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ICY COOLERS
SPARKLING PEAR AND
APRICOT COOLER
Makes 2 serves
INGREDIENTS
4 large apricots, halved and seeded
3 large pears
250 ml mineral water
1 cup crushed ice
METHOD
1.
Process apricots and pears through
juicer.
2.
Scoop ice into 4 tall glasses.
3.
Divide extracted juice between
the glasses.
4.
Top with mineral water, stir well
to blend.
Serve immediately.
ROCKMELON, STRAWBERRY AND
PASSION CRUSH
Makes 2 serves
INGREDIENTS
½ rockmelon, peeled, seeded and halved
250g strawberries, hulled
pulp of 2 passion fruit
1 cup crushed ice
METHOD
1.
Process rockmelon and strawberries
through juicer.
2.
Stir in passion fruit pulp.
3.
Scoop ice into 4 glasses, pour over juice,
mix well to combine.
Serve immediately.
18
TROPICAL BLEND
Makes 2 serves
INGREDIENTS
2 mangoes, halved, seeded and peeled
3 kiwi fruit, peeled
½ small pineapple, peeled and halved
½ cup fresh mint leaves
1 cup crushed ice
METHOD
1.
Process mangoes, kiwi fruit, pineapple
and mint through juicer.
2.
Scoop ice into 4 glasses, pour over juice,
mix well to combine.
Serve immediately.
TOMATO, NECTARINE,
PASSIONFRUIT AND MINT ICER
Makes 2 serves
INGREDIENTS
6 tomatoes
2 nectarines, halved and seeded
½ cup fresh mint leaves
pulp of 4 passion fruit
1 cup crushed ice
METHOD
1.
Process tomatoes, nectarines and mint
leaves through juicer.
2.
Stir in passionfruit pulp.
3.
Scoop ice into 4 glasses, pour over juice,
mix well to combine.
Serve immediately.
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