Summer is coming, and so are the open air parties. If you are planning to organize one, these summer drink recipes are MUST. We are sure you gonna love them.
Blueberry Ginger Mojito Pitchers
Total: 40 min
Active: 20 min
Yield: 2 servings
For the Ginger simple syrup:
1/4 cup grated fresh ginger
1 cup granulated sugar
1 cup cold water
For the Mojito:
1 cup fresh blueberries
1 lime, cut into wedges
20 to 24 fresh mint leaves
4 ounces ginger simple syrup
4 ounces vodka
5 ounces club soda
Blueberries, for garnish
Mint leaves, for garnish
1.Peel and grate the ginger and add it, together with the sugar and cold water, to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain and cool in the refrigerator when done.
2.Add the blueberries, lime wedges and fresh mint leaves to the glass (or pitcher). Muddle with a wooden spoon so the blueberries are broken and the mint and lime release their juices and flavor. If assembling pitchers you can cover them at this stage and leave in the refrigerator until ready to serve.
3.When ready to serve, add the simple syrup, vodka and top off with club soda. Give it a quick stir and then pour into glasses with ice cubes. Garnish with a handful of fresh blueberries and a sprig of mint.
4.The recipe outlined below is for 2 tall glasses, but you can use the ratio to make pitchers (depending on how big your pitcher is double or quadruple the recipe).
5.Combine the blueberries, mint leaves and lime wedges in the pitcher and muddle it in there with the back of a wooden spoon. When you are ready to serve add the vodka, ginger simple syrup and club soda. Stir and pour into glasses with a couple of ice cubes. Garnish each glass with some fresh blueberries and a sprig of fresh mint.
Plum-Cherry Ice Pops
Total: 12 hr 10 min
Active: 10 min
Yield: 6 to 8 ice pops
3 plucots or plums (about 9 ounces), pitted and cut into quarters
8 ounces fresh or frozen pitted sweet cherries (about 40 cherries)
3 ounces red seedless grapes (about 16 grapes)
1/3 cup confectioners’ sugar
1/8 teaspoon almond extract
Champagne, for serving adults
1.Special equipment: eight 4-ounce ice-pop molds
2.Combine the plums, cherries, grapes, sugar and extract in a blender and puree until smooth. Pour the mixture into six to eight 4-ounce ice-pop molds and freeze overnight until solid.
3.For adults: Invert each ice pop into a cup and add some champagne. As the ice pops melt, they create grown-up slushies.
Total: 15 min
Active: 15 min
Yield: 2 servings
Ice cubes (about 2 cups)
8 Meyer lemons
Dash sugar cane syrup or simple syrup
4 sprigs fresh peppermint, leaves torn
1 lemon, sliced into wheels
4 ounces Tequila
Dash of soda water or seltzer
2 vanilla beans, for garnish
1.Into a pitcher, put about 2 scoops of ice cubes. Squeeze in the juice of 8 Meyer lemons or 8 regular lemons in a pinch! Add several dashes of sugar cane syrup. Add the leaves of 2 fresh mint sprigs, torn into pieces. Add a few lemon wheels for garnish. Add 4 ounces of Tequila and give it a stir. Place in the refrigerator to chill. When serving, put the ice in tall glasses, and pour the Tequila Lemonade over the top. Top up with a splash of fizzy soda water. Garnish each glass with a wheel of lemon, a vanilla bean, a sprig of mint, and a paper umbrella.