Whether you like them straight up, on the rocks, or fresh from the blender, we've got a margarita recipe for you.

Lots of different lavors to choose from, you can access them here…

Source: myrecipes.com

Fruit Tea is quite a hit in Nashville especially during the "tea season" of honoring brides to be, graduates, etc.

I'm posting a couple of recipes for it, let me know which one works for you.  ~ jan








4 tea bags
Directions:

Steep 4 family size tea bags in 1 qt water (get to boiling point). Let stand 5 minutes. Remove bags. Add sugar, lemonade, orange juice, and water. Makes 1 gal.

Note:  I made this and it tastes EXACTLY like HRH Dumplin Fruit Tea.  - be sure and steep the tea bags in 1 quart of water - Then ADD AN ADDITIONAL 9 CUPS OF WATER when you mix it all together.  It keeps several days in the fridge - it's a great recipe!  I'm going to make it with Splenda next time to cut down the calories.

~ jan

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FRUIT TEA

3 cups boiling water

3 family-size tea bags

1 cup sugar (less if you do not like it as sweet)

4 cups cold water

1 cup orange juice

1 cup pineapple juice

1/4 cup lemon juice

Pour 3 cups of boiling water over tea bags. Cover and steep five minutes. Remove and discard tea bags.

Stir in sugar until dissolved. Stir in four cups cold water and juices. Serve over ice.

Makes 2 quarts, about 10 servings.

You would be hard-pressed to find something more refreshing than watermelon. This cooler is easy to make, beautiful to behold, and not too sweet. You'll want a pitcher of it in the refrigerator all summer.

Active time: 30 min Start to finish: 30 min

Servings: Makes 1 gallon (serves 16)

Ingredients

1 (12-lb) watermelon (preferably seedless)
1/4 cup sugar, divided
4 tsp fresh lemon juice, divided
16 cups ice cubes, divided

Garnish: lemon slices; mint sprigs

Cut watermelon flesh into 2-inch chunks and discard rind. Purée one fourth of watermelon in a blender with 1 Tbsp sugar, 1 tsp lemon juice, 4 cups ice, and a pinch of salt. Strain through a fine-mesh sieve into a large bowl, discarding solids. Make 3 more batches. Add sugar to taste if desired and serve over ice.

Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered. Drink will separate; re-blend before serving.