powder
2 tb Cocoa
2 tb Instant coffee

Combine ingredients in blender. Blend at high speed until well mixed. Or place ingredients in a jar, seal and shake. Makes 1/2 cup

8 c Water
6 tb Thai tea
Sugar
Ice cubes
Half and half; or sweetened condensed milk

Bring water to boil. Add tea and steep 5 minutes. Strain and season to taste with sugar. Cool, then chill in refrigerator. When ready to serve, place ice cubes in each of 6 tall glasses. Pour tea over ice, leaving room to add half and half to taste.

6 c Water
10 Tea bags
3 c Sugar
3 c Orange juice
3 c Pineapple juice; unsweetened
1 c Lemon juice, fresh; strained
2 qt Ginger ale

GARNISH - Mint leaves

This punch can be made in advance in large quantities.

Bring the water to a boil, add the tea bags and steep for 5 minutes. Remove the tea bags, add the sugar, mix and chill for at least 3 hours. Place the chilled tea in a punch bowl, add the juices, and stir. Just before serving, add the ginger ale and stir. Add some ice cubes and garnish with mint leaves.

1/2 c Lemon, freshly squeezed juice and pulp
1/4 c Sugar
1 c Cranberry Juice
1 c Orange Juice
1 c Very Strong Tea (use three tea bags)
Cinnamon Sticks and Orange Slices, for garnish

In a medium saucepan heat juices, sugar and tea together, but do not boil. Pour into glass coffee mugs and garnish each with a cinnamon stick and orange slice. To serve cold, chill well and present in a stemmed goblet or iced tea glass, garnished the same.

1/3 c Superfine sugar
1 1/2 c Grapefruit juice
1 1/2 c Orange juice
2 qt Apricot or peach nectar
1 1/2 ts Finely grated orange rind
28 oz Club soda
1 Orange, sliced (garnish)

Place sugar and grapefruit juice in a large, heavy, NON-aluminum kettle and stir until sugar dissolves. Mix in all but last 2 ingredients. To serve, place a large block of ice in a large punch bowl, then fill. Float orange slices on top and replenish as needed.

1 pt Tomato juice
2 tb Lemon juice
1 tb Sugar
1 tb Minced yellow onion
1 Bay leaf; crumbled
1 pn Pepper

Mix all ingredients, cover and chill for 2 hours. Strain and serve. Option: Spicy Cocktail - add 1 t prepared horseradish, 1 crushed clove garlic and 1/2 t Worcestershire sauce.

46 oz Can tomato juice
6 Limes, juiced
2 ts Salt
8 ds Tabasco sauce
2 ts Ground cumin
1 Lime slices for garnish

Mix all ingredients except lime slices. Put mixture in a pitcher and float the lime slices. Guests can serve this over ice or add vodka.

3 Carrots; peeled & chopped
3 Radishes
3 Scallions
1/4 c Celery leaves
1/4 c Watercress
1 Canned beet; diced
1/2 c Beet liquid
1 1/2 c Ice water
1 ts Salt
1/8 ts Pepper

Puree all ingredients in a blender. Cover and refrigerate for one hour, strain, mix in salt & pepper and serve.

4 c Violets; freshly picked unsprayed
2 c Boiling water
6 c Sugar
1 Lemon; juice of
2 c Water

To serve syrups: place several tbsp in tall glasses and fill with sparkling water and ice cubes

Select only the freshest and most unblemished violets in your garden. Place violet petal in a deep bowl and pour the boiling water over them. Weigh down with a heavy dish to keep them submerged. Place the bowl in a draft-free place at room temperature for 24 hours.

Line a colander with layers of rinsed cheesecloth and place over a bowl. Pour violets and liquid into colander, squeezing out juice from the violets; discard the violets.

Place sugar, lemon juice and water in a saucepan and boil into a very thick syrup, near the candy stage. Add violet water and bring to a rolling boil. Boil 10 minutes or until thickened. Pour into sterile bottles. Allow to cool, then seal and refrigerate. Serve with ice water or club soda.

VARIATION: Substitute 4 cups fragrant rose petals and add 1 cinnamon stick per bottle of syrup.

WASSAIL:
1 qt Apple cider
4 Cinnamon sticks
1 Whole nutmeg
1/2 c Honey
1/4 c Lemon juice
1 ts Lemon peel; grated

FLOATING CLOVED ORANGES:
3 Oranges
3 ts Cloves, whole

Poke 1 t cloves into each orange for Floating Cloved Oranges. Add cider, seasonings, and Floating Cloved Oranges to crockpot; heat at least 1/2 hour, and the longer, the better.

Orange Stars: cut oranges into 1/2" slices. Stick 5 cloves around slice at equal intervals; cut out wedges between cloves. The result looks kind of like a star.

2 1/2 c Watermelon
1/2 c Crushed ice

FOR GARNISH: Rose geranium leaves; opt

Seed, and coarsely chop the watermelon in a bowl, and save all the juices. Drop into a blender with crushed ice. Blend until crushed. Pour into 2 tall glasses. Garnish with rose geranium leaves, if you wish and serve immediately with long spoons.

1 c Milk
1/2 c Nestle's Quik
3 c Softened ice cream in fridge 1 hour

Put in blender: Then blenderize.

1 c Skim milk
1 3/4 oz Frozen raspberries *
2 tb Ice cream, low fat
2 ts Sweetener

* unsweetened. Any other fruit or berry could be used if frozen and not in so large pieces.

Put all ingredients in a mixer, you may put away some raspberries for garnishing. Mix until smooth, pour in a large glass and enjoy!

4 c White grape juice
1 c Pink grapefruit juice
1 tb Lime juice
1 Club soda;bottle, 750 ml chilled
Pink grapefruit slices

In large pitcher, combine grape, grapefruit and lime juices; refrigerate. Just before serving, add soda water and grapefruit slices.

ORANGE PINEAPPLE SMOOTHIE
1/2 c Orange juice
1/4 c Pineapple juice
1/2 Banana
1/4 ts Ginger root;fresh,peeled, grated, up to 1/2 tsp
1/2 c Crushed ice;or 2 small ice cubes

APPLE-COCONUT SMOOTHIE
1/4 c Apple juice
1 pn Coconut; grated OR 1 Tbsp coconut milk *
1/2 Banana
1/4 ts Ginger root; fresh, peeled grated
1/2 c Crushed ice;or 2 small ice Cubes

ORANGE-PINEAPPLE COCONUT SMOOTHIE
1/4 c Orange juice
1/4 c Pineapple juice
1 tb Coconut milk;*
1/2 Banana
1/4 ts Ginger root; fresh, peeled grated
1/2 c Crushed ice or 2 small ice cubes

* Can be made from fresh or dried coconut or purchased bottled. Do not use the canned coconut mix for mixed drinks as it is very sweet and different

If using fresh coconut, cut coconut meat into 1" pieces & place equal amounts of coconut & hot water in food processor or blender. Puree at high speed for a couple of minutes, let steep for 30 minutes. Then pour into a strainer set over a bowl. Press on the pulp and squeeze by the handful to extract as milk as possible. Pour the milk through a fine-mesh strainer. For dried coconut: use 1 cup unsweetened, dried coconut with 1 1/2 c hot tap water. Allow to stand for 5 minutes. Puree one minute and proceed as above. Will keep up to three days refrigerated and indefinetely, if frozen.

Blend all ingredients in a blender or food processor until smooth.