Beverage Recipes

Margarita Sunrise blended with tequila, frozen orange juice concentrate, fresh lime, and powdered sugar over cracked ice. A frothy, citrus-forward frozen cocktail with sugar-rimmed glasses.

Homemade egg nog blended fresh and served ice-cold with a dusting of nutmeg. This quick blender method skips the stovetop custard for a frothy holiday drink in minutes.

Old-school Southern pralines made with Mr. Pibb (or Dr. Pepper) cola and toasted pecans. The cola adds caramel-cherry depth to the candy syrup with marshmallows for extra creaminess.

Fresh nectarine smoothie blended with orange juice, lemon juice, sugar, and ice. A five-ingredient fruit drink ready in 10 minutes with no dairy and no added fat.

Non-alcoholic holiday punch with lemonade, orange juice, grenadine, and bubbly ginger ale. A festive, kid-friendly party drink ready in 10 minutes flat.

Copycat Orange Julius blender drink with vanilla instant pudding mix and whipped topping powder folded into orange juice. Foamy, creamy, and ready in 10 minutes for a thick mall-style smoothie.

Orange eggnog with a cooked custard base, frozen orange juice concentrate, and floating meringue clouds. A citrusy holiday punch bowl drink for a crowd.

Homemade pepper vodka infused with hot chili peppers for at least a week, plus a creamy vodka pasta sauce recipe with tomatoes, butter, cream, and Parmesan.

Fizzy pineapple cooler punch with unsweetened pineapple juice, frozen orange juice concentrate, and lemon juice topped with club soda. A refreshing non-alcoholic party drink.

Homemade raspberry currant syrup for sparkling water, cocktails, and sodas. Fresh berries simmered with sugar, strained, and bottled for a concentrated fruit cordial.

Rosy grape jelly: easy freezer jelly made with cranberry and grape juice, pectin, and sugar. Bright ruby color and bold fruit flavor without cooking down fresh fruit.

Shinina is a traditional Middle Eastern salted yogurt drink made with just plain yogurt, water, and salt served over ice. The simplest, most refreshing cooler for hot days. Ready in 10 minutes.

Classic Singapore Sling cocktail with gin, cherry brandy, fresh lemon juice, and powdered sugar topped with club soda. A simple, refreshing highball drink.

Traditional fermented beet kvass, the tangy ruby-red base for authentic borscht. Just beets, water, and a slice of bread create this Old World staple in 4 to 5 days.

A frozen slush punch made with cranberry juice, pineapple juice, and sugar, topped with lemon-lime soda for fizz. Make ahead and scoop out servings as needed. Makes 2 gallons.

Strawberry balm syrup: crushed fresh strawberries, sugar, and lemon balm simmered into a fragrant ruby-red syrup. Pour over ice with sparkling water, drizzle on pancakes, or swirl into cocktails.