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ICY COOLERS
CUCUMBER, PINEAPPLE AND
CILANTRO ICE
Makes 2 servings
INGREDIENTS
½ small pineapple, peeled and halved
2 cucumbers
½ cup fresh cilantro leaves
1 cup crushed ice
METHOD
1.
Process pineapple, cucumbers and
cilantro through juicer.
2.
Scoop ice into 4 glasses, pour over juice,
mix well to combine.
Serve immediately.
PEAR, RADISH AND CELERY CRUSH
Makes 2 servings
INGREDIENTS
3 medium pears
4 radishes, trimmed
3 stalks celery
1 cup crushed ice
1.
Process pears, radishes and celery
through juicer.
2.
Scoop ice into 4 glasses, pour over juice,
mix well to combine.
Serve immediately.
SPIRITED JUICES
COCONUT PINEAPPLE COLADA
Makes 4 standard servings
INGREDIENTS
½ large pineapple, peeled and quartered
60ml Malibu Rum
500ml soda water
1 cup crushed ice
METHOD
1.
Process coconut and pineapple through
juicer.
2.
Stir in rum and soda water.
3.
Scoop ice into 4 tall glasses, pour over
juice mixture, mix well to combine.
Serve immediately.
HONEYDEW DREAM
Makes 4 standard servings
INGREDIENTS
1 honeydew melon, peeled, seeded and quartered
60ml Midori liqueur
500ml soda water
1 cup crushed ice
METHOD
1.
Process honeydew melon through juicer.
2.
Stir in liqueur and soda water.
3.
Scoop ice into 4 tall glasses, pour over
melon mixture, mix well to combine.
Serve immediately.
BLOODY MARY
Makes 4 standard servings
INGREDIENTS
4 medium tomatoes
2 stalks celery
1 large red bell pepper, base removed and seeded
60ml Vodka
1 cup crushed ice
METHOD
1.
Process tomatoes, celery and red bell
pepper through juicer.
2.
Stir in Vodka. Scoop ice into 4 glasses,
pour over tomato mixture, mix well to
combine.
Serve immediately.
PEACH AND MINT JULEP
Makes 4 standard servings
INGREDIENTS
6 peaches, halved and seeded
½ cup fresh mint leaves
60ml Creme de Menthe
2 teaspoons sugar
½ cup crushed ice
500ml mineral water
METHOD
1.
Process peaches and mint leaves
through juicer.
2.
Stir in Creme de Menthe and sugar.
3.
Scoop ice into 4 glasses, pour over peach
mixture, mix well to combine.
Serve immediately.