In a large bowl combine thawed apple juice concentrate and carbonated water. Stir gently to mix. If desired, pour into a pitcher for serving. Serve over ice. Makes 12 (7-ounce) servings.

1. In a blender container, blend together drained mandarin orange sections, orange sherbet, and orange juice. Add ice cubes, one at a time, blending to form a slush. Makes 3 servings.

1. In a large mixing bowl, combine gelatin and two cups of boiling water; stir until dissolved. Stir in 4 cups of cold water. Cover and chill at least 4 hours. Gelatin will be partially set. 2. To serve, stir gelatin with a large spoon, fork, or wire whisk until gelatin is broken into small pieces. Place 1/4 cup of the lemonade in a large, clear glass or plastic tumbler. Add 1/2 cup of the gelatin to the lemonade, then add 1/4 cup of the carbonated beverage. 3. Stir slightly and you're ready to slurp some slime.

1. Stir together sugar and fruit-flavored drink mix; store in a tightly covered container until ready to use. 2. In a blender container combine milk, vanilla ice cream, and 1 to 2 tablespoons of the soft drink mixture. Cover and blend until smooth. Pour into a glass.

1. Peel kiwi. Puree peeled fruit in blender container. Strain mixture through a fine-mesh wire strainer placed over a bowl. Discard seeds (some may remain). 2. In a large pitcher combine strained kiwi, sugar and lemon juice. Stir until sugar is dissolved. Cover and chill 2 to 24 hours. Slowly add the chilled carbonated water just before serving. Stir. 3. Fill 6 tall glasses with Kiwi Ice Cubes, if desired, or with plain ice cubes. Pour the kiwi lemonade over the ice. . *To make Kiwi Ice Cubes: Peel 4 additional kiwifruit and cut into 8...

1. For ice, prepare one 6-ounce can frozen pineapple-orange juice concentrate. Arrange chewy fruit worms in the bottom of a 4-cup ring mold. Pour juice into mold to almost cover worms. Do not allow the worms to float. Cover and place in freezer for 1 hour or until frozen. Add any remaining juice to mold. Cover and freeze until firm. 2. In a small punch bowl, prepare the 12-ounce can pineapple-orange juice concentrate according to package directions, using cold water. Stir in the apricot nectar. Add the carbonated beverage, stirring gently...

1. In a medium saucepan combine water, sugar, ginger, cloves, and cinnamon. Bring to boiling over medium heat, stirring constantly. Reduce heat and simmer, uncovered, for 5 minutes. Cool mixture; cover and let steep in refrigerator for several hours. 2. Meanwhile, prepare apple and orange juices according to product instructions. In a large container combine the apple juice, orange juice, and lemon juice. Cover and chill. Strain steeped ginger mixture. In a punch bowl stir together fruit juices and ginger mixture. Reserve 8 lemon or orange...

1. Add tea bags to boiling water and let stand for 2 to 3 minutes; remove and discard tea bags. Cover and chill brewed tea. 2. Before serving, add honey or sugar to chilled tea. Divide tea mixture among eight to ten 12-ounce glasses. Add fruit to each glass and fill with sparkling water. Top with fresh mint. Makes 8 to 10 servings.

1. In a large saucepan combine water, sugar, and ginger. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove from heat. Add tea bags; let stand, covered for 3 minutes. Remove tea bags. Strain ginger from tea; discard ginger. 2. Transfer tea to a 1-gallon pitcher or punch bowl. Cover; cool 1 hour. If desired, chill. 3. Meanwhile, on a 12-inch wooden skewer alternate strawberries, lime quarters, and orange peel strips. Place skewer inside pitcher or punch bowl as a decorative swizzle stick. Serve tea in glasses over ice...

1. Place fresh herbs in a warm teapot. Add boiling water. Steep for 3 minutes; serve warm. To serve chilled, remove herbs and mint sprigs with a slotted spoon; refrigerate. Makes 6, (6-ounce) servings.

1. In a large saucepan, combine the rhubarb and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat; cool slightly. Strain rhubarb mixture, pressing to remove all juices. Discard pulp. Add sugar, lemonade concentrate, and lemon juice to rhubarb juice, stirring to dissolve sugar. Cover and chill for 2 to 24 hours. 2. To serve, combine rhubarb mixture with chilled lemon-lime beverage in a punch bowl or large pitcher. Serve with crushed ice. If desired, garnish with fresh mint and/or lemon slices.

1. In a large saucepan, combine the rhubarb and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat; cool slightly. Strain rhubarb mixture, pressing to remove all juices. Discard pulp. Add sugar, lemonade concentrate, and lemon juice to rhubarb juice, stirring to dissolve sugar. Cover and chill for 2 to 24 hours. 2. To serve, combine rhubarb mixture with chilled lemon-lime beverage in a punch bowl or large pitcher. Serve with crushed ice. If desired, garnish with fresh mint and/or lemon slices.

1. Place tea bags in a teapot. Add 4 cups boiling water. Cover; let steep 3 to 5 minutes or until the tea reaches desired strength. Remove tea bags. Stir in orange juice and sugar. 2. Place fresh or thawed raspberries in a blender container or food processor bowl. Cover and blend or process until smooth. Strain through a sieve or colander to remove the raspberry seeds. 3. Add the raspberry puree, lemonade concentrate, and 2 cups cold water to tea mixture. Stir gently to mix. Cover and chill in the refrigerator about 2 hours or until...

1. In a 4-quart bowl or heat-proof pitcher, use the back of a wooden spoon to bruise 1/4 cup fresh basil leaves. Add lemon juice. Mix juice with sugar. Pour boiling water over juice mixture, stir to dissolve sugar. Add lemon rinds and pureed watermelon. Cover and refrigerate 2 to 3 hours. Remove and discard rinds. Strain through a mesh sieve into a pitcher. Add watermelon wedges and fresh basil leaves. Stir before serving. Makes about six (10-ounce) glasses over ice.