Recipes: Sweet Summertime Tips
Sweet Summertime Sips
Three refreshing beverages to beat the heat
After a hard day’s work in the sun, nothing beats a cool, sweet drink. And lucky for us, our Neighbor’s Club members have shared unique recipes for beverages we’ll be sipping all summer long.
Pouring drink in mason jar
Spinach salad
Cranberry Pineapple Punch
By Judy Blythe from Trent Woods, North Carolina
Level: Easy
10 Minutes Prep
4 Hours to Chill
Yield: 1 Gallon
1 quart pineapple juice
1 quart cranberry juice cocktail
1 tablespoon almond extract
1 ½ cups sugar or stevia
2 liters ginger ale
Mint for Garnish (Optional)
Judy’s tip: If you want to prepare this punch in advance, mix the first four ingredients, and freeze. When you’re ready to serve, thaw and add ginger ale.
Cranberry Pineapple Punch
  1. In a large container able to hold 1 gallon of liquid, mix the first 4 ingredients. Chill for 4 hours, or up to 3 days.
  1. When ready to serve, mix in ginger ale and serve immediately.
Spinach salad
Strawberry Lemonade Slush
By Rebecca Geyer from Bremen, Indiana
Level: Easy
20 Minutes Prep
30 Minutes Rest Time
Yield: 1 Quart
16 ounces fresh strawberries, sliced
¾ cup sugar
¾ cup fresh lemon juice (from about 3 or 4 lemons)
½ cup water
2 cups ice
Lemon wheel for garnish (optional)
“Simple lemonade will never taste quite so good after you try this recipe,” says Rebecca.
Strawberry Lemonade Slush
  1. In a bowl, mix strawberries and sugar. Let sit 30 minutes.
  1. In a blender, add strawberry and sugar mixture, lemon juice, water, and ice. Blend until smooth.
Makes 1 quart of slush drink.
Strawberry Rhubarb Juice
Strawberry Rhubarb Juice
By Rebecca Geyer from Bremen, Indiana
Level: Intermediate
Time: 40 Minutes
Yield: 7.4 Quarts
6 pounds fresh or frozen rhubarb, chopped
1 46-ounce can pineapple juice
1 box strawberry Jell-O
3 cups sugar
Pineapple for garnish (optional)
“It is a wonderful breakfast juice, a refreshing summer drink, and a special beverage to serve at dinners,” says Rebecca.
Strawberry Rhubarb Juice
  1. In a large kettle or pot over medium-low heat, bring 6 quarts of water to a boil.
  1. Place chopped rhubarb in boiling water and let cook 15 to 20 minutes, until rhubarb is fork tender.
  1. Strain the rhubarb, reserving the warm, juicy liquid. Save the rhubarb for another use.
  1. Mix the reserved liquid with pineapple juice, Jell-O, and sugar until sugar is fully dissolved. Pour mixture into 1- or 2-quart jars. Seal jars and process in a boiling water bath canner for 10 minutes.
  1. Serve juice warm or chilled over ice.
Send Your Recipes
Send us your fall vegetable recipes for a chance to win a Tractor Supply Gift Card!
While we may be in the middle of the beautiful summer season, we’re already planning ahead. In an upcoming issue of Out Here, we’ll share delicious ideas for cooking with fall vegetables.

Do you have a family-favorite recipe that uses broccoli, Brussels sprouts, eggplant, or any other vegetables in season during the fall?

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Out Here Magazine: Recipes
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