21
20
Cherry & Peach Margarita
Makes 2 serves
Preparation Time: 5 minutes
Blending Time: 30 seconds
150g frozen cherries
150 frozen peach cheeks
60ml tequila
60ml lime juice
5 ice cubes
40ml sugar syrup
50g caster sugar
1.
Place cherries, peach, tequila, lime
juice, ice cubes and sugar syrup into
the 700ml cup; securely attach the
blending blade holder to the cup.
2.
Align the cup onto the motor
base, press down and turn the cup
clockwise to blend. Blend for 30
seconds or until desired consistency is
reached.
3.
Rub the rim of your glass with lime
juice then dip the glass into sugar so it
sticks to the rim.
4.
Unscrew the blending blade holder
and pour the margarita into the sugar
rimmed glass and enjoy.
Cranberry, Lime Granita
Makes 2 serves
Preparation Time: 5 minutes
Blending Time: 30 seconds
250g frozen cranberries
100ml pineapple juice
60ml vodka
60ml peach schnapps
1 lime juiced
5 ice cubes
1.
Place cranberries, pineapple juice,
vodka, peach schnapps, lime juice
and ice into the 700ml cup; securely
attach the blending blade holder to
the cup.
2.
Align the cup onto the motor
base, press down and turn the cup
clockwise to blend. Blend for 30
seconds or until desired consistency is
reached.
3.
Unscrew the blending blade holder
and pour the granita into a glass and
enjoy.
NOTE:
If you cannot find
frozen cranberries in your
supermarket, alternatively use
250ml cranberry juice.
Chia Tea Smoothie
Makes 1 serve
Preparation Time: 20 minutes
Grinding Time: 30 seconds
Blending Time: 30 seconds
Ingredients - Spice Blend
5 tsp ground ginger or
5cm piece ginger, sliced
4 cinnamon sticks
10 whole cloves
6 cardamom pods, seeds only
3 star anise
4 black peppercorns
1 tsp all spice
Ingredients - Smoothie
250ml milk
250ml tea mix
3 scoops of ice cream
5 ice cubes
1 tbsp whipped cream, to serve
½ tsp cinnamon powder, to serve
Spice Blend Preparation
1.
Lightly toast ginger, cinnamon sticks,
cloves, cardamom pods, star anise,
black peppercorns and all spice in a
dry frypan for 3 to 5 minutes, or until
spices become fragrant.
2.
Allow to cool then place spices into
the 350ml cup; securely attach the
grinding blade holder to the cup.
3.
Align the cup onto the motor
base, press down and turn the cup
clockwise to grind. Grind for 30
seconds or until desired consistency
is reached, then strain through a fine
sieve.
4.
In a saucepan, add 1 litre of water, 3
black tea bags and the spice blend.
Place on the stove and bring to the
boil for 1 minute. Turn the heat off
and allow steeping for 10 minutes.
Pour into a glass jar and place in the
refrigerator to cool.
Smoothie Preparation
1.
Place milk, 250ml of tea mix, ice
cream and ice cubes into the 700ml
cup; securely attach the blending
blade holder to the cup.
2.
Align the cup onto the motor
base, press down and turn the cup
clockwise to blend. Blend for 30
seconds.
3.
Pour into the 600ml sports bottle or
a tall glass and serve with whipped
cream and a dusting of cinnamon
powder.
NOTE:
Attach the reusable lid
onto the 350ml cup to store
the ground spice blend in the
refrigerator for later use.
NOTE:
The tea mix can also put
inside one of the sports bottles
or 700ml cups with reusable lids
and stored in the refrigerator for
later use.
