CHERRY VANILLA SMOOTHIE

~ The Everything Green Smoothies Book

1 c. spinach
2 c. water
2 c. pitted cherries
1 apple, peeled and cored
pulp of one vanilla bean
1/2" ginger, peeled

Blend all ingredients together in blender.

Makes six cups.

Notes: I only use one cup of water , otherwise it's a very thin smoothie, and substitute one teaspoon of vanilla for the pulp of a vanilla bean.

** This post contains affiliate links and we're grateful when people use them. ** 

KIWI SMOOTHIE

~ Taste of Home

3 kiwis, peeled and cut into chunks
2 bananas, cut into four pieces and frozen
1 c. frozen blueberries
1 c. plain yogurt
3 T. honey
1/4 t. almond extract
1 1/2 c. ice

In a blender, process fruit, yogurt, honey, and extract. Add ice and process until blended.  

Makes about five cups.

Notes: We don't freeze our bananas.

TROPICAL MANGO SMOOTHIE

~ Good Housekeeping

1 c. pineapple juice, chilled
2 c. diced mango
2 bananas
4 t. lime juice
1 t. grated, peeled fresh ginger
6 ice cubes

Place all ingredients in a blender and blend until smooth.  Makes two servings. 

CANTALOUPE SMOOTHIE

~ adapted from spabettie

1 large cantaloupe
4 large bananas
1/8 - 1/4 t. cinnamon
ice, if desired

Put all ingredients in the blender and puree until desired consistency is reached.

Makes about five cups without ice.

Notes: Quantities are flexible. If you forget to put half the cantaloupe in, the smoothies will still taste good. Hypothetically, of course.

MINT LEMONADE

~ About.com

3/4 c. lemon juice

3/4 c. sugar

1/4 c. fresh mint

1 1/2 t. orange blossom water

8 c. cold water

Mix all ingredients in blender. Pour into glassed filled with ice or chill in refrigerator until ready to serve. 

Notes: I never use orange blossom water. Our blender isn't big enough to hold everything, so I mix the lemon juice, sugar, and mint in the blender, then add it to the water in a separate pitcher. 

LUSCIOUS SLUSH PUNCH

~ allrecipes

2 1/2 c. white sugar
6 c. water
6 oz. strawberry flavored gelatin mix
46 oz. can pineapple juice
2/3 c. lemon juice
1 qt. orange juice
4 liters lemon-lime flavored carbonated beverage

In a large pot, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers.

When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy.

Notes: After reading several of the reviews, I only use one cup of sugar and freeze the base in two gallon-sized freezer bags. I pull one out an hour before serving and pull the second out when the punch bowl is about half empty.

Linked up at: Eat at Home - pineapple

HONEY MULLED CIDER

~ Better Homes & Gardens Crockery Cooker Cook Book

10 c. apple cider or apple juice
1/3 c. honey
1/8 t. salt
dash ground ginger
dash ground nutmeg
5 inches stick cinnamon, broken
1 1/2 t. whole cloves

In slow cooker, combine cider, honey, salt, ginger, and nutmeg. Add cinnamon and cloves. Cover and heat on low 4 – 4 1/2 hours.

Notes: We use about 1/4 teaspoon of ginger and nutmeg. The cinnamon and cloves can go in a tea ball or be tied in cheesecloth if you don't want them loose.

Linked up at: Eat at Home Ingredient Spotlight - honey

** This post contains affiliate links and I'm grateful when people use them. **