It’s officially here: the start of summer 2012! But the weather has been so gorgeous for the past few weeks that I already initiated it by creating some new summer drinks starring strawberries.
Even though strawberries make their first appearance in spring, it’s this time of year when they start to get really sweet, plentiful and affordable, which makes them perfect for cocktails.
The Pink Berry Punch, shown above, is a non-alcoholic drink that I made with organic Driscoll’s strawberries, pineapple and pink grapefruit juice along with Perrier Mineral Water.
It was easy, since I fed everything into my juicer. And I showed a crowd of 50 guests how easy it was to use the Breville Juice Fountain to make drinks last Saturday at Bloomingdale’s San Francisco Centre during the Cuisine Noir Magazine Summer Celebration. The demo, which included two delicious recipes by Chef Berlin Lillard II (for a crispy glazed shrimp and a spicy cucumber mint granita), wouldn’t have gone so smoothly without our fabulous hostess: Chef Candi Austin, the culinary specialist at Bloomingdale’s.
Here’s the recipe if you want to try making the Pink Berry Punch at home. You’ve probably noticed that these flavors would work well with a splash of gin or rum as well. But one in a while, it’s nice to make a drink that everyone at the party can enjoy.
Pink Berry Punch
1/2 cup organic strawberries, hulled
1 pink grapefruit, peeled
4 sprigs fresh mint
1/2 cup fresh pineapple chunks
1/4 cup Perrier Mineral Water
small strawberry and sprig mint, for garnish
Feed the strawberries, grapefruit, mint and pineapple through your juicer. Let the juice settle and then strain into a cocktail glass. Add the chilled Perrier water. Garnish with the small strawberry and the sprig of mint.
Makes one drink
By Maria Hunt aka The Bubbly Girl. All rights reserved.