Chopped Bug And Beetle Juice Recipes

BEETLEJUICE, BEETLEJUICE, BEETLEJUICE

Steps:

• Make the beet syrup: Bring 1 cup water, the sugar, honey and vinegar to a simmer in a small saucepan. Simmer until the sugar dissolves, about 10 minutes. Add the beets and simmer until softened, about 20 minutes. Strain through a fine-mesh sieve and let cool.
• For each cocktail: Combine 3/4 ounce beet syrup, the lime juice and mezcal in a shaker; shake well. Strain into an ice-filled glass. Add the seltzer and ginger beer. Garnish with a lime wedge.

LADY BUG POPS

Steps:

• In a blender, puree the strawberries, orange juice, lemon juice, and honey together until smooth.
• Pour the mixture into an ice cube tray. Place the blueberries in each ice cube cup. Freeze for 1 hour. Insert a lollipop stick into each cup and freeze another 4 to 5 hours until firm. Twist the ice cube trays to remove the ice pops and serve.

BEETLE JUICE

Steps:

• In a large saucepan over medium heat, dissolve sugar in water. Remove from the heat. Stir in the juices; strain to remove pulp. Add enough water or ice to measure 1 gallon; stir well.

CHOPPED BUG AND BEETLE JUICE

Steps:

• 1 cup seedless raisins 1 pint vanilla ice cream Red, blue or green food coloring (optional) Preparation Time: Approximately 10 minutes Preparation: Combine the pineapple juice, fruit cocktail (beetles) and raisins (bugs) in a large pitcher. Divide the ice cream among 6 tall glasses or mugs. Pour the juice mixture over the ice cream. Stir 1 drop of food coloring into each glass, if desired. Serve immediately. Servings: 6 Nutritional Information Per Serving: 387 calories; 5 g fat; 20 mg cholesterol; 52 mg sodium; 86 g carbohydrate; 3 g fiber; 4 g protein

BUG JUICE

Steps:

• Combine the grape and raspberry apple juice and chill. Using the mixed juice, fill ice cube trays and put 1 blueberry in each compartment. Just before serving add the soda to the fruit juice and the ice cubes.

CHERRY BUG JUICE

Steps:

• For the simple syrup: Bring the sugar, lemon zest and 1 cup water to a boil in a small saucepot. Allow to simmer until the sugar is completely dissolved, about 5 minutes. Strain through a fine-mesh strainer and stir in the lemon juice. Allow to cool to room temperature, then refrigerate to chill for at least 1 hour.
• For the bug juice: Place the cherries in a blender with the lemon simple syrup. Blend on high speed until the cherries are completely pulverized. Pour the mixture through a fine-mesh strainer.
• Combine the cherry juice with 3 cups water in a large pitcher. Serve over ice.

CHOPPED BUG & BEETLE JUICE (AFTER SCHOOL DRINK)

Steps:

• In a large pitcher, combine the pineapple juice, fruit& raisins.
• Divide the ice cream between 6 tall glasses.
• Pour the juice mixture over the ice cream.
• Add a drop of food coloring if you wish to each glass.
• Serve immidiately.