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Recipes: cold flavorful drinks

  • June 19, 2013 - 1:54 PM

TRADITIONAL CHOCOLATE EGG CREAM

Serves 1.

Note: From “New York Sweets: A Sugarhound’s Guide to the Best Bakeries, Ice Cream Parlors, Candy Shops, and Other Emporia of Delicious Delights,” by Susan Pear Meisel (Rizzoli International, $29.95).

• 3/8 c. (3 oz.) whole milk

About 3/4 c. (6 oz.) very cold seltzer

3 tbsp. (1 1/2 oz.) chocolate syrup

Straight pretzel rod for garnish

Directions

Pour the milk into a 12-ounce glass and add the seltzer. Using a long spoon, stir vigorously for a few seconds. Gently pour the chocolate syrup into the glass, then stir again, taking care to stir mostly at the bottom of the glass to incorporate. Garnish with a straight pretzel rod.

Nutrition information per serving:

Calories 221 Fat 4 g Sodium 88 mg Saturated fat 2 g

Carbohydrates 43 g Calcium 120 mg

Protein 4 g Cholesterol 9 mg Dietary fiber 2 g

Diabetic exchanges per serving: ½ milk, 2½ other carb, 1 fat.

Rosemary lemon iced tea

Serves 5.

Note: From “Mediterranean Cooking,” by the Culinary Institute of America and by Lynne Gigliotti (Houghton Mifflin Harcourt, $34.99).

1 bunch rosemary, well washed

• Zest of 2 lemons

• Juice of 2 lemons

• 1 c. sugar

• 5 c. water

Directions

Put the rosemary, lemon zest, lemon juice and sugar in a heatproof container. In a small saucepan, bring the water to a boil and then pour it over the rosemary. Stir and let infuse for 2 hours. Strain and serve cold.

Nutrition information per serving:

Calories 163 Fat 0 g Sodium 3 mg Saturated fat 0 g

Carbohydrates 43 g Calcium 10 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: 3 other carb.

SOUR CHERRY SYRUP

Makes 2 cups.

Note: The syrup recipe and most of the serving suggestions are from “Make Your Own Soda: Syrup Recipes for All-Natural Pops, Floats, Cocktails and More,” by Anton Nocito (Clarkson Potter, $14.99).

2 quarts fresh sour cherries, pitted

• 2 c. sugar

• Juice of 1/2 lemon

Directions

In a medium saucepan set over medium heat, combine the cherries, sugar and lemon juice and bring to a boil. Simmer for 30 minutes. Strain the syrup through a fine-mesh strainer and discard the fruit solids. Store the syrup in an airtight container in the refrigerator for up to seven days. Pour over ice cream or stir into milk.

Cherry soda: Fill a tall glass with ice. Add 3 tablespoons syrup and add a few dashes citric acid solution or acid phosphate. Top with seltzer and mix gently.

Cherry cream soda: Fill a tall glass with ice. Add in 3 tablespoons syrup, pour in seltzer until the glass is almost full. Stir. Top with 3 tablespoons milk and serve.

Cherry lassi: Add 3 tablespoons yogurt to a pint glass. Stir until smooth. Add 3 tablespoons cherry syrup and stir until syrup and yogurt are incorporated. Fill three-quarters full with water, stir and top with ice.

Bourbon and cherry chocolate: Add 1 3/4 ounces Maker’s Mark bourbon, 1 tablespoon cherry syrup and dash of chocolate bitters to a cocktail shaker half-filled with ice. Shake and strain over fresh ice cubes or into a rocks glass, or serve neat in a martini glass.

Cherry ice cream soda: Fill a tall glass with ice. Add 3 tablespoons syrup. Add enough seltzer until the glass is two-thirds full, stirring briskly. Add 1 scoop vanilla ice cream, then top with more seltzer, taking care that it doesn’t run over.

Tamarind Tea

Serves 5.

Note: Find tamarind paste at Asian markets. From “Mediterranean Cooking,” by the Culinary Institute of America and by Lynne Gigliotti.

• 5 c. water

• 1 c. tamarind paste (see Note)

• 1 c. sugar

Directions

In a small saucepan, bring the water to a simmer over medium heat. Add the tamarind and sugar and stir for about 5 minutes, then let soak for 2 hours. Strain through a fine-mesh sieve and serve cold.

Nutrition information per serving:

Calories 266 Fat 0 g Sodium 21 mg Saturated fat 0 g

Carbohydrates 69 g Calcium 37 mg

Protein 1 g Cholesterol 0 mg Dietary fiber 1 g

Diabetic exchanges per serving: 4½ other carb.

Cucumber water

Serves 5.

Note: From “Mediterranean Cooking,” by the Culinary Institute of America and by Lynne Gigliotti (Houghton Mifflin Harcourt, $34.99).

1 cucumber, peeled and seeded

• Juice of 1 lime

• 5 c. water

• Sugar, to taste

• 1 lime, sliced, for garnish

Directions

In the jar of a blender, process the cucumber and lime juice, then strain through a fine-mesh sieve for an hour. Add the juice to the water, along with a little sugar to taste. Serve garnished with a lime slice.

Nutrition information per serving:

Calories 7 Fat 0 g Sodium 10 mg

Carbohydrates 2 g Saturated fat 0 g Calcium 14 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: free food.

LEMON AND MINT INFUSION

Serves 1

Note: From “Share: The Cookbook That Celebrates Our Common Humanity” (Kyle Books, $35).

• 2 slices lemon

• 2 sprigs fresh mint

Directions

For a refreshing start to the day, place the lemon and mint into a heatproof glass and cover with boiling water. Allow to steep for 2 minutes before drinking.

Nutrition information per serving:

Calories 3 Fat 0 g Sodium 2 mg

Carbohydrates 1 g Saturated fat 0 g Calcium 5 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: free food.

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