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Citrus Grove Punch

3 cups sugar
2 cups water
6 cups orange juice, chilled
6 cups grapefruit juice, chilled
1 1/2 cups lime juice, chilled
1 liter ginger ale, chilled


In a saucepan, bring sugar and water to a boil; cook for 5 minutes. Cover and refrigerate until cool.
Combine juices and sugar mixture; mix well. Just before serving, stir in ginger ale. Serve over ice.

Ginger Grant

1 cup ice cubes
3 fluid ounces whiskey
1 fluid ounce chilled ginger ale
1 dash grenadine syrup
1 maraschino cherry


Fill a high ball glass with ice. Pour in whiskey and top with ginger ale and a splash of grenadine.
Garnish with a maraschino cherry.

Tasty German Cherry Beer

1/2 cup cherry juice
1 (12 fluid ounce) can beer


Pour cherry juice into a 16 ounce glass; pour in beer. Drink!

Boston Iced Tea

4 quarts water
1 cup sugar
15 tea bags
12 oz frozen cranberry juice concentrate


Heat water to boiling, and add sugar. Stir until the sugar dissolves. Add tea bags, remove from heat and let steep for 4 to 5 minutes. Remove tea bags, and add cranberry juice concentrate.
Stir until melted and mixed, then allow to cool to room temperate before refrigerating. Serve over ice.

Peachy Spiced Cider

3 cups peach juice
2 cups apple juice
4 orange slices, 1/4 inch thick, cut in half
1 teaspoon chopped candied ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


Place peach juice and apple juice in water reservoir of coffee maker. Arrange orange slices loosely in paper filter in filter basket. Sprinkle remaining ingredients over oranges. Brew cider.

Orange Cream Floats

2 pints (4 cups) vanilla ice cream, softened
1 can (6 oz) frozen orange juice concentrate, thawed
3/4 cup water
1/2 teaspoon vanilla
Red and yellow food color, if desired
1 bottle (2 liters) ginger ale


In large bowl, mix ice cream, orange juice concentrate, water, vanilla and food color until almost smooth.
For each serving, scoop heaping 1/2 cup ice cream mixture into 16-ounce glass. Pour about 1 cup ginger ale over top of each.

Make the ice cream mixture up to 6 hours before serving time and store it in the freezer. Let the mixture soften slightly at room temperature before scooping it into the glasses. Just before serving, top with the ginger ale.
Make Pillsbury® Ready to Bake!™ SHAPE® Cookies with ghost centers to serve with the floats.

Autumn Punch

2 teaspoons whole cloves
1/2 of a vanilla bean, split lengthwise
1 64-ounce bottle apple-cranberry juice
4 medium purple and/or green plums, pitted and sliced
2 12-ounce cans chilled ginger ale
Ice cubes


Place cloves and vanilla bean in center of a double-thick 6-inch square of 100-percent-cotton cheesecloth.
Bring corners of cloth together; tie closed with clean string. Pour apple-cranberry juice into a large container or pitcher. Add plums and spice bag. Cover and chill for 4 to 24 hours.
Remove and discard cheesecloth bag. Stir in chilled ginger ale. Serve beverage and plum slices over ice.

Iced Apple Tea

2 cups cold water
2 cups cold apple juice
1 pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Natural Lemon Flavor Iced Tea Mix*


ADD water and juice to drink mix in large plastic or glass pitcher; stir until mix is dissolved.

SERVE over ice.

*NOTE: CRYSTAL LIGHT Packets come in two sizes. Please note packet size before preparing recipe.

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