This section contains both hot and cold beverages for parties and everyday meals.

Wedding Punch


1 Pkg. Jello (Lemon or Lime)
2 Cups of Water
1 1/2 Cups Granulated Sugar
1 Small Can of Frozen Lemonade
1 1/2 Cups Pineapple Juice
4 Quarts of Water
1 Quart Ginger Ale


Serves 30 to 40 people.

In a large pot, bring 2 cups of water to a boil then add the Jello, stirring until dissolved.

Add sugar, lemon juice and pineapple juice stirring until the sugar is completely dissolved. Stir in 4 quarts of water, remove from heat and let cool. Chill in refrigerator until needed. This Wedding Punch can be made a couple of days in advance. Add ginger ale when ready to serve.

Note: Freeze some of the punch in a mold, ahead of time, to help keep the punch cold with out diluting the mix.

Easy Ice Tea

We love ice tea and have it several times each day. I know green tea has the most antioxidants but I really love Lipton's black tea for making iced tea. I use the regular sized tea bags, but the iced tea size works also.

I've made sun tea, used a machine to make iced tea and tried many different methods. Most of them have made excellent tea but I've found a much easier method.

Turn on the kitchen faucet until the water is as hot as it can be. Never boil the water for cold or hot tea because the tealeaves are easily burnt which causes a bitter flavored tea.

Fill a 2 quart pitcher three quarters full, with the hot tap water. Unwrap 4 regular sized Lipton tea bags and dunk them into the water until they're wet. Don't let go of the strings. Drape the strings over the edge of the pitcher, with the tea bags submerged, then put the lid on to hold the bags in place.

Read more: Easy Ice Tea



4 pints Real Ale
2-3 Large Apples
1 Cinnamon Stick
3 Cloves
Sugar to taste


Preheat oven to 180°C: 350°F: Gas 4.
Core and peel the apples and bake for 40 minutes of until very soft.
Bake the unpeeled, cored apples in 350 degree oven for about 40 minutes,
Squeeze all of the pulp from the apples and discard the skins then fluff the puree with a fork.
Heat the ale with the cinnamon stick and cloves.
Add the apple puree and sugar to taste.
Serve immediately.


Very nice winter drink. This is a victorian recipe.

Servings: 4
Recipe Difficulty: Normal
Preparation Time:15 Min.
Cooking Time: 40 Min.
Country: UK

Pink Lady Punch


1 Quart Cranberry Juice Cocktail
1 Quart Pineapple Juice
1 1/4 Cup Sugar
2 Quarts Ginger Ale, for the punch, chilled
1 Quart Ginger Ale for the ice ring


Using 1 quart of the ginger ale, or amount needed, and a gelatin mold freeze a ring of ginger ale.

Combine the cranberry juice, pineapple juice and sugar, stirring until the sugar dissolves. Chill the juice mixture until ready to serve.

Add the juice to the punch bowl. Next add 2 quarts of ginger ale slowly to the juice. Add the ginger ale ice mold and serve. Makes 1 gallon or 40 - 3 oz. punch glasses.