3 c. cranberry juice
1/2 tot. triple sec
1 tot cranberry flavoured vodka
freshly squeezed lime juice
6 fresh cranberries
Combine cranberry juice, triple sec, vodka, and lime juice in a bowl.
Place one cranberry in the bottom of each mould. P
our in juice mixture until moulds are 3/4 full.
Place lids on moulds and freeze at least 3 hours, or until frozen.
2 c. pineapple juice
1/2 c. tequila
1/4 c. lime juice
1/4 c. grenadine
2 limes, sliced
Add sugar, mint, and lime wedges to bottom of a large dish. Using a muddler or the back of a spoon, break up mint and lime to release mint oils and lime juice. Pour rum over and stir to combine.
Add watermelon to rum mixture and let soak 1 hour.
Line 2 large baking sheets with parchment paper. Remove watermelon from rum mixture and brush off any mint leaves. With a paring knife, make one small cut into rind of each watermelon wedge and gently push popsicle sticks into place. Arrange in a single layer on prepared baking sheets. Freeze until solid, at least 2 hours.
Serve watermelon popsicles garnished with lime zest and chopped mint.
2 c. pineapple juice
1/2 c. tequila
1/4 c. lime juice
1/4 c. grenadine
2 limes
Place 9 dixie cups on a small rimmed baking sheet. In a large liquid measuring cup, whisk together pineapple juice, tequila, and lime juice. Pour into dixie cups until they are ¾ full, then pour about 1 teaspoon grenadine into each mould.
Use a paring knife to create a slit in the centre of each lime slice then insert a wooden spoon or popsicle stick. Place on top of each cup, making sure there is no room between the mixture and lime slice.
Freeze until solid, about 4 hours.
When ready to serve, cut open Dixie cup with scissors and peel them away from the pops. Enjoy !
2 c. tomato juice
2 oz. (1/4 c.) vodka
2 tbsp. Worcestershire sauce
1 tbsp. pickle juice
2 tsp. hot sauce (such as Tabasco)
Juice of 1 lime
10 celery sticks
flaky sea salt, for garnish
2 tsp. Old Bay seasoning, for garnish
In a large liquid measuring cup, whisk together tomato juice, vodka, Worcestershire sauce, pickle juice, hot sauce, and lime juice. Carefully pour mixture into popsicle moulds, then insert a celery stick into each pop.
Freeze until solid, about 6 hours.
Run warm water over moulds to loosen popsicles. Sprinkle each popsicle with flaky sea salt and Old Bay, then serve immediately.
1 can sweetened condensed milk
1 c. tonic water
1/2 c. Gin
Juice and zest of 1 lime
12 lime slices
12 dixie cups
12 popsicle sticks
In a large bowl or glass measuring cup, combine sweetened condensed milk, limeade, tonic, gin, lime juice and lime zest. Whisk until smooth and fully combined. Divide mixture among 12 dixie cups.
Insert a wooden spoon or popsicle stick into the centre of each lime slice and top on each cup, making sure there is no room between the mixture and lime slice.
Freeze until solid, at least 5 hours and up to overnight.
When ready to serve, cut open the Dixie cups and peel them away from the pops. Serve. Enjoy !
1/2 c. rum
3/4 c. chopped strawberries
2 c. limeade
4 oz. fresh lime juice
8 mint leaves,
chopped6 wooden popsicle sticks
Mix all ingredients together then evenly divide mixture into popsicle moulds.
Chill popsicle moulds in freezer for about 20 to 30 minutes or until liquid is slightly frozen.
Add wooden popsicle sticks and freeze overnight.
Run warm water over moulds to loosen popsicles and serve. Enjoy !
This recipe is for Grilled Peaches, but it’s the exact same for nectarines, yellow or white! You could also use apricots! Sky’s the limit. They get grilled which brings out the flavor even more and you get little caramelized bits that are like little pieces of happiness. Add to that a drizzle of honey, a sprinkle of sea salt and some ice cream – nothing can compare!
2 ripe peaches
2 ripe nectarines
canola oil
8 large scoops vanilla ice cream
Honey and sea salt for finishing
Heat grill to medium high heat.
Brush the peach and nectarines halves with a touch of with oil and place on the grill for a few minutes and then rotate 90 degrees to continue to cook for about 3-4 minutes total grill marks appear and the fruit starts to caramelize.
Remove from the grill with a pair of tongs and serve with a scoop of ice cream in the centre of the fruit.
Drizzle with honey and a sprinkle of flaky sea salt. Enjoy!
Cubed salmon threaded onto skewers alternating with lemon slices and served with basil vinaigrette! It just feels like the most quintessential summer dish. It would go perfectly along with a fresh green salad too.
8 wooden skewers
1kg fresh salmon
3-4 lemons
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
For the vinaigrette
1 shallot roughly chopped
2 cups tightly packed fresh basil leaves stems removed
1 clove garlic
1/2 teaspoons red pepper flakes
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
Soak the wooden skewers in water for at least an hour.
Heat your grill to medium high heat.
Cut the salmon into cubes and slice 3 of the lemons into very thin slices either with a sharp knife or with a mandolin.
Alternate threading the salmon and the lemon slices on the wooden skewers, about 5-6 pieces of salmon per skewer.
Drizzle the skewers with olive oil and season with salt and pepper. Squeeze 1/2 of the remaining lemon juice on top.
Using a pair of tongs, carefully transfer the salmon skewers to the preheated grill and grill for about 3 minutes on each side until the salmon is almost fully cooked through.
Remove the salmon skewers from the grill and let rest for about 5 minutes to let the salmon just continue to cook.
For the vinaigrette
Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3-5 days.
The perfect no cook, easy to make, super delicious, perfect for a hot day (we could go on forever), salad! And best of all you can feel good about stuffing your face with this one – it’s 100% healthy
1 jicama cut into matchstick pieces
4 cups watermelon in 2-inch chunks
1/3 cup roughly torn fresh mint leaves
1/4 cup Meyer lemon juice
1/4 cup Lime juice
1 tablespoon honey
kosher salt and freshly cracked black pepper to taste
Combine the jicama and watermelon in a large bowl with the fresh mint.
In a small bowl, whisk together the citrus juice and honey and drizzle it on top of the watermelon.
Season with salt and pepper and serve immediately. Enjoy !
We’ve turned our favourite appetizer into a bite sized snack that you can make, bring, serve, devour all summer long. Three kinds of melon, honeydew, cantaloupe and watermelon skewered with fresh mozzarella and salty prosciutto and then drizzled with basil vinaigrette. What more could you ask for? These Melon Caprese Skewers are beyond simple!
Use a ice cream baller to form the melon balls and then you’re ready to go! Or skip the skewers and just make a really killer melon ball and mozzarella salad with a drizzle of the vinaigrette!
1/2 cup basil vinaigrette
1 small cantaloupe scooped into balls
1 small honeydew scooped into balls
1 small seedless watermelon scooped into balls
20 fresh water-packed mozzarella balls drained
10 thin slices prosciutto cut in half lengthwise, gathered into ruffle
Small wooden skewers
Maldon sea salt
Freshly cracked black pepper
Thread an assortment of the ingredients on the skewer – melon ball, basil leaf, mozzarella ball, ruffled prosciutto etc.
Arrange skewers on platter. Drizzle with basil vinaigrette and sprinkle with sea salt and freshly cracked black pepper.
It’s that easy. Enjoy !
Will anyone ever tire of anything involving avocado? And who is’nt a guacaholic? So you and your guests will love this. The addition of the grilled mielies just gives it an extra pop. Every bite you get a little burst of flavour in your mouth !
For the Guacamole
3 Hass avocados
½ lemon juiced
½ lime juices
2 teaspoons chopped jalalpeño
1 ear of miellie
1 tsp olive oil
sea salt and pepper to taste
1/2 teaspoon cumin
For the Chips
Vegetable Oil
5-6 Small Corn Tortillas
½ teaspoon Garlic Powder
½ teaspoon Hot Paprika
1 teaspoon Salt
Cut the tortillas into 6 triangles each.
Add the vegetable oil to a heavy bottom pan over high heat, about 2cm deep. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp.
Meanwhile, combine the salt, and spices in a small bowl and set aside.
Remove the chips from the oil and transfer to a paper towel. Sprinkle with salt mixture and let cool to room temperature.
Brush the cleaned ear of corn with olive oil and sprinkle with salt. Place onto a heated indoor or outdoor grill and let sit for a 3 minutes or so on each side until slightly blackened. Remove from grill and let cool. Once cool, cut the kernels off and set aside.
Combine the avocados, lemon juice, lime juice, jalalpeño, cumin, salt and pepper into a large bowl and mash together with a fork. Add the charred corn and combine. Serve with freshly made tortilla chips.
Enjoy !
