Lunar Lemon Quencher Recipes

TAMARIND PINEAPPLE QUENCHER

Steps:

• Add the diced pineapple to a 14-ounce Collins glass and muddle with a muddler or the handle of a wooden spoon until it becomes a juicy pulp. Top with a big scoop of ice cubes then add the coconut water and tamarind syrup. Stir together then garnish the glass with the pineapple wedge and enjoy.
• Crack each tamarind pod to remove the pulp then discard the shells and stringy fibers. Combine the tamarind pulp, brown sugar, coriander seeds and 2 cups water in a small saucepan and bring to a boil over high heat. Lower the heat to medium and cook at a rapid simmer, stirring frequently to help break up the pulp and prevent the sugar from scorching, until the pulp is loosened from the seeds, 25 to 30 minutes.
• Strain the syrup through a fine-mesh sieve into a heat-safe glass jar; discard the solids. Let cool to room temperature then cover and refrigerate for up to 2 weeks. Makes about 1 cup.

SPARKLING CRANBERRY QUENCHER

Steps:

• In a pitcher add orange wedges and sugar. Muddle until all of the juice has been extracted from the oranges. Add the cranberry juice and stir until the sugar is dissolved. Stir in the seltzer, (and vodka if desired), and pour into glasses filled with ice.

NANA'S LEMON BRANDY QUENCHER

Steps:

• Fill a tall glass with ice.
• Add brandy (1 to 2 shots, depending on how happy you are).
• Add creaming soda and lemonade. Stir. Taste. Top up with additional cream soda or cold water if it's too strong.

LEMON QUENCHER

Steps:

• In a blender, combine 1 cup water and mint leaves; cover and process for 1 minute.
• Strain mixture into a pitcher,discarding mint. Add the lemon juice, honey,grated lemon peel, and remaining water, stir until blended.
• Cover and refrigerate for at least 2 hours. Serve over ice. Garnish with mint sprigs and lemon peel if desired.