Strawberry-Kiwi Frozen Mojitos

Summer has returned to Muskoka!!!!!

 

Frozen-Kiwi-Strawberry-Mojito-2

 

Strawberry-Kiwi Frozen Mojitos

Ingredients

  • 1 ½ cups chopped strawberries, frozen
  • 1 ½ cups chopped kiwi, frozen
  • 3 tablespoons simple syrup, divided
  • 8 fresh mint leaves, divided
  • 3 ounces rum, divided
  • 3 ½ cups crushed ice, divided
  • Strawberry and kiwi slices, to garnish
  • Mint leaves, to garnish

Directions

  1. In a blender, combine the 1½ cups frozen strawberries, 1½ tablespoons simple syrup, 4 mint leaves, one shot of rum, and 1¾ cups of crushed ice (if you have whole cubes, crush them in the blender first). Blend until well combined and slushy-like.
  2. Pour the strawberry mojito into 3 (8 oz) glasses, filling half-way.
  3. Rinse out the blender jug and combine the remaining 1½ cups chopped kiwi, 1½ tablespoons simple syrup, 4 mint leaves, shot of rum, and 1¾ cups crushed ice. Blend to desired consistency.
  4. Pour the kiwi mojito over the strawberry mojito.
  5. Garnish with kiwi, strawberry, and mint.
  6. Serve immediately.

recipe “stolen” from host the toast 😀

 

Happy Friday!!!

≈Laugh loudly, Love generously, Care deeply, Speak kindly≈

Sluggers’ Strawberry Slushie

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Sluggers’ Strawberry Slushie

This grown-up take on a ballpark staple can also be made without an ice cream maker to do so put
1 cup of the wine, covered, in the refrigerator; chill. Purée the remaining wine with all remaining ingredients in a food processor. Pour the mixture into ice cube trays and freeze until solid. When you’re ready to serve, just purée the ice cubes with the remaining wine in a blender.

Ingredients

  • 2 cups hulled strawberries
  • 1 750 milliliter bottle dry Riesling
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons sugar

Preparation:

Purée strawberries, Riesling, lemon juice, and sugar in a food processor until liquefied. Process in an ice cream maker according to manufacturer’s instructions. Divide among cups. Serve immediately with straws, or transfer to a container and freeze.

www.epicurious.com

Carpe Diem

Seize the day with a big jug o Carpe Diem
😀 😀 😀

Happy Friday!!!!

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Ingredients

10 Strawberries hulled and halved

2 tbsp vanilla sugar

30 ml lime juice

150 ml Martin Miller’s gin

8 basil leaves, torn

To taste – Champagne or sparkling wine, chilled

Garnish with basil leaves and cucumber slices

Process strawberries, sugar and juices in a blender until smooth. Pour into a 1 litre-capacity jug over ice, add gin and basil, and stir. Top with Champagne or sparkling wine and serve over ice in tall glasses. Garnish with a basil leaf and a slice of cucumber and serve

Andrew McDowell

www.gourmettraveller.com.au