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Just mix your own fresh fruit creations.

Just mix your own fresh fruit creations Cool fruit-based drinks suit sweltering summer days. Set up a bar with the makings for refreshing thirst quenchers, then invite guests to sip away the afternoon.

This attractive beverage service pleases all palates and ages because drinks are made to individual taste. As the host, you can mix drinks to order or let your guests design and make their own. We offer some basic ideas for combinations and recommend proportions; to help guests decide, you could write these out on a simple menu card.

All these drinks start with fruit--in pieces, as juice, or as flavored beverages or syrups. In some, you puree fruit with sparkling water, sparkling wine, or milk. In others, you blend juice or syrup with water or wine in the glass. Beverages can be clear and light or thick and filling. Add pieces of fruit or sprigs of fresh mint as floating garnishes, or thread fruit on thin wooden skewers to create edible swizzle sticks.

Stocking your fruit-punch bar

You can adjust ingredients to a group of any size. Select the drinks you want to offer, including at least 1 nonalcoholic choice. If you plan to use a blender, set up the bar near an electrical outlet. Keep beverages cold in an ice bucket.

Here are some suggestions:

Fresh fruit. Choose whole raspberries, blueberries, whole or sliced strawberries, bite-size pieces of peeled and seeded cantaloupe or honeydrew melon, sliced peeled peaches (coated with lemon juice), sliced firm-ripe plums, peeled and cored pineapple chunks. Place in separate bowls. Allow 1/3 to 1/2 cup trimmed fruit per serving.

Wine. Choose 1 or several wines--a sparkling dry wine like Asti Sputmante or champagne; a fruity white such as a Johannisbert Riesling, Gewurztraminer, or Chenin Blanc; or a young fruity red such as Beaujolais or Merlot. Allow about 6 ounces per serving.

Sparkling water. Allow about 8 ounces per serving.

Milk. Allow about 4 ounces per serving.

Fruit juices and beverages. Choices might include orange, apple, white grape, cranbery, pineapple, or guava.

Syrups. Choose among flavored syrups such as mint, tamarind, grenadine, and cassis. (Look for them in delicatessens, supermarkets, liquor stores, and Italian, Asian, and Mexican markets.) Or use fruit-flavored pancake syrup. You'll need 3 to 4 tablespoons per serving.

Other essentials. Include a bowl of sugar, lemon or lime wedges, lots of coarsely crushed ice (or small cubes), a blender, swizzle sticks or long slender wooden skewers for stirrers, a pitcher of water to rinse the blender, and a dump bucket to collect the rinse water. If you like, offer a bouquet of fresh mint sprigs for garnish.

How to make the drinks

Use a serving glass as a measuring cup; fill with desired ingredients, eyeballing ratios. Mix drink with a stirrir or, if you want a puree, pour the contents of the glass into a blender and whirl.

Juice spritzer. In a glass, mix 2 parts fruit juice and 1 part sparkling water or wine. Add ice, lemon or lime. If desired, float a few fruit pieces or add a skewer with fruit.

Sangria. In a glass, mix 2 part red or white wine with 1 part orange juice. Add tamarind syrup or sugar, lime, and ice to taste. Float a few fruit pieces, if desired.

Syrup splash. In a glass, mix 3 parts sparkling water with about 1 part flavored syrup (or to taste). Add ice and lemon or lime. If desired, float a few fruit pieces or add a skewer with fruit.

Fruit slush. In a blender, smoothly puree equal portions of fruit, juice, and ice. Add flavored syrup or sugar to taste. Add a skewer with fruit, if desired.

Fruit sparklers. In a blender, smoothly puree 1 part fruit with 2 parts sparkling wine or water. Garnish with fresh mint, If desired.

Frullato. In a blender, smoothly puree equal portions of fruit, milk, and ice. Add flavored syrup or sugar to taste.
COPYRIGHT 1990 Sunset Publishing Corp.
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Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:fruit drink; recipes
Date:Aug 1, 1990
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