Three Citrus Summer Cooler Recipes

CITRUS ORCHARD COOLER

Steps:

• Combine the citrus fruit with the sugar in a glass pitcher. Muddle the fruit with a wooden spoon or muddler until all the juice has been extracted from the fruit. Add 4 cups of water. Mix well and pour over ice filled glasses. Add citrus vodka, if desired.

SUMMER COOLERS

Steps:

• Add the watermelon, strawberries, raspberries, sugar and lime juice to a blender and blend to a fine puree. Divide the mixture among eight 8-ounce freezer-safe pots/containers with plastic lids. Freeze for 4 hours to rock solid, 3 hours if you want them a little slushy.

LEMON, LIME, AND ORANGE CITRUS COOLER

Steps:

• Gather the ingredients.
• Squeeze the juice from 5 of the lemons, 3 of the limes and 5 of the oranges; pour into a gallon container.
• Add water and sugar to juices; mix well.
• Thinly slice the remaining orange and lemon and set aside for garnish.
• Chill thoroughly and keep in the refrigerator. Serve on ice with orange and lemon slices.

CITRUS MINT COOLER

Steps:

• Place first five ingredients in a large saucepan; bring to a boil, stirring until sugar is dissolved. Cover; remove from heat and let steep until cool. Strain. Cover and refrigerate. , To serve, fill chilled glasses or a pitcher with equal amounts of fruit juice, ginger ale and water. Add ice and serve immediately.

CITRUS PEACH COOLER

Steps:

• Put the lemon juice and lime juice into a large jug. Add the sliced lemon and lime, and a handful of ice cubes. Add peach nectar to fill about one-third of the jug and top up to fill with lemonade.
• Add the strawberries and top up with sparkling water and mint sprigs.

BASIL-CITRUS COOLER

Steps:

• In a large container, combine basil and sugar. Mash with the back of a wooden spoon until basil is broken up. Add orange juice, lime juice, and 5 cups water; stir until sugar is dissolved. Serve over ice.

SPRINGTIME CITRUS COOLER

Steps:

• Prepare a strong cup of tea with the Earl Grey, letting the bag steep for 5 minutes. Place the orange slices, sugar, rose water, and tea into a 1/2 gallon pitcher. Fill with cold water, and stir to dissolve the sugar.

CITRUS COOLERS

Steps:

• In a large saucepan over high heat bring water and sugar to a boil, stirring until sugar disolves. Boil 3 minutes. Transfer syrup to a bowl or other container; cover; chill until cold (at least 3 hours but will keep for up to one week).
• In a large pitcher mix together juices, 3 cups syrup and 3 cups water. ***can be made one day ahead; covered and chilled***.
• Fill glasses with ice and pour cooler over.
• ***Left over syrup is wonderful added to iced tea topped with mint leaves and lemon slices.

CITRUS COOLER

Steps:

• Stir 1 cup water and sugar in small saucepan over medium-low heat until sugar dissolves. Bring to boil. transfer syrup to pitcher and chill until cold. Add orange juice, grapefruit juice, lime juice, and lemon juice to pitcher and stir to blend. (Can be prepared 1 day ahead. Keep chilled.) Fill 4 glasses with ice. Pour citrus cooler over and serve.

SUNNY CITRUS COOLER

Steps:

• In a 1-gal. pitcher, combine pineapple juice, orange juice concentrate and lemonade concentrate. Add ginger ale and mix well. Serve over ice. Garnish with orange slices if desired. Refrigerate leftovers.