SPARKLER
1 Part Orange Juice
1 Part Pineapple Juice.
1 Part Grapefruit Juice
1 Part Soda Water
Squirt of 1 fresh Lemon
Mix fruit juices together in a jug and chill until required. Add soda water just prior to serving. Serve in Tall Glasses with Orange and Lemon slices and a sprig of mint.
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APPLE GINGER
3 Parts Apple Juice
2 Parts Bitter Lemon
1 Part Ginger Ale
Mix all ingredients in a mixing glass. Pour over ice in a tall glass. Garnish with a slice of red skinned apple and a slice of lemon. Serve with two straws.
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LOW CALORIE QUENCHER
1 BOTTLE SPARKLING APPLE JUICE
1 BOTTLE MINERAL WATER
SLICES OF LEMON
ICE
CHILL THE SPARKLING APPLE JUICE AND MINERAL WATER. WHEN READY TO SERVE MIX EQUAL AMOUNTS IN A TUMBLER GLASS, ADD ICE AND TOP WITH A TWIST OF LEMON.
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BANANA BONANZA
3/4 Pint Ice Cold Milk
1 Banana
1 Scoop of Vanilla Ice Cream
! tsp Sugar (if required)
Blend all the ingredients. Serve in a tall glass with a fat striped straw.
Variation: Turn into a banana eggflip by substituting egg for icecream. Halve the amount of milk and ice cubes.
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EARLY RISER
1 Part Prune Juice
1 Part Apple Juice
1 Part Natural Yoghurt
Thoroughly chill all ingredients and blend with ice. Pour into tall glasses.
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ST. CLEMENTS
1 Part Orange Juice
1 Part Bitter Lemon
Orange and Lemon
slices
Half fill a glass with chilled orange and top up with slices of orange and lemon.
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MOCK MARTINI
To make short dry drink, very like the real thing
5 Parts tonic water
1 Part lime juice cordial
Lemon slices
Olive
Pour tonic and lime over ice. Garnish with a slice of lemon and an olive. Wait a little before drinking to allow the flavour of the garnish to have its effect.
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SUNDANCE
1 Part Grape Juice
1 Part Ginger Ale
Cherries
Mix well with ice in a cocktail shaker or screw top jar. Strain into a cocktail glass. Decorate with a cocktail stick and cherry.
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PUNCH
1 Part red Grape Juice
2 Parts Ginger Ale
2 Parts sparkling White Schloer
Slices of fruit
Put all drinks into a punch bowl. Garnish with slices of fruit.
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STRAWBERRY FROST
10oz can of strawberries in juice
4 fl. oz. lime juice
½ pint lemonade
Blend until lovely and frothy. Pour into a jug and pop in a few ice cubes.
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TASTE OF PASSION
¾ pint pineapple juice
½ pint orange juice
½ pint sparkling spring water
2 passion fruit
chill fruit juices and spring water. Halve passion fruit. Scoop seeds into jug. Add Juices and water. Mix well and then serve
in tall glasses with ice.
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APPLE ICE
1 Part Vanilla Ice Cream
2 Parts Apple Juice
Freshly Ground Nutmeg
Whipped Cream for Topping
Put Ice-cream into a blender and blend a little. Add Apple Juice anda generous sprinkling of ground nutmeg. Blend until frothy. Top with Whipped Cream sprinkled with a little nutmeg.
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SPOTLIGHT
2 Parts Apple Juice
1 Part Ginger Ale
Dash of Lemon Juice
Dash of Lime Juice cordial
Half fill a cocktail Glass with apple juice, add a dash of lemon and lime Top up with ginger ale. Chill Well
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ROCK LIME
1 Part Lime Juice
9 Parts Bitter Lemon
Fill a glass with crushed ice Add a few dashes of lime. Fill up the glass with the bitter lemon. Decorate with lemon/lime slices.
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1 Part Grape Juice
1 Part Ginger Ale
Cherries
Mix well with ice in a cocktail shaker or screw top jar. Strain into a cocktail glass. Decorate with a cocktail stick and cherry.
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PUNCH
1 Part red Grape Juice
2 Parts Ginger Ale
2 Parts sparkling White Schloer
Slices of fruit
Put all drinks into a punch bowl. Garnish with slices of fruit.
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STRAWBERRY FROST
10oz can of strawberries in juice
4 fl. oz. lime juice
½ pint lemonade
Blend until lovely and frothy. Pour into a jug and pop in a few ice cubes.
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TASTE OF PASSION
¾ pint pineapple juice
½ pint orange juice
½ pint sparkling spring water
2 passion fruit
chill fruit juices and spring water. Halve passion fruit. Scoop seeds into jug. Add Juices and water. Mix well and then serve
in tall glasses with ice.
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APPLE ICE
1 Part Vanilla Ice Cream
2 Parts Apple Juice
Freshly Ground Nutmeg
Whipped Cream for Topping
Put Ice-cream into a blender and blend a little. Add Apple Juice anda generous sprinkling of ground nutmeg. Blend until frothy. Top with Whipped Cream sprinkled with a little nutmeg.
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SPOTLIGHT
2 Parts Apple Juice
1 Part Ginger Ale
Dash of Lemon Juice
Dash of Lime Juice cordial
Half fill a cocktail Glass with apple juice, add a dash of lemon and lime Top up with ginger ale. Chill Well
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ROCK LIME
1 Part Lime Juice
9 Parts Bitter Lemon
Fill a glass with crushed ice Add a few dashes of lime. Fill up the glass with the bitter lemon. Decorate with lemon/lime slices.
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If you don't want to drink on a night out, you fancy a change from alcoholic cocktails, or simply fancy a decadent drink at a summer garden party, these non alcoholic cocktails recipes are a fantastic alternative. Non alcoholic cocktails are just as beautifully made and equally delicious without the possibility of a hangover the next day, some may say the best of both worlds.
• Virgin Mary
Half fill a cocktail shaker with ice, add 300ml of tomato juice, between 2-10 dashes of Tabasco sauce, depending on your hot pepper tolerance), 2-3 dashes of Worcestershire sauce, a teaspoon of horseradish sauce, the juice of quarter of a lemon, and a quick grind of salt and pepper . Shake and strain into an ice-filled highball. Garnish with a small stick of celery.
• Shirley Temple
The classic virgin cocktail. Add a couple of dashes of grenadine to an ice-filled highball glass, and top up with ginger ale . Squeeze a couple of lemon wedges over the top and drop in the drink. Stir and serve.
• Gentle Sea Breeze
Shake a mixture of equal measures of cranberry juice and pineapple juice, and strain into a glass filled with crushed ice . Garnish with a sprig of mint.
• Honeymoon Cocktail
Take a cocktail shaker half filled with ice, add 100ml each of apple juice and orange juice , the juice of half a lime and 2 teaspoons of honey. Shake and strain into a pair of champagne flutes. Garnish with a twist of orange peel and a cherry each.
• Safe Sex on the Beach
Add 1 large (50ml) shot of peach juice, 3 large shots of pineapple juice, 3 large shots of orange juice, and the juice of half a lime to a cocktail shaker half filled with ice. Stir and strain into an ice-filled highball glass. Garnish with a lime wedge, strawberry and orange twist.
• Liver Recovery
Use a juicer to juice 2 apples, 6 strawberries and a banana, then blend the juice with a handful of ice cubes and pour into a large rocks glass.
• Pussyfoot
Fill a cocktail shaker with two thirds of ice, add 2 large (50ml) shots of orange juice, the juice of half a lime, a squeeze of lemon and an egg yolk. Shake very well and strain into a wine glass filled with crushed ice.
• Brooke Shields
A modern version of the classic Shirley Temple. Into a cocktail shaker filled with two thirds of ice, add a large (50ml) shot of orange juice, a small (25ml) shot of lemon juice, a dash of lime juice, and shake and strain into an ice-filled highball glass. Add a dash of grenadine, top up with ginger ale, and garnish with a cherry.
• Egg Nog
The classic family friendly Christmas cocktail. This recipe serves six. Break 4 eggs into a large bowl and whisk until frothy. Add a healthy splash (or a large shot) of sugar syrup or 2 tablespoons of fine caster sugar. Then add a teaspoon of vanilla extract (preferably pure Madagascan vanilla extract), half a teaspoon of ground cinnamon and half a teaspoon of mixed spice. Whisk thoroughly, and then gradually add a pint and a half of milk, whisking at the same time. Serve in tumblers.
• Coco Colada
Place a couple of handfuls of ice, and 2 parts of pineapple juice to 1 part of coconut milk into a blender. Blend and pour into a chilled Martini glass.
From: viewlondon.co.uk
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• Virgin Mary
Half fill a cocktail shaker with ice, add 300ml of tomato juice, between 2-10 dashes of Tabasco sauce, depending on your hot pepper tolerance), 2-3 dashes of Worcestershire sauce, a teaspoon of horseradish sauce, the juice of quarter of a lemon, and a quick grind of salt and pepper . Shake and strain into an ice-filled highball. Garnish with a small stick of celery.
• Shirley Temple
The classic virgin cocktail. Add a couple of dashes of grenadine to an ice-filled highball glass, and top up with ginger ale . Squeeze a couple of lemon wedges over the top and drop in the drink. Stir and serve.
• Gentle Sea Breeze
Shake a mixture of equal measures of cranberry juice and pineapple juice, and strain into a glass filled with crushed ice . Garnish with a sprig of mint.
• Honeymoon Cocktail
Take a cocktail shaker half filled with ice, add 100ml each of apple juice and orange juice , the juice of half a lime and 2 teaspoons of honey. Shake and strain into a pair of champagne flutes. Garnish with a twist of orange peel and a cherry each.
• Safe Sex on the Beach
Add 1 large (50ml) shot of peach juice, 3 large shots of pineapple juice, 3 large shots of orange juice, and the juice of half a lime to a cocktail shaker half filled with ice. Stir and strain into an ice-filled highball glass. Garnish with a lime wedge, strawberry and orange twist.
• Liver Recovery
Use a juicer to juice 2 apples, 6 strawberries and a banana, then blend the juice with a handful of ice cubes and pour into a large rocks glass.
• Pussyfoot
Fill a cocktail shaker with two thirds of ice, add 2 large (50ml) shots of orange juice, the juice of half a lime, a squeeze of lemon and an egg yolk. Shake very well and strain into a wine glass filled with crushed ice.
• Brooke Shields
A modern version of the classic Shirley Temple. Into a cocktail shaker filled with two thirds of ice, add a large (50ml) shot of orange juice, a small (25ml) shot of lemon juice, a dash of lime juice, and shake and strain into an ice-filled highball glass. Add a dash of grenadine, top up with ginger ale, and garnish with a cherry.
• Egg Nog
The classic family friendly Christmas cocktail. This recipe serves six. Break 4 eggs into a large bowl and whisk until frothy. Add a healthy splash (or a large shot) of sugar syrup or 2 tablespoons of fine caster sugar. Then add a teaspoon of vanilla extract (preferably pure Madagascan vanilla extract), half a teaspoon of ground cinnamon and half a teaspoon of mixed spice. Whisk thoroughly, and then gradually add a pint and a half of milk, whisking at the same time. Serve in tumblers.
• Coco Colada
Place a couple of handfuls of ice, and 2 parts of pineapple juice to 1 part of coconut milk into a blender. Blend and pour into a chilled Martini glass.
From: viewlondon.co.uk
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Grasshopper
Serving Size : 1
Preparation Time :0:05
Ingredients:
1/2 fluid ounce creme de menthe
1/2 fluid ounce white creme de cacao
2 fluid ounces heavy cream
cracked ice
Directions:
Fill a mixing glass with cracked ice. Add creme de menthe, creme de cacao, and cream. Shake and strain into a chilled cocktail glass. Garnish with chocolate shavings.
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Serving Size : 1
Preparation Time :0:05
Ingredients:
1/2 fluid ounce creme de menthe
1/2 fluid ounce white creme de cacao
2 fluid ounces heavy cream
cracked ice
Directions:
Fill a mixing glass with cracked ice. Add creme de menthe, creme de cacao, and cream. Shake and strain into a chilled cocktail glass. Garnish with chocolate shavings.
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Cocoa Mocha Mint
Serving Size : 1
Preparation Time :0:05
Ingredients:
1 fluid ounce white creme de cacao
1 fluid ounce Kahlua
1 fluid ounce white creme de menthe
1 fluid ounce sweet cream
cracked ice
Directions:
Fill a mixing glass with cracked ice. Add creme de cacao, Kahlua, creme de menthe, and cream. Shake and strain into a chilled cocktail glass.
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Serving Size : 1
Preparation Time :0:05
Ingredients:
1 fluid ounce white creme de cacao
1 fluid ounce Kahlua
1 fluid ounce white creme de menthe
1 fluid ounce sweet cream
cracked ice
Directions:
Fill a mixing glass with cracked ice. Add creme de cacao, Kahlua, creme de menthe, and cream. Shake and strain into a chilled cocktail glass.
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Holiday Wassail
SERVINGS: 12-16
TIME: Prep/Total Time: 15 min.
Ingredients:
* 4 cups hot brewed tea
* 1 cup sugar
* 1 bottle (32 ounces) cranberry juice
* 1 bottle (32 ounces) apple juice
* 2 cups orange juice
* 3/4 cup lemon juice
* 2 cinnamon sticks (3 inches each)
* 24 whole cloves, divided
* 1 orange, sliced
Directions:
In a large kettle, combine tea and sugar. Add the juices, cinnamon sticks and 12 of the cloves. Bring to a boil and boil for 2 minutes. Remove from the heat. Serve warm or cool. Garnish punch bowl with orange slices studded with remaining cloves. Yield: 12-16 servings.
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Holiday Eggnog
This classic Christmas beverage is so smooth and creamy that you can count on friends and family coming back for seconds! Our gang loves it sprinkled with nutmeg.
SERVINGS: 18
TIME: Prep: 15 min. + chilling Cook: 25 min. + cooling
Ingredients:
* 12 eggs
* 1-1/2 cups sugar
* 1/2 teaspoon salt
* 2 quarts milk, divided
* 2 tablespoons vanilla extract
* 1 teaspoon ground nutmeg
* 2 cups whipping cream
* Additional whipped cream and nutmeg, optional
Directions:
In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled mixture. Pour into a chilled 5-qt. punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg. Yield: 18 servings (about 3/4 cup each).
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Warm Christmas Punch
Red-hot candies add rich color and spiciness to this festive punch, and the cranberry juice gives it a little tang. Our children always request it for our December 25th brunch. -Julie Sterchi, Harrisburg, Illinois
SERVINGS: 8
METHOD: Slow Cooker
TIME: Prep: 5 min. Cook: 2 hours
Ingredients:
* 1 bottle (32 ounces) cranberry juice
* 1 can (32 ounces) pineapple juice
* 1/3 cup red-hot candies
* 1 cinnamon stick (3-1/2 inches)
* Additional cinnamon sticks, optional
Directions:
In a 3-qt. slow cooker, combine juices, red-hots and cinnamon stick. Cook on low for 2-5 hours. Discard cinnamon stick before serving. Use additional cinnamon sticks as stirrers if desired. Yield: 2 quarts.
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Christmas Wassail
"After everyone is served cups of steaming, spiced cider, we all give the wassail toast," Patricia Atkins, Palmer Lake, Colorado, says of the ancient beverage. "Be whole. Good health to you."
SERVINGS: 24
TIME: Prep: 40 min. Cook: 25 min.
Ingredients:
* 3 medium McIntosh or Rome apples
* 1/2 cup water
* 2 gallons apple cider or juice, divided
* 2 medium navel oranges, halved and sliced
* 2 medium lemons, halved and sliced
* 1-1/2 cups sugar
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1 cinnamon stick (3 inches), halved
Directions:
Core apples and cut in half. Place cut side down in an 8-in. square baking dish. Pour water around apples. Bake, uncovered, at 375° for 20-25 minutes or until tender.
Cool slightly; scoop out pulp and place in a blender. Discard apple peel. Add 1/2 cup cider to the blender; cover and process until smooth.
In a Dutch oven, combine the oranges, lemons, sugar, nutmeg, cloves, cinnamon, pulp mixture and remaining cider. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard orange and lemon slices and cinnamon stick if desired. Yield: about 2 gallons.
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"After everyone is served cups of steaming, spiced cider, we all give the wassail toast," Patricia Atkins, Palmer Lake, Colorado, says of the ancient beverage. "Be whole. Good health to you."
SERVINGS: 24
TIME: Prep: 40 min. Cook: 25 min.
Ingredients:
* 3 medium McIntosh or Rome apples
* 1/2 cup water
* 2 gallons apple cider or juice, divided
* 2 medium navel oranges, halved and sliced
* 2 medium lemons, halved and sliced
* 1-1/2 cups sugar
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1 cinnamon stick (3 inches), halved
Directions:
Core apples and cut in half. Place cut side down in an 8-in. square baking dish. Pour water around apples. Bake, uncovered, at 375° for 20-25 minutes or until tender.
Cool slightly; scoop out pulp and place in a blender. Discard apple peel. Add 1/2 cup cider to the blender; cover and process until smooth.
In a Dutch oven, combine the oranges, lemons, sugar, nutmeg, cloves, cinnamon, pulp mixture and remaining cider. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard orange and lemon slices and cinnamon stick if desired. Yield: about 2 gallons.
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Chilled Christmas Punch
A blend of juices gives this punch a little pizzazz. For a more tart flavor, substitute cranberry juice for the cran-apple juice. —Edna Hoffman, Hebron, Indiana
SERVINGS: 15-20
TIME: Prep: 10 min. + chilling
Ingredients:
* 2 cups water
* 3/4 cup sugar
* 1/2 teaspoon ground cinnamon
* 1 can (46 ounces) pineapple juice, chilled
* 4 cups cran-apple juice, chilled
* 1 liter ginger ale, chilled
Directions:
In a saucepan, bring the water, sugar and cinnamon to a boil; stir until sugar is dissolved. Chill. Just before serving, combine the syrup mixture, juices and ginger ale in a punch bowl or large pitcher. Serve over ice. Yield: 3-3/4 quarts (15-20 servings).
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Christmas Glow Punch
With a pretty crimson color, this sweet tropical beverage is perfect for the holidays. Have the punch base chilling in the refrigerator, then add the ginger ale and sherbet just before serving.
SERVINGS: 14
TIME: Prep/Total Time: 10 min.
Ingredients:
* 4-1/2 cups tropical punch
* 1 cup cranberry juice
* 1 can (6 ounces) pineapple juice
* 1/3 cup lemon juice
* 2 to 3 cups chilled ginger ale
* 1 pint raspberry sherbet
Directions:
In a 2-qt. container, combine the punch and juices. Cover and refrigerate until chilled. Just before serving, transfer to a small punch bowl. Stir in ginger ale; top with scoops of sherbet. Yield: About 2 quarts.
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Christmas Spice Mix
Wonderfully versatile, this gift is seasoned for both sipping and sniffing. When mixed with fruit juices, it's a delicious winter warmer-upper. Boiled in water, it makes a "scentsational" potpourri that will add a heavenly fragrance to the whole house!
SERVINGS: 8
METHOD: Microwave
TIME: Prep/Total Time: 25 min.
Ingredients:
SPICE MIX:
* 1 cinnamon stick (3 inches)
* 1 teaspoon ground cinnamon
* 1 teaspoon whole allspice
* 1/2 teaspoon whole cloves
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
ADDITIONAL INGREDIENTS FOR CRANBERRY WASSAIL:
* 1 quart cranberry juice
* 1 quart pineapple juice
* 1/2 cup sugar
Directions:
Combine spice mix ingredients; place in the center of two 6-in. square pieces of cheesecloth. Bring corners together and tie with string or dental floss. Yield: 1 spice bag.
To use as a room scent: Place spice bag in a 2-cup microwave-safe measuring cup filled with hot water. Microwave on high for 3-4 minutes or until water boils. Continue to microwave at 30% power to add fragrance to the whole house. (Add more water if microwaved for additional time.)
To prepare cranberry wassail:
Combine juices, sugar and spice bag in a 2-qt. microwave-safe bowl. Cover with plastic wrap and cut a vent. Microwave on high for 8-9 minutes or until mixture boils. Microwave at 50% power 3 minutes longer. Yield: 1 spice bag.
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Wonderfully versatile, this gift is seasoned for both sipping and sniffing. When mixed with fruit juices, it's a delicious winter warmer-upper. Boiled in water, it makes a "scentsational" potpourri that will add a heavenly fragrance to the whole house!
SERVINGS: 8
METHOD: Microwave
TIME: Prep/Total Time: 25 min.
Ingredients:
SPICE MIX:
* 1 cinnamon stick (3 inches)
* 1 teaspoon ground cinnamon
* 1 teaspoon whole allspice
* 1/2 teaspoon whole cloves
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
ADDITIONAL INGREDIENTS FOR CRANBERRY WASSAIL:
* 1 quart cranberry juice
* 1 quart pineapple juice
* 1/2 cup sugar
Directions:
Combine spice mix ingredients; place in the center of two 6-in. square pieces of cheesecloth. Bring corners together and tie with string or dental floss. Yield: 1 spice bag.
To use as a room scent: Place spice bag in a 2-cup microwave-safe measuring cup filled with hot water. Microwave on high for 3-4 minutes or until water boils. Continue to microwave at 30% power to add fragrance to the whole house. (Add more water if microwaved for additional time.)
To prepare cranberry wassail:
Combine juices, sugar and spice bag in a 2-qt. microwave-safe bowl. Cover with plastic wrap and cut a vent. Microwave on high for 8-9 minutes or until mixture boils. Microwave at 50% power 3 minutes longer. Yield: 1 spice bag.
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There are so many ways that our immune systems can be overwhelmed ... it's in our air, our water, our food, our workplace, our stress. This blend of organic and wild herbs is not only helpful but comforting, strengthening and tasty.
1 part red clover blossoms
1 part nettle leaves
1 part pau d'Arco
1 part alfalfa & sage leaves
1 part St.Johns wort tops
1 part ginger root
Place all herbs in a tea ball or bag, put in your nicest or most favorite cup or mug, and cover with boiling water. Steep for 10 minutes.
Remove tea ball or bag, and add sugar, honey, sweetener, milk, cream or whatever, to taste.
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1 part red clover blossoms
1 part nettle leaves
1 part pau d'Arco
1 part alfalfa & sage leaves
1 part St.Johns wort tops
1 part ginger root
Place all herbs in a tea ball or bag, put in your nicest or most favorite cup or mug, and cover with boiling water. Steep for 10 minutes.
Remove tea ball or bag, and add sugar, honey, sweetener, milk, cream or whatever, to taste.
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2 ripe bananas, peeled and halved
2 apples, peeled, cored and quartered
300ml (10fl oz) nonfat yogurt
2 tbsp sugar
400ml (15fl oz) organic soya milk
Put all the ingredients in a blender and purée for 1 minute.
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2 apples, peeled, cored and quartered
300ml (10fl oz) nonfat yogurt
2 tbsp sugar
400ml (15fl oz) organic soya milk
Put all the ingredients in a blender and purée for 1 minute.
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1 Golden Delicious apple, peeled, cored and chopped
1 c apple juice
4 apricots, fresh, pitted -skin optional
1 banana; peeled
3/4 c plain or vanilla nonfat yogurt
10 ice cubes, up to 12 cubes
1 Tbsp. honey
Place all ingredients in a blender and puree until smooth.
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1 c apple juice
4 apricots, fresh, pitted -skin optional
1 banana; peeled
3/4 c plain or vanilla nonfat yogurt
10 ice cubes, up to 12 cubes
1 Tbsp. honey
Place all ingredients in a blender and puree until smooth.
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