Citrus Tea Cooler Food

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CITRUS PEACH COOLER



Citrus peach cooler image

A refreshing non-alcoholic drink, perfect for a summer garden party. If you want to make it boozy, add a little peach schnapps

Provided by Mary Cadogan

Categories     Afternoon tea

Time 10m

Number Of Ingredients 9

2 lemons , juice only
2 limes , juice only
1 lemon , thinly sliced
1 lime , thinly sliced
peach nectar
cloudy lemonade
a few sliced strawberry
sparkling water
mint sprigs

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.

HIBISCUS TEA WITH VODKA AND CITRUS



Hibiscus Tea with Vodka and Citrus image

Provided by Giada De Laurentiis

Categories     beverage

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 7

4 cups water
2 cups (2 ounces) dried hibiscus flowers or dried rose petals*
1 3/4 cups sugar
2 tablespoons lemon juice
1 tablespoon lime juice
1 cup vodka, chilled
1 cup ice

Steps:

  • *Can be found at specialty Latin markets
  • In a medium saucepan, combine the water, hibiscus flowers, and sugar over medium-high heat. Bring the mixture to a boil, stirring occasionally, until the sugar has dissolved. Allow the mixture to cool for 25 minutes. Add the lemon juice, lime juice, and vodka.
  • Place the ice in a tall pitcher. Strain the hibiscus tea into the pitcher and discard the flowers. Refrigerate until ready to use.

CITRUS MINT COOLER



Citrus Mint Cooler image

My grandmother used to make this refreshing drink for those hot Oklahoma summer days. The family would sit on the front porch relaxing while sipping this drink. Here in California, where lemons, oranges and mint are so abundant, my family has found equal enjoyment sitting in the shade and drinking a tall glass of this thirst-quenching cooler.

Provided by Taste of Home

Time 30m

Yield about 15 servings.

Number Of Ingredients 8

2-1/2 cups water
2 cups sugar
1 cup lemon juice (about 6 lemons)
1 cup orange juice (about 6 oranges)
10 mint sprigs
1 bottle (32 ounces) ginger ale, chilled
Cold water
Ice cubes

Steps:

  • Place first five ingredients in a large saucepan; bring to a boil, stirring until sugar is dissolved. Cover; remove from heat and let steep until cool. Strain. Cover and refrigerate. , To serve, fill chilled glasses or a pitcher with equal amounts of fruit juice, ginger ale and water. Add ice and serve immediately.

Nutrition Facts : Calories 137 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 35g carbohydrate (33g sugars, Fiber 0 fiber), Protein 0 protein.

CITRUS COOLER



Citrus Cooler image

-Carol Hemker, Phenix City, Alabama

Provided by Taste of Home

Time 5m

Yield 2 servings.

Number Of Ingredients 6

1/2 cup grapefruit juice
1/2 cup orange juice
1 to 2 teaspoons lime juice
1 cup ginger ale, chilled
8 ice cubes
Lime and orange slices, optional

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.

Nutrition Facts : Calories 52 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CITRUS COOLERS



Citrus Coolers image

Perfect for hot summer days with lots of Vitamin C. Prep time is refrigeration time.Recipe source: Bon Appetit

Provided by ellie_

Categories     Beverages

Time 3h5m

Yield 8-10 serving(s)

Number Of Ingredients 5

6 cups water
3 cups sugar
3 cups fresh lime juice
3 cups fresh orange juice
crushed ice

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.

Nutrition Facts : Calories 355.2, Fat 0.2, Sodium 6.3, Carbohydrate 92.4, Fiber 0.6, Sugar 84.3, Protein 1

KOREAN HONEY CITRUS TEA (RAW VERSION)



Korean Honey Citrus Tea (Raw Version) image

This 'tea' is delicious, and very soothing on the throat through the winter. In Korea, it is made with pomelo or citron, but I have also enjoyed it with lemon, and have heard that it can be made with any citrus fruit. Among my small circle of Korean friends, no one makes this at home, so I learned from some kind of sketchy instructions off the internet, and am enjoying the results. I've made two batches so far, and they turned out quite differently. One was delicious, the other was bitter enough that I doubt most people would want to drink it--though I still find it good. The only think I can figure out that might have made the difference was that the good batch sat and extra hour with the sugar on it before I added the honey, and included more of the pith. Anyone with insight on how to minimize the bitterness of the peel, please tell me!

Provided by Kate S.

Categories     Beverages

Time 3h

Yield 5 pints

Number Of Ingredients 3

1 lb pomelo fruit, with peel or 1 lb other citrus fruit
1/2 lb brown sugar (or white, raw, turbinado)
1/2 lb honey

Steps:

  • Set a bowl on top of your kitchen scale, and adjust the weight to zero.
  • Peel the citrus fruit, and remove seeds, membrane, and as much of the white pith as you can. With pomelo, there's a thick layer of pith that can be shaved off with a knife.
  • On a cutting board that doesn't taste like onion or garlic, thinly slice both fruit and rind, and transfer to bowl. Catch and include as much of the juice as you can. When the scale reaches 1 lb, you have enough.
  • Pour in sugar until the scale reads 1 1/2 lbs. Toss with a spoon and leave for 2 hours.
  • After 2 hours, pour in honey until the scale read 2 lbs.
  • Transfer mixture to glass jars with lids. If necessary, add a bit more honey until the fruit solids are covered with liquid.
  • Place jars in the refrigerator. According to your measure of patience, leave it in the refrigerator 1-4 weeks before using. (I personally only lasted 24 hours, but it's supposed to improve with age.).
  • To use: Place one or two generous spoonfuls of fruit and honey mixture in a mug. Add boiling water. Drink up! You can eat the fruit and peel if you like.

Nutrition Facts : Calories 310.5, Sodium 14.5, Carbohydrate 81.9, Fiber 0.1, Sugar 81.3, Protein 0.2

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