Drink And Beverage Recipes and News

3 pt Water

4 c Sugar

1 c Lemon juice

1 1/2 c Orange juice

1 Egg whites

1 tb Sugar

Make a syrup of water and sugar; when cool add lemon juice and orange juice; freeze and when half frozen add egg white, beaten well with sugar. Thoroughly beat it with the ice, finish freezing and serve. Strawberries or slices of pineapples gently stirred through just before serving (if added too long before, they freeze and are unpleasant to eat) make a delicious variety. *Pineapple Ice* may be made of canned pineapple using pint of juice, and gill lemon juice with above proportion of syrup, adding the pine-apple cut in dice just before serving, if wished. With all ices if is always add a gill of lemon juice, as the acid assists in the freezing and also adds to the flavor. Any proportions of the recipe may be made; above makes about two dozen dishes. Posted on GEnie by C.SVITEK [cathy], Nov 29, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

5 qt Vanilla ice cream

1 1/3 c Galeano liqueur

1/3 c White creme de cocoa

Preparation : Mix together in blender. Keep in freezer until ready to serve.

1/2 lb Dried Apricots

1 c Water

1/4 c Sugar

1 Cinnamon Stick (3″)

1 c Non-fat Milk

1 tb Vanilla

7 c Non-fat Milk

1/2 ts Ground Nutmeg

4 lg Egg whites

1/2 c Sugar

3/4 c Rum or Brandy (optional)

In a 1-2 qt. saucepan, combine apricots, water, sugar, and cinnamon stick. Bring to boil over high heat, then cover, reduce heat, gently simmer until Apricots are very tender when pierced, about 15 minutes. Discard Cinnamon. Let Apricots cool at least 1 hour. Pour into blender and add milk. Whirl until mixture is smooth. Mix in a large bowl with vanilla, milk, and nutmeg. Cover and chill at least 4 hours or until the next day. In a large bowl, beat egg whites with an electric mixer on high speed until frothy. Gradually beat in remaining sugar until whites hold stiff moist peaks. Set aside about 1/2 C. of the meringue. Gently whisk Apricot mixture into remaining meringue until smoothly blended. Stir in Rum or Brandy to taste and enough more Milk to thin to desired consistency. Pour into serving bowl and float the reserved meringue on top of the liquid. Makes 3 1/2 Qts. (18 servings at 6 oz. each)