Top secret recipes_ sodas, smoothies, sp - Todd Wilbur [23]
4. Add the lemon juice and fruit flavoring ingredients. Stir, cover and chill.
• MAKES 2 QUARTS.
SUNNY DELIGHT
If you love the taste of Sunny D but wish it was made with more than just 5 percent real fruit juice, this is the recipe for you. Rustle up some frozen juice concentrates and let them thaw out before measuring. Since tangerine juice concentrate is tough to find on its own I designed the recipe to use the orange tangerine blend concentrate from Minute Maid.
6 cups water
1 cup corn syrup
cups frozen concentrated
Minute Maid orange tangerine
juice, thawed
6 tablespoons frozen concentra ted apple juice, thawed
2 tablespoons frozen
concentrated limeade, thawed
4 teaspoons frozen concentrated
grapefruit juice, thawed
1 teaspoon Kool-Aid lemonade
unsweetened drink mix
1. Combine all ingredients in a 2-quart pitcher. Stir well.
2. Chill for several hours before serving.
• MAKES 2 QUARTS.
YOO-HOO CHOCOLATE DRINK
Watching his wife can tomatoes inspired Natale Olivieri to create a bottled chocolate drink with a long shelf life back in the early 1920s. When New York Yankee great Yogi Berra later met Natale and tasted his drink, he was an instant fan, and went on to help raise the funds that helped make Yoo-hoo a national success.
I cloned this drink in the first book, Top Secret Recipes, but have since discovered an improved technique. Using a blender to mix the drink, as instructed in that version, adds too much unnecessary foam. So here now is a revised recipe that you shake to mix, that could fool even the most devoted Yoo-hoo fanatics.
cup nonfat dry milk
3 tablespoons Nesquik chocolate
drink mix
1½ cups cold water
Combine all ingredients in a container or jar with a lid. Shake until dry milk is dissolved. Drink immediately or chill in refrigerator.
• MAKES 1 14-OUNCE DRINK.
YOO-HOO MIX-UPS
A while back when I was rummaging through my pantry I came upon several bottles of flavored Yoo-hoo that I’d scored from Wal-Mar t and tucked away for over a year. Each of the bottles was covered with a little dust and needed a pretty fierce shaking, but the contents were very well preserved and quite tasty. After some web browsing of a few unofficial Yoo-hoo web sites, I discovered these previously worshipped “Mix-Ups” varieties of the famous chocolate drink had since been put to rest. Now, after a little work in the top secret underground lab, I’ve come up with a way to clone the flavor of this “dead product” that’s no longer obtainable outside of the ethereal food-world afterlife.
CHOCOLATE-BANANA
¾ cup nonfat dry milk
3 tablespoons Nesquik chocolate
drink mix
1½ cups cold water
1½ teaspoons sugar
½ teaspoon banana extract
CHOCOLATE-MINT
¾ cup nonfat dry milk
3 tablespoons Nesquik chocolate
drink mix
1½ cups cold water
1 teaspoon sugar
dash mint extract (less than
⅛ teaspoon)
CHOCOLATE-STRAWBERRY
¾ cup nonfat dry milk
3 tablespoons Nesquik chocolate
drink mix
1½ cups cold water
1 tablespoon sugar
1½ teaspoons strawberry extract
Combine all ingredients for flavor of your choice in a container or jar with a lid. Shake until dry milk is dissolved. Drink immediately or chill in refrigerator.
• MAKES 1 14-OUNCE DRINK.
SPIRITS : SCHNAPPS & LIQUEURS
Liqueur-making dates back to somewhere around 900 A.D., when Arabs and European monks had to do something to break up the boredom of living in 900 A.D. Think about it: no DVDs, no video games, no extreme sports on ESPN2. These guys had nothing better to do than spend their time crafting the perfect beverage on which to get wasted. I respectfully toast their devotion.
Luckily for us, creating liqueurs at home today is a much simpler task than in those days thanks to the availability of a variety of extracts and flavorings, and pre-distilled spirits. This leaves us plenty of time in one day to both make liqueur and watch a DVD.
These clone