Know of a NON-alcoholic drink for a Cinco de Mayo party?

Question

I'm going to a party hosted by a local playgroup (lots of children will be there!) and I'm supposed to bring a Mexican dish or drink. Any ideas?

Answer 1

Sangria

1 Orange, sliced

1 apple, sliced

6 Maraschino cherries, with their stems

1 quart Grape Juice

3 tablespoons of sugar

3/4 quart soda water

Ice cubes

Stir all ingredients together in a large jar. Serve in small cups garnished with the orange and apple slices and a cherry. You may also mix all the ingredients in a punch bowl and float the fruit on top. Ladle into glasses.

Answer 2

anything virgin is  good or non alcoholic beer.

Answer 3

POMEGRANATE SANGRIA

INGREDIENTS:

1 quart pomegranate juice

2 cups papaya or mango juice (substitute apple if necessary)

1 orange

6-8 strawberries

2 kiwis

1 mango or papaya

1/2 cup sugar

PREPARATION:

Mix juices and sugar until sugar dissolves. Wash orange and berries and slice into thin slices. Remove mango or papaya skin and cut fruit into chunks. Remove kiwi skin and cut into thick slices. Place all fruit into juice and let flavors meld in fridge for 2-3 hours or overnight before serving.

Serve garnished with fruit slices.

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VIRGIN PINA COLADA

INGREDIENTS:

1 cup pineapple juice

1 cup crushed pineapple

1/2 cup coconut milk (canned or fresh)

juice from one lime

ice to top of blender

PREPARATION:

Blend ingredients until ice is slushy. Pour into frosted glasses and enjoy immediately.

Answer 4

tepache !

pineapple-ferment

ask me how??

Answer 5

virgin Margarita's make just like a margarita but leave out the alcohol .......they are good

or buy sparkling red grape juice and make mock sangria

Answer 6

make them smoothies and put them in Blue plastic cups (especially if everybody else is drinking alcohol in the red ones)...Give them straws and top them off with cherries or slices of other fruit...Good Luck and Happy Cinco de Mayo!!

Answer 7

AGUAS FRESCAS- Mexican Coolers

The Mexican beverages known as Aguas Frescas are an awe-inspiring complement to Mexico's cuisine. They're wonderfully unique and refreshing ... plus they provide a perfect balance to the spiciness of the food.

Vitrolero or Vitroleros are huge glass or plastic containers of Aguas Frescas can be found at street stands all over Mexico, usually featuring whatever fruits are currently in season. Super healthy and oh-so-simple to make, these drinks only require three essential ingredients: fruit, water and sugar. How much easier can it get than that? Don't let the simplicity of these recipes fool you. The flavors will amaze you, and you just may find yourself hooked!

http://www.mexgrocer.com/mexcocina-sep4....

Mexican horchata

6 tablespoons rice

6 ounces (about 1 1/4 cups) blanched almonds

1 inch cinnamon stick (canella)

3 "2-inch" strips of lime zest (rind only, not the white pithy part) 3/4" long

1 cup white granulated sugar

The traditional way to make horchata is with a metate y mano. For those of us less adventurous, or simple those with less time, we can use a blender.

Pulverize the rice using a metate y mano or your blender.  Grind the mixture as smooth as possible. Combine the rice with the almonds, cinnamon and lime zest. Let this mixture stand overnight (minimally 6 hours).

Place the mixture in the blender jar and blend for at least 3 - 5 minutes until the mixture is smooth and no long has a gritty texture. Add 2 cups of water and blend again for just a few seconds.  Place a large sieve over a mixing bowl.  Line the sieve with 3 layers of damp cheesecloth.  Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve.  Once all the liquid has passed through to the bowl gather the cloth together at the top, give it a twist and squeeze out any additional liquid.

Now add 2 more cups of water and stir in as much sugar as you'd like, to taste. If the mixture is too thick, add some additional water.  

Cover and refrigerate. The drink should keep several days, refrigerated.

Serve in a tall glass over ice.

http://www.gourmetsleuth.com/horchata.ht...

Agua de limón (lime)

For each serving you will need:

1 cup water

1 lime

2 tablespoons of sugar

Preparation:

Peel a little less than half the rind off each lime.

Discard it or save it for a recipe using lime zest.

Cut the limes in quarters and put them in the blender with all of the water and sugar.

Blend on high setting for five seconds; longer blending will result in bitterness rather than the sweet-and-tart flavor the drink should have.

The lime wedges will still be in chunks.

Pour the contents of the blender through a strainer into the serving pitcher or individual glasses with ice

Agua de jamaica (Hibiscus Flowers)

2 cups dried hibiscus flowers

8 cups water

3/4 cup sugar or equivalent amount of sugar substitute

Preparation:

Rinse and drain the hibiscus flowers in a colander.

Put them in a saucepan with 4 cups of the water and the sugar.

Stir and bring to a slow boil, lower heat and simmer, covered, for 15 minutes.

The flowers will have lost their color into the water, which will be a deep red color. Let the liquid cool, then strain it into a pitcher.

Discard the flowers.

Add the rest of the water and stir.

Chill thoroughly before serving.

Agua de tamarindo (tamarindo)

10 tamarind pods

1 quart water

3/4 cups sugar, or to taste

Preparation:

Peel the tamarind pods, removing the veins that run along the sides. Don't worry if bits of the pod adhere to the pulp; they will come off easily after cooking. Do not attempt to remove the seeds at this point.

Bring half the water to a boil and add the peeled tamarind pods. Boil until the pulp is soft, about 15 minutes.

Let the tamarind water sit until the pulp is cool enough to handle.

Using your hands, remove the seeds from the pulp; they will slide out easily. Discard the seeds and any bits of outside peel that may have stuck before cooking.

Put the pulp, cooking water and sugar in the blender and liquify.

Strain this mixture into a pitcher and add the remaining water.

Mix well and chill before serving.

Note: If you have kids who like to fingerpaint, use play dough, or enjoy any other gooey activities, let them help cleaning the tamarinds. My daughter and her friends particularly liked squeezing the shiny black seeds out of the pulp after cooking. They also developed a taste for snacking on the tamarinds while doing so (not a bad habit, since tamarinds are loaded with vitamin C.) Just make sure their hands are clean. :D

More aguas frescas:

http://www.mexconnect.com/mex_/recipes/p...