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Frozen!: Summer cocktail recipes with a kick

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Berry White Pops
Makes 7

• 0.75 cup sugar
• 1 cup hot water
• 1 cup white wine
• 1 tbsp orange-flavoured liqueur
• 4 tsp fresh lemon juice
• 1 cup fresh berries

Stir the sugar in hot water until dissolved. Mix in the wine, orange liqueur and lemon juice. Divide fruit (such as blueberries and thinly sliced strawberries) among seven 5 oz paper cups. Pour the wine mixture into the cups. Cover the cups with foil, and then insert a craft stick into the centre of each pop. Freeze for at least eight hours or overnight. (For kid-friendly frozen pops, simply replace the wine and liqueur with berry-flavoured yoghurt.)


Orange Cream Floats
Serves 8

orange cream float

• 2 pints vanilla ice cream
• 2 cups orange juice, freshly squeezed
• 2 cups club soda
• 1 cup vodka or tequila

Chill eight glasses in the refrigerator for at least 30 minutes. Scoop the ice cream and divide evenly among the chilled glasses. Top with the orange juice and club soda. Serve immediately. (Adult guests may enjoy these floats a whole lot more if you top their glass with a splash of vodka or tequila.)


Green Smoothie
Serves 2

green smoothie

• 2 cups spinach, chopped
• 2 cups coconut water
• 1 cup mango, chopped
• 1 cup pineapple, chopped
• 2 bananas, chopped

Freeze all the ingredients, apart from the coconut water, for at least two hours to ensure you end up with a deliciously cold smoothie. (Alternatively, blend your ingredients the night before and store in the fridge, for up to two days. Use an airtight lid to limit oxidation and keep the mixture as fresh as possible. Shake well before use.) Tightly pack the leafy greens in a measuring cup and then toss into a blender. Add the coconut water and blend together until all the leafy chunks are gone. Add the mango, pineapple and bananas and blend again until smooth. Boost with hemp or flax seeds; go easy on the gin.

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