The Cookbook Recipes

Non Alcoholic/Mocktail Beverages

Shirley Temple

1 (12 ounce) bottle Grenadine
Ice
1 (2 Liter) bottle lemon-lime soda
Maraschino cherries for garnish, optional
US Customary - Metric
Pour 1 ounce Grenadine over ice in a glass. Top with 8 ounces lemon-lime soda. Garnish with maraschino cherries if desired

Arnold Palmer

Lemonade
1 cup sugar
1 3/4 cups water
4 large, juicy lemons

Black Tea
1 family-sized black iced tea bag, such as Luzianne
4 cups water

Arnold Palmer
Ice cubes
1 cup Black Tea (above)
3/4 cup Lemonade (above)
Lemon Simple Syrup, to taste (from Lemonade, above)
Lemon round, for garnishTo make the lemonade: In a small saucepan, combine the sugar with 1 cup of the water. Use a vegetable peeler to remove the peel from one of the lemons. Add the peel to the sugar mixture. Place the saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar. As soon as the mixture comes to a boil, remove the saucepan from the heat and let cool to room temperature. Once cool, remove the lemon peels.

Meanwhile, halve the peeled lemon and the remaining three lemons. Squeeze the juice out into a medium pitcher; you should have about 1 cup of juice. Stir in the remaining 3/4 cup water. Once the syrup is cool, stir 3 tablespoons of the syrup into the lemonade. Add more, to taste, if desired. Reserve the remaining syrup for the Arnold Palmers.

To make the black tea: Place the tea bag in a medium teapot or heatproof pitcher. Bring 2 cups of the water to a boil; pour the boiling water over the tea. Let steep for 5 minutes, then remove the tea bag. Stir in the remaining 2 cups water and let the mixture cool to room temperature.

To make an Arnold Palmer: Fill a Collins or other tall glass with ice. Add the tea and lemonade and stir to combine. Taste, and add additional simple syrup, if desired. Garnish with the lemon round and drink immediately

Virgin Frozen Margarita