non alcoholic

Homemade Sweet-and-Sour Mix for Margaritas recipe | Epicurious.com

water

sugar

lemon juice

lime juice

Bone broth is made by simmering beef bones with vegetables until you end up with a rich, nutritious, deeply savory broth. It's a perfect base for soups.

How To Make Bone Broth on the Stove or in the Slow Cooker 

beef

filtered water,

apple cider vinegar

carrot

onion

Preheat the oven to 400°F and rinse the bones. Arrange a rack in the middle of the oven and heat to 400°F. Place the bones in a colander, rinse under cool water, and pat dry with paper towels. 

Roast the bones for 30 minutes. Arrange the bones in a single layer on a rimmed baking sheet. Roast until golden-brown, about 30 minutes. 

Cover the bones with water and the vinegar and rest for 30 minutes. Transfer the hot bones to a large stockpot. Add the water and vinegar and stir to combine. Cover and let sit for 30 minutes. 

Bring the pot to a simmer over high heat. Bring the water to a rapid simmer over high heat. 

Skim the broth for the first hour. Immediately turn the heat down to the lowest setting possible. Check the pot occasionally, skimming off any foam that collects on the surface and adding additional water as needed to keep the ingredients covered. Cover and keep the broth at a low simmer for 24 hours. 

Add the onions and carrots and cook for another 12 to 24 hours. Add the carrots and onions and continue to simmer for 12 to 24 hours more, adding more filtered water as needed to keep the bones covered. The broth is done when it is a rich golden-brown and the bones are falling apart at the joints.  

Strain the bone broth. When the broth is finished, strain and cool the bone broth as quickly as possible. Set a strainer over a large pot or even a stand mixer bowl and line it with cheesecloth if desired. Carefully strain the bone broth into it. Discard the spent bits of bone and vegetables. 

Cool the bone broth and store. Prepare an ice bath by either filling a sink or basin with cold water and ice and set the pot of broth inside the ice bath. Stir regularly until the broth is cooled to about 50°F, about 15 minutes. Transfer the broth to airtight containers or jars. Refrigerate or freeze. 

Stovetop Instructions

Cover the bones with 3 quarts cool water and the vinegar and rest for 30 minutes. Transfer the bones to a 6-quart or larger slow cooker. Add the water and vinegar and stir to combine. Cover and let sit for 30 minutes.  

Bring to a simmer on the HIGH setting. Turn the slow cooker to the HIGH setting high and bring the broth mixture to a simmer.

Skim the broth for the first hour. Check the slow cooker occasionally, skimming off any foam that collects on the surface the first hour and adding additional water as needed to keep the ingredients covered. Keep the broth at a low simmer on HIGH for 24 hours. 

Add the onions and carrots and cook for another 12 to 24 hours. Add the carrots and onions and continue to simmer on the HIGH setting for 12 to 24 hours more, adding more filtered water as needed to keep the bones covered. The broth is done when it is a rich golden-brown and the bones are falling apart at the joints.  

Slow Cooker Instructions

It's not summer until there's a pitcher of sweet tea in the fridge. Here's how to make a batch everyone will enjoy.

How To Make Sweet Tea

family-sized black tea bags (or 12 individual tea bags),

mint leaves

Boil the water. Bring 4 cups of the water to a boil in a small saucepan over medium-high heat. Remove from heat.

Steep the tea for 5 minutes. Dunk the tea bags a few times in the water to fully hydrate, then leave submerged with the strings hanging over the side of the pot. After 5 minutes, remove the bags and discard.

Add the sugar to the tea. Add the sugar and stir until completely dissolved.

Pour the tea base into the pitcher. If using multiple pitchers, divide the tea evenly between them.

Top off the pitchers with water. Add 3 more quarts of water to the tea base to make a gallon of sweet tea and stir to combine.

Refrigerate until very cold. Refrigerate for at least 4 hours or, ideally, overnight.

Serve over ice. Pour the sweet tea into ice-filled glasses. Add a sprig of mint or a slice of lemon to each, if desired!

Meyer lemons, salt, and sage come together in this summery non-alcoholic cocktail.

Salted Meyer Lemon and Sage Pressé

sage leaves

Simple Syrup (see Recipe Index)

kosher salt

club soda

lemons

Bon Appétit

Muddle lemons, sage leaves, Simple Syrup, and salt in a pitcher. Just before serving, add club soda and stir to combine. Divide among 4 rocks glasses filled with ice.

This is our alcohol-free version of a mojito. It features watermelon and fresh mint for real summer flavour.

Watermelon 'Nojitos'

caster sugar

1.5kg watermelon, peeled, chopped

limes, sliced

chilled soda water

mint, sprigs picked

caster sugar, extra

lime rind

Watermelon 'nojitos'

Not quite a smoothie, not quite a milk shake, a classic Orange Julius is a treat that's squarely in the middle. Here's our recipe for making it at home.

How To Make An Orange Julius

milk (whole, 2%,

vanilla extract

orange juice

sugar (or sugar substitutes, check package for equivalence)

How To Make an Orange Julius

Blend the milk and vanilla: Pour the milk and vanilla in a blender and pulse until combined.

Add the frozen concentrate: Add the frozen orange juice concentrate. Blend until fully combined with the milk.

Add the sugar and ice cubes: Blend until cubes are crushed and mixture has thickened. If things end up a little thick, just add a tablespoon of water and mix once again.

Pour and enjoy: Pour the drink into glasses. Serve with a straw and sip your way to blissful happiness.

Instant cocoa is a fine concept, but most commercial mixes aren’t exactly packed with quality ingredients or flavor. My signature instant cocoa blend will fortify you through winter’s worst. My homemade marshmallows go pretty good with this mix too. Just sayin’. This recipe first appeared in Season 5 of Good Eats.

Hot Cocoa Mix

cocoa, Dutch-process preferred

milk

salt

cornstarch

cayenne pepper,

In a large airtight container, combine the powdered sugar, cocoa, powdered milk, salt, cornstarch, and cayenne. Place the lid on the container and shake vigorously to combine. Sealed in an airtight container, this mix keeps indefinitely in the pantry.

To serve: Place two tablespoons of the mix in a mug and add about 2 fluid ounces hot water or milk. Stir to combine. Fill the rest of the mug with hot water or milk and enjoy.

This sleepytime tea latte is a chamomile peppermint latte, made with herbal teas for a soothing tea latte perfect for winding down a cold winter night.

Sleepytime Tea Latte

chamomile tea bag

peppermint tea bag

Place the tea bags in a mug with the hot water. Let steep for 20 minutes before squeezing the liquid out of the tea bags back into the mug. Add the milk and serve immediately.

This recipe makes about 20 to 24 ounces of shrub syrup, enough to make anywhere from 10 to 20 drinks, depending on how much syrup you use per drink. Store it for up to a year in your fridge. The acid and sugar will preserve the syrup and keep it tasting bright and fresh.

Cold-Processed Shrub Recipe

berries

red wine vinegar vinegar

Place berries or fruit in bowl. Cover with sugar and stir.

Cover with plastic wrap and store in refrigerator until juice exudes from fruit and starts to combine with sugar to form syrup. This may take only 5 or 6 hours, or it may need a couple of days. A longer maceration won't harm anything, so feel free to leave it in fridge longer than it might need.

Strain syrup from fruit. Press lightly on solids to express any remaining juice/syrup. Scrape remaining sugar into syrup.

Pour through funnel into clean bottle. Cap and shake vigorously, and mark date on bottle. Store in refrigerator.

Check periodically. Some sugar may remain undissolved for up to a few days. Shake to combine. After about a week, acids in juice and vinegar should dissolve sugar entirely.

Yes, this berry shrub recipe takes a couple of weeks to make—but once it’s ready, you’ll have a tart-sweet, utterly refreshing beverage whenever you want.

Any-Berry Shrub

(or more) granulated sugar

(or more) vinegar (such

Club soda (for serving)

1-qt. glass jar

Cheesecloth (optional)

There’s no summer beverage more refreshing than a puckering fruit shrub mixed with club soda over ice. There are many ways to make a shrub, but we prefer the cold-process method in which ripe berries and sugar macerate for a day until they turn into a flavorful syrup. Once you strain the fruit syrup into your jar, you can add all kinds of additional flavors to infuse your final shrub. A few to try: a 2"-piece of ginger, peeled and thinly sliced; a small bunch of basil or mint leaves, clapped to release aromas; a few sprigs of fresh rosemary or thyme; or a 3"-piece of lemongrass, tough outer layers removed, smashed. Mix the resulting fruity-sweet vinegar with club soda (and maybe tequila or gin, no one’s stopping you!) and you’ve got the makings of an instant party drink. You can drink the shrub right away, but it will taste even better after a week or so when the flavors have mellowed.

Gently mash berries in a medium bowl with a fork. Transfer to jar, add sugar, and stir to combine. Seal jar and let fruit mixture sit at room temperature, shaking a couple of times, until berries are very soft and falling apart and sugar is at least mostly dissolved, about 1 day (mixture should look very juicy).

Strain fruit mixture through a fine-mesh sieve (line sieve with a layer of cheesecloth if you want to catch every bit of seed and fruit pulp) into a medium bowl; discard fruit. Scrape any undissolved sugar left in jar into bowl.

Add vinegar to syrup and stir to combine. Taste shrub and add more sugar or vinegar to your liking—it should taste both sweet and sharp but not overpowering in either direction (keep in mind the flavors will meld as the shrub ages). Pour shrub into a clean jar; cover with lid and chill until flavors come together and mellow, at least 1 week.
Do ahead: Shrub can be made 6 months ahead. Keep chilled.

For a refreshing nonalcoholic drink, pour 2 Tbsp. shrub into a glass filled with ice and top off with club soda; stir gently to combine. Garnish with berries and/or herbs if desired.

This refreshing sweet and tart Whiskey Sour Mocktail has all the flavor and none of the alcohol! Enjoy this classic cocktail in this delicious non-alcoholic version.

Whiskey Sour Mocktail

oz non-alcoholic whiskey alternative (see notes)

oz 1ounce fresh lemon juice

oz 3/4ounce simple syrup, maple syrup or honey

Orange slice and cherry (maraschino, Luxardo or amarena)

Fill a cocktail shaker or mason jar with ice. Pour in the whiskey alternative, lemon juice and simple syrup (maple syrup or honey). Close lid and shake well.

Fill rocks glass or glass of choice with fresh ice. Strain whiskey sour into the glass.

Garnish with orange slice and cherry.

For a decadent shake that tastes like summer, this recipes starts with gelato and lots of fresh blueberries.

Maine Blueberry Milkshake

blueberries

honey

vanilla gelato

Place 2 pint glasses in the freezer to chill.

Place the blueberries, 1/2 cup of the milk, powdered milk, honey, and vanilla in a blender and blend until the blueberries are puréed and the mixture is well-combined, about 45 seconds.

Add the gelato and stir it into the milk mixture by hand. Blend thoroughly. If it&#x27;s too thick, add up to 1/4 cup more milk and blend again. Pour into the chilled glasses and enjoy immediately.

Banana Bread Smoothie

milk (whole, 2%, almond, cashew, soy, or coconut)

dates

bananas,

cashews,

almond butter

flaxseed

cinnamon

Combine all the ingredients in a blender and process until smooth. Divide between 2 glasses. Sprinkle with extra cinnamon and serve immediately.

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cantaloupe (about two 3 1/2-pound melons)

basil leaves

Epicurious

Working in batches, purée cantaloupe in a blender until smooth.

Set a fine-mesh sieve over a large bowl; line sieve with cheesecloth. Strain purée into bowl; gather cheesecloth into a bundle and squeeze any remaining juice into bowl. Repeat process with fresh cheesecloth, straining into a large pitcher (you should have about 5 cups juice).

Add lemon juice, basil, and 2 cups cold water to pitcher. Let steep at room temperature for 1-2 hours. Fill glasses with ice. Divide agua fresca among glasses.

Malted Vanilla Milk Shakes

whole milk

vanilla bean, split lengthwise

vanilla ice cream

malted milk powder

malted milk balls (such as Whoppers

Place two 12-ounce (or larger) glasses in freezer to chill 1 hour.

Pour milk into blender. Scrape in seeds from vanilla bean; discard bean. Cover and blend 15 seconds. Add ice cream and malted milk powder and blend until thick and creamy, stopping to push down ice cream as necessary. Divide milk shake between chilled glasses. Top each with crushed malted milk balls and serve.

Reverse the typical relationship between iced tea and ice cubes by using cubes that impart more flavor into the glass as they melt and mingle instead of diluting the drink.

Iced Tea With Hibiscus Tea Ice Cubes Recipe

(5 g) dried hibiscus flowers

(2.4 L) filtered water

(15 g) loose black tea leaves

(2 L) plain ice cubes

Lemon wheels,

Place the hibiscus flowers in a teapot. Bring 1½ cups (360 ml) of the filtered water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the hibiscus and let steep for 5 minutes. Strain.

Fill an ice cube tray with the concentrated hibiscus tea and freeze until set.

Place the black tea leaves in a large spouted container. Bring the remaining 8 cups (2 L) water to a boil, then remove from the heat and let cool for 5 minutes, until it reaches 180°F (82°C). Pour the water over the tea and let steep for 5 minutes.

Fill a pitcher with the plain ice cubes. Strain the black tea through a fine-mesh sieve into the pitcher and discard the tea leaves.

Pour the tea into glasses filled partway with hibiscus ice cubes. Garnish each glass with a lemon wheel and serve.

For an Inside-Out Arnold Palmer, pour San Pellegrino Limonata over black tea ice cubes and garnish with a lemon wheel.

For a Green Tea Glee, pour Topo Chico over green tea ice cubes and garnish with a mint sprig.

For a Sacré Bleu!, pour 1 ounce (30 ml) Pernod or Ricard over blue butterfly pea flower tea ice cubes, and top with very cold water from a small pitcher offered alongside.

Made with fresh orange and lemon juice, this ginger-infused non-alcoholic drink is ideal for warm weather entertaining. Add prosecco to turn into a fruity cocktail.

Orange Ginger Spritzer

Ginger Simple Syrup (see below)

ice and orange wedges

ginger root

To make the ginger simple syrup, heat the sugar and water in a small sauce pot over medium-high heat stirring frequently to dissolve sugar. Add the ginger to the pan the reduce heat to low. Let ginger steep for 30 minutes; let cool.

Fill four glasses with ice and pour in equal parts fresh orange juice, lemon juice and ginger simple syrup. Finish each glass with club soda before serving.

A recipe for hot mulled cider that is made in the slow cooker and perfect for fall and winter gatherings.

How To Make Slow-Cooker Mulled Cider

apple cider

orange

ginger

cinnamon sticks

whole cloves

Orange slices, for serving (optional)

Fill the slow cooker. Pour the cider or juice into a 5-quart or larger slow cooker.

Add the fresh ingredients. Cut the orange into 1/4-inch-thick rounds. Cut the ginger into 1/4-inch-thick slices. Add both to the slow cooker.

Add the spices. Add the cinnamon sticks. Add the cloves and optional spices. To make it easier to serve, place the cloves and spices in a tea ball first, or place in a double layer of cheesecloth or paper coffee filter, gather it up into a sachet, and tie closed with kitchen twine.

Slow cook the cider for 4 hours. Cover the slow cooker and cook until the flavors meld, 4 hours on LOW. (If there are clumps of spices floating at the top that you wish to remove, strain the cider through a fine-mesh strainer or cheesecloth into a large pot.) Keep warm and serve in mugs garnished with additional orange slices if desired.

Fresh, light, and a little spicy, this Pineapple Ginger Beer Mocktail is the best non-alcoholic drink to serve at parties, celebrations, or for a fun treat.

Pineapple Ginger Beer Mocktail

cinnamon simple syrup

pineapple juice

ginger beer

Combine all ingredients in a small saucepan.

Cook over medium-high heat, stirring occasionally until sugar has dissolved, about 5 minutes.

Remove from heat and allow the cinnamon sticks to steep in the sugar water for 30 minutes.

Remove and discard the cinnamon sticks and allow to cool completely before using. Store covered in the refrigerator until ready to use.

Cinnamon Simple Syrup

Muddle ginger, mint and lime juice in a cocktail shaker.

Add pineapple and cinnamon simple syrup.

Shake with ice for 30 seconds.

Double strain into two glasses filled with ice.

Top with ginger beer, stir to combine. If needed top with more ice and serve!

Ginger Beer Pineapple Mocktail

These littleneck clams are so quick, easy, and delicious. They cook in under 10 minutes! The broth is made without citrus and is non-alcoholic.&nbsp;

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