This frosty and patriotic delight is an effortless treat. Enjoy the sweet
summer berries and try something unique for dessert.
INGREDIENTS
1 cup whipped cream
1/2 cup frozen blueberries
1/2 cup frozen strawberries
1 dash of lemon juice
Sugar, to taste
A few small, fresh strawberries, to garnish
INSTRUCTIONS
Mix together all ingredients in a blender and blend until desired thickness.
Wash fresh strawberries and slit at the bottom to use as garnish for individual glasses.
Pomegranates are all the rage, and while the fruit isn�t available in the summer,
the juice is easy to find.
This fruit-infused cocktail is a non-alcoholic take on the summer party staple, sangria.
It�s good for you too; pomegranates are loaded with healthy antioxidants.
INGREDIENTS
1 quart pomegranate juice
2 cups papaya, mango or apple juice
1-2 oranges (depending on size)
6-8 strawberries
2 kiwis
1/2 cup sugar
INSTRUCTIONS
Mix juices and sugar briskly until sugar dissolves.
Wash oranges and berries and cut into thin, round slices.
Remove kiwi skin and cut into thick, round slices.
Place all fruit into your juice mixture and allow the flavors
to blend in fridge for 2-3 hours or overnight, before serving.
Serve in individual glasses, garnished with fresh fruit slices.
Turning your fresh fruit drinks into fresh fruit popsicles is so easy
you�ll want to enjoy them all summer long.
Simply blend or process the drink ingredients as you normally would and then pour
into popsicle molds or paper cups, leaving 1/4 inch at the top to allow the juices to expand.
Add a little whimsy by using colorful drink stirrers as your sticks.
To keep the stirrers standing up, cover the cups with foil.
Make slits in the center of the foil covers and insert the stirrers.
Mango can add a bit of exotic flavor to your everyday summer drinks or smoothies.
Summer is also the best season for fresh mangos.
Look for plump fruits without soft spots, shriveled skin or blemishes.
The color will vary depending on the type, but many will be green.
Mango Smoothie
INGREDIENTS
1 mango, peeled, pitted and sliced
1 cup coconut milk
2 cups ice
1/2 fresh pineapple, cut into chunks (or one 12-oz can pineapple chunks)
1 tablespoon honey
INSTRUCTIONS
Place all ingredients, except honey, into a blender and blend until smooth.
Pour into chilled glasses and drizzle with honey.
Garnish with a mango or pineapple slice, if desired.
Tip: Freeze your blended smoothie for 20 minutes for a firmer texture.
Mango Lemonade
INGREDIENTS
2 large ripe mangos
2 1/2 cups water
2 1/2 cups lemon juice
1 cup sugar, more if desired
Mint sprigs, as much as desired
Pitcher, with lid
INSTRUCTIONS
Peel, pit and chop mangos into chunks.
In a food processor or blender, puree the mango.
There should be about 2 cups of puree when you�re finished.
In a pitcher, combine the mango puree, water, lemon juice and sugar.
Stir well to dissolve the sugar.
Cover with lid and refrigerate until very cold, at least 5 hours and
preferably overnight. This allows the flavors to blend and intensify.
Taste and add additional sugar if desired.
Pour the lemonade over ice in tall glasses. Garnish with mint, and serve.
After eating all of that hot salsa, your guests will need drinks to cool off.
Serve this tasty concoction called a �Sea Foam.� It�s a low-calorie, low-sugar refreshment
that is sure to help keep the party going. Follow this easy recipe:
Ingredients
1/2 honeydew, seeded and scooped
1 cucumber, peeled and sliced
1/4 cup lime juice
1/4 cup fresh mint
1/4 cup sugar
Chilled grapefruit citrus soda
Instructions
1. Place first 4 ingredients in a blender and puree until smooth.
2. Force through a strainer reserving juice and dispose of the pulp.
3. Chill for 4 hours or overnight.
4. Fill each glass with 1/3 melon mixture and top with chilled grapefruit citrus soda.