Watermelon Slush

"fabulous and so easy.....add a shot of gin for the adults!!! "

INGREDIENTS

• 3 cups diced watermelon
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 cup crushed ice
• 1/2 cup water

PREPARATION

1. Blend watermelon, lime juice, sugar, ice and water in a blender until smooth.

NUTRITION

Per serving: 48 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 12 g carbohydrates; 1 g protein; 0 g fiber; 2 mg sodium; 137 mg potassium.

Nutrition Bonus: A natural sports drink with vitamins A and C, potassium.

Carbohydrate Servings: 1

Exchanges: 1/2 fruit

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Orange Dream Creamsicle Smoothie

Summary: A low-calorie, healthy smoothie that tastes just like a creamsicle. A perfect post-workout thirst quencher or mid-afternoon snack.

Ingredients

• 1 navel orange, peeled
• 1/4 cup fat-free half-and-half or fat-free yogurt
• 2 tablespoons frozen orange juice concentrate
• 1/4 teaspoon vanilla extract
• 4 ice cubes

Instructions

1. In a blender, combine the orange, half-and-half or yogurt, orange juice concentrate, vanilla, and ice cubes. Process until smooth.

Preparation time: 5 minute(s)

Number of servings (yield): 1

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Frozen Pineapple Mango Margaritas

Total Time: 10 minutes

Yield: 8 Cups

Ingredients

• 1 1/2 cups frozen mango chunks
• 1 1/4 cups frozen pineapple chunks
• 1/4 cup simple syrup
• 1/2 cup freshly squeezed clementine juice (about 6 clementines)
• Juice of 1 large lime
• 8 ounces silver tequila
• Ice cubes as needed (about 10)

Directions

1. Add all the ingredients with the exception of the ice to the blender and blend until smooth.
2. Add ice until you reach desired consistency.
3. Serve with salted or sugar rimmed glass if desired! Enjoy!

Notes

To freeze leftovers, I just stored it in mason jars. Pull them out of the freezer about 10-15 minutes before you are ready to drink them, and using a fork or spoon, jab at them a bit to loosen into a slush!

Source: http://fabtasticeats.com/2013/02/08/frozen-pineapple-mango-margaritas/

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Banana Pineapple Green

Even greens can be frozen this way and used later for green drinks. The frozen pineapple and bananas blended perfectly with the spinach and made a completely tasty, filling, refreshing green smoothie!

Banana Pineapple Green Drink

• 1 cup frozen banana*
• 1 cup frozen pineapple*
• 2 cups spinach
• 1 cup water

1. Blend in high-speed blender until smooth.

* You can use fresh bananas and pineapple but I would add some ice.

Source: http://www.rawmazing.com/banana-pineapple-green-drink/

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Watermelon Limeade Vodka Cocktail

Yield: Serves 2 to 3

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

• 1/4 large watermelon, cut into cubes
• Juice of 2 limes
• 4 oz. vodka
• Ice
• Lime slices (for garnish)

Instructions

1. In a blender, combine the watermelon cubes, lime juice and vodka.
2. Puree until smooth.
3. Fill two collins glass with ice and pour the watermelon cooler over top. Garnish with lime slices. Serve.
   
   
   Source: http://www.cookincanuck.com/2012/06/watermelon-limeade-vodka-cocktail-recipe-tv-fun/

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Minted Gin Sour

• a handful of mint leaves, divided
• 1 1/2 oz gin
• 3/4 oz lemon juice
• 1/2 teaspoon sugar
• lemon slices for garnish

 Place gin and mint in shaker. Muddle the mint.  Add lemon juice, and sugar and ice.  Shake well.  Strain over ice in a prechilled glass. Garnish with torn mint leaves and a slice of lemon.  Enjoy!

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Ginger Lime Daiquiri

Ginger Lime Daiquiri

Yield: 1 cocktail with plenty of simple syrup for several more drinks

Ingredients

Ginger Simple Syrup:
• ½ cup water
• ½ cup sugar
• ¼ cup ginger, peeled and sliced
Ginger Lime Daiquiri (makes 1)
• 2 ounce golden rum
• 1 ounces lime juice
• 1 ounce ginger simple syrup
• Dash fresh ginger, grated with a microplane or fine zester

Instructions

1. Make the ginger simple syrup: Add water, sugar and ginger to a pan over medium-high heat. Stir continually until sugar has dissolved, remove from heat. Allow the ginger to steep until syrup has cooled to room temperature, about 20 minutes. Strain out the ginger and store simple syrup in a plastic squeeze bottle or jar in the fridge until ready to use (can be made up to a week ahead of time).
2. Make the Daiquiri: Add rum, lime juice and ginger simple syrup to a shaker full of ice. Shake gently for 15-30 seconds, strain into a cocktail glass. Grate fresh ginger into the glass.

Notes

Ginger simple syrup also makes a fantastic addition to watermelon margaritas

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Raspberry Rose Fizz

Ingredients:

• 1 1/2 oz gin
• 3/4 oz liqueur framboise
• 3/4 oz lemon juice
• 3/4 oz raspberry syrup
• 3 drops rosewater
• 1 egg white
• 1 1/2 oz sparkling water
• rose petal for garnish

Raspberry Syrup:

• 1 cup raspberries
• 1/2 cup water
• 1/2 cup sugar

Start by making the raspberry syrup. Combine sugar and water in a saucepan over medium heat until sugar is dissolved. Bring to a simmer and then remove from heat and let cool completely (approximately 30 minutes) before adding the raspberries. I like to combine the raspberries once the syrup has cooled because you get a bright, fresh flavor, rather than a cooked, jammy flavor.

Once you’ve added the raspberries to the saucepan with the syrup, use a potato masher to crush them to a pulp. If you don’t have a masher you can use a large spoon or the bottom of a glass. Pour the resulting mixture through a fine mesh strainer to remove the pulp.

Now time for the cocktail: Add the egg white to your shaker and shake for 10 seconds without ice or any other ingredients. This will help you to create the lovely light foam that gives this drink its silky texture. Once you’ve agitated the egg white, fill your shaker with the remaining ingredients, except for the sparkling water. Add ice and shake vigorously for a full 30 seconds.

Once thoroughly shaken, add ice and the sparkling water to your glass and double-strain the shaker contents overtop. I like adding the sparkling water to the bottom of the glass, pouring overtop, so that the bubbles incorporate throughout the drink without stirring. Garnish with a rose petal and straw, and voilà.

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CHERRY AND MINT GRANITA {WITH ROSE WINE}

Here is the recipe: 



1. Bring water and sugar to a boil. Boil hard for 2 minutes.
2. remove from heat and stir rose, lime zest and juice. Set aside.
3. Place cherries on a blender and add the sugar and lime mixture. Puree until smooth for 1 minute.
4. Pour mixture through a colander, pressing with a spoon to make sure you get all the juice . Discard the solids that remain.
5. Stir in fresh mint and pour the mixture in freezer proof dish. Freeze for an hour, when ice crystals would have formed around the edges. Stir with a fork to distribute crystals evenly. Keep doing this every 30minutes until the mixture is thorough and grainy, about 4 hours.

...and voila, you have fabulous reddish granita to end a nice fete!

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Blood Orange Margarita with Bitters

You must aim to take care of the details without getting crazy about it  and give the classics added with a few sensible modern twists. 

There is nothing secret or special about how to make cocktails.  How is it better? The little details.

The garden fresh citrus isn’t just for the romantic notion that homegrown it better. ‘Cause face it, sometimes homegrown is better, and other times “not so much”. Oh no, homegrown citrus is all about the oils in the rind. There are amazing flavor in those oils, however it unfortunately doesn’t take long after picking for those oils in the zest to be lost forever. But if you can get the fruit shortly after being plucked from the tree…  After squeezing them, the oils release to the surface and completely saturate the outside of the rind. It is just one of those little details.

Other little details?  Freezing the glasses. . A great cocktail should be very well chilled, and a frosty glass is ever so helpful. Between the three different sized round ice cube molds, two different square silicone ice cube molds, and the f*^&-ing swankest thing ever, a tray that makes clear ice blocks

Finally, finish the cocktail in a glass that has some character. Whether that is from an old-fashioned glass made from recycled glass  to a throwback champagne bowl, serve up that proper cocktail in a glass worthy. 

Blood Orange Margarita with Bitters

YIELD: 2 COCKTAILS

TOTAL TIME: 5 MIN

See the post for more cocktail details. Make sure to get the freshest blood oranges you can, and toss a rind or two into the shaker when mixing. To make simple syrup heat an equal amount of sugar and water together until the sugar dissolves completely. Store in the fridge for up to a month. Depending on the sweetness of the blood orange juice, you may need to slightly adjust the amount of simple syrup in the margarita recipe.

ingredients:

• 4 oz. (120ml) fresh Blood Orange Juice
• 2 oz. (60ml) Resposada or Anejo Tequila
• 3/4 oz. (22ml) Simple Syrup
• 1/2 oz. (15ml) fresh Lime Juice
• few dashes Orange Bitters
• Kosher or Sea Salt for rimming the glass

directions:

1. Rub the rim of two old fashioned glasses (or whatever glass you prefer) with an edge of a blood orange wedge or leftover rind. Swirl the rims through a small pile of kosher or sea salt to salt them. Add one or two large cubes into the glasses.
2. Combine blood orange juice, tequila, simple syrup, lime juice, and bitters in an ice filled shaker. Add a left over rind or two from the blood oranges.
3. Shake vigorously for 15 seconds, then strain into the salted glasses. Serve or drink immediately and with leisure.

RECIPE SOURCE: WHITEONRICECOUPLE.COM.

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Fresh Strawberry & Lime Tom Collins Cocktail Recipe

Memorial Day in the United States is just a week away and that can only mean one thing. That’s right, it’s grilling season! When I say “grilling”, I mean everything that comes along with it – backyard parties, kids running through the sprinklers, cocktails on the patio and long, warm summer evenings. That’s where this fresh take on a classic Tom Collins cocktail recipe comes into play.

To kick off the season, I’m pairing up with OXO, the fantastic company behind of at least half of the tools in my kitchen. Not only do I use their tools for everyday cooking andPortion Control for Weight Loss & Healthy Living, but I also re-designed my pantry forHow to: Organize Your Pantry. Well, it turns out that they have some equally awesome (read: functional, spiffy-looking and easy to use) cocktail tools.


Pictured: OXO Steel 7-Piece Barware Set

What better way to start off the backyard party season than with a cooling cocktail that highlights fresh fruit? A classic Tom Collins cocktail is a simple concoction of gin, simply syrup, lemon and club soda. Classic and perfect in every way.

However, this Tom Collins maker happened to have a heck of a lot of fresh strawberries sitting in her fridge. So, the classic cocktail got a little summertime makeover with a splash of an easy strawberry puree, slightly sweetened with agave nectar, and a squeeze of lime juice.

This cocktail is not overly sweet, nor is it overly berry-ish. If you’re hoping for a full-on hit of strawberry, reminiscent of a strawberry margarita, well…then I suggest making a margarita. But if you want something that’s subtly flavored, cold and perfectly refreshing, then this is your drink.

The recipe:

Place the strawberries and agave nectar in a blender, and puree until smooth.

Pictured: OXO’s citrus knife, included in the OXO Steel 7-Piece Barware Set

Using two Collins glasses, place a few ice cubes in each glass.

Pictured: OXO Steel Ice Bucket & Tongs Set

Divide the gin, lime juice and strawberry puree between the two glasses. Stir with a long spoon.

Pictured: Cocktail Mixing Spoon & Jigger, included in the OXO Steel 7-Piece Barware Set

Fill the glasses to the top with club soda. Stir again and garnish with lime wedges. Serve.

To stay updated on OXO’s newest tools and designs, follow them on Twitter and Facebook.

Other summertime cocktails:

Cookin’ Canuck’s Kicked-Up Avocado Margarita Recipe
Cookin’ Canuck’s Pink Grapefruit Greyhound Cocktail Recipe
Foodiecrush’s Hotel Inspired White Peach Sangria
The Boys Club’s The Rhubarb Sour
Inspired Taste’s Southside Cocktail

Fresh Strawberry & Lime Tom Collins Cocktail Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2 cocktails

Serving Size: 1 cocktail

Calories per serving: 161 cal

Fat per serving: Total Fat 0.2g / Saturated Fat 0g

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

• 10 oz. strawberries, hulled & quartered
• 1 tbsp agave nectar
• Ice cubes
• 3 oz. gin, divided
• 1/2 oz. fresh lime juice, divided
• Club soda
• Lime wedges, for garnish

Instructions

1. Place the strawberries and agave nectar in a blender, and puree until smooth.
2. Using two collins glasses, place a few ice cubes in each glass.
3. Divide the gin, lime juice and strawberry puree between the two glasses. Stir with a long spoon.
4. Fill the glasses to the top with club soda. Stir again and garnish with lime wedges. Serve.

Notes

Caloreis 161.2 / Total Fat 0.2g / Saturated Fat 0g / Cholesterol 0mg / Sodium 14.3mg / Total Carbohydrates 13.8g / Fiber 1.2g / Sugars 11.0g / Protein 0.4g / WW (Old Points) 3 / WW (Points+) 1

Disclaimer: The OXO tools pictured were provided to me free of charge. In addition, I was compensated for this post. All opinions are mine. What can I say? I love OXO products!

Source: http://www.cookincanuck.com/2013/05/fresh-strawberry-lime-tom-collins-cocktail-recipe/

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Carrot Cake Smoothie

by AMY FLANIGAN on JUNE 7, 2013 · 4 COMMENTS

I’m always seeing different types of sandwiches converted to pizzas and soups. Like the Rueben, or BLT, or Cuban. And I thought, why couldn’t I take some popular pies or cakes that I love, and convert them to smoothies? Like carrot cake. 

I thought the ingredients would translate really well. And it did!

Is this breakfast? Is it dessert? I’ll leave that up to you. Either way, it’s delicious! And you don’t need to wait an hour for it to bake ;-)

Carrot Cake Smoothie
Serves 2
Prep time: 10 minutes

Ingredients
• 1 cup low fat vanilla frozen yogurt
• 1/3 cup milk
• 2 (4 ounce) jars carrot baby food
• 1/2 teaspoon vanilla
• 1 tablespoon granulated sugar
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1/3 cup pecans, chopped
• 10 baby carrots, roughly chopped (about 1/2 cup)
• 1/2 cup ice

Directions
Place frozen yogurt, milk, carrot baby food, vanilla, both sugars and spices in a blender. Process until combined. Add in the pecans, carrots, and ice. Blend until smooth.

Print this recipe • Save this recipe

Source: http://veryculinary.com/2013/06/07/carrot-cake-smoothie/

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