Grace Pink Lemonade

Grace Original Lemonade

Grace Fruit Punch

Poland Spring

Can Soda

Mixed Vegetable Sauteed Salad

Our flavorful soup! (served with beef, spinach, potatoes, carrots, watercress, and dumplings)

Vegetable Soup Bowl

served with grilled meat, classic arugula, cucumbers, tomatoes, avocado, marinated with grace dressing

Fresh Salad Mixed

Mac and Cheese

Bowl of Rice

10 Piece Wings

5 Piece Wings

6 Piece Jerk Chicken

4 Piece Jerk Chicken

2 Piece Jerk Chicken

Our signature spaghetti bowl! (served with ground beef, salad, tomato sauce, olive oil, garlic, boiled egg, marinated with Caribbean flavor)

Tropical Spaghetti Bowl

Freshly grilled meats marinated with grace seasonings and sauces. (served with your choice of meat, rice, salad, mac & cheese, and sauce)

Grace-Inspired Bowl

Rice and Beans

Yellow Rice

White Rice

Pork

Steak

Chicken Breasts

Chicken Wings

In a small saucepan, combine 3 tablespoons granulated sugar and 1 cup warm water. Heat over low-medium heat, stirring until the sugar fully dissolves (do not boil). Remove from heat and let the simple syrup cool to room temperature, about 10 minutes.

Make the simple syrup

While the syrup cools, juice fresh lemons until you have 1 cup of lemon juice (about 6-8 medium lemons). Strain through a fine mesh sieve to remove seeds and excess pulp for a smooth lemonade, if desired.

Juice the lemons

In a large pitcher, combine the strained lemon juice and the cooled simple syrup. Stir to blend thoroughly. Add 2 cups cold water and stir again. Taste and adjust: if too sweet, add up to 1/2 cup more lemon juice; if too tart, add up to 1/4 cup more simple syrup or a tablespoon of sugar dissolved in a little warm water.

Choose your pinking agent: pour 1 cup cranberry juice for a bright, slightly tart pink, or use 1 cup ruby grapefruit juice for a subtler pink with citrus notes. Add this juice to the pitcher and stir to combine.

If using raspberries, muddle 1 cup raspberries in a small bowl until broken down and juicy. For a smooth lemonade, press muddled raspberries through a fine sieve into the pitcher, discarding seeds and pulp. For a rustic, pulpy lemonade, simply add the muddled berries directly to the pitcher and stir.

Optional fresh-berry infusion

Taste the lemonade and adjust sweetness or acidity if needed. Chill the pitcher in the refrigerator for at least 30 minutes to let flavors meld. If serving immediately, add plenty of ice to cool quickly.

Fill individual glasses with ice cubes (about 4 cups divided among 6 servings). Pour the chilled pink lemonade over the ice, leaving about 1/4 inch at the top.

Optional fizzy finish: for a sparkling variant, top each glass with a splash of sparkling water (about 1 cup divided among servings) and gently stir once.

Garnish each glass with a lemon slice and a mint sprig. Serve immediately. Leftover lemonade keeps covered in the refrigerator for up to 3 days; stir before serving.

freshly squeezed lemon juice

granulated sugar

warm water (for dissolving sugar)

cold water (to dilute)

cranberry juice (100% juice) or ruby grapefruit juice

fresh or frozen raspberries (optional, for extra color and texture)

ice cubes

lemon slices

fresh mint sprigs

optional: sparkling water (for fizzy version)

Roll about 4–6 medium lemons on the counter to loosen juices, cut in half and juice until you have 1 cup (240 ml) fresh lemon juice. Strain through a fine mesh sieve into a measuring cup to remove seeds and excess pulp.

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring constantly until the sugar fully dissolves and the liquid becomes clear (do not boil). Remove from heat and let cool to room temperature. (If you prefer a quicker method, dissolve sugar in 1 cup very hot water instead.)

Make simple syrup

In a large pitcher, combine the strained fresh lemon juice and the cooled simple syrup. Add 3 cups cold water and stir. Taste and adjust: add remaining 1 cup cold water if you prefer a milder lemonade, or add up to 1/2 cup more lemon juice for tartness.

Combine and dilute

Add 2 cups of ice cubes to the pitcher (or individual glasses). Stir gently to chill. If you prefer sparkling lemonade, replace up to 1 cup of the cold water with 1 cup chilled sparkling water just before serving to preserve fizz.

Chill and serve

Add 6 lemon slices to the pitcher or float 1 slice per glass for visual appeal. Tear or lightly clap the mint leaves between your hands to release oils and add to the pitcher or use as a garnish for each glass.

If using lemon zest, grate a small amount (about 1 tablespoon) over the pitcher for extra brightness. Stir once gently. Serve immediately over ice in glasses.

fresh lemon juice

cold water

fresh mint leaves

lemon zest (optional, for extra bright flavor)

sparkling water (optional, to taste for fizz)

In a large pitcher (at least 2 liters capacity), pour 3 cups pineapple juice, 2 cups orange juice, and 2 cups guava juice. Stir gently to combine.

Combine juices

Stir in 1 tablespoon maraschino cherry syrup and 2 tablespoons fresh lime juice. Taste and adjust: if you prefer a brighter tartness, add up to 1 more tablespoon lime juice.

Add syrups and lime

If you like a slightly sweeter punch, dissolve 2 tablespoons simple syrup into the juice mixture and stir. If using honey syrup, make sure it is well blended.

Sweeten

Just before serving, gently pour 3 cups chilled ginger ale (or club soda for a less sweet punch) into the pitcher and stir once or twice to incorporate without losing too much fizz.

Add carbonation

Add 1 cup pineapple chunks, 1 cup orange slices (cut into half-moons), and 12 halved maraschino cherries into the pitcher. Lightly bruise the mint leaves between your palms to release aroma and add them into the punch.

Prepare fruit

Fill individual glasses with about 1/2 cup ice (adjust as desired). Ladle the punch over ice, distributing fruit pieces and mint evenly. Garnish each glass with an extra mint sprig and a cherry if desired.

Serve

If you need to prepare ahead, mix the Fruit & Juice Base and Sweetener sections and refrigerate covered up to 24 hours. Add ginger ale and fresh fruit/garnish just before serving to preserve fizz and texture.

Storage

pineapple juice

orange juice (freshly squeezed or high-quality)

guava juice

maraschino cherry syrup (from jar)

lime juice (fresh)

ginger ale (chilled) or club soda for less sweet

simple syrup (1:1 sugar to water) or honey syrup

fresh pineapple chunks

orange slices

maraschino cherries (halved)

ice (for serving)

Select a large highball glass (12–16 oz). Fill the glass about three-quarters full with ice cubes (approximately 1 cup).

Prepare glass

If using, set a lemon wheel or wedge on the rim and tuck a mint sprig beside the ice for aroma and presentation.

Garnish

Pour approximately 12 oz of chilled Poland Spring (or other still spring water) into the ice-filled glass. Leave room for an optional splash of club soda if you want fizz.

If you prefer a faint citrus note, add 1/2 tablespoon (about 7–8 ml) of fresh lemon juice and 1/2 teaspoon of simple syrup or honey syrup. Gently stir once or twice with a bar spoon or long spoon to combine. Taste and adjust: add the optional 2 oz club soda for effervescence or more water if preferred.

Finish by placing the lemon wheel on the rim and the mint sprig atop the ice (if used). Serve immediately while chilled.

large highball glass (12–16 oz)

lemon wheel or wedge (optional)

fresh mint sprig (optional)

Poland Spring natural spring water (chilled) or other still spring water

club soda or sparkling mineral water (optional for a splash of fizz)

simple syrup (1:1) or honey syrup

Sanitize the empty 330 ml aluminum can and all equipment with a food-safe sanitizer, then rinse if required by sanitizer instructions. Ensure the can is dry and free of debris.

Sanitize and prepare

In a clean vessel, combine 35 ml high fructose corn syrup (or equivalent sucrose syrup) with 2 ml caramel color, 1 ml phosphoric acid solution, 0.8 ml natural/artificial flavor blend, 50 mg caffeine (if using) and 10 mg sodium benzoate (if using). Stir or gently heat to fully homogenize the syrup ingredients. Do not carbonate the syrup.

Make the syrup (concentrate)

Chill 330 ml carbonated water to 0–4°C. Using a carbonation system, carbonate plain chilled water to approximately 4–4.5 volumes CO2 (this yields a typical soda fizz). If you have pre-carbonated water, keep it under pressure and cold to retain carbonation.

Prepare carbonated water

Measure 330 ml carbonated water into a clean, chilled pressurized mixing vessel or soda dispenser. Slowly add the prepared syrup (about 39.8 ml total volume including flavor/color/acid components) into the carbonated water while gently stirring with a sanitized spoon or using a low-shear recirculation to avoid excessive CO2 loss. The final fill volume should be roughly 330 ml in the can; account for headspace when filling.

Blend syrup and carbonated water

Quickly transfer the blended soda into the sanitized 330 ml aluminum can, leaving approximately 8–10 mm headspace for pressure. Immediately seam the can using a can seamer rated for carbonated beverages. Ensure the seam is tight and leak-free.

Fill and seal the can

If additional CO2 is needed, place the sealed can in a pressurized carbonator or in a cold environment and force-carbonate for a short time at controlled pressure per equipment instructions. Check the can for leaks by submerging in lukewarm water and looking for escaping bubbles. Dry the can after inspection.

Carbonation adjustment and leak test

Chill the sealed can at 0–4°C for at least 24 hours to allow flavors to marry and carbonation to stabilize. Store upright in a cool place until ready to distribute or consume.

Chill and condition

Open the can carefully (tilt to reduce foaming if very cold). Pour into a chilled glass if desired and enjoy. Discard if the can is swollen, leaks, or smells off.

Ensure all equipment (mixing vessel, seamer, carbonation system) is clean and food-safe. Follow manufacturer instructions for CO2 handling, can seaming, and pressurized systems. Use personal protective equipment as required. Dispose of or recycle packaging responsibly.

carbonated water

high fructose corn syrup (or sucrose syrup)

caramel color (liquid)

phosphoric acid solution (food grade)

natural and artificial flavoring blend

caffeine (optional)

sodium benzoate (preservative, optional)

empty 330 ml aluminum can with sealing seams

can seamer (or crown cap for lab test)

pressure-rated mixing vessel/soda dispenser

CO2 cylinder (food grade) and regulator

sanitizer (food-safe)

Wash and dry all vegetables. Cut broccoli into even small florets. Peel and thinly slice the carrot on the bias. Core and thinly slice the red bell pepper. Slice zucchini into 1/4-inch half-moons. Trim the sugar snap peas. Roughly chop or leave baby spinach whole if leaves are small.

Mince the garlic and thinly slice the shallot. Zest and juice the lemon. Measure out soy sauce, honey/maple, and spices.

Place a large wide skillet or sauté pan over medium-high heat. Add olive oil and let it warm until shimmering but not smoking, about 1 minute.

Heat pan

Add the sliced shallot and sauté for 1–2 minutes until translucent. Add minced garlic and cook another 30 seconds until fragrant, stirring so it doesn't burn.

Cook aromatics

Add the broccoli florets and carrot slices to the pan. Toss to coat in oil and cook, stirring occasionally, for 3–4 minutes until they begin to soften and develop light color.

Start with firmer vegetables

Add the red bell pepper and zucchini to the pan. Continue to sauté for 2–3 more minutes, stirring, until vegetables are tender-crisp.

Add mid-texture vegetables

Add the sugar snap peas and baby spinach. Toss until spinach wilts and peas are bright green, about 1–2 minutes.

Finish with quick-cooking greens and peas

Reduce heat to medium. Push vegetables to one side of the pan (or briefly remove and return). Add butter if using and let it melt, then stir in lemon zest, lemon juice, soy sauce, honey/maple syrup, and red pepper flakes. Mix quickly to coat vegetables evenly.

Season with kosher salt and freshly ground black pepper. Taste and adjust: add up to 1/2 tsp more salt or 1/2 tbsp more lemon juice if desired.

Sprinkle toasted sesame seeds and chopped parsley or cilantro over the vegetables. Give a final toss to combine and immediately remove pan from heat to prevent overcooking.

Transfer the sautéed vegetables to a serving bowl or platter. Serve warm or at room temperature as a salad side or main with grains or protein. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat briefly in a pan to refresh.

broccoli florets

carrot, thinly sliced on bias

red bell pepper, thinly sliced

zucchini, half-moon slices

sugar snap peas, trimmed

baby spinach

extra-virgin olive oil

unsalted butter (optional, for richness)

garlic, minced

shallot, thinly sliced

lemon zest

lemon juice

soy sauce (or tamari)

honey or maple syrup

red pepper flakes

kosher salt

freshly ground black pepper

toasted sesame seeds

fresh parsley or cilantro, chopped

Heat a large heavy-bottomed pot over medium-high heat. Add 1 tbs olive oil. When shimmering, add the beef cubes in a single layer (work in batches if necessary) and brown on all sides, about 4–6 minutes. Remove browned beef to a plate and set aside.

Brown the beef

Reduce heat to medium, add remaining olive oil if pot is dry, add diced onion and a pinch of salt. Cook, stirring, until softened and translucent, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1 minute.

Sweat aromatics

Return the browned beef to the pot. Add beef broth, 2 cups water, bay leaf, dried thyme, dried black pepper, and 1 tsp salt (you will adjust later). Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 25 minutes to allow flavors to meld and to begin tenderizing the beef.

Simmer the broth

After the initial 25-minute simmer, add the cubed potatoes and sliced carrots to the pot. Increase heat to bring to a simmer, then reduce to low and continue to simmer until potatoes and carrots are tender, about 15–20 minutes.

Add root vegetables

When the potatoes are tender, stir in the baby spinach and watercress. Cook just until wilted, about 2–3 minutes. Taste the broth and adjust seasoning with additional salt (about 1/2 tsp more if needed) and pepper.

Add greens and watercress

While the soup simmers with vegetables, prepare dumplings: in a medium bowl whisk together 1 cup flour, 1 tsp baking powder, and 1/2 tsp salt. Cut in 2 tbs cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs. Stir in chopped parsley (if using), then add 1/2 cup milk and stir just until a soft dough forms — do not overmix.

Make the dumpling dough

Once vegetables are tender and soup is simmering gently but not rapidly, drop rounded tablespoons of dumpling dough onto the surface of the simmering soup (you should get about 12 dumplings). Cover the pot tightly and cook over low heat for 10–12 minutes without lifting the lid. After cooking time, lift lid and check one dumpling: it should be set and cooked through. If not, cover and cook 2–3 minutes more.

Cook the dumplings in soup

Remove and discard the bay leaf. Stir in 1 tbs lemon juice and 1 tbs chopped parsley. Taste and adjust seasoning with salt and pepper to taste. Ladle soup into bowls ensuring each bowl gets beef, potatoes, carrots, spinach, watercress, and a few dumplings. Garnish with extra parsley if desired and serve hot.