Make Sugar Syrup:
1 c sugar)
1 c water) or use equal portions of any amount

Bring to boil.
Reduce heat to active simmer, til thick and slightly colored (about 5 min).  Cool.  Will keep in frig for several weeks.
Makes 1 cup

4 c water
¾ c Thai tea (or CHA THAI) from Asian market store
1 c sugar syrup
crushed ice
1 to 1-1/2 c evap milk or half & half (3-4 T per glass)

Bring water to boil.  Add tea.  Steep 3 min.
Pour back and forth into a pitcher SEVEN times.
Tea will get DARK.  Strain.  Add syrup.  Stir.  Cool.
Fill glasses with crushed ice.  Add ¾ c tea.
Top off with 3-4 T milk per glass.
Can add food coloring to make orange.


Makes 2
3 oz. orange or grape juice concentrate which is 1/2 small can frozen
1/4 c sugar (or sweetener to taste)
5-6 ice cubes or more, if desired
1/2 c milk
1/2 c water
1 t vanilla

Pour all ingredients in blender.
Cover and blend til smooth.
Can add an egg to make richer.
For six  8 oz. servings, use whole can OJ and double ingredients.


1 c Ice
1/2 Fuji Apple, unpeeled)
½ Banana
½ Navel Orange, peeled OR a heaping Tbsp orange marmalade
1 Date
2 Large Strawberries
7 Raspberries
2T Orange Marmalade (Smuckers) If don’t have this use 1/8 peel from orange.
10 Goji Berries
8-10 raw almonds
Handful of Red Grapes
Optional: 4-6 Pineapple chunks

PEACH SMOOTHIE:  2 small-med peaches = leave out apples

ICED  TEA            Cherie Kropp

1 Family-size teabags OR 5-6 Regular-size teabags
1 quart boiling water (4 cups=32 ounces)

Pre-warm teapot by rinsing with very hot tap water and let hot water stand in teapot til ready to use teapot–then dump out water.
Place tea bag(s) in pot and pour boiling water over tea bags.  Put lid on.
Let tea steep for 20 minutes–can be less.
Remove tea bags, squeezing out excess tea from them into pot.
When tea is cooled to room temperature, pour in 2 qt. pitcher and fill pitcher to top with water.
Sweeten as desired. Serve with lemon if desired.
Makes about 8 tall glasses.

(Use 1 Family-size Teabag per 2 quarts of water)
1 Family-size Teabag   = 1 Tablespoon tea leaves
1 Regular-size Teabag = 1 teaspoon tea leaves

SUGAR SYRUP – add to fresh squeezed lemons for Lemonade

1 c sugar
1 c water (or use equal portions of any amount)
NOTE: 2 c sugar + 2 c water makes little shy of 3 cups

Bring to boil.
Reduce heat to active simmer, til thick and slightly colored (about 3-5 min.)
Will turn a little brownish.
Will keep in frig for several weeks.
Makes 1 cup.

LEMONADE            12/01

NOTE:  1 regular size lemon makes 1/4 c juice.
1 cup lemon juice = 4-1/2 regular to small lemons
NOTE: Some lemons are more sour than others, and require more sugar syrup. Taste and see

1 c lemon juice (4-5 regular size lemons)
1-1/2 c sugar syrup
¼ c raspberry syrup
6 cups water (I use my orange bulb pitcher)

NOTE:  1 c lemon jc TAKES ¾ to 1 c sugar

Add grenadine or ½ c cranberry juice cocktail
¼ c raspberry syrup

HOT MULLED CIDER – Not tried this!!

½ c brown sugar
¼ t salt
2 qt cider
1 t whole allspice
1 t whole cloves
3 inches stick cinnamon
dash nutmeg

Combine sugar, salt and cider.
Tie spices in small piece of cheesecloth or use strainer-holder.
Add to cider.  Slowly bring to a boil; cover and simmer 20 min.
Remove spices.
Serve hot with orange slice floaters, cinnamon-stick muddlers.
Makes 10 servings.

SUGARFREE PUNCH         (Geri’s Shower)

1    16 oz Unsweetened pineapple juice
2    2 liter bottles of Canada Dry sugar-free ginger ale
2    Small containers of lemon-lime sugar-free Crystal Light;
OR:    (1) Tangerine and (1) Strawberry were wonderful!!

Add water to taste
Float fresh fruit slices for decoration


For best results use:  drip grind recommended to automatic drip coffeemakers

1/8 heaping cup = 4 cups (might be too weak for some)

Instruction Book:   1 T Coffee per cup of coffee  (1/8 c = 2 T)

To brew 4 cups, fill decanter with water up to the bottom of the metal band.