Fruity Cooler Recipes

Steps:

• In a punch bowl or pitcher, mix sugar and lemon juice until sugar is dissolved. Stir in grape juice., To serve, stir in club soda and fruit. If desired, serve with ice.

Steps:

• Stir the sugar and water together in a large pitcher until the sugar dissolves. Measure out 1 cup. Puree the fruit and the 1 cup sugar water in a blender. Pour the mixture through a fine-mesh strainer back into the pitcher with the sugar water, mashing with a whisk or wooden spoon to eliminate any pulp.
• Taste and add more sugar, if desired. Serve over ice, with a lemon or lime wedge, if desired.

Steps:

• In a blender, combine the juices, strawberries and sugar. Cover and process until smooth. Transfer to a pitcher; stir in water. Serve in chilled glasses over ice.

Steps:

• Add the watermelon, strawberries, raspberries, sugar and lime juice to a blender and blend to a fine puree. Divide the mixture among eight 8-ounce freezer-safe pots/containers with plastic lids. Freeze for 4 hours to rock solid, 3 hours if you want them a little slushy.

Steps:

• In a large pitcher, combine all ingredients and stir. Serve chilled in highball glasses.

Steps:

• In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

Steps:

• Freeze the lemonade, limeade, and juice in 3 or 4 ice cube trays.
• Fill each of 4 tall glasses to the top with an assortment of ice cubes and add sparkling water to fill. Garnish with limes and serve with iced tea spoons.

Steps:

• In a blender, combine all the ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

Steps:

• mix juices together with sugar until sugar is dissolved.
• chill well.
• fill you glass with ice.
• fill glass half way with wine.
• add soda to fill glass 3/4 way.
• add juice to complete glass volume.
• garnish with slices of fresh fruit.

Steps:

• Combine 2 gallons water, sugar, cranberry sauce, limes, mulberries, lemon juice, dates, 1/3 cup raisins, and ground ginger in a large pot over high heat. Heat mixture until boiling, stirring frequently to prevent sticking, 20 to 30 minutes.
• Boil a kettle of water and use it to rinse the rim and inside of a 5-gallon food-safe container or bucket. Rinse a second time.
• Pour the hot sugar-fruit mixture into the sterilized container. Top off with boiling water to 1 or 2 inches below the rim. Cover the container with a clean thin plastic sheet and secure with a large rubber band. Place in a draft-free area until cool, 4 to 5 hours.
• Combine 1/2 cup water and 10 raisins in a small pot over medium heat. Bring to a boil. Remove from heat, cover tightly, and let cool to room temperature, about 30 minutes. Stir in brewers' yeast. Cover sima tightly and let sit until mixture is a bit foamy, 6 to 12 hours.
• Sterilize a spoon with boiling water. Stir the hydrated yeast mixture and pour it into the sugar-fruit mixture in the 5-gallon container. Stir; there should be some bubbles and foam.
• Cover the 5-gallon container again with the plastic sheet and secure with the rubber band. Add a layer of newspaper and a board or piece of plywood on top; this will keep out air while allowing carbon dioxide to escape.
• Allow the sima to ferment for 2 days to 3 weeks, depending on the amount of fermentation and alcohol content you desire.
• Sterilize 10 plastic 1.5-liter soda bottles and caps with a 2% bleach solution. Rinse bottles well and allow to air dry.
• Fill the bottles with sima and cap them. Let the bottles sit at room temperature until hardened; store in the refrigerator 8 hours to overnight or until serving.