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MELONS-MID-SUMMER GEMS

I’m from New Jersey, a state known for its produce and I grew up anticipating the seasons for their special crops. Mid-summer was melon time and even after I moved away, I watched my market fliers expectantly for them to arrive. A couple of years ago I realized that along with several other produce bonanzas, melon season was eclipsed by the year round availability of internationally grown produce.

The local farm market cured my craving but I still miss the banner sales and even more the variety of melons the Casabas, Persians and, my Mother’s favorite the spicy-sweet Crenshaws? I don’t see them even in the produce boutiques. However, I’ve found some compensation in the fact that cantaloupes, honeydews and watermelons are in market all year at reasonable prices and have branched out to find roles in every phase of meal-time.

It used to be a fun fact that melons were the perfect symbol of high summer, when we don’t feel like cooking, because they were the only fruit that was never cooked. The rind could be pickled but the meat, supposedly, couldn’t stand heat.  That has changed with the introduction of watermelon steaks, grilled or pan fried and deep fried melon bite canapés. I include a recipe for steaks, which have several presentations, but I have yet to encounter a successful fried canapé.

Generally, Melons’ taste is mild, their flavor subtle, and the flesh, high in water content, is substantial in volume. Consequently, though delicious alone, melons combine well with other ingredients and the meat makes excellent bedding in salads and compotes.

To pick a melon, the best test is to thump it and listen for a hollow sound.  Ripe cantaloupes have a faint, sweet fragrance as well. If the stem stump is indented, the melon was vine ripened and easily detached, rather than being harvested on a schedule and cut away. Finally, shake the melon and if you hear the seeds, it’s apt to be dry. Unlike other fruits, melons don’t ripen once picked, so eat them soon.

Now, a few tips on working with melons.  Wash the outside well, before cutting into one. A knife slicing through the rind can carry contaminants into the flesh. Melons are loaded with nutrients but they quickly disintegrate when exposed to light and air, so avoid buying cut segments. Once opened, cover the exposed flesh with plastic wrap and store chilled. I put mine in a black plastic bag in the fridge. Finally, try some of these recipes and enjoy! For more recipes seeAug.30,2018 and Aug. 8,2019

RECIPES:
Melon con Prosciutto
This classic Italian presentation traditionally Involves simply draping thin slices of dry-cured ham over slices of melon.
Alternatively: It can be transformed into a canapé by cubing the melon and wrapping it in ham secured by a toothpick.
 NOTE: Baked ham or smoked turkey create a reasonable facsimile.

Watermelon Fries-from Abby’s Kitchen .com
1/2 small watermelon, cut into fries
Zest of one lime
½ to 1 tsp. chili powder, depending on spice preference
Pinch of kosher salt
DIPPING SAUCE
1/4 c. Greek yogurt
1 tbsp. lime juice
2 tsp. honey
Pinch of chili powder
Marinate melon strips, chilled, in seasonings for 24 hr. Serve cold, plated around sauce.
Watermelon Pickle:*
1 Watermelon- Green rind peeled and meat removed. White rind cut in 1 inch cubes.
1 cup cider vinegar per pound
1 cup water per pound
1 ½ cup sugar per pound
3 inches stick cinnamon per pound
4 cloves per pound
1 Tbs. sliced ginger root per pound
Cover melon cubes with salted water and soak for 2 hrs. Drain and rinse well.  Boil in fresh water until half tender, about 10 min. Drain again and rinse in cool water. Weigh melon and measure the other ingredients into a pot accordingly and boil them for about ½ hr. until a syrup forms. Add drained melon rind and boil for another 10 min. or until rind is crisp-tender. Allow to cool and pack cubes with syrup, including spices, to cover, into glass jars with secure fitting lids. Store refrigerated.

*NOTE: For more watermelon recipes go to Aug.30, 2018
Honeydew-Pineapple Soup: Serves 4
4 cups seeded, cubed honeydew
2 cups cubed, fresh pineapple
2 Tbs. honey
1 Tbs. lime juice
½ cup sour cream
½ cup yogurt
Pinch all spice
Blend everything to a puree and chill. Serve garnished with chopped fresh mint.

Moosewood Melon Soup: Serves 4*- from the Moosewood Restaurant New Classics Cookbook
6 cups cubed cantaloupe
14 oz. can coconut milk
2 Tbs. fresh lemon juice
2 Tbs. grated fresh ginger
2 Tbs. chopped mint
1 tsp. almond extract
Dash cinnamon
@¼ cup brown sugar or to taste
Puree all the ingredients, adding the sugar to taste. Chill well. Serve garnished with mint leaves.

Melon Salsa: Serves 4
Wonderful with chicken or fish
½  small  cantaloupe –seeded and cubed
4 scallions- white and light green parts in thin slices or ½ small onion in small dice
½  green bell pepper in small dice
1 Tbs. chopped fresh mint
½ lime juiced
Pinch salt
Combine all ingredients and chill well. Serve as a side with the meal.

Tomato -Watermelon Salad: Serves 4
1 slice of watermelon half about 1 inch thick–rind and seeds removed– cut in ¾ inch cubes
1 medium tomato – in large dice
5-6 green leaf lettuce leaves – torn in bite-sized pieces
Orange dressing*
¼ cup Feta or blue cheese crumbles – optional
Make dressing a day ahead and chop vegetables just before assembling salad. Toss all ingredients together with the dressing and serve from a bowl or on plates garnished with the cheese if using.
*Orange Dressing
3/4 cup orange juice
1Tbs.poppy seeds
2 Tbs. oil
Sugar if needed
Slowly boil the juice and poppy seeds together until the juice reduces to about ½ cup; add oil and sugar if needed. Allow to cool and store covered, chilled at least 1 day. Shake well and toss with salad ingredients just before serving.

Watermelon Steak-This can be a side, the center of a dinner salad or a dessert. From The Kitchen.com
1 personal-sized watermelon (about 3 pounds) cut into steaks about 2 inches thick*
1/4 cup granulated sugar
1 tablespoon finely grated lime zest (from 1 to 2 limes)
1/2 teaspoon red pepper flakes
Lime wedges from zested lime, for serving

Pat steaks dry. Mix other ingredients and brush on steaks .Saute in a hot pan and serve warm with feta, chopped fresh mint, and drizzle of balsamic.

Alternatively:
Heat an outdoor gas grill to high, or prepare a charcoal grill for high, direct heat grilling. When the grill is hot, add the watermelon slices in a single layer and grill until warmed through and grill marks appear, 2 to 3 minutes per side. Serve the grilled watermelon on its own with lime wedges, topped with feta cheese or Greek yogurt, or as dessert with a scoop of ice cream.

NOTE:HOW TO CUT WATERMELON STEAKS- Cut the watermelon in half lengthwise, then place the flat edge down and cut 1 ½ to 2 inch slices down. It’s better to make them too thick than too thin. Cut out a rectangular steak from each slice.

Melon-Scallop Salad: Serves 4
2 cups melon-any type but watermelon
1 ½  cups chopped tomatoes
½ cucumber-seeded and cubed
1 small onion in thin rings
1 Tbs. fresh mint
1 head green leaf lettuce
1/3 cup citrus vinaigrette
1 lb. broiled scallops
Toss first 5 ingredients and divide among lettuce lined plates. Top with scallops and drizzle with vinaigrette.

Watermelon-Shrimp Salad: Serves 4
3 cups cubed seeded watermelon
1 cup cherry or grape tomatoes –halved
1 small onion in thin rings
1 Tbs. fresh lemon balm or lemon thyme (lemon-pepper to taste is a substitute)
1/8 tsp. Kosher salt
Freshly ground pepper to taste
1/3 cup Balsamic vinaigrette
Small head Romaine lettuce –torn
½ lb. cooked shrimp-tails off and halved if large
Have all ingredients chilled. Gently toss and divide among plates.

Melon Sherbet: Serves 6-8
1 medium melon-cantaloupe or casaba
Juice of ½ lemon
4 egg whites
6 oz., sugar-super-fine or ’bar’ sugar is best
¼ -1/2 cup cherries or berries for garnish-optional
Fresh mint leaves for garnish-optional
Cut the melon in half, in a zigzag pattern if to be used it for serving. Remove seeds and cube meat. Blend with the lemon juice until smooth. Pour into a 1 ½ quart container and freeze until beginning to set. Beat the egg whites until stiff and gradually add the sugar.  Gently whisk or beat the melon mixture until broken up and light. Fold in the egg whites and return to the freezer and freeze until firmly set. Serve by the scoopful, in the melon shell or dishes. Garnish with fruit and/or mint. Keeps frozen about 1 month.

NOTES: Choose overripe fruit to make sherbet.

For anyone concerned over Salmonella, I recommend substituting Wilton Meringue Powder in any recipe that calls for directly adding raw beaten egg whites.  See June 30, 2016 posting on Icy Desserts.

Watermelon Granita: Serves 4
1 small watermelon-seeded and cubed
Sugar to taste
Dash hot pepper sauce and/or lime juice and/or salt to taste
Blend the melon meat and strain through a fine sieve or cheesecloth. Add sugar, dissolve, then add the other flavorings sparingly. Put into a metal 9 X 13 inch pan. Freeze, scraping with a fork to break up every 20-30 min. for 2-3 hours until resembles fluffy shaved ice. Store in a covered container in the freezer for 1 week. Scrape to fluff before serving. (The ice chips don’t clump during storage.)

Melon with Ice Cream
My Mother, who was from a different part of the country, introduced this dessert to my Father’s family. They learned to love it and even had competitions as to the combinations.
Cut a thin slice off one end of the melon and stand it up. Cut a slice off the top just low enough to expose the interior. Scoop out the seeds and fill with softened ice cream or sherbet. Secure the ’cap’ piece with toothpicks and freeze until ice cream is firm. Serve cut in wedges or in rings. Garnish with a drizzle of liqueur- Triple Sec or Crème de Menthe.
Suggestions: Vanilla or peach ice cream with cantaloupe—Triple Sec
Lime sherbet with honeydew –Green Crème de Menthe

Melon Tequila : Serves 4 -From Rozanne Gold’s Recipes 1-2-3 Menu Cookbook
1 large ripe cantaloupe, watermelon or combintion
½ cup tequila + extra for dipping glass rims
4 Tbs. sugar + extra for dipping glass rims
Salt and pepper
Using a scoop make melon balls. Place melon balls in a bowl with other ingredients stirring to dissolve sugar. Cover and chill for 30 min. Dip glass rims in extra tequila then sugar to coat. Fill the glasses with the melon balls. Spoon over any remaining marinade. Serve at once.

COLD VEGETABLE DINNER SOUPS

With the uncertainty over school openings, physical or virtual classes and resultant family scheduling problems, my usual posts on easy back-to-school meals need updating. (See Sept.7, 2017, Sept.6, 2018, Sept. 5, 2019) There are however, a few facts which apply. Classes will resume earlier to catch up for lock-down loss; parents will need more help with meals, especially those doing double duty working from home; the weather will stay warm for some weeks, so cold meals will be welcome. Soup is the answer. If it’s filling and nourishing served hot in winter, shouldn’t it be just as nutritious and satisfying cold in summer?

Nothing, generally, is easier than soup and no way simpler to make it than in a slow cooler or Instant Pot. It can do its magic overnight, the soup chilled all day and ready for dinner. Moreover, most vegetable soups only require a pot, a blender, 30 min. cooking time and an hour or so to chill if serving cold and many vegetables are at peak now but recipes are scarce. Aside from Vichyssoise, Madrilene, Gazpachio, Tortilla Soup and a few others, soup isn’t considered a summer food in the United States.

In fact, soup doesn’t figure prominently in our menu choices as an entrée except as a hearty dinner on a cold winter night. By contrast, other countries enjoy soup all year. In Italy, during the summer, rice replaces pasta in Minestrone and it’s served very cold. Pappa al Pomodoro (Tomato-Bread Soup) which is eaten at room temperature, not hot, is as popular in July as December.

Cookbooks printed in the United Kingdom devote chapters to Summer Soups, even separating the ‘chilled’ ones from the ‘light’ ones. In fact, most of the variations below were inspired by 400 Soups, edited by Anne Sheasby. Some books I inherited from my Grandmother include them as well. I guess the convenience of microwaves, the availability of supermarkets and the huge variety of take-out foods have distracted us. Making soup seems too time consuming and laborious.

That’s just not true! Few things are easier, require less attention and effort, or are more forgiving to cook than soup; even recipes requiring time don’t need constant monitoring or frequent stirring. Moreover, soup keeps well, often improving as the flavors meld and many freeze well. It’s versatile too and ingredient changes are readily accepted. The same one can be chunky and rustic as made, acquire an interesting texture with a little blending and be silky sophistication when pureed. Perhaps, best of all, soup has long been considered an economic meal solution, depending on the ingredients.

A rough estimate of the cost is far less than a regular meal. I have proven to my satisfaction, that there are a few easy rules which simplify the process of making several types of soup. I state them below for standard cooking. With cookers things are even simpler but the basic principles still apply.
• Frozen or canned vegetables or fruits can be substituted for fresh. If not drained, deduct the amount of any liquid from the amount stated in the recipe.
• Sauté a medium onion, chopped, in 1Tbs. oil or butter, per 2 servings , in the pot first
• Add vegetable(s) of choice to pot, chopped if large, and just cover with liquid-usually broth, optionally vegetable, chicken or other meat. A portion of juice can be substituted for flavoring.
• Bring to a boil and reduce heat. Allow to simmer for between 10 and 20 min. as per directions.
• Add seasonings half way through cooking, check by taste. Avoid overpowering the natural flavor, be careful with the salt and remember heat intensifies pepper.
• Blend or process to desired consistency, in batches, adding more liquid only if necessary.
• Return to pot if serving hot, or bowl if chilling. Add additional liquid to achieve desired density, or stir in cream, if using. Check for taste, reheat or chill, add appropriate garni before serving.
• One pound of vegetables requires about 4 cups liquid and serves 2, in bowls
• 1lb. = (3) 10 oz. boxes frozen. Check can labels for quantities.
• For a more substantial soup, add one small, or half a large potato per serving, before boiling. Alternatively, return to heat, bring to a simmer, and add instant potato flakes and liquid in equal amounts, alternately, until desired consistency is reached. Remember this will dull flavorings so taste test often. Can still be served chilled.

NOTE: As an aside, I have learned that by keeping the liquid to a minimum most pureed vegetables are usually thick enough and sufficiently creamy, that they don’t need the extra calories of added cream. However, leafier green vegetables, like spinach, may become too watery and need a little boost like roux or cream. However here I’ll just discuss the ones I tested.

RECIPES
Cucumber Bisque—Yield 4 cups. Always served chilled
This has long been a favorite of mine. Seed and chop, but don’t peel 4 large cucumbers. Soaked in salted water for 10 min. Put them in a pot with 1 small chopped onion, just enough chicken stock to cover, and simmer for 20 min. Puree and chill for several hours. Serve with a dollop of sour cream and fresh, chopped chives. No other seasonings needed.

VARIATION: Excellent with chopped, cooked shrimp, crab or salmon.
Pea Soup with Mint—Serves 2 in bowls. Can be served hot as well
Following the steps above, sauté a medium onion in 1Tbs. canola oil, then add 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering for 20 min. puree and, needing no other seasoning, chill. Garnish with sour cream and a sprig of fresh mint.

3 VARIATIONS:
1) add either a package of frozen or ½ lb. fresh asparagus stalks to the peas (saving some tips for garnish)
2) omit the mint, and add a box of frozen, chopped spinach and a 1/8th tsp. nutmeg to the peas. Proceed as above and garnish with a swirl of plain yogurt
3) lend elegance to the dish. Float a fillet of poached salmon in top and garnish with a dab of yogurt

Carrot Soup—Serves 2 in bowls. Also can be served warm.
Follow above directions, to the sautéed onion, add 1lb peeled, sliced carrots (not the baby ones) and about 3 cups chicken broth to cover. After puree chill or choose one of the following.

VARIATIONS:
1) add 1/8th tsp. ground ginger and 1Tbs. frozen orange juice concentrate. Chill and garnish with slivered peel 2) add 2)1/8th tsp. coriander and 2tsp. chopped fresh cilantro to the other. Chill and garnish with a sprig of cilantro
3) add ½ a peeled, cored apple per serving, before cooking, and substitute cider or apple juice for some of the broth with a pinch of cinnamon for seasoning OR replace the other seasonings with 1/4tsp curry powder.
NOTE: All the above soups can be fortified with potato. Carrot soup is excellent with smoked meats-chopped leftover ham, chopped sliced Deli ham or for elegance julienned strips of smoked salmon or lox.

Summer Tomato Soup: Serves 4-6.
3 ½ lb. peeled tomatoes
1 ½ cups stock
3 Tbs. tomato paste
3 Tbs.balsamic vinegar
3 Tbs. fresh basil leaves
3 tsp. sugar
Salt and pepper
Sour cream or yogurt for garnish
To peel tomatoes water for ,dip in boiling water for 20-30 sec., gently prick skin with knife point and peel off skin. Chop into a pot, add the broth bring to a boil and simmer 10 min. Add the other ingredients and simmer for 3 min. Puree, chill if serving cold and garnish with a dollop of cream or yogurt.

VARIATIONS:
1) Use 1 lb. cherry tomatoes, 1 lb. plum tomatoes, and 1 lb. vine ripened. Peel tomatoes or alternatively, puree and strain with 1 small onion. Omit vinegar, sugar and basil, but increase stock to 2 ½ cups. Simmer vegetables and stock 4-5 min., cool, chill and serve garnished with pesto.
2) Sautee 1 onion and 1 carrot in 1 Tbs. oil until softening, about 5 min. Add 2 cloves garlic for 3 min more. Add 2 ½ lb. peeled tomatoes, 1 bay leaf, 5 sprigs each of fresh thyme or marjoram (1/2 tsp. each dried) simmer for 10 min. and puree. Cool and stir in 1/3 cup sour cream or yogurt then chill. Serve garnished with a dollop of cream or yogurt.
Note: When served cold, chicken or seafood ate the best protein choices to fortify tomato soup.

White Bean Soup—Serves 4 in bowls.—Also called Tuscan, Cannellini or Navy Bean
White beans are the easiest to work with when “winging it” because they seem to blend better with flavorings than other types. Most legumes, though not lentils, require soaking before cooking. Soak them in water over-night or bring them to a boil for about 6 min., then let them stand for an hour, drain them, cover them with fresh liquid and simmer them until they’re soft, usually between 45 to 90mins. Or use canned.
1 or 2 large onions, chopped and sautéed in 1to2 Tbs. oil first always enhance beans’ flavor. Add the soaked beans with just enough liquid to cover the beans, add more as needed to avoid it’s becoming watery. I don’t usually use broth, adding bouillon powder to taste as it cooks. One ingredient which gives life to any bean soup is vinegar; red for the darker, more robust beans and white for the white and pink beans. Don’t be shy. It may absorb several tablespoons-taste to test. Other optional additions are a sliced carrot, red pepper flakes and a sprinkle of lemon pepper, a cup of canned diced tomatoes drained. Diced ham is the best meat addition to bean soups.

All of these soups and many more make easy, delicious summer meals, especially when paired with a nice salad and a simple sandwich, a loaf of good bread, rolls. Furthermore, once the soup is made, it keeps for days, and it’s as easy to make a lot as a little, perhaps two or more dinners. All you need do is open the fridge and serve it, or in winter, heat it up and serve. Talk about a budget and a time saver! The best thing is that there is an infinite variety of soups, from near stews to basic broths, and the majority of them can be eaten hot or cold. So the next time you’re wondering what to serve, think soup!

NOTE: To find recipes for more substantial chilled soups like Gazpachio, Avocado with Chicken, Spinach and Ham with Rice and others, click here.

ICY DRINKS FOR THE WHOLE FAMILY

This is a repost and update of my article from August 3, 2017. I went back for it because it’s as applicable today as it was then. It’s a very hot summer; people need hydration-the whole family, not just the kids or adults. There are lots of recipes for smoothies and mixed drinks but not many for truly hydrating drinks which can be quickly fixed and enjoyed by everyone at any time of day.

I’ve focused on cold food for several weeks now because it’s been an unusually warm in much of the U.S. This has given rise to awareness of the importance of hydration but it also raises the question of our choice of drinks. If we are to increase our fluid intake, we should guard against increasing our consumption of sweeteners in general, especially artificial ones and other non-natural ‘additives’ such as preservatives, coloring, flavoring agents etc. and, yes, alcohol.

Drinking plain water is the best way to stay hydrated and I’m a big fan, but it’s also boring. We need to be enticed to maintain our proper fluid levels, and that means a choice of a variety of cool, delicious drinks, preferably naturally healthy ones, not commercially bottled or canned products. I know the argument that making those beverages takes too much time, but not really if you make a pureed fruit base which can be stirred with, say, sparkling water, or a large pitcher of different flavored teas to be sweetened individually as poured . These concoctions can be kept chilled; the fruit purees can even made ahead with extras frozen, and be as quickly ready as a can of soda.

I’m offering nine recipes which will make staying hydrated a pleasure. Most are adaptations from The Three & Four Ingredient Cookbook by Jenny White and Joanna Farrow. A few are old classics. Several call for, or can be altered by the addition of another liquid. I recommend sparkling mineral water, flavored, not sweetened, soda water, and ginger ale, better yet, ginger beer or sparkling cider. If a recipe asks for two separate juices, please use those, not a pre-mixed, bottled combination. The proportions will be different and alter the taste. A few of these recipes can be changed with the addition of liquor or wine, two actually are better known as bar drinks, but remember, alcohol reduces their ability to hydrate .

If you have a juicer, you might want to use it for the drinks using fresh fruit. In testing them, I used my blender on’ liquefy’ and was pleased with the results, but I like some pulp in my fruit drinks. It gives them authenticity. However, if you like a clear syrup base for beverages, strain the fruit pulp through a sieve diluted with a little water to make its passage easier.

So—Cheers! Here’s to staying hydrated!

RECIPES

True Blue: Serves 2-4
2 cups blueberries
2 cups black raspberries
1 ¼ cups seedless red grapes
Put all the fruit through a juicer or blend on liquefy. Pour over ice in a tumbler, or add some raspberry flavored, unsweetened seltzer water, like Vintage, and serve in a tall glass. Garnish with reserved fruit.

Honeyed Watermelon Cooler: Serves 4
1 medium watermelon
1 quart sparkling water*
2 limes juiced*
Honey to taste
Cut away the rind and seeds and put the watermelon meat in a blender with cheap viagra professional I’m talking about the amino acid L-arginine. For example, little Sarah’s prescription vitamins or your shipping free viagra wife’s birth control or iron pills may top the list. Despite these statistics, most of us don’t want to wear glasses and contact lenses, so it will be easier for icks.org canadian viagra samples them to treat it. My pretty looks apparently were not enough. cheapest viagra 100mg icks.org enough of the water to liquefy. Add the rest of the water, the juice and honey. Chill thoroughly. Serve over ice.
*A shortcut is to substitute lemon-lime seltzer water for these two ingredients.

Strawberry-Apple Mist:-Serves 2
3 cups strawberries, hulled
2 tsp. vanilla syrup
Sparkling apple cider or apple juice
Blend or juice the berries with the vanilla . Pour into 2 tall glasses filed with crushed ice and fill the glasses the rest of the way with the apple juice or sparkling cider for a bit more kick.

Cranberry Spritzer: Serves 4
2 ½ cups cranberry juice
1 cup apple juice
4 cinnamon sticks
Chilled ginger ale or ginger beer
Freeze the cranberry juice in a flat pan for about 2 hr. until ice forms around edges. Mash with a fork and refreeze for 3hr.or until firm. Meanwhile, bring the apple juice and cinnamon just to a boil; remove from heat, cool and chill. Put the frozen cranberry juice and apple juice without the cinnamon in a blender. Process briefly until slushy and pile into cocktail glasses, topping with the ginger ale. Garnish with the cinnamon sticks.

Peppermint Icy: Serves 4 —This is for the kids
4 oz. peppermint candy
1 pt. milk
1-2 drops red or green food coloring-optional
Put the candy in a plastic bag and break into small pieces. Blend with the milk and food coloring if using, until candy is in small granules. Pour into a pan and freeze for about 2 hr. until edges are frozen. Using a fork, beat the nix until combined, return to the freezer and repeat twice more, until the mix is a slush . To serve, spoon into tall glasses

Pure Sea breeze: Serves 2
½ cup grapefruit juice
1/3 cup cranberry juice
Mix juices well and pour over crushed ice in highball glasses

Mango Royale: Serves 6
2 mangos
2 oranges-juiced
Sparkling lemon-lime seltzer
Blend or juice the mango with the orange, pour over crushed ice in highball glasses and fill with the seltzer.

N.Y. Egg Cream: Serves 2 –The famous old summer drink that contains no egg and no cream.
½ cup chocolate syrup
1cup cold milk
Plain, unflavored seltzer water
Divide the syrup between 2 tall glasses, but don’t drip on the sides! Add the milk and then slowly pour in the seltzer avoiding a ‘head’ while filling the glass. Serve with straws to stir well before drinking and sip through the straws, don’t drink from the glass.

Purple Passion: Serves 2- When I was in college, this was a special at the C.I. and it’s still the best thirst quencher I know.
2 cups purple grape juice-well chilled
2 cups ginger ale-well chilled
Fill 2 highball glasses halfway with cold grape juice and the rest of the way with cold ginger ale. Enjoy!