Citrus Coolers can be consumed until noon, or anytime during the day on an empty stomach or 2 hours after a meal.
If you're serving a Citrus Cooler to guests you can use slices of Fruit for a garnish. You can also freeze some of the cooler into ice cubes to keep from diluting your fresh summer drinks.
I love these coolers not only for quenching my thirst but as an alternative when I'm in a snacking mood. If their exciting taste doesn't completely kill the snack bug, at least I have to wait 20 minutes before eating anything else and often I'm over the urge by then or I've moved on to an activity where I can't snack. To this end, I will often buy a bunch of fresh Fruit and extract the juice so that I have an assortment of Citrus Cooler opportunities ready and waiting for me. If I'm afraid they'll spoil before I'm ready to drink them I freeze them in ice cube trays.
If you don't have a juice extractor you can puree the Fruit in a blender or food processor then pour the puree into a fine sieve set over a bowl, or into a filter lined coffee basket set over your serving pitcher. Discard the pulp or save for your next Fruit smoothie. If you're using a juice extractor make sure you remove the skin, rinds, core, and seeds before processing or your juice will taste bitter.
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(Courtesy of Bon Appétit, July 1994) For 29 more lemonade recipes check out Chet Days lemonade page .
This distinctive fat-free beverage is a wonderful change of pace from sugar or aspartame loaded sodas and heavily caffeinated iced tea.
Combine in medium bowl
Let steep 30 minutes. Strain into 4-cup glass or plastic measuring cup, pressing on solids to extract liquid. Add
Cover and refrigerate. Fill glasses with ice cubes. Add lemonade. Garnish with mint leaves and lemon slices.
4 servings.
Per serving: calories, 98; fat, 0; sodium, 2 mg; cholesterol, 0
Add 16 of any Celestial Seasonings Zinger tea to 1 quart filtered water. Either boil the water or set outside to make sun tea. When tea is steeped long enough stir in 1 cup honey or equivalent unrefined sweetener until dissolved. Then add 1 quart filtered water and 1 cup fresh lemon juice. Taste and adjust the lemon and/or sweetener.
Combine juice from 1 cantaloupe and 2 pounds red papayas. Stir in 3/4 cup Sweet Syrup, juice from 2 oranges, and 2 lemons.
Combine juice from 1 two-pound honeydew melon with 3 peeled kiwis, pureed. Add juice from 8 limes and 1 cup Sweet Syrup.
Mix 1 cup fresh lemon juice & 1 cup honey or maple syrup, with 1/4 cup vanilla extract, preferably one with a glycerin base instead of an alcohol base and 6 cups water. Taste and add more water until you're satisfied with the puckerability.
Shades of Martha ~ many of the following Citrus Coolers were adapted from Martha Stewart's Living magazine, I made changes only to make them healthier and compatible with the UnDiet.
Slice 15 ripe passion Fruit over a bowl to catch juices. Scoop the flesh and seeds into a fine strainer set over the bowl. Press down to extract as much juice as possible. Add juice from 4 oranges, and 1/4 cup Sweet Syrup.
Bring 2 ¼ cups finely ground unrefined sugar, or 1 ¼ cup honey, and 4 ¾ cups water to a boil over medium heat. Cook until the sugar/honey has completely dissolved, about 1 minute. Remove from heat. Pour into a bowl, set 1/2 in a larger bowl of ice water. Let stand, stirring occasionally until chilled. This syrup can be refrigerated for up to 2 months.
Stir together juice from 5 lemons, and 1/2 cup honey until dissolved. Add 3 cups Orange Pekoe decaf tea, freshly brewed and chilled.
Extract 3 cups of watermelon juice (approximately 4 pounds) and add juice from 10 limes and 1 cup Ginger Syrup.
Extract juice from 9 medium ripe plums. Stir in juice from 3 lemons, 1 cup Ginger Syrup, and 1 cup carbonated water.
Bring 1 ¾ cups finely ground unrefined sugar, or 3/4 cup honey, 3 ½ cups water, and 1 six-inch piece peeled and thinly sliced ginger to a boil over medium heat. Cook until the sugar/honey has completely dissolved, about 1 minute. Reduce heat to a sommer, and cook 5 more minutes. Remove from heat and let stand 30 minutes. Discard the ginger pieces. This syrup can be refrigerated for up to 2 months.
This syrup is also wonderful added alone to carbonated water.
Puree 1 pint blueberries with the juice from 5 lemons. Pour puree into a fine sieve set over a bowl. Discard pulp or save for your next Fruit smoothie. Add 1 ½ cups Mint Syrup and 2 cups cold water.
Bring 1 cup finely ground unrefined sugar, or 1/2 cup honey, and 2 bunches fresh mint, cut into 2-inch lengths, and 2 ¾ cups water to a boil over medium heat. Cook until the sugar/honey has completely dissolved, about 1minute. Remove from heat. Let stand 30 minutes. Pour into a fine sieve set over a bowl, and discard mint. This syrup can be refrigerated for up to 2 months.
For a very simple, refreshing cool-ade, add this syrup all by itself to carbonated water.
Stir together the juice from 15 limes, 1 ½ cups Tarragon Syrup, and 2 cups cold water.
Bring 1 ¼ cup finely ground date or maple sugar, or 1/2 cup plus 1/8 cup honey, 10 large sprigs fresh tarragon, and 2 ½ cups water to a boil over medium heat. Cook until the sugar/honey has completely dissolved, about 1minute. Remove from heat. Let stand 30 minutes. Pour into a fine sieve set over a bowl, and discard tarragon. This syrup can be refrigerated for up to 2 months.
Combine the juice from 2 strawberry pints, hulled first, with juice from 7 lemons, 1 cup Rosemary Syrup, and 2 cups carbonated water.
Bring 3/4 cup finely ground unrefined sugar, or 1/4 cup plus 1/8 cup honey, 6 sprigs fresh rosemary, and 1 ½ cups water to a boil over medium heat. Cook until the sugar/honey has completely dissolved, about 1minute. Remove from heat. Let stand 20 minutes. Pour into a fine sieve set over a bowl, and discard tarragon. This syrup can be refrigerated for up to 2 months.
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