Strawberry Grapefruit Cooler Food

STRAWBERRY GRAPEFRUIT COOLER

Steps:

• Combine first 3 ingredients in container of electric blender; cover and process until smooth.
• While blender is running, add ice cubes, 1 at a time, processing until smooth.
• Pour into glasses and serve immediately.

STRAWBERRY COOLER

Steps:

• In a blender, process the water, sliced strawberries, sugar, and lemon juice and zest in batches until smooth. Strain the berry seeds if desired. Pour mixture into a pitcher; stir in the ginger ale. Serve in chilled glasses over ice. If desired, garnish with strawberries.

STRAWBERRY COOLER

Steps:

• Put sliced strawberries in an electric blender.
• Process for 30 seconds.
• Add water, sugar, lemon zest and lemon juice.
• Blend until smooth.
• Stir in ginger ale.
• Serve over crushed ice.
• Garnish with strawberry if desired.

GRAPEFRUIT COOLER

Steps:

• Mix the honey with 1/2 cup water in a sealed container. Shake until integrated. (You will have extra syrup. Refrigerated, it will keep for a week.)
• Heat the sugar with 2 cups water over low heat until sugar is dissolved. Let cool. Mix this syrup with grapefruit zest in a container. Cover, shake briskly, and refrigerate for 24 hours. Strain out zest and store syrup in refrigerator. (You will have extra syrup. Refrigerated, it will keep for a week.)
• Place 1/4 ounce of the honey syrup and 1/2 ounce of the grapefruit syrup in a cocktail shaker with the vodka, lemon juice, bitters and mint. Muddle the mint at the bottom. Fill the shaker halfway with ice. Shake well. Strain into a chilled coupe glass. Garnish with grapefruit twist.

BASIL GRAPEFRUIT COOLER

Steps:

• Using a vegetable peeler remove the zest from 3 of the grapefruit and put the zest in a jar.
• Pour over the vodka and leave to infuse for at least 24 hours.
• Cut all the grapefruit in half and juice - if making ahead of time, freeze the juice until it's needed.
• Pick the leaves from the basil and add the stalks to a small saucepan with the sugar and 1 cup of water. Gently heat, stirring until the sugar has dissolved, then cool, strain and chill until needed.
• Put half the basil leaves in a jug, pour over the vodka, 1 1/4 cups of basil stock syrup and the grapefruit juice and stir.
• Fill 6 glasses with ice, the remaining basil and a little grapefruit zest (use the stuff from the vodka), and fill with cocktail mix.

STRAWBERRY CRUSH COOLER

Steps:

• Place some salt in a plate.
• Take a tall glass.
• Invert it over the salt and rotate so that the rim gets coated with the salt.
• Now add ice cubes to the glass.
• Add the strawberry crush and the lime juice and a pinch of salt (optional).
• Top with water.
• Add the mint leaves (washed) and the lemon slice to the glass.
• Serve chilled.

STRAWBERRY COOLERS

Steps:

• Combine pineapple juice, strawberries and sugar in a blender; blend until the berries are pureed.
• Place the berry puree in a large pitcher.
• Add ginger ale; stir to combine. Serve over ice.
• Garnish with a sprig of mint.