Agriculture Reference
In-Depth Information
3 tablespoons (45 ml) orange juice
1½ teaspoon (20 ml) vinegar
4 cups (600 g) assorted fruit—berries, melon balls, grapes, apple, or pear slices
Whisk together yogurt, mayonnaise, honey, orange peel, and mustard in small bowl un-
til blended. Gradually mix in orange juice and vinegar. Toss fruit gently with dressing.
Cover and refrigerate until ready to serve. Makes 4 servings.
DRINKS
Hot Spiced Tea
4 cups (940 ml) freshly brewed tea
¼ cup (85 g) honey
4 cinnamon sticks
4 whole cloves
4 slices mandarin orange
Combine tea, honey, cinnamon sticks, and cloves in medium saucepan; simmer for 5
minutes. Strain into mugs. Garnish with orange slices and serve hot. Makes 4 servings.
Honey Lemonade Fruit Cubes
1½ cups (180 ml) lemon juice
¾ cup (225 g) honey
9 cups (2.1 l) water
48 small pieces of assorted fresh fruit
Combine lemon juice and honey in large pitcher, and stir until honey is dissolved. Add
water and stir. Place one to two pieces of fruit in each compartment of two ice cube
trays, then fill each with the lemonade and freeze until firm. Chill remaining lemonade.
To serve, put frozen fruit cubes in tall glasses and fill with remaining lemonade.
Makes 9 servings.
Honey Berry Milkshakes
1 pint (285 g) vanilla ice cream
2½ cups (425 g) strawberries or assorted berries (raspberries, blueberries, blackberries)
½ cup (120 ml) milk
¼ cup (85 g) honey, light
