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Cocktails
LIME AND MINT CRUSH
Serves 1
1 lime, peeled and cut into 8 pieces
8 – 10 spearmint or mint leaves
⁄
cup/80ml sugar syrup
1
3
30ml white rum or vodka
8 medium ice cubes
1 cup/250ml soda water or lemonade
1.
Place all ingredients into blender jug.
2.
Select Pulse setting and pulse until all ingredients are
roughly chopped.
3.
Pour into a glass, serve immediately.
FRUIT DAIQUIRI
Serves
1 cup chopped fresh fruit
½ cup/125ml white rum or vodka
¼ cup sugar syrup
8 medium ice cubes
1.
Place all ingredients into blender jug.
2.
Select PULSE setting and pulse until ice is crushed.
3.
Pour into 2 cocktail glasses to serve.
TIP
Most fresh fruit can be used. If using frozen fruit
defrost before using. Fruit with hard skin or stones
must have these removed before using. Large fruit
must be diced before use.
SUGAR SYRUP
Makes approx cups
3 cups white sugar
2 cups water
1.
Place sugar and water into a heavy base saucepan
and cook, stirring over a very low heat until sugar has
dissolved.
2.
Raise heat and simmer mixture for 10 minutes.
3.
Remove from heat and allow to cool completely. Store
in an airtight container in a cool place.
BBL410_IB_FA.indd 10
MARGARITA
Serves
¼ cup/60ml tequila
¼ cup/60ml orange liqueur
1
⁄
cup/80ml fresh lime juice
3
2 teaspoons caster sugar
8 medium ice cubes
1.
Place tequila, orange liqueur, lime juice, sugar and ice
cubes into blender jug.
2.
Select PULSE setting and pulse until ice is crushed.
3.
Serve in 2 salt rimmed glasses.
ICY CHOC DESSERT
Serves
2 tablespoons Cream liqueur
1 tablespoon Coffee liqueur
2 tablespoons fresh cream
½ cup/125ml milk
2 tablespoons drinking chocolate
8 ice cubes
2 scoops ice cream
2 tablespoons chocolate topping to decorate
1.
Place Liqueurs, cream, milk, drinking chocolate and
ice cubes into blender jug.
2.
Select High speed, blend until ice is finely crushed
and mixture is thick and creamy.
3.
Pour into 2 glasses, top with a scoop of ice cream and
drizzle with chocolate topping to serve.
R10
13/7/09 1:29:52 PM
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