Summer is full of time with friends and family making memories and enjoying life. Everyone has memories of summers as a child; going on family vacations, summer camp, sleepovers, camping out or simply just riding your bicycle to a friend’s house and enjoying an ice cream cone.
Growing up spending long days at horseback riding camp and weekend trips to the Pocono Mountains or the Jersey Shore, my Mom always had snacks ready to go wherever the summer breeze blew us. With the intense heat and constant on the go fun, I always found myself wanting a tall glass of lemonade or a snack to cool me down after a long day in the sun.
Try a few of The Junior League of Tampa Cookbook’s summertime snacking recipes to keep you cool and refreshed all summer long!
Citrus Sipper with Fresh Mint
Capture the Coast
1 ½ cups fresh lemon juice
1 cup fresh lime juice
1 cup fresh orange juice
2 cups Mint Simple Syrup
3 cups lemon-flavored sparkling water, chilled
Combine the lemon juice, lime juice, orange juice and Mint Simple Syrup in a large pitcher and mix well. Chill until serving time Stir in the sparkling water just before serving. For an alcoholic variation, add 2 ½ cups vodka.
Yield: 8 Servings
Cheese Thins
The Gasparilla Cookbook
1 cup flour
1 teaspoon salt
¼ teaspoon paprika
2 cups grated cheese
¾ cup pecans, chopped fine
½ cup butter, creamed
Sift flour, and add salt, paprika, cheese and nuts. Add to creamed butter and make into 2 rolls. Put in refrigerator overnight. Slice thin and bake at 350 degrees until light brown (10 to 15 minutes). (If you use margarine use a trifle less.)
Fresh Orange Sherbet
Capture the Coast
Squeezing fresh orange juice for this sherbet will perfume your kitchen with the scent of Florida orange groves.
1 cup sugar
1 ½ tablespoons orange zest
2 cups fresh orange juice
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 ½ cups milk
Combine the sugar, orange zest, orange juice, lemon juice and vanilla in a large bowl and stir until the sugar is completely dissolved. Stir in the milk. Chill for 1 hour. Pour into an ice cream freezer container. Freeze using the manufacturer’s directions.
Yield: 6 Servings
The Junior League of Tampa Cookbook Blog 