4th of July Series: Frozen Drink Recipes

It’s up to triple digits here in Vegas. I went to teach Zumba class this morning and no one showed up. It’s a bad habit of Vegas residents to avoid going outside unless they absolutely have to, or they simply drive down to Cali where it’s less intense. Well that’s the reason I’m going with to make me showing up to an empty class less embarrassing. Oh well, still got a workout in but it was a little too good because I feel the soreness coming on now. I worked the inner thighs so you know I’m going to be whimpering in pain by Monday.

Anywhoooo I love being a hostess and trying new recipes for get-togethers so to start this 4th of July Series of right, you know I HAD to start with frozen fruit drinks. Most of these call for alcohol but of course since we’re dealing with real fruit, you can always make them a la Virgin. Make sure to check out the frozen fruit pop recipes!

-J.S. Gates

Champagne Punch What the Heck!!! Definitely should’ve thought about this for my graduation party! I spruced the original recipe for a more fruity touch. In large punch bowl, combine the cranberries, raspberries, strawberries, limeade concentrate, white wine, club soda and champagne. Garnish with lemon slices and fresh mint leaves.

Never would’ve thought to make frozen drinks out of cantaloupe buts it’s surprisingly good as heck! For a Recipe Remix add a shot of Vodka to the recipe. Needs: 8 cups (1/2-inch) cantaloupe cubes 1 1/2 cups ginger ale 1/3 cup water 1 (6-oz.) can frozen limeade concentrate 2 teaspoons grated fresh ginger Preparation: 1. Place cantaloupe cubes in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes. 2. Process half each of cantaloupe, ginger ale, water, limeade concentrate, and ginger in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately.

Frozen Iced Tea Pops. These are much better then buying processed frozen pops uggghh doesn’t even sound good. Real easy to make! Needs: 1 bottle Lipton® Pure Leaf™ Red Tea with Blueberry & Pomegranate 1 cup vanilla frozen yogurt 1/2 cup fresh blueberries 1/2 cup sliced strawberries. Preparation: In blender, combine Lipton® Pure Leaf™ Red Tea with Blueberry & Pomegranate with yogurt. Pour into 8 (4-oz.) ice pop molds or mini muffin tins. Press in berries, then insert wooden stick in center of each pop; freeze 4 hours or until firm. To serve, dip molds in hot water to remove.

Rock Lobster Frozen Drink. This recipe makes 1 cocktail so change the measurements accordingly! Need: 1 cup of ice 1 oz coconut rum 1/2 oz banana liqueur Dash of grenadine 1/2 ripe banana (peeled) Dash of pineapple juice Dash of orange juice Dark rum to top Preparation: Pour all ingredients except the dark rum into a blender. Blend until smooth. Pour into a chilled highball glass. Top with the dark rum.

Peach Daiquiri. I mean you can’t go wrong with peaches in the summer time. All you need are 3 large fresh peaches (peeled, pitted and halved) 3 tablespoons sugar (can do w/out if watching sugar) 1/2 cup light rum, 2 tablespoons fresh lime juice and 3 cups crushed ice. First add the ingredients together and blend until smooth. Then add ice and process until slushy.

Holy Moly it’s called Oatmeal Cookie Dough Shake! Whhaaaat crazy I know. No this doesn’t include fruit HOWEVER it’s a must have if you’ want to try something new this July. Needs: 2 cups vanilla ice cream ½ cup whole milk 6 crunchy oatmeal cookies, crumbled ½ tsp vanilla extract Pinch ground cinnamon Pinch ground ginger Caramel sauce, for garnish Preparation: In a blender, combine vanilla ice cream, milk, oatmeal cookies, vanilla extract, cinnamon and ginger blend until smooth. Garnish inside of milkshake glass with caramel sauce, pour in milkshake and serve immediately.

Pineapple and Raspberry Smoothie. This uses my favorite ingredient, Ice Cream! This recipe makes about 4 smoothies. Needs:1 cup boiling water 3 Lipton® Cup Size Tea Bags 2 cups cut-up fresh pineapple 1/2 cup raspberries 1 cup Breyers® Smooth & Dreamy™ 1/2 the Fat Creamy Vanilla Ice Cream 2 Tbsp. sugar 1 cup ice cubes (about 6 to 8). Preparation: Pour boiling water over Lipton® Cup Size Tea Bags; cover and brew 5 minutes. Remove Tea Bags and squeeze; chill. Process tea, pineapple, raspberries, Ice Cream and sugar in blender. Add ice cubes, one at a time, and process until blended.

Raspberry Lemon Ice Pops! Needs: ¼ cup granulated sugar 1 tablespoons lemon zest (zest of one lemon) ½ cup fresh lemon juice (about 2 lemons juiced) 1 ½ cups plain yogurt 6 ounces fresh raspberries, cleaned (large ones cut in half) Preparation: Evenly distribute raspberries between ice pop molds. Set aside. In a medium bowl, combine lemon zest and sugar. Smash lemon zest with a fork until all sugar is coated in lemon. Add lemon juice and yogurt. Stir until well combined. Pour into molds. Cover with aluminum foil and add sticks. Freeze for 4-24 hours.

Frozen Mint Julep. My maturity and sophistication level rises immensely when serving this even though it takes 5min to prepare. The recipe only makes one serving however. Needs: 3 ounces bourbon whiskey 1 1/2 teaspoons simple syrup 1 1/4 ounces fresh lemon juice 8 fresh mint leaves 3/4 cup crushed ice 1 sprig fresh mint (to garnish) Preparation: 1. Place mint leaves, bourbon, simple syrup and lemon juice into a blender and pulse for just a second or two. 2. Add 3/4 cup of crushed ice and blend until slushy. 3. Pour into a chilled, large old-fashioned glass or large goblet and garnish with mint sprig.

Long Island Iced Tea. Just lovely, I swear summer is the best excuse to drink. Needs: 2 to 3 cups ice 1 1/2 cups sour mix 1 ounce vodka 1 ounce gin 1 ounce light rum 1 ounce tequila 1 ounce triple sec 1 12-ounce canned cola Fresh lemon slices or orange wedges and maraschino cherries skewered on paper umbrellas (optional garnish) DIRECTIONS 1. Dump 2 cups ice, the sour mix, vodka, gin, light rum, tequila, and triple sec in the blender. Blend until slushy, adding more ice if needed. 2. Divvy the slush between 2 tall glasses and top off each with a splash of cola, reserving the rest of the can of cola for another use. If desired, garnish each Long Island iced tea with lemon slices or orange wedges and maraschino cherries skewered on paper umbrellas.

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