Once upon a time, lemonade was made with real lemons, not powdered crystals sold in cans.
Once, lemonade was dipped on front porches from cool stone crocks beaded with sweat, and the icy drink fairly twanged with sharp citrus flavor.
Once, folks really knew how to slake a summer thirst.
We can`t bring back the crock, but we can put the lemons back in lemonade. A powdered mix may be easier, but for a big hoedown such as a family reunion or a block party, the extra effort will make a splash.
Real, old-fashioned lemonade is just one of many great-tasting, big-batch coolers that will go over better than soda pop or drink mixes at summer parties.
When making drinks in large batches for picnics, you might try freezing some of the drink in ice cube trays and using the cubes in place of ice. The drink cubes will chill the beverage without watering it down.
If you can`t wait for heated drinks such as tea to cool down before pouring them over ice, place a spoon in the glass or pitcher before pouring. This will prevent the glass from cracking.
One final note before you start guzzling: It`s easy to make real iced tea without having it become bitter. Here are three methods:
– Traditional: Bring cold water to a rolling boil. Pour four cups over six tea bags. Cover and let steep three to five minutes, to desired strength. Remove tea bags. Sweeten and pour over ice. Makes one quart.
– Concentrate: Bring cold water to a rolling boil. Pour two cups over five tea bags. Cover and brew three to five minutes. Remove tea bags, add two cups cold water and sweeten to taste. Makes one quart.
– Sun tea: Sun isn`t necessary. Simply place six tea bags in a glass quart jar or pitcher and fill with cold water. Cover and refrigerate eight hours or overnight. Remove tea bags and sweeten to taste.
Longer hot-water brewing is what makes tea bitter, so don`t steep for longer than five minutes. For stronger tea, add more tea bags.
Refrigerated tea sometimes becomes cloudy. This does not affect the flavor, but if you like clear tea, the cloudiness sometimes can be eliminated by adding a small amount of boiling water.
Got all that? Then jam on your beach hat and stir up a batch of something cool.
OLD-FASHIONED LEMONADE
Preparation time: 25 minutes
Yield: 3 gallons
5 cups fresh lemon juice (about 20 large lemons)
2 1/2 pounds sugar, or to taste
2 1/4 gallons water
1. One at a time, place lemons in a microwave oven and microwave on high power for 20 seconds. This will make the lemons release more juice. Roll on counter, pressing down firmly, before cutting in half and juicing.
2. Combine lemon juice, sugar and water, stirring until sugar dissolves. Chill.
FRUIT AND MINT TEA PUNCH
Preparation time: 15 minutes
Chilling time: Several hours
Yield: About 10 cups
5 cups boiling water
8 tea bags
1 1/2 cups (or less, to taste) sugar
2 1/2 cups orange juice
1 cups fresh lemon juice
1 bunch fresh mint, leaves only
1 orange, sliced
1 lemon, sliced
1. Pour boiling water over the tea bags. Cover and steep for 5 minutes. Remove tea bags and pour tea over in a large pitcher. Add the orange and lemon juices and mint. Chill. When cold, add the orange and lemon. Serve on ice.
PINEAPPLE MINT PUNCH
Preparation time: 15 minutes
Yield: 1 gallon
Adapted from ”100 Luscious Diet Drinks,” by Naomi Koshkin and Millicent Brower.
4 cups water
1/4 cup crushed fresh mint
1 cup fresh lemon juice (4 large lemons)
Rind of 2 of the lemons, cut up
4 cups unsweetened pineapple juice
1/3 cup rum
Sugar substitute to equal 12 teaspoons sugar
2 quarts diet ginger ale
1. Heat water, mint, lemon juice and rind to a boil. Cover and simmer 5 minutes. Remove from heat and let stand 5 minutes. Strain and refrigerate until mixture comes to room temperature.
2. Stir in pineapple juice, rum and sugar substitute. Before serving, add ginger ale. Serve in tall glasses over ice.
BIG-BATCH MARGARITAS
Preparation time: 10 minutes
Yield: 16 servings
Based on a recipe from ”Cooking for a Crowd,” by Susan Wyler.
1 cup fresh lime juice
2 cups orange-flavored liqueur such as Cointreau, Triple Sec or Curacao
3 cups golden tequila
Superfine sugar to taste
1. In a pitcher filled with ice, combine the lime juice, liqueur and tequila. Taste. If necessary, add sugar. Serve iced in glasses.
WHITE SANGRIA
Preparation time: 10 minutes
Yield: 4 servings
1 bottle dry, white wine such as Sauvignon blanc
Juice of 2 lemons
Juice of 3 oranges
1 long piece orange rind
1 peach, sliced
1 cup green seedless grapes
1 1/2 cups soda water
1. Combine all ingredients and stir gently. Add sugar to taste, if desired. Serve in tall glasses.
