Strawberry
Yogurt Cooler
Submitted
by: Barbiel |
2
rosehip tea bags
2 cups boiling water
2 cups plain low-fat yogurt |
3
tablespoons honey
1 cup sliced strawberries
ice (crushed or not, as you desire) |
| Steep the tea bags
in a small teapot or bowl for 10 minutes, covered. Remove tea
bags. Place the yogurt, berries, and honey in a blender. Blend
until smooth. Add the tea to the yogurt mixture, and blend until
smooth. Serve over ice. Serves 4. |
Lemon Tingler
Submitted
by: Barbiel |
1 1/2 cups sugar
1 cup water |
1 1/2 cups fresh lemon juice (5 to 8 lemons,
squeezed)
3 cups ginger ale, chilled |
| In small saucepan,
combine sugar and water. Cook over medium heat, stirring
constantly until sugar is dissolved. Remove from heat. Cool to
room temperature. Add lemon juice and stir to blend. Store base
mixture in tightly covered nonmetal container or jar in
refrigerator. For each serving, combine 1/2 cup chilled base and
1/2 cup ginger ale in tall glass. If desired, add ice. Serve
immediately. Makes 6 (1 cup) servings. |
Sparklers
Submitted
by: Barbiel |
glasses filled with crushed ice
sparkling water |
1-2 tablespoons Torani flavored syrup
blueberries, raspberries and white marshmallows |
| Fill glasses with
crushed ice. Add 1-2 tablespoons Torani to each glass. Fill
carefully with sparkling water. Garnish the top with 1 blueberry,
1 raspberry and 1 white mini marshmallow. Serve with straws. Or,
if you wish, you can add a spritz of whipped cream to the top
and then garnish the top in red, white and blue. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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