Frooty Vodka recipe
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A wonderful blend of fruit juices and vodka, create this delicious alcoholic drink. It's sweet, refreshing and totally delicious. It's the perfect summer drink, that can be enjoyed all year long.
5 people made this
- 3 tablespoons vodka
- 115ml pineapple juice
- 2 tablespoons cranberry juice
- 2 tablespoons orange juice
- 2 tablespoons sparkling water
- 1 tablespoon fresh lemon juice
- 1 teaspoon lime juice
MethodPrep:5min ›Ready in:5min
- Fill a tall glass with ice cubes. Pour in the vodka, pineapple juice, cranberry juice, orange juice and sparkling water. Add lemon and lime juices. Stir and garnish with wedges of lemon and lime.
Reviews & ratingsAverage global rating:(6)
Reviews in English (5)
Very refreshing and good for our 4th of July party. I mixed up the juice mixture in a pitcher to make it easier to make multiple drinks. I also used lemonade and limeade concentrate as at first it seemed to need a little more spark.-06 Jul 2004
STEP 1: Buy an Inexpensive Bottle of Vodka
There is absolutely no reason you need to buy an expensive bottle of vodka for this project. The fruit you’ll be using will provide the flavor, so there’s no need to spring for an artisan bottle unless you just really want to. Skip anything with hints of vanilla, citrus, etc.—any subtle flavors will be lost. 80-proof or 100-proof will work just fine.
Produce Moms Tip: Vodka can be made from various ingredients, including different types of grains. If you are on a gluten-free diet, be sure to choose a vodka that is made from something other than grains, like potatoes.
- fresh fruit- I suggest a mix of fresh raspberries and sliced fresh strawberries
- apricot nectar
- seltzer water
- ginger ale
- white grape juice
Recipe notes: Look for apricot nectar in the juice aisle of your local market. You can use club soda in place of seltzer water, if you wish.
Our Favorite Sweet Tea Vodka Recipe
Slowly but surely, we’re making our way back to summer. On some of those blistering summer days you know are bound to happen, when it seems like the only thing left to do is melt into a puddle of sweat before completely evaporating away, the only thing that can save you is a long and refreshing drink of an icy cold beverage.
For us at Zipps Liquor, one of our favorite remedies for the extreme heat is the classic and irresistible sweet tea vodka. There are about a thousand ways to mix one of these up, however, and we suggest you try at least a handful of them to find the recipe you like best.
To get you started, today we’re sharing our favorite sweet tea vodka recipe.
How to make Sweet Tea Vodka
The goal is for the drink to be as refreshing as possible. So, for starters, what’s one of the most refreshing drinks you can think of? Maybe a crisp, minty mojito comes to mind. Our favorite sweet tea vodka takes those same smooth flavors of a mojito to add a fresh twist to sweet tea.
- 10 mint leaves plus some sprigs
- 1 ½ ounces of sweet tea
- ½ of lime juice, better if fresh
- 1 ½ ounces of vodka
- 3 ounces of club soda
- Lime wedges for garnishing
Sweet Tea Vodka Recipe
- Muddle the mint leaves and the sweet tea together in a shaker
- Add both the vodka and the lime juice, then ice and shake until frosty
- Strain into your glass of choice already filled with ice
- Add the club soda and stir everything together
- Add the lime wedges and sprigs as a garnish
For this recipe, we like using a clean, non-offensive, tried-and-true vodka. Tito’s is a wonderful choice, and Taaka will also work very well. And since we’re leaning into the refreshing mint and citrus flavors, it’s also a good idea to use a more citrus-y flavored vodka.
There are also modifications you can make with the other ingredients. Add more tea and less club soda if you prefer, or maybe even swap the soda out for something else like cranberry juice. Truly, the possibilities and variations of a good sweet tea vodka are endless. Try a little bit of everything and find out what you like best!
Berry Sweet Tea
Sweet tea is a summertime favorite, particularly when you combine it with berries. This hard version uses Chambord, which is a raspberry-flavored liqueur, but you can use any berry flavored liqueur in its place. It makes one cocktail.
- 1 ounce berry flavored vodka
- 1 ounce Chambord liqueur
- 6 ounces sweet tea
- Fresh berries and mint sprigs for garnish
- Fill a collins glass half full with ice.
- Add the berry flavored vodka, Chambord, and tea. Stir to combine.
- Garnish with berries and mint sprigs.
The Cottage Smallholder
Photo: Soft fruit destined for the grog bottle
Tiny hands clapped with glee when we surveyed our potential black, red and white currant harvest back in the spring. The gooseberries looked promising too.
“We can make loads of schnapps and finally our own red currant jelly. This year I’ll make some gooseberry sauce for Christmas and some gooseberry vodka with the dessert gooseberries.”
“The gooseberry vodka didn’t last long. When you made it last year.”
“I only had a couple of shot glasses. This year I’m going to hide it away.”
The sawfly must have been listening.
“We’ll scotch that selfish plan. And leave just enough fruit to make one bottle of grog. Let’s start chomping now!”
This afternoon I harvested our currants. Just a couple of handfuls. I also picked some of the ripe dessert gooseberries. Strangely the sawfly ate all the regular green gooseberries but left the special dessert ones these ripen to a deep red and can be eaten raw. Sharp and sweet, these are so well worth growing. I’ll be able to make a sweet gooseberry sauce for Christmas. A gift from generous spirited sawfly, perhaps?
I have no idea how this concoction will turn out but here is my recipe anyway and I let you know how it tastes in six months time.
Meanwhile we have been picking raspberries like mad. We have early, mid season and autumn raspberries so we can savour them from June to November. The flavour improves as the year unfolds. The early ones are perfect for making raspberry gin and raspberry vodka – the king and queen of homemade liqueurs (far, far better than sloe gin). This summer I doubled the raspberries in each bottle and added the same amount of sugar. The magical grog can be diluted with more spirits if the fruit flavour is too strong. Check back here in six months for a review.
Last week John Cushnie answered a question on Gardener’s Question Time – BBC Radio 4. The question was what to grow in a recession to salve the credit crunch effect. He suggested growing a vine that fruits very early, making wine from the grapes and gently glugging. With this liqueur we are planning to follow the same route. For a couple of evenings at least.
Mixed soft fruit liqueur recipe. Harlequin grog.
100g of mixed soft summer fruit and a leaf from one of the currant bushes (we used white, red and black currants and made up the weight with a few dessert gooseberries)
650 ml of medium priced vodka. Don’t go for the cheapest unless you want to spend the next day in bed this is so good that you will not be able to stop at one glass.
100g of white granulated sugar. This sugar turns to alcohol.
- Wash and pick over the fruit discarding any iffy fruit. Top and tail the fruit and place in the bottle (I save vodka bottles for this purpose. No need to sterilise them if you keep the lids on and store them somewhere dry and cool.)
Using a funnel pour in the sugar and vodka to the level of an inch under the top of the bottle.
Leave on the kitchen side for a few days, shaking the bottle morning and evening to dissolve the sugar. Then store in a cool dark place to mature.
After six months drain off the liquor – the grog should be delicious by now. But continue to store in a dark, cool dry place. The fruit can be liquidised and frozen to serve with budget champagne in the future as a terrifyingly intoxicating cocktail. Meanwhile serve this grog at the end of a meal with plenty of chilled water.
Expect the bottle to be drained however many guests are around the table. Soft fruit liqueurs are incredibly moreish. Beware.
What does sweet tea vodka taste like?
It taste like sweet iced tea, but alcoholic. “The house wine of the South” is how Dolly Parton’s character describes it in the movie “Steel Magnolias.”
Having this flavored vodka on hand makes mixing a late day cocktail easy and doable because there are only two ingredients needed for this concoction.
This cocktail is also known as a John Daly or a dirty Arnold Palmer. I like to call this summer drink simply a Firefly Cocktail.
What is Jungle Juice?
A popular question concerning jungle juice is whether it’s made somewhere remote, like in a bush or forest. Well, it used to be.
People believe American soldiers used to combine earth materials, most likely plants, and ferment, distill, then add some sugar to make jungle juice. Now, it’s a mixture of available alcohols embellished with fruit juices to make it palatable and, dare we say, healthier.
Jungle juice is another version of the sophisticated cocktail. Only, it’s less refined and has way more gusto.
Plus, it’s usually made in larger batches at a time because, you know, college kids.
But what exactly distinguishes it from other cocktails?
One outstanding attribute of jungle juice is its flavor. It employs various liquids. Thus, it’s very potent with distinct tastes that make it unique.
It’s made of hard liquors like vodka, gin, rum, and whiskey. For this reason, it’s best to drink it in moderation.
You can add orange, pineapple, and various fruit juices to enhance the flavor. Some batches contain sliced fruits, like strawberries or pineapples, to complete the beverage.
And considering the assortment and combination of liquids, jungle juice tastes great! It’s also easy to make.
Although it’s associated with liquor, feel free to make your own version of jungle juice. You can use less alcohol or completely omit it for a kid-friendly version— there really are no rules to this!
Just take note of what you mix into your juice. The excitement of adding anything and everything can cloud your judgment and leave you with a toxic beverage instead.
On the other hand, you’ll have fun with careful experimenting and could end up with a unique, delightful concoction.
10 Recipes Using Vodka
1. Angel Hair Pasta with Spicy Vodka Sauce. This sauce is partly inspired by the spicy Roman arrabbiata as well as by the classic tomato-vodka sauce. With a bit of oregano, a pinch of chile, and a few shots of vodka, this simple dish pays off with big taste.
2. Linguine with Clams and Chorizo. If surf ’n’ turf had a baby, this pasta dish would be it. Bits of spicy, browned chorizo deglazed with vodka mingle with briny bites of clam.
3. Seared Scallops with Lemon and Vodka. Seared scallops are great, and they leave delicious browned bits in the pan that this recipe makes the most of. We deglaze the pan and hit it with a touch of cream and a pinch of tarragon for a recipe that can be served as dinner for two or over thin noodles for a weeknight pasta dish.
4. Drunken Shrimp. Shrimp are tenderized and flavored by a combination of vodka, chiles, lemongrass, and garlic, then sautéed. A last touch of vodka helps boost the sauce’s flavors. All that’s left to add is steamed rice.
5. Orange-Vanilla Ricotta Cheesecake. Who doesn’t love a Creamsicle: vanilla ice cream wrapped in orange ice? Now take those flavors, whip them together with ricotta and a bit of vodka, and you’ve got an adult cheesecake that’s elegant yet still strikes a nostalgic chord.
6. Chocolate Ganache Tart. What do we like about Black Forest cake? The fruit and chocolate. What do we hate? The sickening sweetness. But this deep, intense, dark chocolate tart comes with a vodka-cherry sauced loaded with vanilla flavor, for a perfect twist on Black Forest.
7. Hannibal Lecter. Yes, that Hannibal. He loved the French wine–based apéritif Lillet served over ice with a slice of orange. We like to take that combo past happy hour by combining it with vodka and serving it chilled and up.
8. Disco Dancer. Nothing says the 1970s quite like a Harvey Wallbanger. Here’s a version more apropos to modern times.
9. Oat and Honey Vodka. It’s been said a thousand times that the folks over at Blue Hill at Stone Barns are a talented bunch. The simple genius of infusing vodka with oats and honey is what made us jump on the bandwagon.
10. Sunshine Bitters. These bitters made with vodka and spices have a delicate yet pronounced flavor: just the thing for a stiff floral cocktail like the Girasol.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches created foams, gels and spheres made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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