Hot summer days spent around the pool or at the beach call for cold drinks, refreshing ice pops and just about anything chilled to help us cool down.
The folks at Kosher.com, the premier website for imaginative cooking and delightful conversation, are ready for summer. They have gathered a listing of some of their favorite summer outdoor drinks and snacks for family and friends to enjoy. These cool, crisp and refreshing eats and treats will make lounging poolside a comfortable breeze.
Cook & Prep: 5 min, Serves: 8; No Allergens; Preference: Parve; Difficulty: Easy, Diet(s): Vegetarian, Low Fat, Vegan, Pescetarian; Gluten-Free; Source: Family Table by Mishpacha Magazine
Watermelon coolers are not your father’s traditional appetizer, but they do make for a light start before a heavy meal.
4 cups cubed watermelon
1 cup ice cubes
1/4 cup lime juice
1/4 cup coconut milk
1/3 cup Moscato d’Asti
Combine all ingredients and blend until smooth.
Cook & Prep: 10 min, Serves: 1; No Allergens; Preference: Parve; Difficulty: Medium; Source: Family Table by Mishpacha Magazine
2 tablespoons blueberry compote (see note)
1¾ ounces (50 grams) Bourbon whisky
½ ounce (14 grams) fresh lime juice
½ ounce (14 grams) fresh lemon juice
½ ounce (14 grams) lavender-infused simple syrup (see note)
Place 2 tablespoons blueberry compote into the bottom of a rocks glass (a tumbler used for serving alcoholic beverages). Add ice. Place remaining ingredients in a cocktail shaker. Add ice to the shaker and shake vigorously, then slowly strain over the highest ice cube in the rocks glass. This will give the cocktail its distinctive layered look. Add fresh blueberries and garnish with a lavender sprig.
Note: To make an herb-infused simple syrup, brew your chosen herbs in hot water. Remove after no more than 5 minutes. (If you leave the herbs in too long, the mixture will become bitter) Strain out herbs and dissolve an equal amount of sugar in the infused water.
To make blueberry compote, place blueberries in a small pot. Add just enough water to cover blueberries, then a few tablespoons of sugar. Bring to a boil and then turn down heat and simmer. Cool. Once the compote is cooled, it will be ready to serve.
Sparkling Summer Punch
Prep: 1 h, Serves: 12; No Allergens; Preference: Parve; Difficulty: Easy; Occasion: Purim, Shavuot, Nine Days; Diet: Vegan, Gluten-Free, Low Fat, Salt-Free; Source: Family Table by Mishpacha Magazine
A fresh and light beverage that can be transformed easily into an outrageously delicious sparkling wine cooler by simply adding a bottle of Morad Lychee Wine. The lychee wine is low in alcohol and adds a huge burst of flavor. Trust me, you do not need to be daring to try this punch out!
1 ½ – 2 cups Hawaiian Punch
12 ounces (340 grams) frozen blueberries
2 tablespoons lemon juice
2 liters (67.6 ounces) ginger ale
10 ounces (300 milliliters)
1 750 milliliter bottle Morad Lychee Wine (optional)
1 lemon, sliced into rounds
Make the Punch – If you have time, pour the Hawaiian Punch into ice cube bags or an ice cube tray and freeze. Blend the blueberries in your food processor with the ”S” blade. Add lemon juice and blend again. Transfer to a four-quart pitcher. Pour in the ginger ale and cranberry juice. Chill.
Immediately before serving, pop the Hawaiian punch cubes into the pitcher (or, if you didn’t make cubes, just pour in). Add wine, if desired. Float lemon slices on top.
Note: Only float the lemon slices when you are ready to serve as they will add too much of a tangy flavor if they are immersed in the punch for a long time.
Frozen Peanut Butter Banana Pops
Cook & Prep: 3 h 25 m, Serves: 10, Preference: Parve; Difficulty: Easy; Occasion: Nine Days; Diet: Vegan, Gluten-Free, Low Fat, Low Carb; Source: Family Table by Mishpacha Magazine
Bananas and peanut butter have been a longtime favorite combo of kids and adults alike. Here’s a great way to combine the two into a refreshing, make-ahead treat.
3 bananas, cut into 2-inch pieces
¼ cup ground filberts
½ cup peanut butter chocolate chips, or caramel chocolate chips
In a double boiler or a bowl set over a pot of hot water, melt the chips until soft. Stick a skewer into each banana and dip the end into the melted chocolate. Dip into the filberts and place on lined baking sheet or plate. Place in freezer for three hours.
Note: Can be stored in a resealable bag in the freezer for up to two months.
Variation: Flaked coconut can be used instead of filberts.
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