Drinks

Red Wine Sangria

combine 1 bottle dry red wine, 1/4 C agave or honey, 1 sliced oragne, 2 sliced lemons, 1 cub peach cherries (or raspberries) and blackberries in a large pitcher. Stir in 2 cups sparkling water. Refrigerate 1-4 hours. Serve over ice and garnsih with fresh basil.

Green iced tea

Boil 3 cups water. Add 6 green tea bags and steel 5 minutes. Remove tea bags; cool tea. Pour into a blender; blend with 1 C cubed honeydoew melon, 1 C peeled and quartered kiwifruit, 1/4 C honey and 1/2 C fresh mmint until smooth. Serve over ice.

South Pacific Mojito:

Boil 1 C water, 1/4 C sugar and 2 6-inch pieces of lemongrass; let cool. Puree in a blander until lemongrass begins to shred. Strain and return to blender. Add 1/2 C cubed fresh pineapple, 1 c each fresh lemon and lime juice, 1 C sparkling water and 1/4 C thinfly fresh mind.
Blend until smooth; serve over ice. Gardnish with mint sprig and lemongrass.

Spike it:
Add 4 oz rum before pouring.

Tropical Slushie

Blend 4 cupbs cubed watermelon, 2 C cubed papaya, 1 C light coconut milk, 2 T orange zest and 1 C ice cubes until smooth. Serve

Spike it with 4 ox. rum before pouring.