The Sweet Magnolias Cookbook (52 page)

1 (2-liter) bottle lemon-lime soda, chilled

1 (750-milliliter) bottle white wine, chilled

2 (12-ounce) cans guanabana nectar (found in Mexican food section in grocery stores and in Mexican markets)

1 (12-ounce) can frozen lemonade concentrate, thawed

1 (12-ounce) can frozen limeade concentrate, thawed

1 (10-ounce) can frozen piña colada drink mix, thawed

1–2 cups vodka (you decide!)

GARNISHES (OPTIONAL)

Lemon slices

Lime slices

Fresh pineapple chunks

Note: Don't you just love sangria?! This is
not
your ordinary sangria. Because it is light in color, it makes a beautiful presentation in a pitcher or punch bowl with all the lemon and lime slices and chunks of fresh pineapple. It's great for sipping the summer away. Make a nonalcoholic version for the kids simply by replacing the wine and vodka with more lemon-lime soda.

2 pounds lemons, washed

2 cups boiling water

1½ cups sugar

Cold water

Using a vegetable peeler, remove zest from lemons. Add lemon zest to boiling water. Cover, and let steep 30 minutes.

Remove and discard lemon zest. Add sugar to warm lemon water. Stir to dissolve. Let lemon syrup cool to room temperature.

Transfer lemon syrup to a 2-quart pitcher.

Cut lemons in half, and squeeze out their juice. This should yield about 1½ cups freshly squeezed lemon juice. Stir lemon juice into the lemon syrup.

Add enough cold water to equal 8 cups lemonade. Stir well. Refrigerate until serving time. Serve in tall glasses with lots of ice.

Note: This recipe makes one smooth but strong lemonade—perfect for leisurely afternoons and front porch sippin'. The melting ice will not dilute it too much. For an adult libation, add a jigger of your favorite gin to each glass.

Iced Almond-Lemonade Tea

8 cups boiling water

4 family-size iced tea bags

1 cup sugar

1 (12-ounce) can frozen lemonade concentrate, thawed

1 tablespoon pure almond extract

Cold water

 

Pour boiling water over tea bags, and let steep 5–10 minutes. Remove and discard tea bags. Add sugar, and stir until dissolved. Stir in lemonade concentrate and almond extract. Add enough cold water to measure 1 gallon.

 

MAKES 1 GALLON

½ cup sugar

¹
/
₃
cup unsweetened dark cocoa powder (European style/Dutch processed)

½ teaspoon salt

4 cups whole milk

1½ cups heavy whipping cream

GARNISHES (OPTIONAL)

Freshly whipped cream

Marshmallows

Note: This is fabulous cocoa—sure to chase away the winter blahs. Feel free to add a bit of your favorite liqueur, such as amaretto, Grand Marnier, framboise, Frangelico or peppermint schnapps. Yummy!!

4 envelopes unflavored gelatin

1½ cups water, divided

3 cups sugar

1¼ cups light corn syrup

¼ teaspoon salt

1 teaspoon pure almond extract

1 teaspoon pure vanilla extract

1 pound confectioners' sugar

Lightly oil a 13"×9"×2" baking dish. Line with foil, and smooth out all wrinkles. Generously oil the foil. Coat the oiled foil with a generous sprinkling of confectioners' sugar.

In the bowl of an electric mixer, soften the gelatin in ¾ cup water.

In a heavy saucepan, combine the remaining ¾ cup water, sugar, corn syrup and salt. Bring to a boil, and cook over high heat until the syrup reaches 234–240°F on a candy thermometer.

Remove from heat. Stir in the extracts.

With the whisk attachment of the mixer at full speed, add the hot syrup in a thin, steady stream to the softened gelatin. Beat at highest speed at least 5 minutes, until very thick and full volume.

Pour mixture into prepared pan. Let rest uncovered 10–12 hours at room temperature.

Sift a layer of confectioners' sugar on a large cutting board. Turn stiffened marshmallow mixture onto sugar. (Note: If marshmallow sticks to foil, lift marshmallow on foil from pan. Trim edges, and peel foil from marshmallow.)

Using oiled cookie cutters or a knife, cut into desired shapes. Coat all cut surfaces of marshmallows in confectioners' sugar to prevent sticking. Store airtight at room temperature up to 2 weeks.