Cocktails |
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Margarita | Daiquiris | Fruit cocktail | Rockmelon and pineapple frappé |
60 ml Tequila
60 ml Cointreau
80 ml lime juice
12 ice cubes
Basic recipe | 250 ml pineapple juice | 1 cup chopped rockmelon |
Fruit (approximately 1 cup) | 1 banana, peeled and chopped | 1 cup canned pineapple pieces |
120 ml white spirits (white rum, vodka or kirsch) | 1 orange, skin and pith removed then quartered | 1 cup ice |
60 ml sugar syrup | 250 ml soda water | Mint leaves, to serve |
1 cup ice | 2 tablespoons passionfruit pulp |
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1.Place Tequila, Cointreau, lime juice and ice cubes into blender jug.
2.Use speed 5 and blend until well combined and ice is crushed.
Serve in salt rimmed glasses.
1.Place all ingredients into the blender jug.
2.Use speed 5 and puree until smooth.
Most fresh fruit and berries can be used, if using frozen fruit defrost before use. Fruit with hard skins or stones must have them removed before pureeing. Large fruit must be diced first.
1.Place pineapple juice, banana, and orange into blender jug.
2.Use speed 5 and blend until well combined.
3.Stir in passionfruit pulp and soda water and serve.
1.Place rockmelon, pineapple and ice into the blender jug.
2.Use speed 5 and blend until all ingredients are crushed and mixture is smooth and thick.
3.Serve with chopped mint leaves.
R6 | R7 |
