Type what you have

Ingredients

• ✓ white sugar
• tea bag

Instructions

1. 1 Using an electric coffee maker, Place the 3 tea bags in the strainer basket (not in the pot). Brew the tea as you would coffee. Pour the sugar in a gallon pitcher. Pour in the hot tea. Continue to run coffee maker with the tea bags until you have enough tea to fill the pitcher. Allow to cool completely at room temperature, then refrigerate.

By Deanna Ross

Ingredients

• ✓ white sugar
• lemon juice
• seltzer

Instructions

1. 1 Combine sugar and lemon juice in a glass. Slowly pour in seltzer water and stir until well combined.

By Person who likes recipies 369

Ingredients

• ✓ white sugar
• water
• raspberry

Instructions

1. 1 Bring water and sugar to a boil in a small saucepan, stirring occasionally, until sugar is dissolved, 5 to 10 minutes. Remove from heat, stir in raspberries, and mash with a potato masher or fork. Let steep for at least 1 hour.
2. 2 Drain mixture through a fine mesh strainer, pressing raspberry pulp with a spatula to extract as much liquid as possible. Discard solids and store syrup in a sealed container in the refrigerator.

By CRYSTALSHOE

Ingredients

• ✓ white sugar
• water
• tea bag

Instructions

1. 1 Bring water to a boil in a large pot. Stir sugar into boiling water until dissolved; remove from heat.
2. 2 Add tea bags and let steep until desired strength is reached, 3 to 5 minutes. Refrigerate tea until cold, at least 1 hour.

By Don Dopiriak

Ingredients

• ✓ white sugar
• water
• red apple

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water with apple peels and cores in a saucepan. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the apple flavor and color have permeated the water, about 30 minutes.
3. 3 Strain apple juice into a mixing bowl; discard all solids. Stir in sugar until dissolved. Allow to cool for 30 minutes before drinking.

By megmeister

Ingredients

• ✓ white sugar
• water
• root beer extract
• dry ice

Instructions

1. 1 In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.
2. 2 Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.

By LUVNGRAMS

Ingredients

• ✓ white sugar
• rhubarb
• water

Instructions

1. 1 Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
2. 2 Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
3. 3 Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.

By France Cevallos

Ingredients

• ✓ white sugar
• ✓ white sugar
• water
• blackberry
• lemon juice
• ice cube

Instructions

1. 1 Heat 3/4 cup sugar and 1/2 cup water in a small saucepan over medium heat. Cook and stir until sugar has dissolved, about 2 minutes. Let cool.
2. 2 Place blackberries and remaining 2 tablespoons of sugar in a blender; blend until smooth.
3. 3 Combine simple syrup, blended blackberries, remaining 4 cups of water, and lemon juice. Place a fine-mesh sieve over a pitcher and pour lemonade into the pitcher; discard solids. Serve over ice.

By Soup Loving Nicole

Ingredients

• ✓ white sugar
• cantaloupe
• ice cube

Instructions

1. 1 Place cantaloupe and ice in a blender; blend until ice is broken into small pieces. Add sugar; blend until smooth.
2. 2 Pour into tall glasses to serve.

By ONECUTETEXAN

Ingredients

• ✓ white sugar
• water
• mint leaf

Instructions

1. 1 Bring water to a boil in a large pot; add mint leaves and steep for 15 minutes. Remove leaves using a slotted spoon, squeezing to extract any additional liquid; discard leaves.
2. 2 Stir sugar into steeped tea; return to a boil and cook until sugar is completely dissolved and flavors combine, about 10 minutes. Transfer tea concentrate to freezer-safe containers; freeze.

By octoberpumpkin00

Ingredients

• ✓ white sugar
• black tea
• water
• lemonade concentrate

Instructions

1. 1 Place sugar and tea bags in a 1-gallon glass jar; fill with boiling water. Steep at room temperature for 2 hours.
2. 2 Discard tea bags. Stir in lemonade concentrate. Refrigerate tea until cool.

By Sue-ellen

Ingredients

• ✓ white sugar
• watermelon
• water

Instructions

1. 1 Combine watermelon, water, and sugar in a blender; blend until smooth.

By CaliMC

Ingredients

• ✓ white sugar
• rhubarb
• baking soda
• water

Instructions

1. 1 Bring a large pot of water to a boil; place a metal or glass bowl on top, with bottom of bowl just above boiling water. Add rhubarb to the bowl; cook undisturbed for 25 minutes.
2. 2 Meanwhile, dissolve sugar and baking soda in hot water in a small bowl, stirring occasionally.
3. 3 Pour sugar mixture over steamed rhubarb in the metal or glass bowl; continue cooking over boiling water, 2 to 3 minutes more.
4. 4 Pour rhubarb mixture through a fine-mesh sieve into a clean jar; press with a wooden spoon to extract more syrup. Discard solids. Store syrup in the refrigerator.

By NANCY PICKERIGN

Ingredients

• ✓ white sugar
• water
• cinnamon
• rice milk

Instructions

1. 1 Heat water, sugar, and cinnamon in a saucepan over medium heat. Simmer until sugar is dissolved, whisking occasionally, about 5 minutes. Allow mixture to cool for 10 minutes.
2. 2 Pour rice milk into a large pitcher.
3. 3 Stir sugar water into rice milk. Serve chilled or over ice.

By jheelan

Ingredients

• ✓ white sugar
• orange liqueur
• orange juice
• brut champagne

Instructions

1. 1 Pour orange liqueur in a shallow bowl; put sugar in a saucer. Dip the rims of 6 glasses in the orange liqueur and then in sugar to form a thinly sugared rim.
2. 2 Divide remaining orange liqueur and orange juice among the 6 prepared glasses. Top with champagne. Serve immediately.

By SILVREZS

Ingredients

• ✓ white sugar
• cranberry
• cranberry-pomegranate juice
• orange juice
• champagne

Instructions

1. 1 Fill a small plate with 1/4 inch water. Pour sugar onto a second small plate, making a depth of 1/8 to 1/4 inch. Gently dip the rim of a champagne glass into water and raise the glass to allow excess water to drip off. Dip the rim into sugar and twist the glass to ensure the entire rim is coated. Discard remaining sugar.
2. 2 Place cranberries into the bottom of the sugared champagne glass. Pour in cranberry-pomegranate juice and orange juice, then top with champagne.

By Melinda

Ingredients

• ✓ white sugar
• strawberry
• water
• malbec red wine

Instructions

1. 1 Combine strawberries, sugar, and water in blender; blend until smooth. Transfer purée to a 9x13-inch baking pan; stir in wine.
2. 2 Freeze strawberry-wine mixture, stirring about halfway through, until mixture is slushy, 4 ½ to 5 hours. Stir to break up larger frozen clumps.

By Nicholio

Ingredients

• ✓ white sugar
• cantaloupe
• water
• milk

Instructions

1. 1 Shred cantaloupe with a fork; place in a large pitcher, including juice and pulp. Stir in sugar; mash large pieces cantaloupe. Stir in water and milk until pitcher is full. Serve cold.

By raracat

Ingredients

• ✓ white sugar
• ice cube
• watermelon
• spearmint leaf

Instructions

1. 1 Place ice and sugar in a blender; blend until slushy, 1 to 2 minutes. Add watermelon; blend until smooth.
2. 2 Garnish servings with spearmint leaves.

By Rajvi

Ingredients

• ✓ white sugar
• apple
• skim milk
• mint

Instructions

1. 1 In a blender, blend the apple, skim milk, and sugar until smooth. Garnish with mint to serve.

By Sapna

Ingredients

• ✓ white sugar
• water
• cucumber
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Make the simple syrup: Combine water and sugar together in a saucepan over medium heat; heat until just about to boil and sugar has dissolved. Place in refrigerator until cool, about 30 minutes.
3. 3 Blend cucumber in a blender or food processor until mashed into a pulp. Pour cucumber pulp into a fine mesh strainer placed over a bowl; allow to sit until you have about 2/3 cup of cucumber juice in the bowl, about 15 minutes.
4. 4 Stir simple syrup, cucumber juice, and lemon juice together in a pitcher. Serve cold.

By DASHKAYDOT

Ingredients

• ✓ white sugar
• half-and-half cream
• coffee
• vanilla extract

Instructions

1. 1 Stir half-and-half, coffee, sugar, and vanilla extract together in a freezer-safe container. Cover and freeze until coffee mixture solidifies, at least 3 hours.
2. 2 Defrost at room temperature for 1 hour. Break coffee mixture apart with a fork to create a slush-like consistency. Transfer to a punch bowl or large pitcher.

By karenpoole

Ingredients

• ✓ white sugar
• elderberry flower
• lemon juice
• citric acid
• water

Instructions

1. 1 Combine sugar, elderflower heads, lemon juice, and citric acid in a large acid-proof container. Pour boiling water over top; steep for 24 hours, stirring occasionally.
2. 2 Strain liquid through muslin or cheesecloth into a large bowl; discard solids. Ladle liquid into bottles; refrigerate. Or pour liquid into freezer containers and freeze.

By Ollie Martin

Ingredients

• ✓ white sugar
• lemon
• vanilla extract
• water

Instructions

1. 1 Cut the lemons in half and scoop the pulp into a blender. Add half of the rinds along with sugar, vanilla extract, and 2 cups of water. Blend until smooth, then strain into a serving pitcher and stir in the remaining water.

By Nessie-Anne

Ingredients

• ✓ white sugar
• blackberry
• thyme
• sage
• vinegar

Instructions

1. 1 Wash and sterilize a bowl or jar. Add blackberries; cover with sugar. Add thyme and sage. Stir well to combine. Cover with a lid or plastic wrap. Refrigerate, stirring occasionally, until a pool of juice and syrup forms around the blackberries, 1 to 2 days.
2. 2 Remove thyme and sage from the bowl. Place a fine mesh strainer over a separate bowl and pour in blackberry mixture. Press lightly on the solids to expel all the juice.
3. 3 Sterilize a glass jar or bottle. Pour in juice and add vinegar. Cover with a lid and shake gently to dissolve any remaining sugar. Let rest until flavors intensify, at least 1 day.

By Luba

Ingredients

• ✓ white sugar
• cranberry juice
• pineapple juice
• almond extract
• ginger ale

Instructions

1. 1 Combine sugar, cranberry juice, pineapple juice, and almond extract in a large container, mix together and refrigerate until chilled.
2. 2 To serve, pour juice mixture into a punch bowl. Stir in ginger ale.

By Aleta

Ingredients

• ✓ white sugar
• sweet wine
• water
• lime

Instructions

1. 1 Combine wine, water, sugar, and lime juice in a large bowl until sugar is dissolved.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 30 minutes.

By ly1310

Ingredients

• ✓ white sugar
• water
• lime juice
• salt

Instructions

1. 1 Combine water, lime juice, sugar, and salt in a pitcher; stir until sugar and salt are dissolved. Refrigerate until cold, at least 15 minutes.

By hypermice

Ingredients

• ✓ white sugar
• ice
• coffee
• whole milk

Instructions

1. 1 Add 2 cups ice cubes to a 2-quart pitcher. Slowly pour coffee over ice; stir until ice is melted. Stir in sugar; mix thoroughly until completely dissolved. Add milk, stirring just until combined. Stir in remaining 2 cups ice, adding more as needed; refrigerate until well chilled, about 30 minutes.
2. 2 Fill a tall glass with ice; stir coffee mixture, then pour into glass. Or pour into sterilized serving-size glass bottles or insulated tumblers.

By Melanie King Ditzel

Ingredients

• ✓ white sugar
• apple
• milk
• vanilla ice cream

Instructions

1. 1 Place the apple, milk, ice cream, and sugar in a blender, and blend until smooth. Serve cold!

By RABZ