Blend strawberry daiquiris and pina coladas, one at a time and according to taste. Place in separate containers after blending.
Using a tall glass, pour both mixes into the glass from opposite sides and at the same time. The drinks will separate cleanly in the glass.
Garnish with fresh strawberries skewered on straws and top with shredded coconut.
retty jar.
Enjoy!
DRINKS:
RUSSIAN BUBBLEGUM :
1
Freeze peach/lemon puree in ice cube trays.
then use 9 cubes of the puree in the drinks.
Pour into stemmed glasses.
Garnish with peach and lime slices.
Cut frozen peaches into chunks and put into blender or food processor, then add the water, rum and daiquiri mix.
Blend at high speed until smooth.
Makes 4 \"normal\" drinks.
Frozen peaches are preferred as then no ice or ice cubes are needed in the drink.
Serve with jalapeno dip and chips.
All frozen drinks are undiluted.
Place all ingredients in blender.
Mix.
Add ice until mixture becomes frozen.
Makes 4 drinks.
Garnish with a strawberry or whipped cream, if desired.
Mix ingredients.
Freeze and store.
For a drink, spoon some into a blender.
Switch on, then off.
Serve in champagne glasses with straws.
Enough for 8 drinks.
f preserves and can be frozen or stored in the refrigerator
Puree the strawberries in a blender or food processor for 30 seconds. Add the yogurt and honey and blend until smooth. Pour the mixture into a freezer-proof container, cover and freeze. Stir the frozen yogurt every 30 minutes for 2 hours, then every hour for a further 3 hours.
Use an ice cream scoop to divide the frozen yogurt among six bowls. Sprinkle with the chopped strawberries and serve.
Using an immersion blender, or regular blender, blend frozen fruits, banana, and ice until smooth.
Add in spinach a little at a time, blending thoroughly after each addition.
Sweeten to taste.
Serve immediately.
Line two 12-cup muffin pans with paper liners. Place a cookie into each muffin cup. Set aside.
Whip cream in a large bowl with an electric mixer until soft peaks form. Beat in condensed milk and lemon juice until mixture thickens.
Pour evenly into muffin cups. Smooth top and pour 1 tsp passionfruit pulp onto each cup.
Freeze for 2-3 hours or until frozen. Serve topped with a drizzle of remaining passionfruit pulp.
scoop out 6 balls of frozen cream and roll in coconut
long with a dollop of frozen yogurt. Serve with biscotti.
Combine liquor, lime juice and frozen strawberries in a blender with 6 ice cubes. Blend on high speed until smooth. Pour into a salt-rimmed 5 oz margarita glass. Decorate with a strawberry wedge.
long with the nuts and frozen raspberries.
Divide the mixture
ach with a scoop of frozen mango yogurt. Top with crushed
Slice bananas and drop in blender jar of food processor bowl. If using frozen banana, partially thaw, snip off end of skin, and squeeze directly into food processor.
Add remaining ingredients. Blend until smooth.
Freeze until mushy. Beat and pour into popsicle molds.
Freeze until firm. To unmold, hold in hand or let set at room temperature until mold will slide off. Enjoy.
Pour rum and lime juice into blender container.
Add sugar and whirl to dissolve.
Drop frozen berries into blender container, a few at a time, blending until smooth.
Pour into chilled glasses.
Remove chocolate frozen yogurt from freezer.
Set the pints of Coconutmilk frozen dessert on the counter to