Fresh Gingerroot Limeade
Fresh gingerroot enlivens this limeade.
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Tamarind and Crystallized Ginger Cooler
This refreshing cooler contains tamarind paste, fresh lemon juice, crystallized ginger, and is sweetened with brown sugar for a malty finish.
Raspberry Limeade
Another sweet and refreshing drink, but this time made with fresh lime juice and raspberries.
Raspberry Limeade
Ingredients
- 2 cups fresh raspberries fully ripe
- 3 1/2 cups water
- 3/4 cup sugar or to taste
- 1 cup fresh lime juice
Instructions
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Place 1 cup raspberries with 1 cup of the water, and puree in a blender. Pass through a chinois set over a pitcher, pressing on the solids.
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Add the rest of the raspberries and water with the sugar and lime juice to the pureed mixture in the pitcher. Stir until the sugar is dissolved.
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Serve over ice, giving each glass some of the raspberries.
Recipe Notes
Adapted from Gourmet Magazine, July 1993
Nectarine Basil Lemonade
Fresh basil leaves and nectarines combine to create a refreshing lemonade drink.
Lemon and Fennel Iced Tea
This refreshing drink is flavored with fennel seeds, fresh lemon juice and zest, and is sweetened with honey.
Juice Alpokat (Indonesian Avocado Sweet Drink)
This silky-smooth drink contains avocado and is sweetened with sweetened condensed milk.
Pineapple and Mint Fresh Chutney
This chutney is uncooked, keeping it light and fresh.
Pineapple and Mint Fresh Chutney
Ingredients
- 1 1/2 cups loosely packed fresh mint leaves cleaned and dried, chopped fine
- 1 whole pineapple about 4 1/2 pounds, peeled, cored, and cut into 1/4 to 1/3 inch dice
- 1/3 cup minced red onion
- 1/4 to 1/3 cup sugar to taste
- Salt to taste
Instructions
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Mix the mint, diced pineapple, onion, sugar, and salt to taste in a large mixing bowl. Stir until well combined. Cover, and let the chutney stand at room temperature for 1 hour.
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Serve.
Recipe Notes
If making ahead, store in refrigerator for 1 week, in a tightly covered container.
Adapted from Gourmet Magazine, Issue July 1992
Chef Louis Diat’s Original Vichyssoise
This classic recipe uses leeks, onions, and potatoes cooked with chicken broth, pureed, and finished with cream. It was created by Chef Louis Diat, who is credited with creating the original soup. A perfectly elegant summertime chilled soup.
Early Green Peas with Mint and Orange
A pound of fresh peas will yield about 1 cup fresh shucked peas.