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Watermelon Mojito

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Watermelon Mojito

Fresh Mojito with Fresh Fruit.  Mil Recetas

  • 1 cup Watermelon chopped into small cubes
  • 1 oz White Rum
  • 1 tbsp Sweet Syrup
  • 1/2 oz Lime Juice
  • Mint leaves
  • Soda
  1. We started crushing the mint together with the lime juice and the sweet syrup, we added the ice cubes and served it in a glass On The Rocks , we added the white rum and we completed it with soda. We stir and decorate with fresh mint leaves or a slice of lemon on the edge. We can also complete instead of soda with fresh pinch juice.

Watermelon-Basil Ice

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Watermelon Basil Ice

All this dessert consists of is ripe watermelon, fresh basil, and a twist of lemon, yet this wholesome fruit sorbet offers a cool treat on a summer day, or a nice palate cleanser after a hearty meal. Forks Over Knives

  • 6 cups cubed fresh ripe watermelon
  • 1/2 cup packed fresh basil leaves
  • 1 tbsp lemon juice
  1. Place the watermelon, basil, and lemon juice in a blender. Process just until smooth.
  2. Pour the mixture into a shallow airtight freezer container. For best results, freeze for 3 to 4 hours until the texture is frozen yet scoopable. Use a metal ice cream scoop to portion into serving dishes.
  3. Freeze any leftovers. To serve again, thaw at room temperature for about 10 minutes before scooping.

| Sofia Mechetner by Myro Wulff for ELLE France – April 2018 |

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Sofia Mechetner by Myro Wulff for ELLE France – April 2018

Mango fruit punch slushie

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Mango fruit punch slushie

this rum-spiked treat featuring our sunny Mango Fruit Punch is sure to have you smiling from ear to ear all afternoon long. DAVIDsTEA

  • 3 tbsp Perfect Spoonful of Mango Fruit Punch tea
  • 2 cups water
  • 2 tbsp agave syrup
  • 1 cup frozen mango, chopped
  • 1-1/2 oz white rum
  • 1-1/2 oz lime juice
  1. Brew tea for 10 minutes then strain into bowl.
  2. Stir in agave syrup and freeze for at least 4 hours. Take out of freezer and scrape the half-frozen mixture into blender.

  3. Add frozen mango, rum and lime juice and blend on high until smooth and well incorporated. 

Cardela 2018 | Style by Paul Lara

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Cardela Collection 2018 Ad Campaign

Unicorn Milkshake

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Unicorn Milkshake

These unicorn milkshakes are pure MAGIC! A rich, thick strawberry milkshake is topped with a rainbow of different sprinkles and candies to make a delicious drink fit for a unicorn.  Sugar Hero!

  • 10 oz strawberry-coconut ice cream (5 large scoops)
  • 1 cup strawberries fresh or frozen
  • 1/2 cup International Delight Creamer can substitute milk
  • 1/2 cup fruity miniature marshmallows
  • 1/4 cup vanilla frosting
  • 1/2 cup assorted sprinkles
  • Whipped cream
  • Decorative toppings like lollipops, rock candy, wafer cookies, etc
  1. Combine the ice cream, strawberries, and White Chocolate Macadamia International Delight Creamer in a blender, and blend until smooth and creamy.
  2. Snip the miniature marshmallows in half. Press the cut half of one marshmallow on the inside of a 10-oz glass, pressing firmly so that it sticks. Continue to add marshmallow “polka dots” inside the glass, and repeat with a second cup until both are decorated.
  3. Spread a thin layer of vanilla frosting around the top rim of each cup. Roll the frosting in sprinkles until the edge of the cup is entirely covered.
  4. Divide the milkshake between the cups. Top each cup with whipped cream, and add a big pinch of sprinkles to the top of the whipped cream.

  5. Now for the fun part…decorating! Add fun and colorful decorations like swirled lollipops, rock candy sticks, sour rainbow belts, wafer cookies, and unicorn straws. Enjoy immediately.  This recipe yields about 18-20 oz of liquid, which is enough for two decent-sized milkshakes, or four mini milkshakes.

I used International Delight White Chocolate Macadamia flavor in this milkshake, but if you can’t find that one, Sweet Cream and French Vanilla are also great choices!

Daisy – April Flower

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Daisy – Flower of the month for April

Swiss Meringues with White Chocolate Mousse

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Swiss Meringues with White Chocolate Mousse

Swiss Meringues with White Chocolate Mousse. Paula Deen 

  • 6 egg whites, at room temperature
  • 1 1/3 cup granulated sugar
  • 2 drops red food coloring
  • 3.3 ounce box white chocolate instant pudding mix
  • 1 cup heavy whipping cream
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1/4 cup confectioners’ sugar
  • Garnish: fresh raspberries, fresh mint

  1. Preheat oven to 225°. Line a large baking sheet with parchment paper.

    In top of a double boiler, whisk together egg whites and granulated sugar. Cook over simmering water, whisking frequently, for 3 minutes or until sugar is dissolved and egg whites are warm to the touch.

    Pour egg white mixture into the work bowl of a stand mixer fitted with the whisk attachment, and beat at high speed for 8 to 10 minutes or until stiff peaks form; stir in food coloring. Spoon or pipe egg white mixture into 3-inch rounds, making sides slightly higher to resemble a bowl.

    Bake for 20 minutes. Turn oven off (do not open oven door), and leave meringues in oven overnight.

    In a large bowl, beat pudding mix and remaining 4 ingredients with a mixer at medium speed until thick and smooth. Cover and refrigerate for 1 hour. Spoon pudding mixture into center of meringues. Garnish with raspberries and mint, if desired. Serve immediately.