Spiked Lime and Rosemary Lemonade


Your lemonade now has a twist!
1/2 lemon – juiced
1/2 lime – juiced
1/4 cup sugar
1 rosemary and mint sprig
4 oz of lemon vodka
In a metal shaker, add ice, all ingredients and shake, shake shake!
Garnish with fresh mint, rosemary and lime!
*must be 21 years of age to enjoy this Carbo classic
spiked Lime and Rosemary Lemonade

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Upgrade Your Sun Tea


Add fresh mint springs and even pineapple sage to your glass jar and allow the natural oils infuse your tea.

We are outside of the test kitchen today, making some sun tea!
1 tea bag
2 cups water
Sprigs of fresh mint and fresh pineapple sage
A big heavy dose of sunshine
Allow your tea to soak up 5 hours of sunlight and serve over ice
iced tea

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mint Simple Syrup


Ready to make your iced tea more flavorful?

One cup of water, one cup of sugar and big handful of fresh mint.
Place in a sauce pan and bring to a boil. Stir often, squish the mint against the bottom of the sauce pan to help release the flavors. When the liquid comes to a boil, remove from heat. Remove the mint leaves. Allow to cool. This will stay in your refrigerator for up to two weeks.

Mint Simple Syrup

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz


sweet peach tea

3 tea bags – peach

6 cups boiling water

¾ cup sugar

4 cups peach nectar

1 bunch of fresh mint leaves

2 lemons sliced

 

Boil the water with tea bags and sugar. Place into refrigerator and add the mint leaves and allow to cool. When ready to serve, add the peach nectar. Garnish with a lemon.

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

 

 

Bloody Mary Recipe


Here is a nice Bloody Mary recipe. Great for a brunch, you can set up a station with many add-on like pickles, cheese, tomatoes, salami and vegetables!

Bloody Mary
32 oz tomato juice
2T lemon juice
2T Worcestershire sauce
2T hot sauce
Dashed smokes salt, old bay seasoning, onion powder, garlic powder, celery salt, horseradish powder
bloody mary

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz


Sweet and Heavenly Cocktail

This is a quick and fun drink for a baby shower or any fun occasion. This drink is alcohol free and festive!

1 oz Vanilla Latte
1 oz Chocolate Chai Latte
1 oz Heavy cream
1 oz Flavored Coffee creamer
Shake and serve
To make the rim of the glass, simple dip the rim in a shallow plate of milk. Next dip it in a shallow bowl of sprinkles. Voila!

cocktail

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Best Ever Lemonade for Your Backyard BBQ


Candace Schuler is a foodie, professional writer and now food blogger for Shindigz Party Recipes.

Candace Schuler is a foodie, professional writer and now food blogger for Shindigz Party Recipes.

At a backyard summer cookout with barbequed ribs or chicken, creamy potato and pasta salads, and other rich, spicy food, you need something tart and thirst-quenching to refresh your palate. For me, that means fresh lemonade. This recipe was my grandmother’s. She used to make it for us by the gallon almost every day in the summer.

The time-consuming part of this recipe is juicing the lemons. To extract as much juice from them as possible, Grandma used to give the lemons a quick dip in boiling water to soften them. Today, 10 – 15 seconds in the microwave will achieve the same results. Don’t give them too much time in the microwave or they’ll be too hot to handle.

For a backyard barbeque, I like to serve the lemonade in a pint-sized Ball jar and garnish with a thin slice of lemon and a sprig of fresh mint.

Shindigz has pint sized Ball jars with handles for your lemonade!

Everyone will want YOUR Lemonade with this recipe!

Everyone will want YOUR Lemonade with this recipe!

Best Ever Lemonade Recipe

1 ½ to 2 cups sugar (depending on how sweet you want your lemonade)

1 to 2 cups of boiling water

3 or 4 mint leaves

1 gallon cold water

2 cups fresh-squeezed lemon juice (12 to 16 lemons)

2 lemons, sliced very thin, for garnish

Additional mint sprigs, for garnish

Add the sugar and mint leaves to the boiling water and stir until the sugar is completely dissolved. Set it aside to cool to room temperature. Remove and discard mint leaves.

Meanwhile, juice the lemons. I use an old-fashioned hand juicer to accomplish the task, and it me about 20 minutes to juice all the lemons. Pour the lemon juice and minty sugar water into a big glass pitcher. Add a gallon of cold water. Place in the refrigerator until well chilled.

Serve over ice and garnish with a thin slice of lemon and a sprig of mint. If you’d like to turn the lemonade into an “adult” beverage, pour a shot of vodka into the ice-filled glass before you add the lemonade.

This recipe will make approximately six servings, more if you use smaller glasses.

Create a Backyard BBQ with Shindigz

Create a Backyard BBQ with Shindigz

Candace Schuler is a foodie, professional writer and now food blogger for Shindigz Party Recipes.

Candace Schuler is a foodie, professional writer and now food blogger for Shindigz Party Recipes.

 

Visit Shindigz Summer party store for all your outdoor party decorations!

Candace Schuler comes from a long line of foodies. Her grandmother taught her about planting, preserving, and cooking whole foods. Her father was a professional chef who taught her all about the importance of presentation and how to cook for big crowds. Her brothers have spent years in the restaurant business, and she and her sister constantly trade recipes via email for everything from fermented fruit kimchee to the perfect cheesecake. Candace is also a professional writer, which, she says, makes writing about party-worthy recipes for Shindigz the perfect gig. Contact her at www.CandaceSchuler.com