THE JAILISCITO (SLUSHY)

*Summer Collection- 1/2 cup super-fine sugar Grated zest of 1 lime 1/3 cup lime juice (3-4 limes) 2 cups chopped watermelon 6 TB tequilia 2 TB Grand Marnier 2 TB agave nectar *Put the sugar and lime zest in a saucepan with 1 cup water. Place over low heat. Gently bring to a simmer, allowing the sugar to dissolve. Let bubble gently for 5 minutes, remove from the heat and pour in the lime juice. *Place the chopped watermelon in a food processor or blender, add the lime syrup, tequila, Grand Marnier and agave nectar and blitz until well combined. *Pour into a freezer-safe container, cover, and place in the freezer for up to 6 hours, giving it a good stir every 2 hours. Remove from the freezer, blitz in a food processor or blender, and pour into glasses. Allow to thaw a little ( approximately 10 minutes), then serve. Yield: 6 slushes (Source: The Spokesman-Review & kaboom wallpaper)

POMEGRANATE, VANILLA AND VODKA

*Summer Collection-1/2 vanilla bean 1/4 cup super-fine sugar 1-1/2 cups pomegranate juice 4 TB vodka *Scrape the seeds from the vanilla bean and place pod and seeds in a saucepan with the sugar and 1/2 cup water. Slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat. Allow to infuse for 30 minutes. *Remove the vanilla pod from the syrup and mix the pomegranate juice and vodka. Pour into four frozen ice pop molds. *Place the molds in the freezer. Let set for 2 hours, insert the sticks and allow to freeze until completely solid (about 4 more hours) Yield: 4 pops (Source:  The Spokesman Review & photo also)

Gin Zing

*Summer Collection-2 1/2 cups? chopped cucumber 1 cup elderflower cordial 1/2 cup gin *Place the cucumber and elderflower cordial in a food processor or blender and blitz until smooth. *Pass the mixture through a fine mesh strainer into a bowl and stir half of the pulp in the sieve back into the cucumber and elderflower juice. Mix in the gin until well combined, then pour into six frozen ice pop molds. *Place the molds in the freezer. Let sit for 3 hours, give it a good stir, insert the sticks and allow to freeze solid (about 4 more hours) or leave overnight. YIELD: 6 pops (Source:  The Spokesman Review & photo also)

BEE'S KNEES

*Summer Collection- 2 TB honey 4 TB whiskey 2 cups ginger beer *Put the honey and whiskey into a bowl and, using a small whisk, mix together until well combined. Gradually whisk in the ginger beer, making sure that everything is thouroughly blended. *Pour into six ice pop molds and place in the freezer. After 2 hours, give each one a good stir. Freeze for another 2 hours, stir and insert the sticks. Return to the freezer and freeze for another 2 hours, until completely solid. YIELD: 6 pops (Source: The Spokesman Review & Kaboom wallpaper)

English Summer Cup

*Summer Collection- 1/4 cup superfine sugar 4 TB Pimm's gin-based liquor 1 cup ginger beer (or lemonade) 1/4 cup sliced strawberries 1/4 cup sliced apples 18 small mint leaves *Place the sugar and 1/2 cup water in a saucepan and slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat. *Add the Pimm's and ginger beer or lemonade. Let cool completely. *Divide the strawberries, apple slices and mint leaves among six frozen ice pop molds. Pour over the Pimm's mixture and insert the sticks. Place molds in the freezer for 6 hours, until frozen solid. YIELD: 6 pops(Source: The Spokesman Review & Kaboom wallpaper)

POPTAILS for SUMMER!!

SUMMER RECIPES CONTINUE!!!