Gastroback 41020 Cook & Mix Plus - Manual (Page 22)

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Margarita
Ingredients:
• 60 ml tequila
• 60 ml cointreau
• 80 ml lime juice
• 12 ice cubes
Procedure:
Place tequila, contreau, lime juice and ice cubes into the blender jar.
Use the pulse function, blend until well combined and ice is crushed.
Serve in salt rimmed glasses.
frozen sangria
Ingredients:
• 250 ml fruity red wine, chilled
• 125 ml cranberry or red grape juice
• 125 ml lemon sorbet
• 80 ml orange concentrate
• ½ cup fresh seedless grapes, frozen
• 1 cup tinned plums, drained
Procedure:
Place all the ingredients in the blender jar.
Using the pulse function blend until smooth.
Pina colada
Ingredients:
• 2 tablespoons white rum
• 2 tablespoons coconut cream
• 2 teaspoons sugar
• ¾ cup unsweetened pineapple juice
• 10 ice cubes
Procedure:
Place all ingredients into blender jar.
Use the pulse function, blend until well combined and ice is crushed.
Serve immediately.
wild thing
Ingredients:
• 1 cup orange juice, chilled
• 1 punnet strawberries, hulled
• ½ teaspoon grated orange rind
• 1 tablespoon oatmeal
• 2 large scoops wildberry vitari or another frozen fruit based yogurt
Procedure:
Place all ingredients into the blender jar. Use the pulse function, blend until smooth and thick.
Pour into two glasses and serve immediately.