11
¼
cup (60 ml) packed fresh mint leaves
8
ice cubes, plus more for serving
1. Put all of the ingredients, in the order listed, into the blender
jar. Secure lid.
2. Select High and blend until completely smooth,
about 2 minutes.
3. Pour over a cup of ice and serve immediately.
* Simple syrup is sugar dissolved in water. To make, put equal
parts water and granulated sugar in a saucepan set over
medium-low heat. Syrup is done once the sugar has dissolved.
Cool completely before using.
Nutritional information per serving [½ cup (125 ml)]:
Calories 36 (6% from fat) • carb. 9g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 3mg • calc. 22mg • fiber 2g
Cookies and Cream Milk Shake
For the ultimate chocolate version, swap out the vanilla ice cream
for chocolate ice cream and add 1 to 2 tablespoons (15 to 30 ml)
of chocolate syrup.
Makes 2 cups (500 ml)
2
cups (500 ml) vanilla ice cream
¾
cup (175 ml) milk, any fat variety
6
chocolate sandwich cookies, broken up
1. Put all of the ingredients, in the order listed, into the blender
jar. Secure lid.
2. Select Low and blend until fully smooth and homogenous,
about 30 seconds.
3. Serve immediately.
Nutritional information per serving [½ cup (125 ml)]:
Calories 378 (54% from fat) • carb. 36g • pro. 8g • fat 23g • sat. fat 13g
• chol. 127mg • sod. 189mg • calc. 206mg • fiber 1g
Frozen Margarita
As a stand-alone classic or the foundation for fun flavours,
this is the perfect frozen margarita.
Makes 2½ cups (625 ml)
Lime wedge for rim, optional
Kosher salt for rim, optional
5
ounces (145 g) tequila
1
ounce (28 g) orange-flavoured liqueur
¼
cup (60 ml) fresh lime juice
2
tablespoons (30 ml) Simple Syrup*
12
ice cubes
1. If salting, rub the rims of serving glasses with a lime wedge
and then dip them into a shallow bowl of kosher salt. Reserve.
2. Put all of the ingredients, in the order listed, into the blender
jar. Secure lid.
3. Select High and blend until fully smooth and homogenous,
about 20 seconds.
4. Serve immediately.
