Get ready for Spring with these fruity cocktail recipes by Food Network’s Giada De Laurentiis.
Blended Cherry Mojitos
- 1 pound bag frozen pitted cherries
- 2 cups crushed ice, plus extra to serve
- 1/2 cup packed fresh mint leaves
- 1/3 cup fresh lime juice (about 3 limes)
- 1 cup citrus flavored rum (optional)
- 1 2/3 cups Lime Simple Syrup, recipe follows
- Lime wedges and fresh cherries, for garnish
Place the frozen cherries, crushed ice, mint leaves, lime juice, rum, and simple syrup in a blender. Blend until smooth.
Pour the mixture into chilled glasses and top with crushed ice. Garnish with lime wedges and cherries.
Lime Simple Syrup
- 2 cups sugar
- 1 cup water
- 3 limes, zested
In a small saucepan, combine the sugar, water, and lime zest over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
Yield: 1 2/3 cups
Lemon Raspberry Fizz
- 1 cup Champagne or sparkling water
- 1/4 cup limoncello liqueur
- Crushed ice
- 2 tablespoons fresh raspberries or frozen raspberries, thawed
In a small pitcher, combine the Champagne and limoncello. Place a spoonful of crushed ice into each of 2 Champagne glasses and top with raspberries. Pour the Champagne mixture over the ice and raspberries. Serve immediately.
- 1 bottle Prosecco, chilled
- 1 1/2 cups grape juice, chilled
- Ice, optional
- 1 lemon, sliced into thin rounds
- Chopped mint leaves, for garnish
Combine the Prosecco and the grape juice in a pitcher. Pour into glasses, over ice, if desired. Garnish with lemon slices and mint leaves.
Virgin Pomegranate and Cranberry Bellinis
- 1 cup ice
- 1 1/2 cups simple syrup, recipe follows
- 1 1/4 cups unsweetened pomegranate juice, chilled
- 1 cup unsweetened cranberry juice, chilled
- 1 (25.3 fluid ounces) bottle sparkling water, chilled
- 2 limes, thinly sliced
- 1 bunch fresh mint, for garnish
- Optional garnish: 1/2 cup (2 1/2 ounces) pomegranate seeds
- Special equipment: a 6 to 8 cup capacity punch bowl
Place the ice in a punch bowl. Add the simple syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in the sparkling water. Garnish with lime slices, mint sprigs and pomegranate seeds, if using, and serve.
Serving Suggestion: As an alternative to serving from a punch bowl, make the bellini mixture in a 6 to 8 cup capacity pitcher. Divide the pomegranate seeds between 12 champagne flutes. Add 1 slice of limeand 1 sprig of mint to each glass. Pour the bellini mixture into the prepared glasses and serve.
- 1 cup water
- 1 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.
Yield: 1 1/2 cups