Summer And Kids!

Tropical Punch
1 (46 fluid ounce) can pineapple juice
1 (6 ounce) can frozen orange juice concentrate, thawed
2 liters lemon-lime flavored soda

Combine pineapple juice and orange juice concentrate into a gallon container. Shake to mix and slowly pour in the lemon-lime soda. You may need to let the fizz settle and then return to pouring. This will fill up the gallon. Freeze overnight. Let it start to thaw 2 hours before serving. Serve slushy.

Raspberry Lemonade
12 oz can frozen raspberry lemonade concentrate
3 cups water
3/4 teaspoon lime juice
12 oz. lemon-lime flavored soda
1 cup crushed ice

Combine raspberry lemonade concentrate, water and lime juice. Mix well. Stir in lemon-lime soda and crushed ice.

Berry Citrus Slushie

6 oz can frozen orange juice concentrate
6 fluid ounces water
1 cup fresh blueberries
4 cubes ice

Combine orange juice concentrate, water, blueberries and ice cubes in a blender and blend until slushy.

Chocolate Egg Cream
**These make me think of my grandparents **

1/4 cup chocolate syrup
1/2 cup cold milk
2/3 cup carbonated water, chilled

Pour chocolate syrup into large, chilled glass. Gently stir in milk. Holding the carbonated water about 5 inches from the top of the glass, slowly pour into the glass until a thick foam comes to the top of the glass. Using a long swizzle stick, stir the mixture once quickly, make sure the foam does not bubble over the glass. Serve immediately.

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1 can (6 oz.) frozen orange juice concentrate
1 pint vanilla ice cream, softened
3-1/2 cups whipped topping
1 (6 oz.) graham cracker crumb crust

In large bowl beat orange juice concentrate for 30 seconds. Blend in ice cream. Fold in whipped topping. If necessary, freeze until mixture will mound. Spoon into prepared graham cracker crust. Freeze until firm, at least 4 hours. Let stand at room temperature for 10 minutes before serving.

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Orange Float:
4 cups orange soda
Lime or rainbow sherbet
1. Fill each glass with 1 cup of orange soda (leaving at least two inches at the top of each glass).
2. Top with two scoops of sherbet.
3. Drink with a straw.

Fruit Skewers:
Various fruits (apples, bananas, kiwis, mangos, grapes)
Skewer
Cut the fruit into bite size chunks and thread them onto skewers.

Jello Fruit:
Packet of jello
Can of fruit cocktail
Make the jello according to the instructions.
Chill it in the fridge for about 30 minutes.
Strain the fruit cocktail and fold into the jello.
Return to the fridge until fully set.

Triple Pop:
3 different colored juices
paper cups
plastic wrap
tape
popsicle sticks
Pour one of the juices into a cup until it is one- quarter full.
Put the cup in the freezer until frozen.
Pour in another kind of juice until the cup is half-full.
Tape plastic wrap over the cup and poke a popsicle stick through the plastic wrap so it touches the frozen juice.
Freeze again.
Remove from freezer and carefully peel back the plastic wrap. Pour in the last kind of juice.
Return cup to the freezer.
When it’s frozen solid, twist the cup and pull out the juice pop.

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