Take a classic summer refresher – lemonade – and make it a new mocktail favourite. Celery, blueberry and calamansi juice (instead of lemons) are blended with vanilla and ginger, then poured over shaved ice to create an oh-so-pretty, tangy concoction that’ll keep you cool with every sip.
- Place all ingredients except ice and rum in blender container; cover. Puree until smooth, about 3 minutes.
- Place 1 cup (250ml) shaved ice in beverage glass. Pour 1/2 cup (125ml) of the Blueberry Lemonade mixture over top. Garnish with lemon twist and mint leaves. Repeat with remaining ingredients
- To make an icy low-alcohol cocktail, place 1 cup (250ml) shaved ice in beverage glass. Pour 1/2 ounce (15 ml) rum, vodka, or gin over shaved ice and top with 1/2 cup (125 ml) of the Blueberry Lemonade mixture. Garnish with lemon twist and mint leaves.
- Substitute blackberries in place of the blueberries. Strain mixture after blending if you prefer to remove seeds.
- Calamansi is a citrus fruit similar to lemons and limes. The ripe fruit is juicy, tart, and varies from green to yellow-orange in color. Popular in Filipino cooking, calamansi juice is often used as a marinade or squeezed over noodles. In America is it sometimes called calamondin. Calamansi juice can be found in some grocery stores as well as online retailers.
- To shave ice cubes, place about 2 cups (500 ml) ice cubes in food processor. Pulse until desired texture, usually about 10 to 20 seconds. Remove any remaining large chunks of ice. Use immediately or store in freezer until ready to serve. 2 cups (500 ml) of ice cubes should yield about 2 1/2 cups (625ml) of shaved ice.
- Use to create slushies or granitas. Pour the lemonade mixture into a freezer-safe container. Place in freezer. Stir and scrape every 20 to 30 minutes as the mixture freezes to create a refreshing icy texture. Enjoy when lemonade has reached desired texture.
- Recipe type: Vegetable Fruit