Recipes_Beverages

Agua Fresca
This is a marvelously refreshing drink, especially when you don't sweeten it too much. Have extra sugar ready for people who may not find it sweet enough.
Makes about 4 servings

2 cups watermelon pulp
1 tablespoon fresh lime juice
Lime slices for garnish
1/4 cup sugar plus additional sugar to pass
2 cups water

1. Puree watermelon in a food processor, food mill, or blender.

2. Whisk water with 1/4 cup sugar in a mixing bowl until sugar dissolves. Add lime juice and watermelon puree and stir well.

3. Refrigerate or serve over ice, garnish with lime slices that have been slit so they can hang on the edge of the glasses. Pass additional sugar for sweetening to taste.

Gugino Bellini
Makes 4 servings

4 or 5 peach halves (depending on size)
1 bottle extra-dry champagne
1 cup peach syrup
Grenadine (optional)

1. Combine, peach halves and syrup in a blender until thoroughly mixed. You'll have about 1 cup.

2. Pour 1/4 of the peach mixture into each of 4 champagne glasses. Fill each with 4 to 6 ounces of champagne, pouring down the side of the glass. Mix briefly to break up the too many bubbles formed. Add a drop or two of grenadine if desired.

Cooking Tip
A bone-dry champagne gets lost in this drink, which is why I don't recommend most brut types of champagne. Also, it's important that the champagne (any sparkling wine, really) have enough acidity to cut through the sweetness of the peach puree.

Kiwi Daiquiri
By switching the rum to tequila and adding a little Triple Sec, this drink becomes a margarita.
Makes 4 servings

12 very ripe kiwifruit, peeled and diced
1 1/4 cups water
Juice of 2 limes
6 ounces rum
1/2 cup superfine sugar
4 unpeeled kiwifruit slices for garnish

1. Put kiwifruit in a food processor with lime juice. Pulse only a few times until fruit is just pur�ed. Mix sugar and water and combine with pur�e, pulsing a few times until smooth.

2. Put kiwifruit mixture in a metal or glass pan and mix with a whisk or wooden spoon. Freeze until solid.

3. Scoop up frozen mixture and put into a food processor or blender. Add the rum and pur�e just until a slushy drink is formed. Pour into goblets. Make a slit halfway into the kiwifruit slices and put a slice on the rim of each glass.

Cooking Tip
When pur�eing kiwi's it's important to avoid over processing, which can break the seeds and cause bitterness.

Pomegranate Kir Royale
A Kir Royale is normally made with champagne and cr�me de cassis (currant liqueur). This version has a similar color but a slightly more exotic flavor. Make your friends guess what the secret ingredient is.
Makes 5 servings

5 tablespoons Pomegranate Syrup
1 bottle champagne or other sparkling wine

Put 1 tablespoon of Pomegranate Syrup into each of 5 champagne flutes. Pour 5 ounces of champagne into each flute and serve.

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