Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Mango-Ginger Freeze

Share
avatar
Lobo
Moderator
Moderator

Posts : 21799
Thanked : 1013
Join date : 2013-01-12

Mango-Ginger Freeze

Post by Lobo on Tue Feb 02, 2016 3:03 am


Mango-Ginger Freeze

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 4
Fresh ginger adds a subtle kick to this frosty summer cocktail, which comes together in a flash in a Vitamix blender. To make simple syrup, in a saucepan over medium-high heat, combine equal parts sugar and water and bring to a boil, then simmer for about 10 minutes. Let cool to room temperature before using.



  • Printer Friendly Version






  • 115

Ingredients:


  • 1 ripe mango, peeled, pitted and cubed
  • 1 large peach, peeled, pitted and cubed
  • 1/2 tsp. minced peeled ginger
  • 1 fl. oz. (30 ml) fresh lemon juice
  • 2 fl. oz. (60 ml) simple syrup or agave nectar
  • 4 fl. oz. (125 ml) vodka
  • 2 cups (8 oz./250 g) ice cubes

Related Recipes


  • The Apple of My Eye >
  • Pineapple-Basil Freeze >
  • Harvested Apple >
  • Strawberry Bellini >
  • Cherry Nice >

Directions:

In a Vitamix blender, place all the ingredients in the order listed, with the mango on the bottom and the ice cubes on top. Blend on low 10 seconds, then gradually increase the speed to the highest setting until smoothly pureed, about 45 seconds. Serves 4.

Williams-Sonoma Test Kitchen

    Current date/time is Mon Mar 27, 2017 3:24 pm