MIXED FRUIT JUICE RECIPE

 Cucumber-Lemonade Chiller

Pick up rosemary, cucumbers, and lemons to concoct this grown-up lemonade that will keep you cool on a hot day. 

Monkey lada

 If you like piña coladas, try this lower-calorie version using ripe bananas blended with fresh pineapple and coconut milk. Serve it in festive tropical-drink glasses.

 Peach-Ginger Iced Tea

Mash 6 canned peach halves with 1 1/2 cups of the juice, 1/3 cup sugar and 1 tablespoon grated ginger in a pitcher. Add ice and 6 cups cold English breakfast tea.

 

 Watermelon Coconut Cooler

Blend 8 cups frozen cubed watermelon with 8 ounces lemon vodka, 7 ounces simple syrup (Dissolve 1 cup sugar in 1 cup water in a saucepan over low heat; let cool.) and a 17.5-ounce can coconut juice. Serve with watermelon wedges. 

 Smoky Creamsicle Float

Scoop some vanilla ice cream into a glass; add 1 ounce mescal and 6 ounces orange soda.

 Muddled Lemon berryade

Ingredients:

     4 lemons, sliced

    1/2 cup mint leaves

    1 cup sugar

    1 pint berries (strawberries and blackberries preferable)

    1 quart water

   1 quart club soda

Recipe tools

Directions

Slice lemons and place in the bottom of the drink pitcher. Add 1/2 cup fresh mint and 1 cup sugar on top of lemons. With the wooden spoon mash the mixture for 1 minute. Add the berries and lightly mash. Add 1 quart water and refrigerate until chilled.

To serve: Fill a tall glass with ice and fill 3/4 with lemon juice mixture, top with club soda and serve.

 Bluetini

Drizzle 2 teaspoons blue curaçao into a chilled martini glass; add 2 dashes orange bitters. Shake a shot of blueberry vodka with ice in a shaker, then strain into the glass; garnish with blueberries.

 

Ingredients

    2 cups/500ml sugar

    6 peaches, halved and pitted

    1 vanilla bean, split lengthwise and seeds scraped

    1 tablespoon/15ml loose green or black tea leaves or 4 tea bags

    Split vanilla beans, for garnish

Directions

Bring 3 cups (750ml) water and the sugar to a boil in a pot. Add the peaches and vanilla bean Simmer over medium heat for about 30 minutes.

Discard the vanilla bean. Pour the peaches and syrup into a blender and puree until smooth. Strain the peach puree through a sieve into a pitcher.

Bring 4 cups (1 liter) water to a boil in a small saucepan. Remove from the heat, add the tea and steep according to the package directions. Strain to remove the tea leaves, then add the tea to the pitcher with the peach puree. Stir to combine. Refrigerate until cold.

The pulp from the fruit may have separated from the tea during chilling, so be sure to stir it before serving. Pour over ice cubes in tall glasses and garnish with vanilla beans.

Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ingredients

    3 cups fresh blackberries

    3/4 cups granulated sugar

    2 tablespoons chopped fresh mint

    1 1/2 quarts cold water

    6 good quality black tea bags

    Ice, as needed

    Good quality bourbon, to taste (recommended: Woodford Reserve)

    Fresh mint sprigs, for garnish

Directions

Combine the blackberries, sugar, and coarsely chopped mint in a large bowl and mash. let  it sit while making the tea.

While the blackberries are macerating, bring the water to a boil in a medium saucepan, remove from the heat, add the tea bags and let steep for about 3 minutes. Remove the bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour for the flavors to meld.

Pour the mixture through a strainer into a pitcher, pressing on the solids, cover and refrigerate until cold, at least 2 hours to cool the mixture faster.

Serve the blackberry tea over ice in tall glasses and float a shot of bourbon on top and garnish with lots of fresh mint sprigs...(like a Mint Julep).

Ingredients:

    1 cup uncooked long grain white rice

    1 quart warm water

    1/2 cup whole milk

    2 teaspoons pure vanilla extract

    1/2 teaspoon almond extract

    1/2 teaspoon ground cinnamon

    1/4 cup sugar

    Whole cinnamon sticks, optional, for serving

Directions

In a blender, combine the rice and warm water. Blend for 1 to 2 minutes until the rice breaks up but does not form a powder. Let the rice mixture stand in the refrigerator for 6 hours or up to overnight.

Strain the rice mixture into a container through a fine-mesh sieve or several layers of cheesecloth to remove the rice solids.

Pour the rice water into a blender and add the milk, vanilla and almond extracts, cinnamon, and sugar. Blend for 1 minute until well combined and smooth. Serve the horchata over ice with cinnamon sticks as stirrers.

Ingredients:

    2 oranges

    2 lemons

    1/2 green apple, cored and chopped into small pieces

    1/2 red apple, cored and chopped into small pieces

    1 nectarine, pitted and sliced

    1/2 cup sugar

    6 cloves

    1/2 vanilla bean

    1 stick cinnamon

    2 bottles red wine (recommended: Spanish wine or Cannonau from Sardegna)

    1 shot brandy

    1 cup club soda

Directions

Squeeze the juice of one orange and one lemon, making sure there are no seeds. Chop the remaining orange and lemon. Add the juice and chopped citrus to a pitcher. Mix in the apples, nectarine, sugar, cloves, cinnamon, vanilla bean, red wine, and brandy, and let sit in the refrigerator for at least 4 hours, overnight is best.

When the party is about to start, add a few ice cubes to the glasses, top off the sangria with some club soda and fill the glasses!