Labor Day guests will enjoy these frothy coolers that blend milk with fresh melons, berries or tree fruits.
Serve in a variety of glasses or in clear glass pitchers accented with sprigs of fresh-from-the-garden mint. Each recipe makes about six cups, enough for about four servings each.
The zesty Melon Sparkler has a hint of fresh lime and mint and is made with sparkling water to give it bubbly lightness. Berry-Orange Cooler combines milk, orange juice and ginger ale with strawberries, raspberries, boysenberries or a combination of berries. Buttermilk adds a tangy richness to peaches or nectarines in Summer Punch.
MINTED MELON SPARKLER
3 cups chopped, peeled ripe melon
2 tablespoons sugar
1 cup lime juice
3 cups milk
1/4 cup mint leaves
1 (10-ounce) bottle sparkling water, chilled
Combine melon, sugar, lime juice and 1 cup milk in blender container and blend until smooth. Pour into large pitcher. Stir in remaining 2 cups milk and mint leaves.
Chill two hours to blend flavors. Add sparkling water just before serving. Makes 6 to 7 cups.
2 cups berries (strawberries, raspberries or boysenberries)
1 cup orange juice
3 cups milk
1 (10-ounce) bottle ginger ale, chilled
Combine berries, orange juice and 1 cup milk in blender container and blend until smooth. Add remaining 2 cups milk and chill.
To serve, stir in ginger ale and pour over crushed ice. Garnish with additional berries, if desired. Makes 6 cups.
4 large ripe peaches or nectarines, quartered
1/4 cup lemon juice
2 tablespoons honey
3 cups buttermilk
Combine peaches and lemon juice in blender container and blend until smooth. Stir in honey and buttermilk. Chill and serve over ice cubes. Makes 5 to 6 cups.