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34
PAGE HEADER.....
RECIPES
SUGAR SYRUP
Makes approx 1 ½ cups/375ml
INGREDIENTS
1 cup/250ml granulated sugar
1 cup/250ml water
METHOD
1. Place sugar and water into a heavy base
saucepan and cook, stirring over a very
low heat until sugar has dissolved.
2. Bring to a boil then reduce heat and
simmer mixture for 5 minutes.
3. Remove from heat and allow to cool
completely. Store in an airtight container
in the refrigerator.
STRAWBERRY DAIQUIRI
Serves 2
INGREDIENTS
6-8 strawberries, hulled and quartered
L cup/80ml white rum
¼ cup/60ml fresh lime juice
¼ cup/60ml simple syrup
12 ice cubes
METHOD
1. Place all ingredients into blender jug.
Place lid on blender jug.
2. Use ICE AUTO/PULSE function or
BLEND and blend until ice is crushed.
3. Pour into 2 cocktail glasses to serve.
MOJITO CRUSH
Serves 2
INGREDIENTS
2 limes, peeled and cut into 8 pieces
16-20 mint leaves
¼ cup/60ml simple syrup
¼ cup/60ml white rum or vodka
8 medium ice cubes
1 cup/250ml soda water
METHOD
1. Place all ingredients into blender jug.
Place lid on blender jug.
2. Select ICE /AUTO PULSE function
setting and blend until all ingredients
are roughly chopped.
3. Pour into a glass, serve immediately.
MARGARITA
Serves 2
INGREDIENTS
¼ cup/60ml tequila
¼ cup/60ml cointreau
L cup/80ml lime juice
1
⁄8 cup /30ml fresh orange juice
¼ cup/60ml simple syrup
12 ice cubes
METHOD
1. Place tequila, cointreau, lime juice,
orange juice, simple syrup and ice cubes
into blender jug. Place lid on blender jug.
2. Use ICE/AUTO PULSE function or
BLEND and blend until well combined
and ice is crushed.
3. Serve in salt rimmed glasses.
800BLXL_IB_B13_FA.indd 34 8/04/13 10:10 AM
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