Break out of the boring drink rut this fall
with
something fun and festive.
Becky Low shares recipes for unique fall
beverages.
Roasted Apple Tisane
3-4 flavorful apples
hot water
sprig of Rosemary
sweetened condensed milk
Wash apples, place in pie pan, roast at 350 degrees for
about 45 minutes or until skins begin to wrinkle. Remove
apples and cut into quarters; place apples and any juice in
2-qt glass jar. Cover with hot water; add sprig of rosemary
and place in warm place to steep for 2-3 hours. NOTE: taste
Tisane and remove rosemary approximately one hour or
according to taste (steeping too long with rosemary will
overpower apple). Store steeped Tisane in closed bottle and
refrigerate until ready to use. Strain; reheat and serve
hot, sweetened to taste with sweetened condensed milk –
settle in a comfy chair with a good book.
“Tisane” is often described as herbal tea – fruit, herbs,
flowers – steeped in hot water. This Roasted Apple version
is non-alcoholic, non-caffeinated, non-herbal soothingly
warm with a mild apple and rosemary infused flavor. Roasted
Apple Tisane warms on a cold day, soothes a sore throat,
and creates a nice alternative warm beverage. Recipe is an
adaptation of ‘Roasted Apple Rosemary Tisane’ by Aimee on
“Simple Bites” blog.
Method:
Wash apples, place in pie pan, roast at 350 degrees for
about 45 minutes or until skins begin to wrinkle. Remove
apples and cut into quarters; place apples and any juice in
2-qt glass jar. Cover with hot water; add sprig of rosemary
and place in warm place to steep for 2-3 hours. NOTE: taste
Tisane and remove rosemary approximately one hour or
according to taste (steeping too long with rosemary will
overpower apple). Store steeped Tisane in closed bottle and
refrigerate until ready to use. Strain; reheat and serve
hot, sweetened to taste with sweetened condensed milk –
settle in a comfy chair with a good book.
Notes:
“Tisane” is often described as herbal tea – fruit, herbs,
flowers – steeped in hot water. This Roasted Apple version
is non-alcoholic, non-caffeinated, non-herbal soothingly
warm with a mild apple and rosemary infused flavor. Roasted
Apple Tisane warms on a cold day, soothes a sore throat,
and creates a nice alternative warm beverage. Recipe is an
adaptation of ‘Roasted Apple Rosemary Tisane’ by Aimee on
“Simple Bites” blog.
Brazilian Lemonade
2-3 limes, smooth thin skinned limes are best*
3 cups water
½ cup sugar
3-4 tablespoons sweetened condensed milk
crushed ice
TIP: Microwave limes a few seconds to slightly warm; firmly
roll on counter to help release juices.
Wash limes, cut into eighths and place in blender with half
the water. Pulse blender 30-60 seconds to partially chop
limes and release the juices and oils from the peel. (NOTE:
longer blend times may be more likely to be bitter). Strain
to remove pulp and peel. Add remaining water, sugar and
sweetened condensed milk; blend or whisk to produce froth.
Serve over crushed ice with a lime slice on edge of glass.
Notes:
Not really “lemon” but “lime”ade. One of my favorite
Brazilian beverages! Perfect for a dinner party, church
luncheon, Super Saturday craft day, party cooler and family
gatherings. Makes approximately 4 cups
Italian Cream Sodas
crushed or pebble ice *
1 part flavored syrup * (¼ cup or about 6-7 pumps)
5 parts club soda (1 ¼ cups)
1 part half n half (¼ cup)
Layer ice, soda, syrup then half n half; stir if desired.
Garnish with fruit, flowers, striped or colorful straws.
Notes:
Try combining flavors, for example: Creamsicle (orange and
vanilla syrups); or Tigers Blood (strawberry, coconut,
perhaps a little watermelon).
* Flavored syrups are used for snow cones, Lattes, or
Italian Sodas. Find them at cooking stores, some grocery
stores and online. Be sure to pick up a pump while there.
* Tip – For large amounts crushed ice, purchase bagged ice
from Sonic Drive-In.
For delicious dairy recipes and nutrition information go to
www.DairyCouncilUTNV
.com, www.NationalDair
yCouncil.org or on
Facebook www.facebook.com/D
airyUTNV
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