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Frozen summer drinks

Wednesday, June 20, 2018

Raspberry Peach Frozen Fruity Ice Cubes

Make fruity ice cubes to flavor your summertime beverages like iced tea, lemonade and sparkling water. Add the ice cubes to punch to chill it without diluting the flavor.

Prep time: 4 hours 10 minutes

Ingredients: 4

1cup water

1/2cup sugar

2cups frozen peach slices

1teaspoon McCormick Raspberry Extract

Bring water and sugar to boil in small saucepan on medium heat, stirring to dissolve sugar. Remove from heat. Cool to room temperature.

Pour syrup into blender container. Add frozen peach slices and raspberry flavor; cover. Blend on high speed until smooth. Pour into ice cube trays.

Freeze 4 hours or overnight or until firm.

Basil and Watermelon Slushie

Combine two favorite summer flavors – basil and watermelon – to create a refreshing cocktail perfect for summertime entertaining.

Prep time: 10 minutes

Ingredients: 8

Servings: 4 (1 cup)

1/3cup sugar

1/4cup water

2teaspoons McCormick Gourmet Organic Basil

2cups chopped seeded watermelon

4ounces vodka

1ounce melon liqueur

1tablespoon fresh lemon juice

3cups ice cubes

Bring sugar and water to boil in small saucepan. Stir in basil. Remove from heat. Let stand 10 minutes.

Place watermelon, basil syrup, vodka, liqueur and lemon juice in blender container; cover. Blend on high speed until smooth. Add ice; blend until slushy. Pour into beverage glasses. Serve immediately.

Strawberry Ancho Frozen Beergaritas

A pitcher of strawberry beergaritas is the perfect cocktail to cool off during summertime entertaining. Mix up a batch in the blender with strawberries, Mexican beer, tequila and ancho simple syrup.

Prep time: 15 minutes

Ingredients: 9

Servings: 4

1cup sugar

1cup water

2tablespoons McCormick Gourmet Chile Pepper, Ancho

1container (10 ounces) frozen margarita mix

1cup halved strawberries

1cup ice

1/2cup chilled tequila

1/4cup Ancho Simple Syrup

1bottle (12 ounces) Mexican beer

For the Ancho Simple Syrup, mix sugar, water and ancho chile pepper in small saucepan. Bring to boil. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Let stand 2 hours. Strain through double layer of cheesecloth or coffee filter. Cover and refrigerate until well chilled. (This makes enough syrup for 4 batches of Beergaritas.)

For the Beergaritas, place frozen margarita mix, strawberries, ice, tequila and Ancho Simple Syrup in blender container; cover. Blend on medium-high speed until smooth. Slowly add beer; mix gently. Serve immediately in beverage glasses.

Tiki Torched Pi ±a Colada

Deepen the flavor of a classic pi ±a colada by grilling the pineapple before blending with the coconut milk, rum and crushed ice.

Prep time: 15 minutes

Cook time: 8 minutes

Ingredients: 6

Servings: 8

1medium pineapple, peeled, cored and cut into 1/2-inch thick slices

1can (13.66 ounces) Thai Kitchen Coconut Milk

3/4cup pineapple juice

1/2cup light rum

1/2cup sugar

4cups crushed ice

Grill pineapple slices over medium heat 6 to 8 minutes or until lightly charred, turning occasionally. Cut 2 of the slices into wedges. Set aside. Coarsely chop remaining pineapple.

Place chopped pineapple, coconut milk, pineapple juice, rum and sugar in blender container; cover. Blend on high speed until smooth. Add ice; blend until slushy. Pour into beverage glasses. Garnish with grilled pineapple wedges.