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summertime sips

Sweet Summertime Sips

Three refreshing beverages to beat the heat

After a hard day’s work in the sun, nothing beats a cool, sweet drink. And lucky for us, our Neighbor’s Club members have shared unique recipes for beverages we’ll be sipping all summer long.

Cranberry Pineapple Punch

By Judy Blythe from Trent Woods, North Carolina

Level: Easy

Time: 10 Minutes Prep

4 Hours to Chill

Yield: 1 Gallon


1 quart pineapple juice

1 quart cranberry juice cocktail

1 tablespoon almond extract

1 ½ cups sugar or stevia

2 liters ginger ale

Mint for Garnish (Optional)

Judy’s tip: If you want to prepare this punch in advance, mix the first four ingredients, and freeze. When you’re ready to serve, thaw and add ginger ale.


1. In a large container able to hold 1 gallon of liquid, mix the first 4 ingredients. Chill for 4 hours, or up to 3 days.

2. When ready to serve, mix in ginger ale and serve immediately.

Strawberry Lemonade Slush

By Rebecca Geyer from Bremen, Indiana

“Simple lemonade will never taste quite so good after you try this recipe,” says Rebecca.

Level: Easy

Time: 20 Minutes Prep

30 Minutes Rest Time

Yield: 1 Quart


  • 16 ounces fresh strawberries, sliced
  • ¾ cup sugar
  • ¾ cup fresh lemon juice (from about 3 or 4 lemons)
  • ½ cup water
  • 2 cups ice
  • Lemon wheel for garnish (optional)


1. In a bowl, mix strawberries and sugar. Let sit 30 minutes.

2. In a blender, add strawberry and sugar mixture, lemon juice, water, and ice. Blend until smooth.

Makes 1 quart of slush drink.

Strawberry Rhubarb Juice

By Rebecca Geyer from Bremen, Indiana

“It is a wonderful breakfast juice, a refreshing summer drink, and a special beverage to serve at dinners,” says Rebecca.

Level: Intermediate

Time: 40 Minutes

Yield: 7.4 Quarts


  • 6 pounds fresh or frozen rhubarb, chopped
  • 1 46-ounce can pineapple juice
  • 1 box strawberry Jell-O
  • 3 cups sugar
  • Pineapple for garnish (optional)


1. In a large kettle or pot over medium-low heat, bring 6 quarts of water to a boil.

2. Place chopped rhubarb in boiling water and let cook 15 to 20 minutes, until rhubarb is fork tender.

3. Strain the rhubarb, reserving the warm, juicy liquid. Save the rhubarb for another use.

4. Mix the reserved liquid with pineapple juice, Jell-O, and sugar until sugar is fully dissolved. Pour mixture into 1- or 2-quart jars. Seal jars and process in a boiling water bath canner for 10 minutes.

5. Serve juice warm or chilled over ice.