- Frosted Blueberry Skewers: Thread 6 blueberries onto each cocktail skewer. Place on parchment paper–lined tray and freeze for about 1 hour or until frosted.
- Assembly: In blender, combine ice cream, 2 tbsp coconut water, and olive oil until blended; pour into jug or pitcher and freeze until ready to use.
- Rinse out blender; blend raspberries, remaining coconut water, ice, rum, lime juice and sugar until well combined. Gently divide ice cream mixture among 4 lowball glasses; divide raspberry mixture over top. Garnish with frozen blueberry skewers.
Tip: Substitute frozen strawberries for raspberries if desired.
*Use of this recipe by anyone under 21 years of age is prohibited by US Law. Please enjoy these recipes responsibly.
- In blender, combine pineapple, banana, yogurt, milk and oil; purée until smooth. Divide evenly among 4 glasses; sprinkle with coconut.
Tip: Substitute frozen mango for pineapple if desired.
Supercharge your morning smoothie with protein-packed tofu and heart-healthy olive oil. You’ll amp up the nutritional profile as well as the flavor.
- Combine all of the ingredients in a blender and blend until smooth. Serve in a chilled glass.
- Place the watermelon cubes in a blender and purée. Strain the juice through a sieve into a large bowl. Add the wine, liqueur, lime juice, agave, and mint. Muddle until the mint is bruised. Chill until very cold, about 2 to 3 hours. Strain into a large punch bowl or several large carafes.
- Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire. Brush the watermelon slabs and the lime slices with the olive oil. Grill for 3 to 4 minutes, until grill marks appear. Cut the watermelon into 1-inch cubes.
- Add the grilled fruit and mint sprigs to the sangria. Serve in tall glasses over ice. Garnish with the lime slices.
*Use of this recipe by anyone under 21 years of age is prohibited by US Law. Please enjoy these recipes responsibly.
