LARGE PUNCH CONTAINERS RECIPES

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BLACKBERRY BRANDY SLUSH RECIPE: HOW TO MAKE IT



Blackberry Brandy Slush Recipe: How to Make It image

We wanted a fun twist on a slushy made with tea and fruit juice, so we used blackberry brandy. The deep red color makes it very merry. —Lindsey Spinler, Sobieski, Wisconsin

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 28 servings (1 cup each).

Number Of Ingredients 6

8 cups water
2 cups sugar
3 cups blackberry brandy
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen grape juice concentrate, thawed
14 cups lemon-lime soda, chilled

Steps:

  • In a very large bowl, stir water and sugar until sugar is dissolved. Stir in brandy and juice concentrates. Transfer to freezer containers; freeze overnight., To serve, place about 1/2 cup brandy mixture in each glass; top with 1/2 cup soda.

Nutrition Facts : Calories 235 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 18mg sodium, CarbohydrateContent 51g carbohydrate (48g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

COLA SYRUP RECIPE - NYT COOKING - RECIPES AND COOKIN…



Cola Syrup Recipe - NYT Cooking - Recipes and Cookin… image

Provided by Julia Moskin

Yield About 3 cups syrup

Number Of Ingredients 13

Grated zest of 2 medium oranges
Grated zest of 1 large lime
Grated zest of 1 large lemon
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg, preferably freshly grated
1 section of a star anise pod, crushed
1/2 teaspoon dried lavender flowers
2 teaspoons minced ginger
1 one-and-a-half-inch piece vanilla bean, split
1/4 teaspoon citric acid (available at health food stores, or canning supply stores or kingarthurflour.com)
2 cups plus 2 tablespoons sugar
1 tablespoon (packed) light brown sugar
3/4 teaspoon caramel color powder, optional available at kingarthurflourcom

Steps:

  • In a heavy pot over medium heat, bring 2 cups water to a simmer with the zests, cinnamon, nutmeg, star anise, lavender, ginger, vanilla and citric acid. Reduce the heat to low, cover and simmer gently for 20 minutes.
  • In a food processor, whirl the sugars together for one minute (this will help them dissolve), then transfer to a large bowl. If using caramel color, sprinkle it over the sugar.
  • Line a sieve or colander with a double thickness of cheesecloth and place over the bowl. Pour the contents of the pot through the sieve. Carefully gather up the corners of the cheesecloth and twist the top to close. Use a spoon to press the bundle against the sieve, squeezing out all the flavorful liquid.
  • Stir the syrup and let cool, stirring occasionally until the sugar dissolves, about 15 minutes. Transfer to containers and keep refrigerated. To make a soda, pour 1/4 cup syrup over ice and add 1 cup seltzer. Stir.

Nutrition Facts : @context http//schema.org, Calories 321, UnsaturatedFatContent 0 grams, CarbohydrateContent 82 grams, FatContent 0 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 5 milligrams, SugarContent 79 grams

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