Fruit-Flavored Ice Cubes

Today we make our first foray into the Kids’ Creations section of the book, but we keep things simple with the aptly named Fruit-Flavored Ice Cubes.  The current sugar-sweetened Kool-Aid canisters have directions for a more concentrated preparation of this recipe called Super Fruity Kool Kubes.  Much better name.  Replacing c’s with k’s is always an improvement.  But for now, we stick to the book.

I opted for the unsweetened envelope variation, using one teaspoon from a Kool-Aid envelope which is weird as an envelope contains just a tad more than a teaspoon.  Seems unnecessarily wasteful.

I went with classic Lemonade Kool-Aid, but then went anachronistically off book and also used Pink Lemonade, which as we all know, was not available in 1976.  Technically, this is the Confetti Ice Cubes recipe because I made cubes in more than one flavor.  I didn’t count the Confetti Ice Cubes in my total recipe count for obvious reasons.

I added my delightfully pink and yellow ice cubes to some Sprite.  The recipe recommends soda, juice, or milk (intriguing but gross), but I think you want to stick to clear beverages with these ice cubes.  You don’t want to obscure their candy colors.  What would be the point in that?

These were pretty ok in my Sprite.  The lemonade flavors blended decently, if subtly, with the soda.  I think the concentration of the Super Fruity Kool Kubes preparation might work better.

The color of my beverage ultimately ended up being a weird, pale pink.  I think I chose the wrong Kool-Aid.  I should’ve gone for something darker.

The great thing about this recipe is that it’s versatile.  You could freeze up some vibrant cubes for just about any color palette in whatever theme party you might be throwing.  Kool-Aid Comes of Age is nothing if not a guide geared towards entertaining after all.

Ice Blue Raspberry Lemonade Cubes would pretty great at your next Smurf-themed party.  Don’t act like you’re not going to throw one, there are like eight more Smurf sequels coming.

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Rosy Applesauce

Today’s recipe for rosy Applesauce comes to us from the Stir-Ins and Pour-Ons section of Kool-Aid Comes of Age.  And we did indeed stir something in.

Not a very complex recipe, Rosy Applesauce calls for adding some sugar-sweetened Kool-Aid to applesauce.  I went with Strawberry as it was within the bounds of the “any red flavor” directive.

This recipe was unnecessary.  Applesauce is great.  And preparing this made me realize it’s been a zillion years since I’ve had any.  The two tablespoons of Kool-Aid didn’t really add a whole lot to the overall flavor experience.  The applesauce still came out on top.  What it did do was ramp up the already sweet applesauce to unenjoyable levels.

That could’ve been my fault though.  I guess I should have scouted for some applesauce that was not so sugar heavy.  I didn’t know!  I just grabbed the Mott’s.  It’s a time honored product!  Maybe an unsweetened envelope would’ve worked better.

The presentation left a little to be desired as well.  If they were smart they would’ve said to split the applesauce in half and Kool-Aid up only one of the halves, then mix them together for a cool swirly swirl.  I know!  I’m so good at this!  I should host more dinner parties.

Also, I don’t think this needs to be restricted to any red flavor.  I’m sure other flavors would be just fine.  Those poor suckers didn’t have the bevy of flavors and hues we have now.

Break outta the seventies man!  We’re goin’ to Mars!

Strawberry Cooler

We’ve all had watermelon.  Does any food that’s artificially watermelon-flavored taste anything like watermelons?  No.  Watermelon Bubblicious doesn’t taste like a watermelon.  It tastes like watermelon gum.  When you’re offered a piece of watermelon gum, you know the flavor you’re going to get.   But we accept it as “watermelon” and carry on.  I’m fascinated by this.

It floated to the forefront of my mind this week as I made a Strawberry Cooler.  Strawberry Kool-Aid mixed with some frozen strawberries with a few mint leaves thrown in for good measure.  Unlike the Mint Fruity Surprise, the mint is used here mostly for garnish.  No steeping in boiling water.  Cold all the way.  But that’s fine because who doesn’t love a good garnish?

When you have Strawberry Kool-Aid and an actual strawberry in your mouth at the same time, you really ponder how we have come to accept all these artificial flavors.  It’s quite the accomplishment, food manufacturers.  I begrudgingly tip my hat to you.  Makes me wonder how else I am being reprogrammed.

Overall, a Strawberry Cooler is pretty good.  It’s worlds colliding!  Artificial and Natural teaming up to fight together!  How could it not be good?

Also, this could easily be moved from the Some Like It Cold to the Halloween Party section of the book.  There’s something very mad scientist or maybe vampiric about ragged strawberry carcasses floating about it such an intensely red liquid.  Muahahaha!

Mint Fruity Surprise

Here we go!  History is made today, culinary adventurers!  The first recipe from Kool-Aid Comes of Age for the Cooking with Kool-Aid Project.  I figured I’d start with something easy.  To be fair, they’re all pretty easy.  This is not Modern Cuisine by any stretch.  But still!

This recipe for Mint Fruity Surprise (the recipe names could really use some work) is one of the five recipes from the Some Like It Cold section of the book.

Essentially this is mint-infused Kool-Aid, but the term “infused” didn’t exist in the 70s as it was invented four years ago by hipster chefs the world over.  One cup of the water normally reserved for straight-off-the-package Kool-Aid is used to steep mint leaves, and then everything is mixed together.  I opted for the strawberry preparation because this is the first post and strawberry is a classic.

I didn’t think this was going to be any good.  This was the first time I’ve used mint leaves for anything, and I was a little intimidated by their intensity.  But it tastes pretty good, I must say.  The strawberry is the most noticeable, obviously, but the underlying mint is subtle and a nice complement.  (My mint leaves seemed small, so there may be room to ratchet up the mint’s strength) The balance works, and the drink is pretty crisp and refreshing when served ice cold.

And look at it!  It’s beautiful!  That’s some sexy Kool-Aid all up in your face.

I think that might prove to be a fairly common occurrence.  I’m fascinated by anything that’s artificial and candy-colored.

One recipe down and sixty-two to go.  We’re off to a good start!