My Lemonade
I’ve worked on this one a long time to get the proportions right. I’ll admit that a food processor with a juice attachment makes this a no-brainer. Without the appliance it could be work.
6 lemons
1C sugar
water to make 2 quarts
Grate the yellow rind off two of the lemons. Squeeze all lemons.
Add juice to grated rind and process. Mix sugar in enough hot water to dissolve.
Combine all with enough cold water to make two quarts. Serve over ice.
Can be made pink with the addition of a little grape juice.
Bushwacker
I found this one in the BVI.
It’s almost dessert, but depending on your mood, it works any old time.
2 Bailey’s Irish Cream
2 white rum
1 Kahlua
1/2 Amaretto
1 Cream of Coconut (comes in a small can, non-alcoholic)
Put all in a blender with crushed ice and combine until smooth. Dust the
top with fresh nutmeg.
To put it over the top, drizzle chocolate syrup down the inside of the
glass before filling.
Try not to drink too many.
Plum Rum Punch
After exhaustive testing, a perfect
summer quencher.
3 ripe plums, pitted and quartered
1 lime, skin on, seeded and quartered
4 white rum
2/3c sugar
>1C water (enough to blend)
1 1/2C crushed ice
Lime, plums, sugar, booze and 1/2C water into blender and liquify.
Add crushed ice, additional water, and blend until smooth.
(If you don’t like the bits of lime and plum, strain before adding
crushed ice.)
Garnish with a lime wedge. Serves 4-6