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Adult Drinks
continued
ORANGE AND RASPBERRY FRAPPé
Makes large servings
1 cup/250ml sugar syrup (recipe Page R7)
100g frozen raspberries
2 oranges
1½ tablespoons vodka
1½ tablespoons vanilla Galliano liqueur
Orange slices, for garnish
1.
Place the sugar syrup and raspberries into a blender
for 30 seconds. Pour berry mixture into an ice cube
tray and freeze until frozen.
2.
Follow instructions for 'Preparing the appliance and
ingredients' on Page 9.
3.
Process the oranges and raspberry ice cubes as
described in 'Using the citrus tray and the ice chamber
- for a Citrus Slushie' on Page 10.
4.
Place raspberry orange ice and liqueurs into a cocktail
shaker and shake lightly.
5.
Pour mixture into tall glasses, garnish with orange
slices and serve immediately.
ORANGE SAMBUCA SPIDER
Makes servings
2 oranges
6-8 ice cubes
½ cup/125ml lemonade
Lemon and lime gelato
1½ tablespoons white Sambuca
1.
Follow instructions for 'Preparing the appliance and
ingredients' on Page 9.
2.
Process oranges and ice cubes as described in 'Using
the citrus tray and the ice chamber - for a Citrus
Slushie' on Page 10.
3.
Remove slushie cup and stir in lemonade.
4.
Pour mixture into tall glasses, top with 1-2 scoops
gelato and drizzle with liqueur. Serve Immediately.
R7
BIS300_IB_FA.indd 7
SUGAR SYRUP
Makes approx. cups
1 cup white sugar
1 cup/250ml water
1.
Place sugar and water into a saucepan and bring to
the boil. Allow to cool.
2.
Place the warm sugar syrup (also called cocktail
syrup) into a sterilized screw top jar, cover with lid
and refrigerate until required. This syrup is used to
sweeten drinks and provides a liquid to assist mixing
and blending.
5/5/09 4:28:06 PM
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