60
PEACH AND MINT JULEP
Makes 4 cups:
»
6 peaches, halved and seeded
»
½ cup fresh mint leaves
»
2 tablespoons Creme de Menthe
»
2 teaspoons sugar
»
½ cup crushed ice
»
500 ml mineral water
Process peaches and mint leaves through juicer.
Stir in Creme de Menthe and sugar. Scoop ice
into 4 glasses, pour over peach mixture, mix well
to combine. Serve immediately.
ICY COOLERS
SPARKLING PEAR AND APRICOT COOLER
Makes 4 cups:
»
4 large apricots, halved and seeded
»
3 large pears
»
250 ml mineral water
»
1 cup crushed ice
Process apricots and pears through juicer. Scoop
ice into 4 tall glasses. Divide extracted juice bet-
ween the glasses. Top with mineral water, stir
well to blend. Serve immediately.
ROCKMELON, STRAWBERRY AND
PASSION CRUSH
Makes 4 cups:
»
½ rockmelon, peeled, seeded and divided
into 2 equal portions
»
250 g strawberries, hulled
»
pulp of 2 passion fruit
»
1 cup crushed ice
Process rockmelon and strawberries through jui-
cer. Stir in passion fruit pulp. Scoop ice into 4
glasses, pour over juice, mix well to combine.
Serve immediately.
TROPICAL BLEND
Makes 4 cups
»
2 mangoes, halved, seeded and peeled
»
3 kiwi fruit, peeled
»
½ small pineapple, peeled and halved
»
½ cup fresh mint leaves
»
1 cup crushed ice
Process mangoes, kiwi fruit, pineapple and mint
through juicer. Scoop ice into 4 glasses, pour
over juice, mix well to combine. Serve immedi-
ately.
TOMATO, NECTARINE, PASSIONFRUIT
AND MINT ICER
Makes 4 cups:
»
6 tomatoes
»
2 nectarine
»
½ cup fresh mint leaves
»
pulp of 4 passion fruit
»
1 cup crushed ice
Process tomatoes, nectarine and mint leaves
through juicer. Stir in passionfruit pulp.
Scoop ice into 4 glasses, pour over juice, mix
well to combine. Serve immediately.
CUCUMBER, PINEAPPLE AND CORIAN-
DER ICE
Makes 4 cups:
»
½ small pineapple, peeled and halved
»
2 cucumber
»
½ cup fresh coriander leaves
»
1 cup crushed ice
Process pineapple, cucumber and coriander
through juicer. Scoop ice into 4 glasses, pour
over juice, mix well to combine. Serve immedi-
ately.
Summary of Contents for Design Juice
Page 32: ...32...