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Looking for a way to cool give your beverages the big chill, without watering them down with melting ice? Try making frozen fresh cubes. Freezing fresh produce and using them in your drinks provides a punch of freshness and flavor that standard ice-cubes can’t match. Frozen Fresh Cubes can be used in water, iced teas, lemonades, juices, and mixed cocktails of all sorts. Try out these varieties, or come up with your own!
Melon Balls: Using a melon baller, scoop out balls of melon (any variety will do) and place them on a parchment lined cookie sheet. Freeze for a couple hours before using. Store in a plastic bag in the freezer. Try in iced teas or fruity drinks.
Grapes: Pick grapes off of the bunch. Place on a parchment lined cookie sheet and freeze for a couple hours before using. Store in a plastic bag in the freezer. Try in lemonade and juices for the kids.
Citrus Slices: Slice lemons, limes, oranges and/or grapefruit in half and then into ¼” moon shaped slices. Place on a parchment lined cookie sheet and freeze for a couple hours before using. Store in a plastic bag in the freezer. Try in lemonade, or mixed cocktails.
Cucumber: Slice cucumber into ¼” to ½” rounds. Place on a parchment lined cookie sheet and freeze for a couple hours before using. Store in a plastic bag in the freezer. Try in water, iced tea, martinis or mixed cocktails.
Berries: Place berries (slice strawberries in halves or quarters) on a parchment lined cookie sheet and freeze for a couple hours before using. Store in a plastic bag in the freezer. Try in iced teas or lemonades.
Peaches: Slice peaches in half and then into thin slices. Place on a parchment lined cookie sheet and freeze for a couple hours before using. Store in a plastic bag in the freezer. Try in iced teas or lemonades.
Grape Tomatoes: Place tomatoes on a parchment lined cookie sheet and freeze for a couple hours before using. Store in a plastic bag in the freezer. Try in bloody marys and martinis.
Pineapple: Cut the rind off the pineapple and remove the core. Chop the pineapple into 1” chunks. Place on a parchment lined cookie sheet and freeze for a couple hours before using. Store in a plastic bag in the freezer. Try in lemonades and mixed tropical drinks.
Here are three variations on the traditional mango lassi recipe.
Papaya Avocado Lassi
2 cups organic plain yogurt
1 cup organic milk or water
1 cup ice
2-4 tbsp local honey, depending on your sweet tooth
1 medium organic papaya
1 organic avocado
Peel and seed the papaya and avocado then roughly chop the flesh. Place all ingredients in a blender and puree until smooth.
Banana Date Coconut Lassi
2 cups organic plain yogurt
1 cup organic coconut milk
1 cup ice
2-4 tbsp local honey, depending on your sweet tooth
4 organic bananas
20 organic dates
Peel the bananas then roughly chop them. Place all ingredients in a blender and puree until smooth.
Raspberry Peach Lassi
2 cups organic plain yogurt
1 cup organic milk or water
1 cup ice
2-4 tbsp local honey, depending on your sweet tooth
1 cup organic raspberries
2 organic peaches
Pit the peaches and roughly chop the flesh. Place all ingredients in a blender and puree until smooth.
**recipes created for and published by Greenopia
The mango lassi is a favorite drink in India and other Asian countries. Traditionally a combination of mango and yogurt, it is a cross between a fruit smoothie and a milkshake, cooling off its drinkers and offering the health benefits of both fresh fruit and cultured yogurt. So keep your summertime cool by blending up a traditional mango lassi.
Traditional Mango Lassi
2 cups organic plain yogurt
1 cup organic milk or water
1 cup ice
2-4 tbsp local honey, depending on your sweet tooth
2 organic mangoes
1/8 tsp ground organic cardamom
Peel and seed the mango then roughly chop the flesh. Place all ingredients in a blender and puree until smooth.
Watermelon Mojito
1 organic lime wedge
4-5 organic mint leaves
1 tsp raw sugar
½ cup organic watermelon juice (see recipe below)
2 oz white rum
Club soda
Ice
To make Watermelon Juice: Juice 2 cups of ripe watermelon in a juicer, or puree in a blender and strain out the pulp with cheesecloth. To make the Watermelon Mojito: In the bottom of a cocktail shaker, muddle the lime, mint and sugar. Add in the watermelon juice, rum, and a handful of ice. Cover and shake vigorously for 1 minute. Fill a highball glass half-way with ice or watermelon ice balls. Pour in the chilled watermelon mojito and top with a splash of club soda. Garnish with a thin slice of watermelon and a sprig of mint.
Check out my blog on Greenopia… Sustainable Shrimp Lowdown and Recipe for Summer Shrimp Grill
Citrus Sake Spritzer
1 orange slice
1 lemon slice
1 lime slice
2 oz sake
Lemon-Lime soda
Ice
In the bottom of a highball glass, vigorously muddle the orange, lemon, and lime with a wooden spoon. Fill glass with ice, pour in sake, and top off with your favorite lemon-lime soda. Garnish with an orange slice. Enjoy!
Cucumber GingerMint Sake Spritzer
6 Cucumber slices
1 Thin slice fresh ginger
10 Mint leaves
1 lime wedge
2 oz sake
Ginger soda
Ice
In the bottom of a highball glass, vigorously muddle the cucumber, ginger, mint, and lime with a wooden spoon. Fill glass with ice, pour in sake, and top off with your favorite ginger soda. Garnish with a cucumber slice and mint sprig. Cheers!
Blackberry Prosecco
1 pint blackberries
1 tablespoon sugar
Chilled Prosecco
Puree blackberries and sugar together in the blender and strain through a fine mesh sieve to remove the seeds. Pour about 2 tablespoons of the blackberry puree into each champagne glass and top with chilled prosecco. Drop in a couple whole blackberries, then Chin chin!
*this recipe was created for www.greenopia.com
