Trampoline Frappé Food

CARAMEL FRAPPE' -- JUST LIKE MCDONALDS!

Steps:

• Add these ingredients to blender -.
• 1 cup of ice.
• 1/2 cup of milk.
• 1/2 cup of double strength coffee.
• 2 tablespoons sugar.
• 2 tablespoons caramel
• Blend well.
• Pour half into tall glass.
• Top with whipped cream.
• Drizzle with caramel.
• Enjoy!

RASPBERRY YOGURT FRAPPES

Steps:

• Puree the berries in a food processor or blender. Add the yogurt and honey and puree about 30 seconds, until smooth and thickened. With the motor running, add the milk and process for 30 to 40 seconds, until thick and frothy, much like a milkshake.
• Serve immediately, poured into stemmed glasses and garnished with a few whole berries or mint sprigs. (Mixture can be put together up to 4 hours ahead and refrigerated. Process again just before serving to regain the frothy texture).
• Note: Depending upon the size of your food processor or blender, this frappe may need to be made in batches.

FRESH FRUIT FRAPPE

Steps:

• Mix all ingredients except ice.
• Fill blender container 1/2 full of mixture.
• Add crushed ice to fill to the top.
• Cover and blend on high speed until of a uniform consistency.
• Repeat with remaining mixture.
• Serve immediately; garnish with fruit, if desired.

TRAMPOLINE FRAPPé

Steps:

• Blend 2 cups strawberries, leaves removed, halved, and 1 cup water in a blender on medium speed until smooth, about 1 minute. Pour into a small saucepan and cook over medium-low heat, stirring occasionally and reducing heat to low if mixture bubbles, about 7 minutes. (Rinse out and reserve blender.)
• Add 10 basil leaves to saucepan and continue to cook, stirring, about 4 minutes more. Remove from heat and let sit 15 minutes.
• Strain strawberry mixture through a fine-mesh sieve into a liquid measuring cup, pressing on solids with a spoon-you should get 1½-2 cups. Return to blender along with an equal measure 1½-2 cups sugar. Blend until sugar is dissolved, about 1 minute-mixture should not taste gritty. Transfer to a resealable container and chill until ready to use. Do ahead: Syrup can be made 3 weeks ahead. Keep chilled.
• Fill a large frappé or pilsner glass with crushed, cracked, or pebble ice. Combine 3 oz. fresh pineapple juice, 1 oz. fresh lime juice, 1¼ oz. Strawberry-Basil syrup, and 2 dashes Peychaud's bitters (if using) in a cocktail shaker. Fill shaker with ice, cover, and shake until just mixed, about 5 seconds.
• Strain into prepared glass and add 2 oz. chilled seltzer. Top off with crushed, cracked, or pebble ice. Gently stir to combine. Garnish with a strawberry half and basil leaf (if using). You can dash bitters on these too!