Cantaloupe Basil Grapefruit Cooler Recipes

CANTALOUPE COOLER

Steps:

• Place all ingredients in the order listed in a blender. Cover and process until smooth. Pour into chilled glasses; serve immediately.

CANTALOUPE BASIL COOLERS

Steps:

• Place basil leaves and vodka in a mason jar and refrigerate for at least an hour up to 24 hours.
• Place cubed cantaloupe in a blender and blend until smooth. Drain mixture through a sieve to get the larger chunks out. Add water and sugar to the drained cantaloupe juice. Makes about 2 cups of juice.
• To make one drink, mix 1 part basil infused vodka and 3 parts cantaloupe juice over ice. Serve cold!

CANTALOUPE BASIL SALSA

Steps:

• Toss together all ingredients in a bowl and let stand, covered and chilled, 10 minutes.

GRAPEFRUIT COOLER

Steps:

• Mix the honey with 1/2 cup water in a sealed container. Shake until integrated. (You will have extra syrup. Refrigerated, it will keep for a week.)
• Heat the sugar with 2 cups water over low heat until sugar is dissolved. Let cool. Mix this syrup with grapefruit zest in a container. Cover, shake briskly, and refrigerate for 24 hours. Strain out zest and store syrup in refrigerator. (You will have extra syrup. Refrigerated, it will keep for a week.)
• Place 1/4 ounce of the honey syrup and 1/2 ounce of the grapefruit syrup in a cocktail shaker with the vodka, lemon juice, bitters and mint. Muddle the mint at the bottom. Fill the shaker halfway with ice. Shake well. Strain into a chilled coupe glass. Garnish with grapefruit twist.

CANTALOUPE-BASIL-GRAPEFRUIT COOLER

Steps:

• In a small heatproof bowl, pour 1/2 cup boiling water over sugar and basil; stir until sugar has dissolved. Let cool completely, about 20 minutes. Strain syrup into a blender; discard basil.
• Add cantaloupe, grapefruit juice, and 1 3/4 cups cold water; blend until smooth. Strain through a fine-mesh sieve.
• Serve over ice, garnished with a basil sprig, or refrigerate in an airtight container up to 3 days. If using vodka, stir a shot (1-ounce) into each glass before serving.

BASIL GRAPEFRUIT COOLER

Steps:

• Using a vegetable peeler remove the zest from 3 of the grapefruit and put the zest in a jar.
• Pour over the vodka and leave to infuse for at least 24 hours.
• Cut all the grapefruit in half and juice - if making ahead of time, freeze the juice until it's needed.
• Pick the leaves from the basil and add the stalks to a small saucepan with the sugar and 1 cup of water. Gently heat, stirring until the sugar has dissolved, then cool, strain and chill until needed.
• Put half the basil leaves in a jug, pour over the vodka, 1 1/4 cups of basil stock syrup and the grapefruit juice and stir.
• Fill 6 glasses with ice, the remaining basil and a little grapefruit zest (use the stuff from the vodka), and fill with cocktail mix.

STRAWBERRY GRAPEFRUIT COOLER

Steps:

• Combine first 3 ingredients in container of electric blender; cover and process until smooth.
• While blender is running, add ice cubes, 1 at a time, processing until smooth.
• Pour into glasses and serve immediately.