It's officially summer time in Kansas, which means it's extremely hot! I love it... As long as I'm sitting by a pool drinking a refreshing beverage! At the moment I'm obsessed with Martha Stewart's website right now... And by obsessed I mean my friends are calling me Martha Stewart. I'll take that as a compliment. Anyways, I was looking over her website and found a few drink recipes I can't wait to try! I'll post these recipes for now and then update you when I have a chance to try them myself... of course I'm sure you can make them without alcohol.
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| Honeydew Granita Spritzer |
INGREDIENTS
6 cups cubed honeydew melon (about half of a medium melon)
1/3 cup sugar
1/4 cup fresh lime juice
3 cups seltzer
Lime peels, for garnishing
DIRECTIONS
1. Working in batches, puree 6 cups cubed honeydew melon in a blender. Pour puree through a fine sieve into an 8-inch square nonreactive dish.
2. Put 1/2 cup water and sugar into a small saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Stir into puree. Add fresh lime juice; stir to combine. Freeze, covered, at least 6 hours (up to 3 days).
3. Scrape granita with a fork; spoon about 1 cup granita into each of 6 glasses. Pour 1/2 cup seltzer into each glass; garnish with lime peels.
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| Cucumber Limeades |
CUCUMBER LIMEADES
Ingredients
1 English cucumber, (about 1 pound)
1 1/2 cups water
1/4 cup sugar
Juice of lime
1/4 teaspoon coarse salt
1 cup ice cubes
Directions
1. Peel English cucumber; remove any seeds. Coarsely chop and combine in a blender with water, sugar, lime juice, coarse salt, and ice cubes; blend until smooth. Serve over ice, garnished with cucumber spears, if desired.
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| Hibiscus-Honey Iced Tea |
HIBISCUS- HONEY ICED TEA
Ingredients
6 hibiscus tea bags
1/2 cup honey
1 cup fresh lime juice (from 8 to 10 limes)
1 cup light rum (optional)
Ingredients
6 hibiscus tea bags
1/2 cup honey
1 cup fresh lime juice (from 8 to 10 limes)
1 cup light rum (optional)
Directions
1. In a large heatproof pitcher, combine tea bags, honey, and 5 cups boiling water; let steep 10 minutes. Discard tea bags. Add lime juice, rum (if using), and 3 cups cold water. Refrigerate until cold, at least 1 hour (and up to 1 week). Serve over ice.
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| Peach Juleps |
PEACH JULIPS
Ingredients
1/3 cup fresh mint leaves, plus sprigs for garnish
2 teaspoons sugar
1 1/2 cups store-bough peach juice
1 can (12 oz.) club soda
1/2 bourbon
Crushed ice, for serving
Directions
1. Mix in a medium bowl or pitcher, combine mint and sugar. With a wooden spoon, mash leaves until bruised. Stir in peace juice, club soda, and bourbon.
2. Serve over crushed iced; garnish with more mint.
Enjoy!
xoxo Courtney
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