Loading ...
Loading ...
Loading ...
35
PAGE HEADER.....
RECIPES
PINA COLADA
Serves 2
INGREDIENTS
L cup/80ml white rum
¼ cup/60ml coconut cream
¾ cup/180ml pineapple juice
1 ½ tablespoons/30ml simple syrup
10 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 well combined
and ice is crushed. Serve immediately.
CRUSHED CUBA LIBRE
Serves 2
INGREDIENTS
L cup/80ml white rum
¼ cup/60ml coconut cream
¾ cup/180ml pineapple juice
2 tablespoons/30ml simple syrup
10 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 well combined
and ice is crushed. Serve immediately.
SEA BREEZE
Serves 2
INGREDIENTS
12-14 ice cubes
L cup/80ml vodka
½ cup/125ml orange juice
½ cup/125ml cranberry juice
½ cup/125ml ruby red grapefruit juice
METHOD
1. Place ice cubes in blender jug.
Place lid on blender jug. Using ICE/
AUTO PULSE function blend until
finely crushed.
2. Spoon crushed ice into 2 large chilled
glasses. Layer remaining ingredients in
order listed over ice. Serve immediately.
MANGO TANGO
Serves 2
INGREDIENTS
¾ cup/180ml mango nectar
½ cup/125ml orange juice
2 tablespoons/30ml white rum
2 tablespoons/30ml mango liqueur
¼ cup/60ml fresh lime juice
12 ice cubes
Mineral water to serve
METHOD
1. Place nectar, juices, ice cubes into
blender jug. Place lid on blender jug.
Use ICE/AUTO PULSE function or
BLEND and blend until well combined.
2. Pour into large chilled glasses and top
with mineral water.
800BLXL_IB_B13_FA.indd 35 8/04/13 10:10 AM
Loading ...
Loading ...
Loading ...