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Cherimoya and Peach Smoothie
1 cup chopped fresh cherimoya 250 ml
1 cup chopped peaches 250 ml
1/4 cup orange juice 50 ml
1/4 cup pineapple juice 50 ml
1 cup frozen vanilla yogurt 250 ml
Combine the ingredients in a blender or food processor, and purée until frothy and smooth. Refrigerate or serve at once.
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Citrus Mulled Cider
4 oranges
20-25 whole cloves
20 cups apple cider
2 cinnamon sticks
Slice two of the oranges into ¼-inch rounds, and stud the remaining oranges with the cloves. Add to a large saucepan or Crock-Pot with the cider and cinnamon sticks. Simmer for at least 1 hour before serving.
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Grenadine
pomegranate seeds
sugar
Combine equal volumes of seeds and sugar in a saucepan, and crush with the back of a spoon. Cover and leave overnight.
Bring the seeds and sugar to a boil over medium heat, stirring constantly. Reduce the heat, and simmer for 5 minutes. Strain through a fine sieve into a clean, warm bottle, discarding the pulp. Cool, cover, and refrigerate until needed. Add to tonic, soda water, ginger ale (think Shirley Temple), sauces, or stews.
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Kiwi Banana Smoothie
3 kiwis, peeled and chopped coarsely
2 bananas, peeled and chopped coarsely
Juice of 2 large oranges
2 Tbsp liquid honey
1 tsp grated fresh ginger
1 cup crushed ice
Combine the ingredients in a blender, and process until smooth and frothy. Serve at once.
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Papaya Granita for Grown-ups
1/3 cup sugar 80 ml
1 1/4 cups water 300 ml
3 cardamom pods, crushed 3
2 large ripe papayas 2
juice of 2 limes
2-4 Tbsp vodka 25-60 ml
SERVES 4
Combine the sugar, water, and cardamom pods in a small saucepan, and bring to a boil. Cook for 5 minutes, stirring frequently, until the sugar has dissolved. Allow to cool, and remove the cardamom pods.
Meanwhile, halve the papayas, and remove the seeds and stringy mem-branes. Scoop the flesh into a food processor, and purée with the lime juice. Add the sugar syrup and vodka, and pulse to combine. Freeze for 4 hours, stirring (or returning to the processor and pulsing) every hour to break up the ice crystals. Granitas should be slushy, so if the mixture becomes too solid, remove it from the freezer an hour before you serve it in tall glasses with long spoons.
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Pink Grapefruit Slush
2 pink or ruby red grapefruit
1/4-1/3 cup sugar
2 tsp grated fresh ginger
1 cup ginger ale or sparkling wine
Grate the zest from 1 grapefruit into a shallow dish, and squeeze in the juice from both grapefruits. Stir in sugar to taste, bearing in mind whether you’ll be adding ginger ale or sparkling wine. When the sugar has dissolved, stir in the ginger and ginger ale or wine. Cover and place in freezer until set but not frozen solid, and then remove from freezer and beat well. Serve in tall glasses with long spoons.
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Prickly Pear Smoothie
2 prickly pears, peeled and sliced
1 large banana, peeled and sliced
2 Tbsp liquid honey
½ cup milk
½ cup plain yogurt
1 tsp lime juice
¼ cup crushed ice
Combine the ingredients in a blender and puree until smooth and frothy. Serve at once.
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Prune and Apple Smoothie
1/2 cup pitted prunes 125 ml
1 banana, peeled and chopped 1
1/2 cup plain yogurt 125 ml
1 cup apple juice 250 ml
1 tsp lemon juice 5 ml
SERVES 1
Whip the prunes and banana in a blender or food processor. Add the yogurt, apple juice, and lemon juice, and process until smooth and frothy.
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Sweet Sapote Smoothie
3 ripe sapotes, peeled and chopped 3
1/2 cup cream 125 ml
1/2 cup milk 125 ml
1/4 cup rum or brandy 50 ml
2 Tbsp honey 25 ml
1/2 cup crushed ice 125 ml
SERVES 2
Pick the seeds out of the sapotes, and discard. Combine the ingredients in a blender, and process until frothy. Serve at once.
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