Summer Fruit Cocktails

It's hot and the weekend is drawing near. We've got a few delicious cocktail recipes made with the fresh fruit and flavorful herbs that we just got in to the WestSide Grocery! Come grab some blueberries, mint, peaches and watermelon for these refreshing drinks!

Blueberry Mojitos

10 large mint leaves

10 blueberries

3/4 ounce simple syrup

1 1/2 ounces light rum

1 ounce fresh lime juice

1/2 ounce club soda

Muddle mint, blueberries, and simple syrup in a cocktail shaker. Add ice, rum and lime juice and shake vigorously. St rain into an ice filled glass and top off with club soda. You may add up to 2 oz of club soda as you like.

One of my fall-back summer cocktail recipes is a watermelon margarita. It is fresh and refreshing, bright and unusual!

Watermelon Margaritas

In a small saucepan, bring 1/2 cup sugar, 1/2 cup water, and 3 wide strips of orange peel to a boil over high. Reduce to a simmer and cook until sugar dissolves, 3 minutes. Let syrup cool. In a blender, puree 12 ounces of watermelon cubes (about 2 cups) until smooth. Strain through a fine-mesh sieve, pressing on solids, into a pitcher (you should have about 1 cup juice). Stir in cooled syrup, 1/4 cup fresh lime juice (about 3 limes), and 3/4 cup white or silver tequila (we used golden tequila in a pinch). Fill salt rimmed glasses with ice and pour over margarita mixture. Garnish with lime wedge.

Peach and Prosecco Ice

Bon Appétit  | May 2005

yield: Makes about 4 cups

This simply elegant ice is inspired by the Bellini, a mix of peach nectar and Prosecco made famous at Harry's Bar in Venice. Scoop it into flutes and top with Prosecco for a lovely aperitif. The ice is good on its own, too, especially between courses.

3/4 cup sugar

1/2 cup hot water

1/4 cup orange juice

1 16-ounce bag frozen sliced peaches, thawed, juices reserved

1 cup chilled Prosecco or other sparkling white wine

Stir first 3 ingredients in medium bowl until sugar dissolves. Blend peaches and reserved peach juices in processor until peaches are finely chopped. With machine running, gradually pour in sugar syrup; process until smooth. Add Prosecco and blend well. Transfer mixture to container. Cover and freeze until firm, at least 3 hours. (Can be made 2 days ahead. Keep frozen.)