Manual

49
Fruit cocktail
Ingredients:
• 250 ml pineapple juice
• 1 banana, peeled and chopped
• 1 orange, skin and pith removed then quartered
• 250 ml soda water
• 2 tablespoons passionfruit pulp
Procedure:
Place all ingredients in the blender jar except soda and passionfruit. Blend until well com-
bined. Stir in passionfruit pulp and soda water and serve immediately in cocktail glasses.
Rockmelon and pineapple frappé
Ingredients:
• 1 cup chopped rockmelon
• 1 cup canned pineapple pieces
• 1 cup ice
• mint leaves, to serve
Procedure:
Place rockmelon, pineapple and ice into the blender jar. Blend until all ingredients are crushed
and mixture is smooth and thick. Serve with chopped mint leaves.
Strawberry and passionfruit milkshake
Ingredients:
• 1 punnet strawberries, hulled
• Pulp of 4 passionfruit
• 500 ml milk, chilled
• 4 scoops passionfruit ice cream
• 2 tablespoons strawberry topping
Procedure:
Place strawberries in blender jar. Use the
pulse function, puree until smooth. Add half
passionfruit pulp, milk, and two ice cream
scoops. Blend until smooth and thick. Pour
into two glasses then top with remaining ice
cream and passionfruit pulp and strawberry
topping. Serve immediately.