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Saturday, May 19, 2012


PEACH SUMMER SANGRIA

Makes 8 cups
1 (750-milliliter) bottle white wine
1 cup peach schnapps
1/2 cup frozen lemonade concentrate, thawed
2 nectarines, sliced
1 cup green or red grapes, whole or sliced
Combine all ingredients in a large pitcher. Cover and chill at least 2 hours or overnight. Stir before serving.




WATERMELON BERRY SPARKLER

2 cup(s) watermelon, cubed and seeded1 container(s) (6 ounces) red raspberries2 tablespoon(s) superfine sugar, use 3 tablespoons if too tartCold brut champagne or prosecco (dry Italian sparkling wine)

Puree watermelon and raspberries in a blender. Scrape mixture through a fine sieve into a bowl; discard seeds. Stir sugar into puree (adding more if too tart). Puree can be made up to 1 day ahead and refrigerated.

For sparklers, pour 2 tbsp puree into each champagne glass and top with 4 oz cold brut champagne or prosecco. For a nonalcoholic version, use club soda or seltzer instead.



FROZEN CRANBERRY MARGARITAS

1 (10-oz.) can frozen mojito mix
3/4 cup tequila
1/4 cup whole-berry cranberry sauce
2 tablespoons orange liqueur
2 tablespoons fresh lime juice
Ice
Combine first 5 ingredients in a blender. Fill blender with ice to 5-cup level, and process until smooth. Serve immediately.

BASIL LEMONADE

1/2 cup rinsed, lightly packed fresh basil leaves
3 tablespoons sugar
4 cups water
1/2 cup freshly squeezed lemon juice
sprigs of fresh basil
In a 1 1/2- to 2-quart glass measure or bowl, combine basil leaves and sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add water and lemon juice. Stir until sugar is dissolved, 1 to 2 minutes. Taste and add more sugar if desired. Pour through a fine strainer into ice-filled

PINK LEMONADE COCKTAIL

1 (12-oz.) can frozen pink lemonade concentrate, thawed
3 (12-oz.) bottles beer (not dark), chilled
3/4 cup vodka, chilled
Ice
Garnishes: fresh cranberries, citrus slices
Stir together first 3 ingredients. Serve over ice.

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