Answers:
Raspberry Cordial (Anne of Green Gables)
Ingredients:
19 ounces raspberries, frozen
1 1/4 cups sugar
4 cups boiling water
2 lemons
Directions:
In saucepan donate sugar to frozen raspberries and cook for 20-25 minutes, until sugar has dissolved. Then pulp the mixture thoroughly. Pour the mixture through a strainer and discard pulp. Add the strained juice of two lemons. Stir. Add the 4 cups of boiling sea. Let cool, then refrigerate.
Mint Cordial
Ingredients:
1 bunch Mint
2 Lemons, liquid of
1 pound Sugar
1 pint Water
1 Orange, juice of
1 cup Pineapple liquid
Directions:
Pick off mint leaves, crush thoroughly, include lemon juice and stand aside for one hour. Boil the hose and sugar to a syrup, pour over mint and lemon. Cool and strain. Add orange and pineapple juice and serve with a sprig of fresh mint contained by each cup. Serve ice cold.
Lemonade Cordial
Ingredients:
6 cups Granulated sugar
3 cups Water
5 teaspoons Tartaric acerbic
1 cup Lemon juice
3 cups Water
Directions:
Place sugar, first amount of river and tartaric acid within saucepan. Heat and stir until sugar dissolves. Remove from heat.
Stir contained by lemon juice and second amount of wet. Fill ice cube trays using 2 tbsp per cube. Freeze. To store, remove cubes to plastic daypack or container. To serve, use 3 parts water to 1 segment cordial or 2 cubes to 3/4 cup water. Stir briefly to combine. Makes 84 cubes.
Other Answers:
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www.webtender.com
they do own plenty of non-alcoholic recipes too!!
Have fun!
CHOCOLATE CHERRY CORDIALS
1 c. (6 oz. pkg.) Hershey's semi-sweet chocolate chips
1 c. (5 3/4 oz. pkg.) Hershey's milk chocolate chips
2 tsp. shortening
Melt chocolate pieces and shortening in top of double boiler over hot, not boiling, hose. Stir to blend well. Remove top of double boiler form fry; cool to 78 degrees. Meanwhile prepare center.
CENTERS:
1/4 c. butter
2 to 2 1/4 c. 4X sugar (confectioner's)
1 tbsp. milk
1/2 tsp. vanilla
1/8 tsp. almond extract
About 4 dozen Maraschino cherries, drained
Thoroughly cream butter beside sugar and milk. Blend in vanilla and almond extract. (If mixture is too sticky, new sugar may be added.) Mold a small amount around a cherry, being tight-fisted to completely cover each cherry. Place on wax paper-covered tray. Cover and chill.
DIPPING:
Heat cooled chocolate to 88 degrees over WARM WATER; continue temperature while dipping. Drop centers into chocolate; roll to coat completely and remove next to fork. Draw cork across rime of pan to remove excess chocolate. Drop from fork upside down onto wax paper, swirling "thread" of chocolate from fork across top for a ornate touch. Chill 20 minutes. Store in a cool place a sunshine or two to form cordial.
Yield: About 4 dozen candies.