Recipe Dish Type: Drinks

Pickled Chipotle Peaches

  • In dry saucepan, toast dried chipotle pepper, mustard, chili pepper flakes, cinnamon stick, clove, allspice berries and peppercorns over medium-high heat, shaking pan, for about 1 minute or until fragrant.
  • Add 2 1/2 cups water, vinegar, sugar, salt and bay leaf; bring to simmer, stirring to dissolve sugar. Let cool for 20 minutes. Add peaches; transfer mixture to pint-size sealable jar or container. Refrigerate for 24 hours. (Can be refrigerated for up to 3 days.)

Tip: Substitute ancho chili pepper for chipotle pepper if desired.

The 1776-er

  • 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.

Tropical Olive Oil Smoothie

  • 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.

Strawberry-Orange-Vanilla Breakfast Smoothie

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.

Grilled Fruit Sangria

  • 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.

Strawberry Mojito Ice Pops

  • Place the strawberries, yogurt, mint leaves, honey, olive oil, dark rum, lime, juice, lime zest in a blender container.
  • Purée the ingredients until smooth.
  • Pour into ice pop molds and freeze.

NOTE: You can also add small chunks of fruit to the pops. Stir fruit pieces into the purée, then pour into the molds and freeze.

*Use of this recipe by anyone under 21 years of age is prohibited by US Law. Please enjoy these recipes responsibly.

Blue Gin Ice Pops

  • Place the Blueberries, yogurt, honey, olive oil, tequila, and lemon zest, in a blender container.
  • Purée the ingredients until smooth.
  • Pour into ice pop molds and freeze.

Note: You can also add small chunks of fruit to the pops. Stir fruit pieces into the purée, then pour into the molds and freeze.

*Use of this recipe by anyone under 21 years of age is prohibited by US Law. Please enjoy these recipes responsibly.

Mango Margarita Ice Pops

  • Place the mango, yogurt, honey, olive oil, tequila, lime zest, and salt, in a blender container.
  • Purée the ingredients until smooth.
  • Pour into ice pop molds and freeze.

NOTE: You can also add small chunks of fruit to the pops. Stir fruit pieces into the purée, then pour into the molds and freeze.

*Use of this recipe by anyone under 21 years of age is prohibited by US Law. Please enjoy these recipes responsibly.