Gfree
gluten free dinners. every night.
Teas, Ades and Summer Cocktails
Hot summer days and long evenings call for something beyond the pale. Try some of these
thirst-quenching summer drinks. Some have alcohol and some don’t. You can omit the
alcohol in most of these recipes, except the Long Island Iced Tea!
Distilled alcohol (such as the bourbon, vodka, etc. used in these recipes) is glutenfree because the gluten peptides cannot survive the distillation process. However,
fermented alcohol such as beer is not distilled and therefore contains gluten, so
gluten-free versions of beer must be used.
Long Island Iced Tea
Strawberry Lemonade
Blueberry Lemonade
Banana Lemonade Cooler
Lemon Shandies
Hibiscus and Ginger Iced Tea
Spiked Arnold Palmers
Watermelon Lemonade
RECIPES FOR TEAS, ADES AND SUMMER COCKTAILS 1 OF 4
Long Island Iced Tea
Serves 2
12
ice cubes
1
jigger gin
1
jigger vodka
1
jigger white rum
1
jigger tequila
1
jigger Cointreau
2
jiggers fresh lemon juice
1
teaspoon sugar syrup (see note)
1. Place the ice cubes in a mixing glass. Add the gin,
vodka, rum, tequila, Cointreau, lemon juice and sugar
syrup. Stir well, then strain into a tall glass filled with ice
cubes. Add enough Coca Cola to fill the glass, and decorate with a slice of lemon.
Note: To make sugar syrup, heat 1 cup sugar and 1 cup
water in a small saucepan until the sugar dissolves.
Cola
Lemon slices, for garnish
Strawberry Lemonade
Serves 2
4
pints strawberries
1
cup sugar (plus more for strawberries)
Juice of 2 lemons
Seltzer water
1. Puree strawberries and 3 tablespoons sugar in a
blender. Set out two glasses, and spoon 3 tablespoons
of the resulting strawberry puree, 4 tablespoons sugar,
and 4 tablespoons lemon juice into each glass. Stir the
lemonade, and add ice. Top off the glasses with seltzer
water. Add more sugar if desired.
RECIPES FOR TEAS, ADES AND SUMMER COCKTAILS 2 OF 4
Blueberry Lemonade
Serves 8
6
cups blueberries
1½
cups sugar
4
cups freshly squeezed lemon juice (about 16
lemons)
6
cups cold water
1. Place the blueberries and sugar in a blender and
puree. Place the lemon juice and water in a pitcher and
strain the pureed blueberries through a medium mesh
sieve into the pitcher. Stir well and pour into tall ice filled
glasses.
Ice cubes
Banana Lemonade Cooler
Serves 2
To make more, work in batches
2
large bananas
½
cup fresh lemon juice (about 2 lemons)
8
teaspoons. honey
12
ice cubes
4
mint leaves
Lemon slice, for garnish
1. In an electric blender combine bananas, lemon juice,
2 tablespoons water, honey, ice and mint leaves. Blend
until smooth. Pour over ice cubes in tall glass. Garnish
with lemon.
RECIPES FOR TEAS, ADES AND SUMMER COCKTAILS 3 OF 4
Lemon Shandies
Serves 8
1. Place eight 16-ounce glasses or mugs in the freezer.
½
cup sugar
¾
cup fresh lemon juice (from about 4 lemons)
2. In a small saucepan, combine sugar and ¾ cup water
over medium heat. Cook, stirring, until sugar dissolves,
about 1 minute. Refrigerate until cool, at least 10 minutes
and up to 1 week.
8
mild GF beers, Bard’s or Redbridge
(12 ounces each)
1
lemon, cut into wedges
3. In a 2-cup liquid measure or small pitcher, combine
sugar and lemon juice mixture. Pour 1 beer into each
chilled glass; add about 1/4 cup lemon mixture and, if
desired, a lemon wedge. Serve immediately.
Hibiscus and Ginger Iced Tea
Serves 8
1
tablespoon thinly sliced, peeled fresh ginger
¾
cup sugar
4
hibiscus tea bags
2
tablespoons fresh lemon juice
Lemon wedges, for garnishing
1. Put 4 cups water, ginger and sugar into a medium
saucepan. Bring to a boil over medium-high heat, stirring
until sugar has dissolved. Remove from heat; add hibiscus tea bags. Cover, and let steep 15 minutes.
2. Pour through a fine sieve into a bowl set in an ice-water bath. Let cool. Stir in lemon juice. Serve over crushed
ice, and garnish with lemon wedges.
RECIPES FOR TEAS, ADES AND SUMMER COCKTAILS 4 OF 4
Spiked Arnold Palmers
Serves 8
2
cups boiling water
1. Pour water over tea, and steep 5 to 7 minutes. Strain,
and refrigerate. Stir in bourbon, juices, and syrup. Serve
over ice with orange slices.
4
teaspoons loose English breakfast tea, or 4 tea
bags
Note: To make sugar syrup, heat 1 cup sugar and 1 cup
water in a small saucepan until the sugar dissolves.
½
cup bourbon
Juice of 1 orange
Juice of 1 lemon
2
tablespoons simple syrup (see note)
Ice, for serving
Orange slices, for garnish
Watermelon Lemonade
Serves 8
2
lemons, quartered
1
cup fresh mint leaves
½
cup packed light-brown sugar
½
medium seedless watermelon (about 9 pounds),
rind removed, flesh cut into chunks
1
cup vodka (optional)
1. Squeeze lemons into a large pitcher; add squeezed
lemon quarters. Add mint and sugar; mash with a wooden spoon until mint is bruised and sugar is dissolved.
2. In a blender, puree watermelon in batches until
smooth; pour through a fine-mesh sieve into pitcher
(you should have about 8 cups of juice). Stir to combine.
(Refrigerate, covered, up to 3 days.) Add vodka, if using;
serve over ice.