Salty Limeade & White Sangria

__________________________________________________

            FOOD FUNNY
__________________________________________________

Here's another good one from Rosemary Zwick:

The fragrance department of a major New York City store where I shop is
always pushing the latest scents. Attractive models move about the floor
offering to spray customers with the newest bouquet.

One day, outside the store's restaurant, a model sprayed two women who
had just finished their lunch. When one woman commented that the perfume
was too strong, the model replied, "The fragrance will be softer once it
dries and the alcohol wears off."

"See!" her friend chided. "I told you not to have that second drink."

__________________________________________________

            TODAY'S RECIPES
__________________________________________________

In Southeast Asia salty drinks are considered more refreshing
and restorative than sweet drinks, and salty fruit-based drinks
are sold by street vendors everywhere. This version of limeade
will remind you of a certain very popular sports drink.

Salty Limeade

6 cups (1.5 L) water
Enough limes to make 1 cup (250 ml) juice, pulp and
rinds reserved
1 tsp (5 ml) salt, or to taste
Sugar to taste
Crushed ice

Combine the water with the lime pulp and rinds in a pot and bring
to a boil. Reduce the heat and simmer for 10 minutes. Strain and
combine with the lime juice and salt. Refrigerate until ready to
serve. Serve over ice and add sugar to taste. Serves 6 to 8.

**************************************************************

This version of sangria isn't as well known and the version based
on red wine, but I think it's even more refreshing.

White Sangria

1 bottle (750 ml) semi-dry white wine such as Riesling or Chablis
1/4 cup (60 ml) Grand Marnier, Triple Sec, or other orange-flavored liqueur
1 lime, peeled and sliced
1 orange, peeled and sliced
1 peach, pitted and sliced
1 cup (25 ml) sliced strawberries
Sugar to taste
Sparkling water to taste

Combine all the ingredients except the sparkling water in a large
pitcher and refrigerate for at least 2 hours or overnight. Serve over
ice with a splash of sparkling water. Serves 6 to 8.
Received on Thu Apr 5 04:27:05 2007