In large punch bowl, mix Hi-C peach drink and ginger ale. Add ice cream last or just before serving.
Add more ginger ale as needed.
Put peaches in blender until pureed.
Mix with peach drink. Serve cold.
Boil hot water and sugar until dissolved.
Mix jello, drink mix and cold water and let blend.
Serve chilled.
Fill 2 tall glasses with ice cubes. Pour in equal parts peach nectar and orange juice to fill the glasses. Stir.
1. Muddle the mint leaves and peach slices* gently in the bottom of a highball glass with a little lemon juice.
2. Add ice and the remaining ingredients.
3. Stir and garnish with a generous mint sprig.
*Note: If peaches are out of season, prepare the drink without.
Combine the vodka, peach liqueur, peaches, and ice in a blender.
Blend until smooth.
Add the raspberries and blend briefly, until berries are broken but not completely blended in to the drink.
Pour into two balloon glasses and garnish with fresh mint.
lace 3 plums and 1 peach into the work bowl of
he milk mixture.
orange drink mix.
remaining milk mixture
Mix all ingredients in a blender until smooth. (If you aren't using the fruit you can just stir it up with a spoon).
Both nutritional yeast and blackstrap molasses are strong flavors. If you aren't accustomed to them use less at first and increase the strength a little at a time as you get used to them.
If you can't drink it all at once it will keep in the fridge all day -- just stir it up again as needed.
se the poppyseed or creamy peach filling. Spoon in a couple
In a large pitcher, stir together cool water, apricot nectar and superfine sugar.
Add tea bags; let steep 5 to 7 minutes, dunking bags occasionally.
Once tea is desired strength, add frozen or fresh peaches.
Pour over ice and serve.
***For Raspberry Iced Tea: Switch to berries: replace apricot nectar with 1 1/2 cups cranberry-raspberry drink.
In blender, puree 1/2 pint fresh raspberries; strain out seeds.
Add to cold water with superfine sugar.
Replace peaches with 1 pint fresh raspberries.
Peel and thinly slice peaches.
Squeeze fresh lemon sparingly over prepared peaches, then evenly sprinkle the sugar over this. Stir in the cherry 7-Up and peach soft drink.
Refrigerate.
Combine the first 3 ingredients, stirring until gelatin dissolves.
Add water, drink mix and pineapple juice.
Stir until lemonade dissolves.
Divide mixture into two 1-gallon size, heavy-duty, Ziploc plastic bags.
Seal and freeze.
Place frozen mixture in a punch bowl; let thaw partially.
Add 1 bottle lemon-lime beverage to each bag of peach mixture in bowl.
Stir gently.
Yields 2 gallons.
.
Add Jell-O/peach mixture to the center of
Freeze all the ingredients, except 7-Up.
When ready to serve drink, mix 1/2 slush and 1/2 Seven-Up for each drink.
Blend peach, lemon juice, and sugar in a blender until smooth; measure 1 ounce of puree. Reserve remaining puree for another use.
Fill a pint glass with ice; add peach puree, lime juice, vodka, triple sec, cranberry juice, and simple syrup. Cover and shake. Strain drink into a martini glass.
Combine orange juice and peach schnapps in a pitcher; refrigerate until chilled, about 30 minutes.
Pour about 1/2 cup chilled juice mixture into six 8-ounce glasses; add 2 to 3 ice cubes to each glass. Pour 3 to 4 tablespoons champagne into each glass. Drizzle 1/2 teaspoon grenadine into each drink without stirring. Garnish each glass with a peach slice.
Squeeze juice from the lime into blender.
Add peach slices, sugar, juice and rum; blend until smooth. Add crushed ice and pulse until combined. Pulse in mint leaves.
Pour into 2 chilled glasses. Add a splash of soda to each drink and garnish with peach slices and mint leaves.
Place drink mix in large plastic or glass pitcher.
Add water; stir until mix is dissolved.
Stir in ginger ale just before serving.
Pour over ice cubes in eight tall glasses.
Combine both drinks in large bowl.
(If you only have a smaller bowl, split just the drink recipes.)
Spoon on ice cream and sherbet.