Not drinks, Berry twist, Lemonade syrup – GE 840095800 User Manual
Page 11: Vegetable cocktail, Hot veggie delight, Rainbow freeze, Orange twist, Strawberry jelly, Green pepper relish
11
Berry Twist
1 lemon, peeled
1
⁄
2
cup blackberries
1
⁄
2
cup blueberries
3 scoops raspberry sherbet
Juice lemon, blackberries and blueberries.
Place lemon, blackberry and blueberry
juice and remaining ingredient into a
blender. Blend until smooth.
Lemonade Syrup
6 lemons, peeled
1
1
⁄
2
cups sugar
Juice lemons. Stir in sugar until dissolved.
To serve combine
1
⁄
4
cup syrup with
3
⁄
4
cup
water. Makes 2 cups syrup.
Vegetable Cocktail
8 medium tomatoes
1 lemon, peeled
1 stalk celery
1 medium carrot
1 slice of onion
1 teaspoon Worcestershire
1
⁄
2
teaspoon salt
Process fruit and vegetables. Stir in
seasonings. Makes 3 cups.
Hot Veggie Delight
2 broccoli flowerets with stalk
1
⁄
4
green pepper
1 carrot
1 celery stalk
1 tomato
Tabasco sauce to taste
Juice broccoli and green pepper first,
then carrot, celery and tomato. Add
Tabasco sauce.
Rainbow Freeze
1
⁄
4
fresh pineapple, peeled
1
⁄
2
cup strawberries
3 scoops raspberry sherbet
Juice pineapple and strawberries. Place
pineapple and strawberry juice and
remaining ingredient into a blender.
Blend until smooth.
Orange Twist
1
⁄
4
fresh pineapple, peeled
1
⁄
2
cup blackberries
3 scoops orange sherbet
Juice pineapple and blackberries. Place
pineapple and blackberry juice and
remaining ingredient into a blender.
Blend until smooth.
Not Drinks
Strawberry Jelly
4 cups strawberry juice (approximately
3 quarts berries)
6 cups granulated sugar
1 bottle liquid pectin
Process strawberries in juice extractor.
Combine juice and sugar in 4 quart
utensil. Place on high heat and, stirring
constantly, bring to a full rolling boil
that cannot be stirred down. Add pectin
and heat again to a full rolling boil; boil
for 1 minute. Remove from heat, skim
off foam quickly. Ladle syrup into hot,
sterilized jars. Cover at once with
1
⁄
8
inch
layer hot paraffin. Makes 8 to 9 eight-
ounce jars of jelly.
Green Pepper Relish
8 green peppers, seeded
3 medium onions, peeled
1
⁄
2
cup sugar
1 teaspoon salt
1
1
⁄
2
cups white vinegar
1
⁄
2
teaspoon celery salt
Process peppers and onions in juice
extractor. Combine juices and pulps in
saucepan. Bring to boiling point. Drain.
Add remaining ingredients; mix. Bring
to a boil and cook 10 minutes. Pack jars
and seal. Makes 3 pints.
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