RECIPES
GRAPEFRUIT GRIN COCKTAIL
Makes 2 – 3 glasses
½ cup / 125ml gin
1½ tablespoons orange flavoured liqueur
3 cups fresh pink grapefruit segments, frozen
½ teaspoon ground cinnamon
Place all ingredients into the blender jug and blend
using speed 1 for 30 seconds, increase to speed
2 for 30 seconds. Serve immediately into chilled
glasses.
PINK MARY MOCKTAIL
Makes 2 glasses
1 cup / 250ml tomato juice
½ cup / 125ml white cranberry juice
1 teaspoon Worcestershire sauce
2-3 drops Tabasco sauce
½ cup small ice cubes
Salt and pepper, if desired
Celery tops, for serving
Place juices, sauces and ice into the blender jug,
season to taste and blend using speed 1 for 30-40
seconds. Serve immediately into 2 chilled glasses,
garnish with celery tops.
APRICOT AMBROSIA MOCKTAIL
Makes about 2 glasses
1 cup / 250ml apricot nectar
½ cup soft silken tofu
1 tablespoon coconut cream
2 tablespoon desiccated coconut
1 cup fresh apricots, peeled, diced and frozen
Place all ingredients into the blender jug and blend
using speed 1 for 30 seconds, increase speed 2
for 30 seconds. Serve immediately into 2 chilled
glasses.
STRAwBERRY SORBET
Makes 2 cups
½ cup / 125ml water
¼ cup / 60ml apple juice
¼ cup sugar
2 cups frozen strawberries, frozen without liquid
Place all ingredients into the blender jug and blend
using speed 2 for 30 -45 seconds until berries are
pureed and mixture is smooth. Spoon puree into a
plastic container, cover and place in the freezer for
several hours or until firm.
FROZEN PEACH YOGHURT
Makes 2 cups
¾ cup / 200ml non-fat yoghurt
½ cup sugar
1 teaspoon vanilla
1 cup drained peach slices, frozen
Place all ingredients into the blender jug and blend
using speed 2, until smooth, about 30 seconds.
Spoon into a plastic container, cover and place in
the freezer for several hours or until firm.
Summary of Contents for KBL200
Page 1: ...KBL200 Issue 1 07 Blender...
Page 9: ...NOTES...
