YOU ARE HERE: LAT HomeCollections

Frothy Treats for Labor Day : Thirst-Quenching Coolers Blend Milk and Fruits

August 31, 1989

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.


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.

Los Angeles Times Articles