Aunt Peggy's Grilling Sauce 

1/2 cup (1 stick) butter 
1 cup Worcestershire sauce 
1/4 cup crunchy peanut butter 
2 lemons, juiced 
Chicken: 
2 (2 1/2 to 3-pound) chickens split into 2 halves, to yield 4 halves 
House Seasoning, recipe follows

Heat butter in a skillet. Add the Worcestershire sauce, peanut butter, and lemon juice, and blend well. Simmer for 10 minutes. 
Prepare grill for direct grilling. When coals are white hot, spread them evenly and place grate on grill to heat. Spray grate with cooking spray to avoid sticking. Rub chickens thoroughly with House Seasoning. Place chicken halves onto your grill to begin the cooking process, this could take up to 1 hour depending on your coals. Turn as often as necessary to prevent burning. About 10 to 15 minutes before serving, start basting with the grilling sauce on both sides, turning constantly. Chicken is done when leg moves easily at joints.

House Seasoning: 
1 cup salt 
1/4 cup black pepper 
1/4 cup garlic powder

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Keawe Grilled Baby Back Ribs with Kona Coffee Bbq Grilling and Dipping Sauce 

5 tablespoons Paniolo Rounemup seasoning (or use 2 tablespoons paprika, 2 tablespoons ground cumin, 1 tablespoon salt, 1 1/2 teaspoons ground black pepper) 
2 1/2 tablespoons Kona coffee, finely ground 
1 teaspoon salt 
8 baby back ribs 
30 ounces water 
10 ounces Worcestershire sauce 
2 (12-ounce) bottles Kona Coffee BBQ grilling and dipping sauce 
Keawe wood 

Preheat oven to 400 degrees F. 
Grind the Paniolo spice together with the coffee and salt (or the coffee with paprika, cumin, salt and pepper). Rub spice mixture over all the ribs. Place ribs in a heavy roasting pan and cook uncovered for 12 minutes, drain off excess fat. 

Lower the oven temperature to 375 degrees F. 

Mix together water and Worcestershire sauce and pour around ribs. Cover pan tightly with foil and bake until tender, about 1 hour 45 minutes. Ribs may be prepared to this point a few days in advance. 

To prepare barbecue, light the Keawe wood and allow it to burn until coals are medium hot and spread out. Cook ribs 3 minutes on each side and dip or brush ribs in the sauce and cook slowly for another 5 to 6 minutes. Be careful not to burn the ribs. 

Warm a little Kona Coffee BBQ sauce to serve on the side. Serve with grilled corn and campfire potato salad or your favorite sides. 

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. 

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Skinless Bass Recipes for Houseboat Grilling

2 (8-ounce) striper fillets, skin removed 
Olive oil, to taste 
2 tablespoons lemon dill Parmesan sauce (store bought or make your own) 
Crushed garlic croutons, to taste 
1 tablespoon shredded Parmesan 
Salt and pepper 
2 (8-ounce) striper fillets, skin on 
Tomato Shallot Dressing: 
Chopped tomato 
Diced shallots 
Chopped cilantro leaves 
Sweet peppers, chopped 
Chives 
Garlic 
Olive oil 

Place 2 fillets and place on a sheet of tin foil. Lightly cover them with olive oil, and then drizzle 2 tablespoons of lemon dill Parmesan sauce over each fillet. Sprinkle crushed garlic croutons generously over them and top with 1 tablespoon of cheese over the fillets. Fold tin foil sheets inward to hold juices in. Place these on your grill for about 20 minutes. 
Take the skin-on fillets and cover both sides with olive oil, salt and pepper. Place directly on BBQ and cook for about 20 minutes. You may score the skin side with a knife to keep filet from curling. 

Meanwhile, combine all the ingredients for the dressing. Set aside and leave at room temperature. 

Remove the skinned fillets from the grill and serve with asparagus and angel hair pasta. 

Transfer the skin-on fillets to a serving platter and generously spoon some of the Tomato Shallot dressing. 

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. 


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Daddy's Tangy Grilling Sauce 

1 cup Worcestershire sauce 
8 tablespoons (1 stick) butter, melted 
2 lemons, juiced

Combine all ingredients.

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Yucatan Chicken Puffy Tacos with Peanut-Red Chili BBQ Sauce and Red Cabbage Slaw

Yucatan Chicken: 
1/2 cup fresh squeezed orange juice 
1/4 cup fresh squeezed lime juice 
2 tablespoons ancho chili powder 
3 cloves garlic, coarsely chopped 
6 chicken thighs 
2 tablespoons canola oil 
Salt and freshly ground black pepper 
Peanut-Red Chile BBQ Sauce, recipe follows 

Whisk together orange and lime juices, chili and garlic in a shallow baking dish, add the chicken thighs, turn to coat and marinate 1 to 4 hours in the refrigerator. 
Preheat grill to high or grill pan over high heat. Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through. Brush with some of the peanut sauce during the last few minutes of grilling. 
Place tacos, chicken, peanut-red chili sauce, red cabbage slaw and relish in bowls and on serving platters and serve. 

Mesa BBQ Sauce: 
2 tablespoons canola oil 
1 large Spanish onion, coarsely chopped 
5 cloves garlic, coarsely chopped 
3 cups canned plum tomatoes and juices, pureed 
1 cup water 
1/4 cup ketchup 
1/4 cup red wine vinegar 
1/4 cup Worcestershire sauce 
3 tablespoons Dijon mustard 
3 tablespoons dark brown sugar 
2 tablespoons honey 
1/4 cup molasses 
3 tablespoons ancho chili powder 
3 tablespoons pasilla chili powder 
2 tablespoons pureed chipotle chiles in adobo, pureed 
Salt and freshly ground pepper 

Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water. Bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally. 
Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container. 

Peanut-Red Chile BBQ Sauce 
1 tablespoon canola oil 
2-inch piece fresh ginger, peeled and finely chopped 
1 1/2 cups Mesa BBQ Sauce 
2 cups homemade chicken stock or low-sodium canned chicken broth 
2 tablespoons soy sauce 
1/4 cup peanut butter 
Salt and pepper 

Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half. 
Whisk in the soy sauce and peanut butter and cook for 5 to 7 minutes longer. Season with salt and pepper. 

Red Cabbage Slaw: 
1/2 head red cabbage, finely shredded 
1 small red onion, halved and thinly sliced 
1/4 cup rice wine vinegar 
1/2 cup freshly squeeze orange juice 
1/4 cup canola oil 
1 tablespoon honey 
1/4 cup chopped cilantro leaves 
Salt and freshly ground black pepper 
2 tablespoons finely chopped fresh mint leaves 

Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Garnish with mint. Let sit at room temperature for 20 minutes before serving. 

Peanut-Cilantro Relish 
1/2 finely chopped roasted peanuts 
1 tablespoon light brown sugar 
2 tablespoons finely chopped cilantro leaves 
Salt and pepper 

Combine all ingredients in a small bowl just before serving. 

Puffy Tacos: 
Recipe courtesy Diana Barrios 
3 cups corn masa mix 
1 1/2 teaspoons salt 
2 1/4 cups warm water 
Vegetable oil, for frying 
Shredded chicken, guacamole, beans and cheese or your favorite filling 
Combine the masa mix, salt and warm water in a large bowl and mix until a smooth dough forms. Pull off pieces of dough and roll them into balls about the size of a ping pong ball. 
Cut a quart size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line the tortilla press as you shape the tortillas so they do not stick: Lay 1 side of the plastic over the bottom of the press. Place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla and press firmly down on the dough to shape the tortilla. Meanwhile, pour 2 inches of vegetable oil into a large deep pot and heat to 350 degrees F. 

Drop a tortilla into the hot oil and, using a metal spatula, repeatedly douse the tortilla with the hot oil until it begins to puff up. Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a taco shape. Transfer to paper towels to drain. 

Fill each taco with 2 tablespoons of shredded chicken, guacamole, beans and cheese or your favorite filling. 

Yield: 12 to 15 taco shells 

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Artichoke and Tomato Panzanella

1 1 (10-ounce) package frozen artichoke hearts, thawed (about 2 cups) 
3 cups whole-wheat bread, cut into 1 1/2-inch pieces 
3 large, red tomatoes, cut into wedges 
1 cup pitted black olives, halved 
3/4 cup chopped, fresh basil leaves (about 1 bunch) 
2/3 cup extra-virgin olive oil, plus more for drizzling 
1/4 cup white wine vinegar 
1/2 teaspoon salt, plus more for seasoning 
1/2 teaspoon freshly ground black pepper, plus more for seasoning

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread and artichokes from the grill and transfer to a large bowl. 
Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl stir together the 2/3 cup olive oil, white wine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately

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Red Rocker Margarita Chicken 

2 jalapenos, thinly sliced rounds 
3 tablespoons fresh cilantro leaves 
4 tablespoons tequila (recommended: Cabo Wabo Reposado) 
1 tablespoon garlic, minced 
1 teaspoon red chili flakes 
1 teaspoon ground cumin 
1 tablespoon dried oregano 
2 limes, juiced 
2 teaspoons salt, divided 
4 boneless skinless chicken breasts 
2 red bell peppers, roasted, skinned, seeded, julienne 
1 cup all-purpose flour 
1 teaspoon granulated garlic 
2 cups canola oil 
4 Kaiser rolls 
4 tablespoons mayonnaise 
1/4 green cabbage, thinly sliced 
1/4 red onion, thinly sliced 
4 ounces provolone cheese, sliced 

In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt. Add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours. 
Heat grill to high. Remove chicken from marinade, and add chicken to the grill. 

In a small mixing bowl add flour, remaining 1 teaspoon salt and the granulated garlic. 

Heat the canola oil to 350 degrees F. 
Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels. 

Cook chicken thoroughly on both sides, remove from heat and cover. Let sit for 5 minutes Remove chicken from the bone and thinly slice or shred. 

Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack evenly with the cabbage, onion, chicken breast, fried peppers, and top with cheese. 

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Grilled Jalapeno Poppers

12 large jalapeno peppers 
1 cup Mexican blend shredded cheese 
6 thick slices bacon

CAUTION: Jalapenos can be very hot. Use caution and wear rubber gloves if you have skin sensitivity. Keep hands away from face and eyes. Wash hands thoroughly with warm water and soap when finished handling peppers. 
Slice peppers from stem to tip on 1 side. Carefully squeeze ends of pepper (like a change purse) and scoop out seeds and veins with a small spoon. Stuff each pepper with shredded cheese. Cut bacon slices in half. Wrap each pepper with a piece of bacon and secure with a toothpick. 

Preheat grill. Grill peppers 3 to 5 minutes on each side or until bacon is cooked, but not crisp. 

Remove from grill and serve while hot.

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Grilled Fruit Pizza

1 stick butter, softened 
8 ounces cream cheese, softened (recommended: Philadelphia) 
3/4 cup powdered sugar 
1 teaspoon almond extract 
1 tablespoon honey 
1 tablespoon water 
1 (13.8-ounce) can refrigerated pizza crust dough (recommended: Pillsbury) 
1 (12-ounce) bag frozen peach slices, thawed (recommended: Dole) 
1 (12-ounce) bag frozen strawberries, thawed, sliced (recommended: Dole) 
1 (12-ounce) bag frozen mixed berries, thawed (recommended: Dole)

Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. 
In a mixing bowl, combine softened butter, cream cheese, sugar, and almond extract. Beat with hand mixer on low speed until smooth and creamy. Set aside. 

Combine honey and water in a small bowl. Stir until honey is dissolved. Set aside. 

Unroll pizza dough onto hot oiled grill. Cook for 4 minutes on each side. (TIP: use a cookie sheet as a big spatula when flipping the crust and removing from grill.) Brush with honey mixture and cook for 2 minutes more. Remove crust from grill. Spread with cream cheese mixture and arrange fruit on top. 

INDOOR: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray; set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with fingers to form 13 by 9-inch rectangle. Brush dough with honey mixture and bake in preheated oven for 8 to 10 minutes or until crust turns golden brown. Remove crust from oven and top as directed.

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Daddy's BBQ Chicken

2 lemons, juiced 
1/4 cup Worcestershire sauce 
1/4 cup steak sauce (recommended: A-1) 
2 whole chickens, 3 pounds each, butterflied 
1 stick unsalted butter, at room temperature 
Salt and freshly ground black pepper 


Whisk together the lemon juice, Worcestershire and steak sauce in a small bowl. Place the chickens in a large baking dish and rub with the butter then pour the lemon mixture over. Cover and place in the refrigerator for at least 2 hours and up to 4 hours. 
Preheat the grill to medium. 

Season the chickens liberally with salt and pepper and place on the grill, skin side down. Grill until golden brown and slightly charred, 10 to 12 minutes. Turn over, close the cover and continue grilling until an instant-read thermometer inserted into the thigh registers 165 degrees F. Remove, tent with foil and let rest 10 minutes before carving. 

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Katz's Houston St. Reuben

2 to 3 ounces drained sauerkraut 
1/4 teaspoon caraway seeds 
6 ounces hot corned beef 
Butter 
1 loaf Italian bread, cut lengthwise 
4 slices imported Swiss cheese 
Russian dressing 
1 sour pickle, cut into wedges, for garnish

Preheat oven to 350 degrees F. 
Place the sauerkraut and the caraway seeds in a small saucepan over medium-high heat and cook until heated through. Slice hot corned beef. Butter and grill, on both sides, 2 slices bread. Place meat in mound and cover with sauerkraut and cheese. Place into preheated oven and cook until cheese is melted. Spread Russian dressing on bread and cover to make a sandwich. Cut in half and serve garnished with pickle wedges.


A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Grilled Romaine with Spicy Caesar Dressing

3 tablespoons mayonnaise 
1 tablespoon Dijon mustard 
2 teaspoons Worcestershire sauce 
2 tablespoons red wine vinegar 
1/4 small red onion, coarsely chopped 
6 cloves roasted garlic 
3 anchovies 
1 chipotle in adobo 
2 dashes hot sauce 
1 to 2 tablespoons honey 
Salt and freshly ground black pepper 
1/2 cup canola oil, plus more for brushing on the romaine 
1/4 cup grated Parmesan, plus shaved Parmesan, for garnish 
1 large head romaine lettuce, outer leaves removed, cut in half from tip to root 


Place mayonnaise, mustard, Worcestershire, vinegar, onion, garlic, anchovies, chipotle, hot sauce, honey and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the Parmesan and blend a few seconds longer. 
Heat grill to high. 

Brush romaine with oil and season with salt and pepper; place on the grill cut-side down and grill for 30 to 40 seconds or until slightly charred. Arrange lettuce on large platter, drizzle with the dressing and garnish with shaved Parmesan. 

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The "DDD" Burger 

Oil, for frying 
2 cups cold water 
2 bags batter mix, recommended: Joes Famous Batter Mix) 
1 1/3 pounds 85/15 ground chuck 
4 (4-inch) hamburger buns 
8 slices American cheese 
1/2 cup chopped white onions 
4 slices tomato 
16 slices hamburger pickles

Preheat deep-fryer to 350 degrees F. 
Place frying pan or flat top grill over medium-high setting. 

Grab a medium size mixing bowl, and a whisk. Add 2 cups of cold water in mixing bowl and empty the contents of the batter mix in with water and mix together until batter is of pancake batter consistency. 

Take the ground chuck and shape it into 4 (1/3-pound) patties. Then grill on flat top or pan fry to your desired internal temperature. When burger is cooked remove the patties from pan or grill and set aside. 

Take hamburger buns and open them up and set them on the counter so that the insides are facing up. Place 1 piece of cheese on top of each side of all hamburger buns facing up. Spinkle diced onions on all bottom pieces. Then place 1 slice of tomato on the cheese on the top buns. Then put 4 slices of hamburger pickles on top of each tomato slice. Gently put the cooked hamburger patty on top of either of the buns and smash both the top and bottom buns together. The tighter the better! 

Take the hamburger and insert into the mixing bowl with batter and surround burger with batter. 

Place evenly coated burger bun with ingredients and burger patty into fryer. Remove burgers when outside coating of batter is a golden brown color. Serve with desired side item.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. 

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Spaghetti Sandwich

For the Sauce: 
4 cloves chopped garlic 
1/4 teaspoon red pepper flakes 
1/4 cup olive oil 
2 (16-ounce) cans whole peeled Roma tomatoes 
1/2 cup red wine 
1 tablespoon sugar 
For the Meatballs: 
1 pound ground beef 
2 eggs 
1/4 cup grated Parmesan 
1 tablespoon dried thyme 
1 tablespoon dried oregano 
Salt and freshly ground black pepper 

For assembly: 
1/4 pound unsalted butter 
2 tablespoons garlic powder 
2 tablespoons chopped garlic 
Salt and freshly ground black pepper 
2 loaves Italian bread 
1 pound cooked spaghetti 
Sauce 
Meatballs 
8 basil leaves 
1 cup shaved Parmesan cheese 

For the Sauce:


Saute garlic and red pepper flakes in the olive oil at low heat until the garlic is translucent. Add tomatoes, red wine and sugar. Let simmer at low heat.

For the Meatballs:

Mix all ingredients very well in a stainless bowl. Hand roll meatballs into 1-ounce balls and place directly into the hot tomato sauce. Let sauce and meatballs simmer for 2 hours. Remove meatballs from the sauce and reserve on the side.

For assembly:

In a small saucepan, combine butter, garlic powder, chopped garlic and salt and pepper. Heat until butter is melted. Slice Italian bread lengthwise and remove any excess dough. Brush butter mixture evenly all over both sides of Italian bread. Alternate layers of spaghetti, sauce and meatballs throughout the bread. Top with basil leaves and Parmesan and close the sandwich. Grill the sandwich for 3 minutes on each side on either a griddle or a panini press. Slice the sandwich into whatever size portion you like.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. 

FROM ABOUT.COM

Beverages: ( add your favorite vodka or rum to any these to spice them up )

Italian Lemonade

Italian Lemonade 
2 cups lemon juice, about 12 to 15 lemons 
2 cups Basil Simple Syrup, recipe follows 
2 cups cold or sparkling water 
Ice 
Lemon twists, for garnish

Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist. 

Basil Simple Syrup: 
1 bunch fresh basil, washed and stemmed 
2 cups sugar 
1 cup water 
In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator.

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Blackberry Lemonade

About 6 lemons 
4 cups water 
1 cup sugar 
1/2 cup picked-over fresh blackberries 
Garnish: lemon slices

With a vegetable peeler remove zest from 4 lemons and squeeze enough juice from these and remaining 2 lemons to measure 1 cup. 
In a saucepan boil 2 cups water with sugar, stirring, until sugar is dissolved. Add zest, lemon juice, and remaining 2 cups water and cool. 

In a food processor or blender puree blackberries and stir into lemonade. Pour blackberry lemonade through a sieve into a pitcher or other container and chill. Chill lemonade, covered, at least until cold and up to 2 days. 

Serve lemonade over ice in tall glasses, garnished with lemon slices.

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Summertime Litchi Iced Tea

4 quarts water 
10 litchi tea bags 
1/2 cup ginger juice 
1/4 cup fresh lemon juice 
1/4 cup fresh lime juice 
1/2 cup sugar 
2 cups cranberry-flavored vodka 
Lemon and lime slices, for garnish

Bring the water to a boil in a large pot, and remove from the heat. Add the tea bags, ginger, lemon, and lime juices and sugar. Allow the tea to steep for 10 minutes, remove the tea bags and cool the tea. Stir to be sure that the sugar is dissolved, and place in a large pitcher. Refrigerate until thoroughly chilled. 
Just before serving, add the vodka to the tea and serve in tall glasses filled with ice. Garnish with lemon and or lime slices.

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Mint Iced Tea

1 quart water 
4 family size tea bags (recommended: Luzzienne) 
2 cups sugar 
1 bunch mint leaves 
1 lemon, slices for garnish

In a large pot bring the water to a boil. Remove pot from heat, add the tea bags, cover with a lid, and allow tea to steep in water for 20 minutes. Take a 1 gallon jug and pour the sugar into the jug and cover with some hot tap water. Stir the sugar around to dissolve while the tea is steeping. Once the tea has steeped, remove the lid and the tea bags. Pour the tea into the jug with the sugar, stir, and place the tea bags back into the jug. Stir the tea well, making sure the sugar dissolves. Fill the jug with cold water to yield 1 gallon. 
To serve, pour each glass of tea and garnish with a slice of lemon and mint leaves.

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Mango Iced Tea

1 1/2 quarts cold water 
6 high quality black tea bags 
2 cups mango nectar 
Sugar 
1/4 cup fresh mint leaves 
Thinly sliced mango

Bring water to a boil, turn off heat add tea bags and steep until tea is dark, about 5 minutes. Remove bags, add mango nectar and add sugar, to taste. Stir until sugar is dissolved. Place in pitcher and add mint leaves. Pour over ice and garnish with mango slices.  

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Iced Tea with Grenadine

4 cups iced tea (homemade or store-bought) 
1/4 cup fresh lemon juice (1 to 2 lemons) 
1/4 cup grenadine 
Ice, for serving

In a large ball jar (or other transporting container), mix together the tea, lemon juice, and grenadine. Pour over ice when ready to serve.

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Half and Half with Lemonade Ice Cubes

8 cups cold water 
2 cups freshly squeezed lemon juice 
1 cup simple syrup 
1 quart freshly brewed iced tea

Pour water, lemon juice, and simple syrup into a large pitcher or pourable container and stir until combined. Reserve 1 quart of homemade lemonade for making the Half and Half. Pour some of the lemonade into an empty ice cube tray and freeze until frozen solid. 
Transfer lemonade ice cubes to a large pitcher or easily transportable and pourable container. Pour the iced tea and 1 quart of the homemade lemonade over the lemonade ice cubes and stir to blend. 

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Aqua Fresca di Frutta

large cantaloupe or 1/2 a watermelon, seeded and diced (about 3 cups) 
1 1/2 cups water 
1/2 cup sugar, plus more to taste 
2 to 3 limes, juiced 
Pinch salt

Puree cantaloupe or watermelon in a food processor and pour through a fine sieve to eliminate pulp. In a pitcher, mix strained fruit puree with water and add sugar, lime juice, and salt, to taste. 

Chef's Note: This and other similar fruit drinks, which translate literally as "fresh water," are served all over Mexico and they're a cinch to replicate at home. The key is to strain the pulpy fruit to make a clearer liquid. Instead of melon, you could use strawberries, pineapple, mango, or any fruit that is soft enough to puree.