GWJamaica Cook Book

Archive for the ‘Smoothies’ Category

Ingredients

2 cans (8 ounces each) crushed pineapple, drained
1 can (11 ounces) mandarin oranges, drained
5 large ripe bananas, sliced
2 cups sliced fresh strawberries
2 cups water
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen orange juice concentrate, thawed
1 cup diet lemon-lime soda

Preparation

In a blender or food processor, place half of the pineapple, oranges, bananas and strawberries; cover and process until smooth. Pour into a large bowl. Repeat. Stir in the remaining ingredients; mix well. Pour or spoon 1/2 cup each into 24 glass or plastic cups. Cover and freeze for at least 2 hours. Remove from the freezer 15 minutes before serving. May be frozen for up to 1 month. Yield: 24 servings.

[DEBRA C., from Nebraska]

Ingredients

Ice Cubes
18 disposable plastic cups
(3 ounces)
18 maraschino cherries
36 fresh blueberries
1-1/2 cups cold distilled water, divided

Punch
2 packages (3 ounces each) berry blue gelatin
2 cups boiling water
4 cups cold water
2 cups unsweetened pineapple juice
1 can (12 ounces) frozen lemonade concentrate, thawed
2 liters ginger ale, chilled

Preparation
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Ingredients

2 cups frozen unsweetened raspberries
1 1/2 cups pomegranate juice
1/4 cup packed brown sugar
2 cups vanilla frozen yogurt

Preparation

In a blender, combine the raspberries, juice and brown sugar; cover and process until blended. Add frozen yogurt; cover and process until blended. Pour into chilled glasses; serve immediately. Yield: 4 servings.

Taste of Home

Ingredients

6 lime wedges
3 tablespoons sugar plus 1/3 cup sugar, divided
1 1/4 cups water
1 can (6 ounces) frozen limeade concentrate, partially thawed
1 package (16 ounces) frozen unsweetened strawberries
25 ice cubes

Preparation

Using lime wedges, moisten the rim of six glasses. Set limes aside for garnish. Sprinkle 3 tablespoons sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate. In a blender, combine the water, limeade concentrate, strawberries, ice cubes and remaining sugar; cover and blend until smooth. Pour into prepared glasses. Garnish with reserved limes. Serve immediately. Yield: 6 servings.

Taste of Home

Ingredients

3 envelopes unsweetened strawberry Kool-Aid
3 cups sugar
6 quarts cold water
1 can (12 ounces) frozen orange juice concentrate, thawed
1 liter ginger ale, chilled
1 quart raspberry or orange sherbet

Preparation

In large pitchers, prepare Kool-Aid with sugar and water according to package directions. Stir in the orange juice concentrate. Just before serving, add the ginger ale. Serve in chilled tall glasses. Add a scoop of sherbet to each glass. Yield: 2 gallons.

MARGARET B.
New York

Ingredients

1 can (20 ounces) crushed pineapple, undrained
1 container (10 ounces) frozen sweetened sliced strawberries
4 medium ripe bananas, cut into chunks
1 cup cubed cantaloupe
1 cup cubed honeydew
2 1/2 cups water
3/4 cup orange juice concentrate
3/4 cup lemonade concentrate
6 liters lemon-lime soda, chilled

Preparation

In a blender, process the fruit in batches until smooth. Pour into a 3-qt. freezer container. Stir in the water and concentrates. Cover and freeze until icy. To serve, spoon 1/2 cup into a glass; add about 1 cup soda. Yield: 20-25 servings.

JANE W.
Arizona

Ingredients

1 1/2 cups frozen chopped peeled mangos
1/2 cup brewed green tea, chilled
3 to 4 tablespoons lime juice
1 tablespoon honey
1 cup vanilla frozen yogurt

Preparation

In a blender, combine the mangos, tea, lime juice and honey; cover and process until blended. Add frozen yogurt; cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 2 cups.

Taste of Home

Ingredients

2/3 cup milk
3 cups strawberry ice cream
1 cup fresh strawberries
2 tablespoons strawberry syrup

Preparation

In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses. Serve immediately. Yield: 4 servings.

RUBY W.
Louisiana

Ingredients

3 tablespoons orange juice concentrate
3 tablespoons fat-free half-and-half
12 ice cubes
1 cup fresh strawberries, hulled
1 medium ripe banana, cut into chunks
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen raspberries

Preparation

In a blender, combine all ingredients; cover and process for 30-45 seconds or until smooth. Pour into chilled glasses; serve immediately. Yield: 3 servings.

PAMELA K.
Iowa