On Sale This Week: Lovely, Cool Beverages

14 June 2017  
Hot and Thirsty?

It looks like hot weather is here for a long stay. Makes you long for something cooling to drink. Below you will find several tested recipes suitable for most everyone, and a few of a more adult nature.

As always, prices are for this area and for Safeway and Fry's will require at least a Club Membership card. Some may require digital coupons as well. We try to indicate all restrictions, special conditions etc. Sprouts does not require any cards and does not have any special savings days. Sprouts does have double ad Wednesday, when you get last week’s and this week’s ad prices. All three stores have digital savings available to those with appropriate accounts, go to their web pages for details and directions. Fry’s at least will give you the advertised digital price if you state you do not have appropriate technology. Safeway sometimes has coupons which you can access digitally or clip out of the ad.

On Sale This Week


Deal of the Week
Buy 1 Get 2 FREE—Chicken, Foster Farms, Breast, Thin Breast, Tenders or Thighs

$.99/each—Fresh Pineapple
$.77/lb—Grapes, Green, seedless
$2/each—Jumbo Cantaloupe Arizona Grown
$2.50/box—Blackberries or Raspberries, 6 oz.
2.50/each—Tuscan Melons or Honeydew, Arizona Grown

$1.69/lb—Pork Spareribs, Bone in, previously frozen
$2.99/cb—Pork Back Ribs, previously frozen
$3/pkg—Turkey, Ground, 1 lb pkg, 93% lean
$5.97/lb—Beef, Ribeye Steak, Bone in, super value pack
$3.99/lb—Pork, Boneless Tenderloin, natural

Other Good Deals
$.69/dz—Eggs, Fry’s brand, large grade AA
$.77/each (When You Buy FOUR)—Coca-Cola, Pepsi or 7UP, 2 liter, select varieties
$2/box—Cereal, General Mills brand, select sized and varieties. If you but 4, get a gallon of Fry’s brand milk free.
$2.50/dz—Eggs, Simple Truth Cage Free, white or brown
$1/each—Many Items including select varieties of: Kroger Cottage Cheese or Sour Cream, Little Debbie Snacks, Chobani Yoghurt, Kroger Potato Chips, Box Candy
Buy 3 Save $3—Must Buy in Multiples of 3
$1.99—Coca-Cola products, select varieties OR On The Border Chips, select varieties
$3/99/case—Water, Dasani, 24 pack
$2.88/each—Juice, Simply Orange OR Gold Peak Tea

cooling beverages, drinks, ice cold, Prescott, Arizona


Deal Of The Week
Buy One Get THREE FREE—Pork, Center Cut Pork Loin Chops, Boneless

$.75/lb—Grapes, Red or Green, seedless
$.69/each—Avocados, medium,
$.99/lb—Potatoes, Bakers, Red or Yukon
$.99/lb—Squash, green or yellow OR Sweet Onions
$2.50/pkg—Sweet Corn, 4 pack

$1.97/lb—Chicken,, boneless skinless breasts or thighs, full service counter
$2.97/lb—Ground Beef, 93% lean, sold in meat case, 3 lb. or more
$2.99/lb—Pork, Center Cut Chops bone in, family pack
Buy One Get Two FREE—Pork, back ribs, previously frozen
$8.99/lb—Beef, Rib Eye or New York Steaks, Bone in, family pack

Other Good Deals
$.44/eah—Yogurt, Dannon, whole milk or light, select varieties
$2.49/lb—Challenge Butter, select varieties
$1/each—Blue Bunny ice cream personals OR Polar Treats Bars or Popsicles
$1/cup—Oikos or Chobani Greek Yogurt, select varieties
BUy 5 get $5 off—Must buy 5 participating items to het sale price. Look for the Blue shelf tags throughout the store
$.99/bag—Gardetto’s, Bugles or Chex Mix, select varieties
$1.49/each—Signature Kitchens Jams, Jellies, peanut butter, select varieties
$.89/each—Bar S Franks OR Farer John Breakfast Sausage Links
$2.49/each—Jimy Dean Sausage rolls, fresh or fully cooked
FATHER’S DAY 3 DAY SALE, June 16, 17, 18 only
$4.97/lb—Beef, T-Bone Steak, Bone in Family Pack
$.10/each—Sweet Corn, limit 10
$5.99/each—Bacon, Wright Stackpack 
$.44/each Powerade, 32 oz, When You Buy 6, limit 3 rewards per transaction


Deal Of The Week

$.88/box—Blueberries, 6 oz box
$.50/each—Red Bell Peppers
$.50/each—Red Mangoes
Organic Produce
$1.25/each—Hass Avocados
$2/box—Grape Tomatoes
$2.98/lb—Red or Green seedless grapes
$2.50/pkg—Romaine Hearts, 3 per package

$2.29/lb—Pork Country style ribs, bone in, fresh, never frozen
$1.69/lb—Chicken, All Natural Whole Chicken, no added solutions
$3.49/lb—Ground Beef, 80% lean, Arizona Grown, ground fresh in store daily
$9.99/lb—Salmon, Fresh Atlantic fillets, farm raised
$6.99/lb—Lamb, loin chops, pasture raised

Other Good Deals
There is a store wide sale this week on hundreds of Sprouts Brand items. We can show only a small selection of these items, so if there is a Sprouts Brand product you like, check it out, Maybe it’s on sale. Items of note:
$2.50/dz—Eggs, Sprouts cage-free or omega-3
$1.50/each—Sprouts snack favorites, blue corn chips, veggie straws, select varieties
Buy 1 get 1 free—Sprouts Tortillas, select varieties
$1.50/each—Sprouts Tofu, select varieties
$3/each—Sprouts Orange Juice
$6.99/each—Sprouts honey, 24 oz., select varieties
30% off—Sprouts Organic ground flaxseed or chia seeds
30% off—Sprouts Superfood Powders

Here is a recipe using several the items on sale this week. You could easily substitute chicken for the pork. Maybe add a little Worcester sauce or a bit of salsa.

And another, something like this would be good with fresh pineapple and maybe blueberries or raspberries.


When summer brings you lemons, make lemonade, or iced tea. Why not try shrub? Never heard of it? It’s pretty unusual, but don’t dismiss it out of hand. 

 Shrub is a relative of cordials, jams and preserves. In old time England, where there was no artificial refrigeration and the seasons of summer fruits were short, people discovered that they could preserve the fruit for later use by cooking it with plenty of sugar. No one knows who first tried adding vinegar, but that could only aid in the preservation. Original recipes call for a pint or more of vinegar to a pound of fruit and a pound of sugar. We might prefer the syrup to be a little less sweet and tart with a bit more of the fruit flavor. Because we do have refrigerators, we can do as we please. Classic shrubs did have some alcohol, gin, brandy, or rum, but this is not necessary. A relative of a shrub is a switchel, often served to harvesters in colonial America. A switchel frequently included ginger and was meant to be a refreshing treat for the thirsty workers.

 Nothing wrong with lemonade or iced tea though, and even iced coffee and chocolate might have a place, so we present the best we can find..

Strawberry Shrub


makes enough syrup for 4 tall cold glasses

1 lb ripe strawberries, hulled
1/2 cup white sugar
1/4 cup honey
1/2 cup white wine vinegar, a good sherry vinegar is best

In a medium bowl either crush the strawberries with a potato masher or use a stick blender to chop fine. Add the sugar, stir well, cover and place in the refrigerator.Leave 12 to 18 hours, stirring once or twice. When you are ready to proceed add the vinegar, stir well.

Using a fine mesh strainer or a colander lined with cheesecloth, strain the strawberry mixture into another bowl. Taste to see if more sugar or vinegar is needed. Pour the liquid into a jar or bottle and stash in the fridge for a couple of days, 2 to 7, to let flavors meld.

When you are ready to serve, fill 4 glasses with ice cubes, add about 1/4 to 1/3 cup shrub syrup, add soda water (or plain water) to fill, garnish with fresh fruit and serve. If you want, you might add about an ounce of vodka or light rum. 

Spiced Cherry Shrub
makes enough syrup for about 8 glasses
My favorite Shrub

1 1/2 lb cherries, pitted (see below)
3/4 cup white or brown sugar (add more if you like sweet drinks, or add a few drops of stevia when serving.
1/4 cup balsamic vinegar
1/8 cup apple cider vinegar
1 stick cinnamon
4-5 whole or roughly cracked peppercorns
2 whole allspice (optional)

Place the pitted cherries in a medium bowl, either crush with a potato masher or use a stick blender to chop fine. Add sugar, stir well, cover and place in refrigerator for 2 days, stirring occasionally. Some say to leave it on the counter, but here in Arizona this is an invitation to micro-organisms. The refrigerator is the only cool dark place in the house.

After 2 days stir in vinegar. Either use a small mesh strainer or cheesecloth lined colander to strain liquid into another bowl. Stri well and transfer to a clean bottle or jar. Let sit in fridge to mellow for a few days. 

To serve, place ice in tall glasses, add about 1/4 to 1/3 cup shrub syrup, Fill glass with soda water and enjoy. 

You can see from these recipes that the method is pretty much the same. Try with different types of fruit, sweeteners, vinegars, spices and alcohols. One of the best things about a shrub is that it can be made up to a week before you need it, freeing up your time for other party items. Because it is not too sweet, it goes with lots of different foods. 

Ginger Switchel

a scant 1/4 cup of grated fresh ginger
2 cups water
2 Tablespoons honey or maple syrup
1/4 cup lemon juice
2 Tablespoons apple cider vinegar
4 more cups water

Place grated ginger and 2 cups water in small saucepan, bring to a boil, stir and let sit for 15 minutes. Now strain the ginger infused water into a pitcher or bowl, pressing on the ginger to extract maximum flavor.

Mix in the honey, lemon juice and cider vinegar and additional water. Stir well, cover and refrigerate at least overnight. 

To serve, fill glasses with ice, pour switchel over, garnish with lemon slices or fresh berries.

As some of you may know, we are big consumers of iced tea. Here are a couple ways we like it. Did you know that making sun tea actually extracts compounds that are not so good for you. Try these instead.

Half-Caff Iced Tea

All the flavor with a minimum of caffeine. You could make it totally caffeine free if you really want.

1 liter of bottled water
1 tea bag of Constant Comment Tea
2 tea bag of decaff. Irish Breakfast Tea
3 tea bags of Orange Spice Herbal Tea

Boil water. Pour over Constant Comment and Irish Breakfast teas. Let steep about 10 minutes (not too long or it will be bitter). Take those teabags out and put in Herbal tea bags. Let sit until cool. Remove tea bags and refrigerate. Serve over ice.

L and L Famous Cold Brewed Tea 

1 large iced tea bag (sweetened or not)

1 herbal tea bag

 60 ounces water

 We make this tea quite a lot at our home. Just take 1 large regular iced tea bag with 1 bag of herbal tea. The Good Earth Sweet & Spicy is delicious, Earl Gray is also good. 

 Add the tea bags to the water - we reuse a bottle from an iced tea sold in the stores (it’s actually 59 ounces). Place the water and tea bags in the refrigerator for 30 minutes or longer. 

 Tazo's Passion fruit tea can also be used, but usually we just use two Tazo tea bags. 

 We don’t like our tea super strong or bitter. If you want yours stronger, just add another teabag to the water.  

Now we come to the lemonade. One good make ahead idea is the Raspberry Lemon Concentrate. The original directions called for 4 pounds of Raspberries. That person must have had a large Raspberry patch at their disposal. We cut it down to 1 lb. Since it’s a concentrate you can make it when raspberries are at their peak and freeze it in small portions, to thaw as you wish.

 We are also giving a really good basic lemonade which must be made fresh. If you have kids around, set them to juicing the lemons.Feel free to add a couple of limes if you have them. Lemons have become very expensive. Look for bags of lemons to get a better price.

 Raspberry Lemonade Concentrate

1 lb fresh raspberries
1 1/2 cups white sugar
1 cup lemon juice

Place raspberries in food processor or use stick blender in a medium bowl. Process raspberries to mush. Using a stainless steel sieve press out all the juice you can into a medium pot. Discard seeds.

Add sugar and lemon juice. Bring to a boil, skim off any foam. Ladle into hat pin or half pint jars if you want to freeze it. Or let cool and pour into an ice cube tray. 

To serve, thaw if frozen. Add water. Garnish with lemon slices or mint sprigs.

Basic Delicious Lemonade

makes a 2 quart pitcher

1 1/2 cups white sugar
1 1/2 cups water
wide strips of lemon zest from 2 lemons

2 cups fresh lemon juice
2 cups bottled water (if your city water is vile)
Ice filled pitcher

In a medium sauce pan, heat 1 1/2 cups water, 1 1/2 cups sugar, and lemon zest to boiling, stirring frequently. as soon as water boils and sugar is dissolved, turn off heat and let the syrup cool. 
Meanwhile, juice enough lemons to make 2 cups lemon juice, about 10 to 12 large lemons. Slice an additional lemon or 2 for garnish.
When the syrup is cool and you are ready to make lemonade, Fill a pitcher with ice cubes. Pour in syrup, lemon juice and bottled water or soda water (if you want your lemonade fizzy), and lemon slices. Stir well and serve.

For a more sophisticated take on lemonade, try putting a bunch of thyme into your syrup with the sugar, water and lemon zest. Proceed as above, but substitute the juice of 2 limes for 2 of the lemons. Serve in tall thin glasses with a thyme sprig in each.

There are those who think coffee and chocolate should only be served hot. Maybe—but maybe they haven’t tried cold Irish coffee or frozen chocolate.

Frozen Chocolate

 Breakfast of Champions

You will need a blender to accomplish this, this recipe will make 2 servings, just multiply if you want more.

2.5 oz extra dark chocolate (bar, not chips) roughly chopped
2 Tablespoons granulated sugar
1 Tablespoon dark cocoa powder
1 Tablespoon Espresso Powder (or cold dark coffee)
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup whipping cream
(or 1 cup half-and-half)
2 cups crushed ice
additional whipped cream for serving

Place chopped chocolate, sugar, cocoa powder Espresso Powder vanilla extract and 1/2 cup milk or half and half in a microwavable bowl. Stir, microwave in 30 second bursts until chocolate pieces are melting. Then remove and stir well until chocolate finishes milting. Don Not Let It Boil! Set the chocolate mixture aside to cool somewhat. Now put 2 cups crushed ice in blender, Pour remaining  cream over ice, pour chocolate mixture over all and immediately blend on high speed until smooth. Pour into glasses, top with whipped cream, maybe a little chocolate sauce or some chocolate covered cocoa nibs. MMM Good!

Iced Irish Coffee

You can certainly make this without any whisky, and there’s nothing wrong with iced coffee.

2 cups crushed ice
2 cups strong coffee, brewed and chilled (i use decaff., for me caffeine + whisky = massive headache)

1 Tablespoon hot water
1 Tablespoon white sugar
1 Tablespoon dark cocoa powder
3/4 cup Irish whisky
1 cup partly whipped cream (thick but no peaks)

In 4 cup measuring cup or pitcher mix together hot water and sugar, stir till dissolved. Whisk in cocoa powder and whisky until smooth. Add coffee.

To serve, fill cup with crushed ice. Add coffee mix until ti is about 1/2 inch from the top. Pouring carefully over the back of a spoon, fill with cream. Or use whipped cream, float on the top, Add a sprinkle of espresso powder to garnish.

Cindy LaMaster