12
13
St
ra
wberr
y
S
y
rup
Y
o
u
r k
id
s
w
il
l l
o
ve t
h
is
t
a
s
ty sy
ru
p a
n
d i
ts
b
e
a
u
ti
fu
l c
o
lo
u
r. I
f yo
u h
a
ve ot
h
e
r b
e
rr
ie
s
,
su
ch
as
rasp
berri
es
o
r b
la
c
kberri
es,
u
s
e
th
o
s
e i
n
p
la
c
e o
f t
h
e s
tr
a
wb
e
rr
ie
s
f
o
r yo
u
r
own
t
w
is
t.
M
a
k
e
s a
b
o
u
t 1 c
u
p (2
5
0
m
l)
1
c
u
p (
2
5
0
m
l) s
im
p
le
s
y
ru
p
(V
e
rs
io
n
1
)
1
c
u
p (
2
5
0
m
l) t
h
in
ly
s
li
c
e
d
st
ra
wberrie
s
(a
bo
ut
8
medium
berries
)
1.
Bring the syrup to a boil in a small
saucepan. Once it boils, r
emove
pan fr
om heat and add the
strawberries. Cover and steep for
30 minutes.
2.
Strain the steeped syrup, discar
ding
the berries. Allow to cool completely
befor
e using. Syrup can be stor
ed in
an airtight container in the
refrigerator for up to a month.
Lemon-L
ime
S
y
rup
*
A f
a
vo
u
ri
te a
m
o
n
g m
a
ny
, t
h
is
sy
ru
p h
a
s t
h
e
per
fec
t am
ou
n
t o
f b
it
ter
an
d
s
w
ee
t t
o
i
t.
M
a
k
e
s a
b
o
u
t 1 c
u
p (2
5
0
m
l)
1
c
u
p (
2
5
0
m
l) s
im
p
le
s
y
ru
p
(V
e
rs
io
n
1
)
z
e
s
t o
f 1 l
a
rg
e l
e
m
o
n
, b
it
te
r w
h
it
e
pit
h
remo
v
e
d,
cut
int
o
½-inch
(1
.2
5 c
m
) s
tr
ip
s
z
e
s
t o
f 1 l
im
e
, b
it
te
r w
h
it
e p
it
h
re
m
o
v
e
d
, c
u
t i
n
to
½
-i
n
c
h
(
1
.2
5 c
m
)
st
rips
1.
Bring the syrup to a boil in a small
saucepan. Once it boils, r
emove
pan fr
om heat and add the zests.
Cover and steep for 30 minutes.
2.
Strain the steeped syrup, discar
ding
the zests. Allow to cool completely
befor
e using. Syrup can be stor
ed in
an airtight container in the
refrigerator for up to a month.
*For a straight lemon syrup,
use
the zest of 1 lemon and juice of ½
lemon. Follow instructions above,
adding juice to the simple syrup at
the same time as the zest. For lime
syrup, add the zest of 3 limes, and
follow instructions above.
Mandarin
S
y
rup
If
y
o
u
cann
o
t l
o
ca
te
Man
dari
ns,
y
o
u
can
su
bs
ti
tu
te
o
ran
ges.
M
a
k
e
s a
b
o
u
t 1 c
u
p (2
5
0
m
l)
1
c
u
p (
2
5
0
m
l) s
im
p
le
s
y
ru
p
(V
e
rs
io
n
1
)
z
e
s
t o
f 3 m
a
n
d
a
ri
n
s
, b
it
te
r w
h
it
e
pit
h
remo
v
e
d,
cut
int
o
½-inch
(1
.2
5 c
m
) s
tr
ip
s
1.
Bring the syrup to a boil in a small
saucepan. Once it boils, r
emove
pan fr
om heat and add the zest.
Cover and steep for 30 minutes.
2.
Strain the steeped syrup, discar
ding
the zest. Allow to cool completely
befor
e using. Syrup can be stor
ed in
an airtight container in the
refrigerator for up to a month.
COCKT
AILS
Herbal
C
o
oler
With
a
s
q
u
e
e
ze
of
l
im
e
, th
is
i
s
th
e
p
e
rf
e
c
t
d
ri
n
k to h
a
ve o
n
h
a
n
d
o
n
a s
u
m
m
e
r’
s
n
ig
h
t.
M
a
k
e
s 4 s
e
rv
in
g
s
,
about
1
0
ounce
s
(
2
9
0
g
) e
a
ch
3
2
ou
nces
(9
3
0
g
) sod
a
w
a
ter
4
ounces
(
1
1
5
g
) cucumber
-mint
-
b
a
s
il s
y
ru
p (
re
c
ip
e
, p
a
g
e
5
)
6
ou
nces
(
1
7
0
g
) gin
lime
w
e
dges,
f
o
r ser
v
ing
1.
Put the soda water and syrup
together in a lar
ge pitcher; stir to
combine.
2.
Fill four glasses with ice. Add 1½
ounces (43 g) of gin to each. T
op
with 8 ounces (230 g) each of the
cucumber/herb-soda and stir to
combine.
3.
Serve immediately
, with a squeeze
of lime.
C
it
rus
Margarita
A d
e
li
c
io
u
s p
lay o
n
t
h
e c
la
s
s
ic M
a
rg
a
ri
ta –
th
e M
a
n
d
a
ri
n
sy
ru
p a
n
d o
ra
n
g
e
j
u
ic
e a
d
d
ju
s
t t
h
e r
ig
h
t a
m
o
u
n
t o
f s
w
e
e
tn
e
s
s
.
M
a
k
e
s 2 s
e
rv
in
g
s
,
a
b
o
u
t 6 o
u
n
c
e
s
(
1
7
0
g
) e
a
c
h
8
ou
nces
(
2
3
0
g
) sod
a
w
a
ter
1
o
u
n
c
e (
3
0 g
) M
a
n
d
a
ri
n
s
y
ru
p
1
o
u
n
c
e (
3
0 g
) f
re
s
h l
im
e
j
u
ic
e
1
o
u
n
c
e (
3
0 g
) f
re
s
h o
ra
n
g
e
j
u
ic
e
1
½
ou
nces
(
4
3
g
) teq
u
ila
1.
Put the soda water
, syrup and
juices together in a lar
ge pitcher;
stir to combine.
2.
Fill two glasses with ice. Add equal
amounts of tequila to each.
T
op with equal amounts of the
citrus-soda and stir to combine.
3. Serve
immediately
.
