Recipe: Fresh Beverages for Summer

THE TRUE ORANGEADE
Bring 1.25 qt (1.2 liters) of water to a boil, add 7 oz (200g) of caster sugar and the zests of 3 oranges, bring back to a boil and remove from heat COVERED to let infuse for 1/2 hour
Strain through a fine sieve (strainer) and let cool, then add the juice of the 3 oranges and the juice of 1 lemon
Serve very cold and glug and glug!!!!!
TO MAKE LEMONADE
Do the same but add 3.5 oz (100g) more sugar
And of course you only use untreated lemons
SAME WITH GRAPEFRUITS
CURRANT AND RASPBERRY DRINK
Boil 2.1 qt (2 liters) of water then add 26 oz (750g) of stemmed currants and 8.75 oz (250g) of raspberries, remove from heat and let covered to infuse for 1/2 hour
Then strain everything through a fine sieve (strainer), crushing the pulp well
When this juice is strained, add 17.75 oz (500g) of sugar cubes, let dissolve by stirring until cold, then refrigerate
Can also be made with strawberries, cherries, blackberries, blueberries etc etc....
I won't even tell you!!!!!!!!
WITH A LITTLE ALCOHOL
PUNCH CALLED "A LA MARQUISE"
In a large bowl put 17.75 oz (500g) of sugar cubes, add the juice of 8 oranges or mandarins, 1 bottle of dry white Bordeaux, 0.8 cup (20 cl) of amber rum and 1 large bottle of Perrier, cover and serve the next day very cold
SANGRIA VALENCIA

1 lemon sliced
1 orange sliced
1 apple in quarters
2.1 oz (60g) of caster sugar
0.4 cup (10cl) of cognac
1 bottle of full-bodied red wine (Sangre de Toro or Côtes du Rhône)
3/4.25 qt (4 liter) of soda water or Perrier
a little cinnamon (optional)
Preparation 4 hours ahead and olé!!!!!!!!
and the summer hit
ROSE GRAPEFRUIT

1.1 cups (25 cl) of grapefruit juice* (freshly pressed or in a jar)