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Midsummer Beverages

Blackberry Breeze

1 cup boiling water
6 regular size blackberry Zinger tea bags
1/2 cup pineapple juice
1 8 ounce can crushed pineapple drained
1/3 cup sugar
18 ice cubes

Pour boiling water over tea bags. Cover and steep until cool. Remove tea bags and squeeze gently to remove tea. Discard tea bags. Cover and chill tea. Process tea, pineapple juice, pineapple and sugar in a blender until smooth. With blender on high add ice cubes 1 at a time processing until smooth after each addition. Serve immediately.

Makes 2 quarts

Source Southern Living

Midsummer Ritual Mead

2 1/2 gallons water
1 cup meadowsweet herb
1-cup woodruff sprigs
1-cup heather flowers
3 cloves
1 cup honey
1/4cup brown sugar
1 cup barley malt
1 oz brewer’s yeast

Pour the water into a large cauldron or kettle. Bring to a boil and add the meadowsweet herb, woodruff sprigs, heather flowers, and cloves. Boil for one hour and then add the honey, brown sugar, and barley malt. Stir thirteen times in a clockwise direction, and then remove from heat. Strain through cheesecloth and allow the mead to cool to room temperature. Stir in the brewer’s yeast. Cover with a clean towel and let it stand for one day and one night. Strain again, bottle, and then store in a cool place until ready to serve.

Midsummer Ritual Mead is an ideal drink to serve at Summer Solstice Sabbats, as well as during all Cakes and Ale Ceremonies and Esbats.


Rose Geranium Blackberry Liqueur

4 pt Blackberries
1 c Rose Geranium Leaves
4 c Vodka
1/2 c White Wine
1 c Sugar
1/2 c Water

Combine the berries, geranium leaves, vodka, and wine in a large container with a tight-fitting cover. Set the mixture in a cool dark place to season for one month. Open the container and bruise the berries slightly. Cover and allow the mixture to steep for another five days. Next, strain the mixture. Then pour through a filter. Boil the sugar and water together in a saucepan until the sugar is dissolved. Allow mixture to cool and gradually stir into the liqueur. Taste. When the liqueur is to the desired sweetness, bottle and age for approximately 4 to five weeks. Age in a cool dark place. Makes about one to two quarts.

Source: unknown

Tom's Stillwater Punch

Juice of 2 oranges, strained and juice of 2 lemons, strained
Juice of 2 limes, strained
1 1/4 cups sugar divided
1 quart cold black tea
4 sprigs fresh spearmint
5 cups freshly squeezed orange juice, strained
1 cup freshly squeezed lemon juice strained
1 cup pineapple juice
1 cup raspberry syrup
1 cup water
block of ice
1 quart gingerale
fresh spearmint sprigs for garnish

Mix the juice of 2 oranges, 2lemons and 2 limes with 1 1/2 cups sugar. Add the tea to this mixture, then add the 4 sprigs of spearmint. Set aside to cool. Mix the remaining orange and lemon juice with the pineapple juice and the raspberry syrup. Add this to the tea. Bring the remaining 1/4 cup sugar with 1 cup of water to a boil for 5 minutes then stir it into the tea mixture. Chill throughly. Serve over the block of ice in a punch bowl, adding the gingerale at the last moment. Add fresh sprigs of spearmint.

SOURCE: Tasha Tudor

Dandelion Wine

4 pints, dandelion flowers (as little green as possible)
18 ounces, chopped sultanas (white raisins)
1--1/2 pounds, corn sugar
3teaspoons, citric acid
2 campden tablets

The recipe calls for making a "dandelion tea" by steeping the flowers in a warm water for 24 hours. I've done this part and the "tea" is a yellow- brown color with a very grassy smell and taste. Is this what is supposed to happen? I've tasted and smelled the flowers very carefully and quite frankly they don't taste like much at all. Will some "magic" happen durring fementation and aging (not at all uncommon in this type of endeavor)?

Yields:1 gallon

Source: Michael Yandrasits (michael@ frank.polymer, Issue #872, 4/27/92

Iced Applemint Tea

4 cups boiling water
4 regular tea bags
1 cup applement leaves (or peppermint)
2 cups apple juice

BRING water to a BOIL. PLACE tea bags and herbs in a tea pot and pour the water over them STEEP, covered 5 to 10 minutes. REMOVE tea bags and STRAIN out herbs. Let tea cool completely. ADD apple juice. POUR over ice and add sprigs of mint as a garnish.

NOTE: If you use unsweetened apple juice, you may wish to add a little honey to taste (2 tbsp) Use 1 tsp of dried herbs or 1 tblsp of fresh herbs for each cup of water, as a general rule. Adjust to your taste and the strength of the herbs.


Lavender Lemonade

5 cups water
1 1/2 cups sugar
12 stems fresh lavender
2 1/4 cups lemon juice

BOIL 2 1/2 cups of water with the sugar. ADD the lavender stems and remove from heat. PLACE on the lid and let cool. When cool, add 2 1/2 cups water and the lemon juice. STRAIN out the lavender. SERVE the lavender lemonade with crushed ice and GARNISH with lavender blossoms.

Serves 8.


Marigold Ale

10 pounds Munton & Fison light unhopped extract
2 pounds marigold honey
4 ounces Fuggles leaf hops (boil)
1 ounce Cascade pellets (finish)
Munton & Fison ale yeast
champagne yeast

Boil malt, honey, Fuggles for 60 minutes. Add Cascades in last five minutes. Pour in fermenter with 3-1/2 gallons cold water. Pitch ale yeast. When fermentation subsides, pitch champagne yeast. When clear, rack to secondary. Let sit a long time and then bottle. Age at least one year.

Specifics: Secondary ferment: Long time


Minty Lemonade

1 cup fresh mint
1 cup fresh lemon balm or lemon verbena
1 cup water
2 12-ounce cans frozen lemonade, thawed
3 quarts 7-Up or ginger ale, chilled

Bruise the fresh mint and lemon balm (or lemon verbena leaves). Stir into water and thawed lemonade. Let sit for 2-3 hours or overnight in refrigerator. Remove herbs. Mix with soft drink, garnish, and serve.

Yield: 1 gallon.

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