Most coffee shop owners realize the need to offer cold alternatives to traditional hot coffee. Iced coffee, frappes and iced teas have become extremely popular but it may be wise to introduce new flavors to your customer base. With the summer months rolling in it’s the perfect time to experiment and expand your menu. Here we’ve compiled a few ice cold beverages to inspire your summer drink menu.
Raspberry Frost Sodas
Ingredients
1 bottle (64 ounces) cranberry juice cocktail, chilled SAVE $
2 containers (1/2 gallon each) raspberry sherbet
3 bottles (1 liter each) ginger ale, chilled
Directions
Pour 1/4 cup cranberry juice in each of 24 short, wide glasses.
Place 1 scoop (about 1/2 cup) sherbet in each glass. Fill with ginger ale.
Sparkling Blueberry Lemonade
Ingredients
2/3 cup white sugar superfine is best
2/3 cup water
1 and 1/2 cups fresh blueberries
1 teaspoon lemon zest
1 cup freshly squeezed lemon juice ~4-5 whole large lemons
2 cups ice cubes
3 cups sparkling water or club soda
Instructions
Combine the sugar, water, blueberries, and lemon zest in a saucepan.
Bring to a boil over medium heat and then simmer for 5-10 minutes or until the sugar is melted and blueberries are starting to burst.
Remove from the heat and pass through a fine sieve. Let this blueberry syrup completely cool.
Meanwhile, juice the lemons to get 1 cup lemon juice.
In a large blender, add the blueberry syrup, lemon juice, and ice. Blend until smooth.
Stir in the sparkling water or club soda.
Governor's Mansion Summer Peach Tea Punch
Ingredients
3 family-size tea bags
2 cups loosely packed fresh mint leaves
1 (33.8-oz.) bottle peach nectar
1/2 (12-oz.) can frozen lemonade concentrate, thawed
1/2 cup Simple Sugar Syrup
1 (1-liter) bottle ginger ale, chilled
1 (1-liter) bottle club soda, chilled
Garnish: fresh peach wedges
Directions
Bring 4 cups water to a boil in a medium saucepan; add tea bags and mint leaves. Boil 1 minute; remove from heat. Cover and steep 10 minutes.
Discard tea bags and mint. Pour into a 1-gal. container; add peach nectar, lemonade concentrate, and Simple Sugar Syrup. Cover and chill 8 to 24 hours.
Pour chilled tea mixture into a punch bowl or pitcher. Stir in ginger ale and club soda just before serving. Garnish, if desired.
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