G free gluten free dinners. every night. Teas, Ades and Summer Cocktails Hot summer days and long evenings call for something beyond the pale. Try some of these thirst-quenching summer drinks. Some have alcohol and some don t. You can omit the alcohol in most of these recipes, except the Long Island Iced Tea! Distilled alcohol (such as the bourbon, vodka, etc. used in these recipes) is glutenfree because the gluten peptides cannot survive the distillation process. However, fermented alcohol such as beer is not distilled and therefore contains gluten, so gluten-free versions of beer must be used. Long Island Iced Tea Strawberry Lemonade Blueberry Lemonade Banana Lemonade Cooler Lemon Shandies Hibiscus and Ginger Iced Tea Spiked Arnold Palmers Watermelon Lemonade
Long Island Iced Tea RECIPES FOR TEAS, ADES AND SUMMER COCKTAILS 1 OF 4 12 ice cubes 1 jigger gin 1 jigger vodka 1 jigger white rum 1. Place the ice cubes in a mixing glass. Add the gin, vodka, rum, tequila, Cointreau, lemon juice and sugar syrup. Stir well, then strain into a tall glass filled with ice cubes. Add enough Coca Cola to fill the glass, and decorate with a slice of lemon. Note: To make sugar syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves. 1 jigger tequila 1 jigger Cointreau 2 jiggers fresh lemon juice 1 teaspoon sugar syrup (see note) Cola Lemon slices, for garnish Strawberry Lemonade 4 pints strawberries 1 cup sugar (plus more for strawberries) 1. Puree strawberries and 3 tablespoons sugar in a blender. Set out two glasses, and spoon 3 tablespoons of the resulting strawberry puree, 4 tablespoons sugar, and 4 tablespoons lemon juice into each glass. Stir the lemonade, and add ice. Top off the glasses with seltzer water. Add more sugar if desired. Juice of 2 lemons Seltzer water
Blueberry Lemonade RECIPES FOR TEAS, ADES AND SUMMER COCKTAILS 2 OF 4 6 cups blueberries 1 cups sugar 1. Place the blueberries and sugar in a blender and puree. Place the lemon juice and water in a pitcher and strain the pureed blueberries through a medium mesh sieve into the pitcher. Stir well and pour into tall ice filled glasses. 4 cups freshly squeezed lemon juice (about 16 lemons) 6 cups cold water Ice cubes Banana Lemonade Cooler To make more, work in batches 2 large bananas 1. In an electric blender combine bananas, lemon juice, 2 tablespoons water, honey, ice and mint leaves. Blend until smooth. Pour over ice cubes in tall glass. Garnish with lemon. cup fresh lemon juice (about 2 lemons) 8 teaspoons. honey 12 ice cubes 4 mint leaves Lemon slice, for garnish
RECIPES FOR TEAS, ADES AND SUMMER COCKTAILS 3 OF 4 Lemon Shandies ¾ cup sugar cup fresh lemon juice (from about 4 lemons) 8 mild GF beers, Bard s or Redbridge (12 ounces each) 1 lemon, cut into wedges 1. Place eight 16-ounce glasses or mugs in the freezer. 2. In a small saucepan, combine sugar and ¾ cup water over medium heat. Cook, stirring, until sugar dissolves, about 1 minute. Refrigerate until cool, at least 10 minutes and up to 1 week. 3. In a 2-cup liquid measure or small pitcher, combine sugar and lemon juice mixture. Pour 1 beer into each chilled glass; add about 1/4 cup lemon mixture and, if desired, a lemon wedge. Serve immediately. Hibiscus and Ginger Iced Tea 1 tablespoon thinly sliced, peeled fresh ginger ¾ cup sugar 4 hibiscus tea bags 2 tablespoons fresh lemon juice 1. Put 4 cups water, ginger and sugar into a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Remove from heat; add hibiscus tea bags. Cover, and let steep 15 minutes. 2. Pour through a fine sieve into a bowl set in an ice-water bath. Let cool. Stir in lemon juice. Serve over crushed ice, and garnish with lemon wedges. Lemon wedges, for garnishing
Spiked Arnold Palmers RECIPES FOR TEAS, ADES AND SUMMER COCKTAILS 4 OF 4 2 cups boiling water 4 teaspoons loose English breakfast tea, or 4 tea bags 1. Pour water over tea, and steep 5 to 7 minutes. Strain, and refrigerate. Stir in bourbon, juices, and syrup. Serve over ice with orange slices. Note: To make sugar syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves. cup bourbon Juice of 1 orange Juice of 1 lemon 2 tablespoons simple syrup (see note) Ice, for serving Orange slices, for garnish Watermelon Lemonade 2 lemons, quartered 1 cup fresh mint leaves cup packed light-brown sugar medium seedless watermelon (about 9 pounds), rind removed, flesh cut into chunks 1. Squeeze lemons into a large pitcher; add squeezed lemon quarters. Add mint and sugar; mash with a wooden spoon until mint is bruised and sugar is dissolved. 2. In a blender, puree watermelon in batches until smooth; pour through a fine-mesh sieve into pitcher (you should have about 8 cups of juice). Stir to combine. (Refrigerate, covered, up to 3 days.) Add vodka, if using; serve over ice. 1 cup vodka (optional)