GRAPE-VANILLA- Combine one 11.5 oz. can thawed frozen purple grape juice concentrate, 1/2 c. water and 1 t. vanilla in a medium skillet; cook over medium-high heat until syrupy, about 10 minutes. Stir in 1 more teaspoon vanilla; let cool. Add seltzer.
CITRUS-COCONUT- Combine one 12-oz. can thawed frozen pineapple-orange juice concentrate. 1 c. coconut water and 3 thin slices ginger in a medium skillet; cook over medium-high heat until syrupy, about 20 mins. Stir in 1/2 t. coconut extract; let cool. Add seltzer.
BASIL LEMONADE- Combine one 12-ounce can thawed frozen pink lemonade concentrate, 1/2 c. water and 12 torn basil leaves in a medium skillet; cool over medium-high heat until syrupy, about 10 mins. Stir in 8 more torn basil leaves; let cool, then strain. Add seltzer.
LIME-MINT- Combine 1 c. each lime juice, water and sugar, and 1/4 c. torn mint leaves in a medium skillet; cool over medium-high heat until syrupy, about 20 mins. Stir in 1/4 c. more torn mint leaves; let cool, then strain. Add seltzer.
CHERRY-ALMOND- Combine 1 c. sour cherry juice, 3/4 c. sugar and 1/2 c. water in a medium skillet; cook over medium-high heat until syrupy, about 15 minutes. Stir in 1 t. almond extract; let cool. Add seltzer.
GRAPEFRUIT-JALAPENO- Combine 2 c. grapefruit juice, 1/4 c. sugar and 1/2 jalapeno (with seeds) in a medium skillet; cook over medium-high heat until syrupy, about 10 mins. Let cool, then strain. Add seltzer.
Originally Submitted
8/7/2013
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