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Beverage Recipe Cards
Gordon Food Service®
Ic e d T e a
Yield: 2 Gallons
REORDER NO.
695734
DESCRIPTION
GFS Iced Tea Bags
Water
®
AMOUNT
2 ct.
2 gal.
Preparation Instructions
s in a 1 gallon stainless steel
Wash hands. Place two tea bag
the
water to a boil and pour over
bain-marie. Bring 2 quarts of
tea
the
ove
to 10 minutes. Rem
tea bags. Allow to steep for 8
e storage container. Pour 6
larg
a
into
bags, and pour the tea
brewed tea mixture and mix
quarts of cool tap water in the
ded.
tainer and refrigerate until nee
thoroughly. Cover storage con
Yield: 1 16-oz. ser ving
REORDER NO.
Cha i Ras pbe rry Lem ona de
DESCRIPTION
AMOUNT
Ice
6 oz.
671118
Har vest Valley® Lemonade
Concentrate,
7+1, thawed
1 flz.
808541
Raspberry Syrup
1 flz. (4 pumps)
790830
Original Chai Tea Latte
2 flz.
101440
Lemon-Lime Soda
6
flz.
557781
Lemon, trimmed and sliced
1
slice
332682
Red Raspberries
2 ct.
Preparation Instructions
Wash hands. Wash all fresh,
unpackaged produce under
running water. Drain well. Pla
ce ice in a 16 oz. beverage
glass. Pour the lemonade con
centrate, raspberry syrup,
chai tea concentrate, and lem
on-lime soda over the ice,
and mix thoroughly with a lon
g-handled bar spoon. Place
two raspberries on a skewe
r or pick. Slice halfway throug
h
the sliced lemon. Place the slic
ed lemon and raspberry
skewer on the rim of the glas
s.
Se lli n g Pr i ce: $ 4. 00
Profi t : $2.83
Cost pe r Po rt i on: $
1. 17
Fo od Cost : 29 %
unch
P
a
e
T
d
e
Ic
O r a n g e M in t
Yield: 1 16-oz. ser ving
REORDER NO.
Recipe
562793
155210
808550
198005
562793
AMOUNT
DESCRIPTION
Ice
Iced Tea (see page 1)
nned
GFS® Fresh Mint Leaves, julie
®
Har vest Valley Orange Juice
Concentrate, 4+1, thawed
Vanilla Syrup
Markon® Orange, round slices
med sprig
GFS Fresh Mint Leaves, trim
6 oz.
6 flz.
½ tsp.
2 flz.
ps)
pum
1 flz. (4
1 slice
1 sprig
Preparation Instructions
running water.
unpackaged produce under
Wash hands. Wash all fresh,
chopped mint
oz. beverage glass. Place the
Drain well. Scoop ice into a 16
vanilla syrup, and
r orange juice concentrate,
leaves on top of the ice. Pou
led bar spoon.
thoroughly with a long-hand
tea over the mint and ice. Mix
ed on one
hing
it
an orange wedge, leaving
Make a slice in the center of
ig of mint
spr
a
ce
Pla
on the rim of the glass.
side. Slide the sliced por tion
next to the orange.
Se lli n g Pr i ce: $4 .0 0
Profi t : $2 .7 9
Cost pe r Po rt i on: $1 .21
Fo od Cost : 30 %
Yield: 1 16-oz. ser ving
REORDER NO.
671118
808541
Recipe
749214
197998
557781
Ras pbe rry - Lem on Ice d Tea Fiz z
DESCRIPTION
Ice
Har vest Valley® Lemonade
Concentrate, 7+1
Raspberry Syrup
Iced Tea (see page 1)
Sparkling Water
Orange, round slices
Lemon, round slices
AMOUNT
6 oz.
1 flz.
1 flz. (4 pumps)
4 flz.
4 flz.
1 slice
1 slice
Preparation Instructions
Wash hands. Wash all fresh,
unpackaged produce under
running water. Drain well. Sco
op ice into a 16 oz. beverage
glass. Pour the lemonade con
centrate, raspberry syrup,
iced tea, and sparkling water
over the ice. Mix thoroughly
with a long-handled bar spo
on. Make a slice halfway thr
ough
the orange and lemon slices.
Slide each slice on the rim of
the glass.
Se lli n g Pr i ce: $ 4. 00
Profi t : $ 3. 07
Cost pe r Po rt i on: $
0.9 3
Fo od Cost : 23 %
Tr op ica l Te a Co ol er
Yield: 1 16-oz. ser ving
REORDER NO.
728489
808450
155210
695866
Recipe
587427
AMOUNT
1 oz.
Golden Pineapple
6 oz.
Ice
1 flz. (4 pumps)
Caramel Syrup
1 flz.
®
Concentrate, 4+1, thawed
Har vest Valley Orange Juice
1 flz.
trate, thawed
GFS® Pineapple Juice Concen
4 flz.
Iced Tea (see page 1)
1 oz.
Orange Sherbet, scooped
DESCRIPTION
ll. Trim off both
Preparation Instructions
under running water. Drain we
e
duc
pro
d
age
ack
unp
sh,
on an electric slicer.
Wash hands. Wash all fre
wise. Slice into 1 oz. triangles
gth
len
rs,
rte
qua
into
e
Slic
.
ent paper in single layers
ends of the pineapple
each piece. Place on parchm
of
ter
cen
the
h
oug
thr
y
Make a slice halfwa
.
er and refrigerate until needed
in a covered storage contain
nge and pineapple
Pour the caramel syrup, ora
s.
glas
ge
era
on.
bev
oz.
16
a
Scoop ice into
with a long-handled bar spo
over the ice. Mix thoroughly
tea
iced
top
and
,
on
t
tes
tra
rbe
cen
she
juice con
of the orange
rim of the glass, and a scoop
Place a pineapple slice on the
of the beverage.
per Por ti on: $0.9 3
Sel li n g Pri ce: $4. 00
Profi t : $3.07
Cos t
Foo d Cos t: 23%
Che rry Ber ry Ice d Tea
Yield: 1 10-oz. se
REORDER NO.
Recipe
999126†
999126†
451690
274046
rving
DE SC RIPTION
Iced Tea (see pa
AMOUNT
ge 1)
Cherry Syrup
8 flz.
1 flz. (4 pumps)
Pomegranate Sy
rup
1 flz. (4 pumps)
Blueberries
®
GFS Marasch
2 ct.
ino Cherries with
†
Stems
Allow extra time
for delivery.
1 ct.
Preparation In
structions
Wash hands. W
ash all fresh pr
oduce under co
water. Drain wel
ol running
l. Combine the ice
d tea and cherry
pomegranate sy
and
rups and stir. Fi
ll a glass with ice
mixture over ice
. Pour tea
. Using a skewer
or long frill pick,
garnish with two
create a fruit
blueberries and
one maraschino
on top of the dr
cherry. Place
ink.
Se lli n g Pr i ce: $ 3. 00
Profi t : $2.52
Cost pe r Po rt i on: $
.4 8
Fo od Cost : 16 %
Strawberry, raspberry, and cucu
mb e r
bases for blended drinks th waters are acting as
at feature pea
ch , b a s i l, o r g i n g
Drinking Deep: Latest Insigh
ts on
er.
B
e
vera
Technomic Consumer
Food T
rends
032013/46079
ge s , O c
P.O. Box 1787 • Grand Rapids, MI 49501 • (800) 968-6474
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tober 2
012