Raspberry Frappe

2 half gallon pineapple sherbet
2 boxes frozen raspberries
4 bananas, chopped

Soften sherbet slightly. Fold in the bananas. Freeze.
20 minutes before serving, take out and let thaw a bit.

Scoop and serve.

Merry Lime Mix-Up

This yummy recipe makes a frequent appearance at baby and bridal showers in my family.

Combine, until softened:
1 qt lime sherbet
1 qt vanilla icecream
1 c pineapple juice

Add additional pineapple juice as needed for softening.

Add:
1 c Sprite or 7up

(Or more for desired thickness.)

Serve immediately.

Mexican Hot Cocoa Mix

1/2 c sugar
1/2 c unsweetened cocoa powder
1 t cinnamon
3.2 oz dry milk, or enough to make 1 quart

Combine all ingredients. Package in a airtight container.

For each serving, bring 3/4 c water to a simmer a saucepan.
Stir in 1/4 c Mexican Hot Cocoa Mix. Simmer.

Homemade Rootbeer

In a 5 gallon jug, combine:

5 gallons water
9 c sugar
2 bottles rootbeer extract

45 minutes before serving, add:
5 lbs dry ice

Brew until ready to serve!

Merry Lime Mixup

Combine:
1 qt lime sherbet
1 qt vanilla icecream
1 c pineapple juice

Add additional pineapple juice as needed until ice cream is softened.
Add 1 c sprite.

Serve immediately.

Summer Smoothie

Place in a blender, and process until smooth:
1 c strawberry nonfat yogurt
1 c fresh sliced strawberries
1 c fresh pineapple chinks
1 ripe kiwi, peeled and diced
1/2 c orange juice

Add ice cubes, one at a time, blending well after each addition, until mixture is thick and spoonable.

Garnish whole strawberries.

Yields: 3 servings

Horchata

In a blender, process for 1 minute:
5 c water
1/2 cinnamon stick
1 c uncooked rice

Soak for 3 hours, then strain.

Add to the milk:
1/2 t vanilla
2/3 c sugar
1 1/2 c milk
1/4 t more cinnamon (if needed)