1. Melon Lime coOLER 2. Lemonade 3. Lemonade punch 4. Mango pEACH smoothie 5. Cucumber Lemonade 6. Watermelon Frosty
Melon Lime Cooler
Makes 4 Servings 4 1/2 cups cubed honeydew melon 1 1/2 cups lime sherbet 2 tablespoons lime juice 4 fresh strawberries (optional)
Place honeydew melon in a single layer on a baking sheet. Cover and freeze until firm, about 30 minutes. Transfer frozen melon to a food processor with the sherbet and lime juice. Puree until smooth. Pour mixture evenly into 4 glasses, and garnish each glass with a strawberry. Serve immediately.
Makes 20 Servings 1 3/4 cups SPLENDA® 8 cups water 1 1/2 cups lemon juice
In a small saucepan, combine SPLENDA® Granulated Sweetener and 1 cup water. Bring to boil and stir to dissolve SPLENDA® Granulated Sweetener. Allow to cool to room temperature, then cover and refrigerate until chilled. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
Makes 22 servings
1 can frozen pink lemonade concentrate 1 jar maraschino cherries 2 cans frozen pink lemonade concentrate 1 bottle lemon-lime flavored carbonated beverage 1 bottle red wine 1 orange, sliced 1 lemon, sliced
In a pitcher, mix together 1 can lemonade with 1 can of water. Pour mixture into an ice cube tray, and place a cherry in each cube. Freeze until solid. In a punch bowl, combine 2 cans lemonade concentrate, lemon-lime soda and red wine. Stir in lemonade ice cubes, and garnish with maraschino cherries, orange slices and lemon slices.
Mango Peach Smoothie
Makes 2 smoothies
1 peach, sliced 1 mango, peeled and diced 1/2 cup vanilla soy milk 1/2 cup orange juice, or as needed
Place the peach, mango, soy milk, and orange juice into a blender. Cover, and puree until smooth. Pour into glasses to serve.
Makes 4 servings
3 large cucumbers 1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish 1 cup water 6 ounces (3/4 cup) gin 1/2 cup lemon juice 3 tablespoons agave syrup
Cut 12 thin slices of cucumber for garnish. Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, gin, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.
Watermelon Frosty mAKES 2 SERVINGS
2 1/4 cups frozen watermelon cubes 1/2+ cup water 2 Tbsp maple syrup 1 large lemon, squeezed (lime juice also works very well! use 2 limes) 1 fresh banana party version - make it a margarita: add 2 shots of tequila Garnish: a few slices of watermelon - with rind on - frozen. Add some lime or lemon slices too.
Add all ingredients to the blender - plus 1/4 cup of water. Start blending. Add more water as needed to blend. Add as little liquid as possible to keep your frosty thick and "frosty!" Blend Pour. Garnish with frozen watermelon/rind slices. Serve! Enjoy.
1. Strawberry Spinach Salad 2. Melon & Mozzarella Salad 3. Buffalo cHICKen Pasta salad 4. Traditional Fruit Salad 5. Berry Delicious Summer Salad
strawberry Spinach Salad
1/4 red onion, thinly sliced 2 (6-oz.) bags baby spinach 1 (16-oz.) container strawberries, quartered 1 (4-oz.) package crumbled blue cheese 1/2 cup sliced toasted almonds Bottled red wine vinaigrette Salt and freshly ground pepper to taste Toss together red onion and next 4 ingredients in a large bowl. Drizzle with red wine vinaigrette; sprinkle with salt and pepper to taste. Note: For a tasty flavor combination, replace the almonds, blue cheese, and red wine vinaigrette with pecans, goat cheese, and balsamic vinaigrette.
Melon & mozzarella Salad
3 cups peeled, coarsely chopped fresh peaches (about 1