Fruit Cooler Alcoholic Food

LEMONY FRUIT COOLER

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.

AGUAS FRESCAS (MEXICAN FRUIT COOLERS)

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.

FRUIT COOLER

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.

FIZZY FERMENTED FRUIT COOLERS (FINNISH SIMA)

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.

FRUIT COOLER (ALCOHOLIC)

Steps:

• Combine first 4 ingredients (pineapple juice - sugar) in a blender or food processor and blend into smooth.
• Transfer to a chilled pitcher and stir in soda and bourbon.

PASSION FRUIT COOLER (NON-ALCOHOLIC)

Steps:

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

NON ALCOHOLIC SUMMER COOLER

Steps:

• Combine all the ingredients except the club soda.
• Stir until the sugar has dissolved.
• Refrigerate for a couple of hours.
• Just before serving add the club soda and pour over ice cubes (Or put a splash of soda in a glass and fill up with ice cubes and the sangria).