Kathys Citrus Cooler Recipes

Steps:

• Put the lemon juice and lime juice into a large jug. Add the sliced lemon and lime, and a handful of ice cubes. Add peach nectar to fill about one-third of the jug and top up to fill with lemonade.
• Add the strawberries and top up with sparkling water and mint sprigs.

Steps:

• Stir 1 cup water and sugar in small saucepan over medium-low heat until sugar dissolves. Bring to boil. transfer syrup to pitcher and chill until cold. Add orange juice, grapefruit juice, lime juice, and lemon juice to pitcher and stir to blend. (Can be prepared 1 day ahead. Keep chilled.) Fill 4 glasses with ice. Pour citrus cooler over and serve.

Steps:

• Bring 3 cups water and sugar to boil in large saucepan over high heat, stirring until sugar dissolves.
• Boil 3 minutes.
• Transfer syrup to bowl; cover.
• Chill until cold, at least 3 hours and up to 1 week.
• Mix lime juice, orange juice, 3 cups syrup, and 3 cups water in large pitcher (Can be made 1 day ahead. Cover and chill).
• Fill glasses with ice.
• Pour cooler over.

Steps:

• Put all ingredients in a blender. Blend for a few seconds on high speed or until ingredients are thoroughly combined.
• Makes 2 servings.

Steps:

• Bring sugar and water to a boil in a large pot over medium heat, stirring until sugar dissolves.
• Remove sugar syrup from heat.
• Zest lemons and oranges, adding peelings to sugar syrup.
• Juice fruits, adding to sugar syrup.
• Let stand at room temperature for 6 hours.
• Strain mixture.
• Serve over carbonated water and ice.
• (Will keep for 1 week).

Steps:

• 1. Make a simple syrup on the stove with the water and sugar then cool.
• 2. Add the remaining ingredients and chill.

Steps:

• In a large bowl, combine the grapefruit juice, orange juice, lime juice and ginger ale. Serve in two chilled glasses over ice. Garnish with lime and orange slices if desired.

Steps:

• In a saucepan, combine 4 cups of the water with the sugar, star anise, ginger and mint.
• Bring to a boil. Remove from the heat and let stand for 30 minutes. Strain the syrup and refrigerate.
• In a very large pitcher or bowl, stir together the grapefruit, orange and lime juices. Stir in the syrup and the remaining 4 cups of water. Serve over ice.

Steps:

• Preheat oven to 350 degrees. Sift together flour, baking powder, and salt into a medium bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until pale and fluffy, about 4 minutes. Add eggs and creme de cassis, and mix until combined. Add flour mixture, and mix on low speed until smooth.
• Divide dough in half, and wrap each half in plastic; refrigerate until cold, about 1 hour. Working with 1 half at a time, roll out dough on a lightly floured surface to 1/4 inch thick, and cut into 3-inch squares. Space 2 inches apart on baking sheets lined with parchment paper, and sprinkle with sanding sugar. Reroll scraps; repeat with remaining dough.
• Bake cookies until golden brown all over, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.

Steps:

• In a large saucepan over high heat bring water and sugar to a boil, stirring until sugar disolves. Boil 3 minutes. Transfer syrup to a bowl or other container; cover; chill until cold (at least 3 hours but will keep for up to one week).
• In a large pitcher mix together juices, 3 cups syrup and 3 cups water. ***can be made one day ahead; covered and chilled***.
• Fill glasses with ice and pour cooler over.
• ***Left over syrup is wonderful added to iced tea topped with mint leaves and lemon slices.