White Sangria

white sangr?a (an oxymoron, certainly), made with

white wine
cointreau
sparkling lemonade
lime juice

Sorbete de Sandia

150 grms. de az?car
un vaso de agua
Poner al fuego en un cazo; calentar hasta obtener un alm?bar suave.

750 grms. de sand?a
Limpiar la sand?a de las semillas, cortar a trozos y triturar con la batidora.

1 vasito de sidra
En un recipiente apto para el congelador, poner la sand?a triturada y a?adir el alm?bar y 1 vasito de sidra.
Revolver bien y poner en el congelador.
Cuando est? casi congelado triturar la pasta y volver a ponerlo en el congelador. Sacar del congelador un rato antes de consumirlo y disponer en 4 copas de postre.


Sorbet au Melon
Dans une petite casserole faire chauffer 250 ml d'eau et 200 g de sucre; d?s que le sucre est fondu et que le m?lange prend une texture l?g?rement sirupeuse, retirer;

dans un robot, m?langer 600 g de pulpe de melon sans p?pins;

ajouter le sirop; et mettre dans une sorbeti?re; suivre le mode d'emploi.

si vous n'avez pas de sorbeti?re, placer le contenant du robot au cong?lateur;
laisser prendre une heure; remettre le contenant sur le robot et mettre en marche pour une minute; continuer l'op?ration une ou deux fois jusqu'? ce que vous obteniez une texture relativement fine

Variations sur un sorbet:
- parfumer votre sorbet avec 1 c. de fleurs de lavande ou un bouquet de menthe que vous mettez dans le robot;
- ou remplacer l'eau par 250 ml de vin blanc et parfumer avec 125 ml de curaחao

Sorbet de Hortela

Raki - Turkish national drink

Raki — also called "lion's milk" — is a distilled alcoholic beverage, clear in colour and strongly aromatized with anise which gives it a sweet liquorice flavour. Raki can be drunk straight or mixed with cold water, which turns it grayish white and cloudy — like ouzo or pastis.

4 cl raki
8 - 12 cl cold water
ice cubes

If drunk straight, you may chill raki in refrigerator (about 8 - 10 °C). Chill water by mixing in ice cubes (about 4 °C). Pour raki in a thin, cylindrical glass. Add chilled, strained water to taste.

Raki is usually enjoyed with meze — Turkish appetizers — but also with other cold dishes, vegetables, fish and snacks. For example, try serving raki accompanied by melon and feta cheese. ?erefe!

Qahwah - Arabic Coffee

4 cups (finjan)of water
(use espresso coffee cup when measuring water)

4 heaped teaspoons Arabic coffee

a pinch of ground cardamom


Note: Traditionally served without sugar but since sugar is boiled at the same time as the coffee, guests are usually asked their preference - whether they would like sweet or unsweetened.

*The long handled coffee pot (Dallah or Ibrik) is available from most Middle Eastern and Indian stores. (source)

Pear Daiquiri

1 cup water
1 cup sugar
Place the water and sugar in a saucepan over medium low heat, stirring until the sugar is fully dissolved.

3cm piece lemon rind
2 Beurre Bosc pears, peeled, cored and quartered
Increase the heat slightly, add the lemon rind and pears.
Simmer for 10 minutes or until pears are tender.
Place pears and syrup in a heatproof bowl.

45mls vodka
Stir through vodka and refrigerate until chilled.

60mls white rum (Bacardi)
A squeeze of lemon juice
When cold, drain the pears (reserving the liquid) and place in a blender with the white rum, a little lemon juice and 2 tablespoons of the infused poaching liquid.
Blend until smooth.

11?2 cups of crushed ice
Add the crushed ice and blend again until slushy.
Pour into glasses and serve immediately.
Serves 2

Minty Lemonade

Citronnade ? la Menthe

one large lemon
two liters of water (preferably filtered or bottled)
twelve leaves of fresh mint

Slice the lemon in two, juice it and pour the juice into a large jug.
Add in the water.
Rince the mint leaves under cool water, and add them into the jug.
Stir with a long wooden spoon.

Cover the jug, and let rest in the fridge for a couple of hours. Put a few ice cubes in a glass, stir the lemonade again, and pour some in your glass. If a mint leaf falls out, keep it as a pretty garnish.

Licor de Coco

500 ml. de leite integral,
1 x?cara (ch?) bem rasa, de a??car cristal,
Ferva o leite, misturado com o a??car e deixe esfriar.

1 lata de leite condensado,
2 vidros de leite de c?co de 200 ml, cada,
1 x?cara (ch?) de aguardente.
Bata todos os ingredientes no liquidificador e coloque pra gelar.
Sirva sempre geladinho.

Lemoncello - Italian Lemon Liqueur

15 lemons - peeled with a potato peeler
Peel lemons with potato peeler (only the yellow/green peel).

2 x 750 ml Vodka (100% proof)
Place peels in a large glass jar and cover with one bottle of vodka. Leave in a cool place for 21 - 40 days.

5 cups water
4 cups sugar
Make syrup by mixing sugar and water over a medium heat. Keep stirring until sugar is melted, then cook syrup for 5 minutes. Cool down.

Strain lemon peel and add the liquid to the syrup together with second bottle of vodka. Mix well and bottle.
Leave again for 40 days (if you can!!).

If the vodka is of a good quality, you can freeze the lemoncello.

Serve over crushed ice. (inmamaskitchen.com)

Recipe2:
8-10 organic, unwaxed lemons
Wash and zest the lemons, being careful to use only the yellow rind and not the soft white part.

1 quart vodka
Mix the zest into the vodka and let it sit, covered, for 48-72 hours.

4 cups water
3 cups granulated sugar
In a saucepan, combine the water and sugar and heat to boiling , stirring constantly, until the sugar is completely dissolved. Let the syrup cool. Mix the cooled syrup with the lemon-vodka mixture and strain through a cheesecloth. Place the strained liquid into a glass bottle, stopper, and freeze.

Just before serving, remove limoncello from the freezer and pour into small cordial glasses or decorative shot glasses.

Frozen Daiquiri de Abacaxi com Hortela

1/3 x?cara (ch?) de rum
1 e 1/2 x?cara (ch?) de peda?os de abacaxi
2 colheres (sopa) de a??car
1 colher (sopa) de suco de lim?o
6 folhas de hortel? rasgadas e 2 x?caras (ch?) de gelo

Misture todos os ingredientes em uma coqueteleira e agite bem.

Divida em dois copos de boca larga e enfeite com um peda?o de abacaxi e folhas de hortel?.

(para duas pessoas)

Cachaca - Brazil National Spirits

Cachaca , (kah-shah-sah), is a distilled spirit obtained after fermentation and distillation of brazilian fresh sugarcane juice, sometimes aged in oak barrels before being bottled. The alcoholic liquid is known by many names, including garapa doida, pinga, parati, and cana. Only the true brazilian liqor boasts the rich, earthly taste similar to that of unaged tequila, with aromas of charred sugar molasses and a drier taste than rum.

The history of cachaca is intertwined with brazil history. Production began around the mid 1600’s when Portuguese settlers implemented the sugar industry in Brazil. Plantation owners served distilled spirits to their slaves after noticing the increased vigor and other positive effects of those who consumed it.

Later it was used in the slave industry as currency. Only later it was introduced on the table of the most influential aristocratic families. During brazils fight for independence in the 19th century, the "pinga caliente" became a symbol of resistance towards Portugal domination.

Today, Brazil has than 4000 brands of the brazilian liqor and produzes more than 1.3 billion liters of the bevirage per year. The most famous brands are:
· Caninha 51
· Pitu
· Velho Barreiro
· Caninha Oncinha
· Caninha da Roca
· Caninha Jamel
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copacabana info

Caipirinha - Brazil's National Drink

Cut a lime into 8 pieces.
Add sugar to taste.
Use a short glass.
Mash the lime and the sugar with the pestle until they are well mixed.

Add 3 cubes of crushed ice and fill the glass up with cachaca.
Mix it all, and that's it!

Place a lime slice on the brim of the glass for decoration, and serve it with a stick for stirring.
*** You can change cachaca for vodka, but then the drink name changes to "Caipiroska"


Caipirinha de Abacaxi com Menta

80 ml de Vodca
1 fatia grossa de abacaxi picado
2 colheres de sobremesa de aחתcar
5 folhas de menta picada
10 ml de licor de menta


Com um socador amasse no prףprio copo o abacaxi, a menta e o aחתcar.
Coloque gelo picado e complete com vodca.
Misture todos esses ingredientes e, por תltimo, banhe com o licor de menta.


Caipirinha de frutas
(1 dose)

2 colheres de chב de aחתcar
1/2 limדo taiti com casca fina ou 6 morangos ou 1 kiwi ou 1 fatia de abacaxi

cachaחa a gosto

Frutas:
Lave bem as frutas.
Para uma caipirinha de limדo, retire a parte branca da sua casca e corte-o em fatias finas.
Para a de abacaxi ou kiwi י necessבrio descascב-los e depois picב-los.
Jב para a de morango, basta tirar seus cabinhos.

Drinque:
Coloque a fruta em um copo largo, acrescente o aחתcar e amasse com um pilדo atי soltar o sumo.

Acrescente a aguardente e com um misturador mexa atי que os ingredientes se misturem. Acrescente o gelo e sirva.
Se quiser enfeite a borda do copo com um pedaחo ou fatia da fruta que estב utilizando.

Apricot Bellini

This sweet, refreshing drink is perfect for brunch or a summertime cocktail. We hesitate to call it a "recipe," since it's only two ingredients, the most simple thing to mix up, so we'll call it a "reminder" instead - a reminder that apricots and champage are perfect sipping partners.

Champagne, chilled
Apricot Nectar, chilled
Shake 2/3 champagne with 1/3 apricot nectar and pour into a champagne glass.
Garnish with mint.

Experiment: Use peach or passionfruit nectar for a slightly different twist.