Pink Ice Recipes

PINK ICE

Steps:

• In a microwave, melt candy coating at 70% power for 1 minute; stir. Microwave in additional 10- to 20-second intervals, stirring until smooth., Stir in the crushed candies, peppermint extract and food coloring. Spread onto waxed paper to cool completely. Break into small pieces; store in an airtight container.

PINK GIN ICED TEA

Steps:

• Brew the chamomile tea bag with 500ml boiling water, steep for 2-3 mins or following pack instructions. Remove the bag and leave to cool for 5 mins.
• Pour into a large jug with the pink gin, rum, elderflower cordial and juice. Add ice and stir, then add the thyme sprigs and stir again before serving.

PINK ICE

Steps:

• HowToStep
• Cut lemons into chunks and combine with the sugar, food coloring, and water in a blender half full of ice -- blend at high speed -- add more ice if too slushy -- or water if too thick.

PINK ICE

Steps:

• Cut lemons into chunks and combine with the sugar, food coloring, and water in a blender half full of ice -- blend at high speed -- add more ice if too slushy -- or water if too thick.

COPYCAT PINK DRINK

Steps:

• Crush half the freeze-dried strawberries into a coarse powder using the back of a spoon or a small food processor.
• Brew the tea in 8 ounces hot water, then stir in the agave syrup and crushed strawberries while the water is still hot. Let steep and cool to room temperature, about 30 minutes.
• Remove the tea bag from the brewed tea. Fill a large glass with ice, then add the tea mixture, coconut milk and remaining freeze-dried strawberries and stir.

PINK PEPPERCORN ICE CREAM

Steps:

• Bring milk, cream, sugar, and peppercorns to boil in heavy large saucepan, stirring until sugar dissolves. Remove from heat; let stand at room temperature 1 hour for flavors to blend.
• Bring milk mixture to simmer. Whisk egg yolks in large bowl to blend. Gradually whisk hot milk mixture into yolks. Return mixture to pan and stir over medium heat until finger leaves path on back of spoon when drawn across, about 3 minutes (do not boil). Strain custard into large bowl; cover. Refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze. (Can be made 3 days ahead. Keep frozen.)

PINK ICE

Steps:

• Mix cream cheese, sugar, and mayo in large bowl.
• Fold in cranberries, pineapple and chopped pecans.
• Add whipped topping and mix well.
• Pour into mold and freeze.