Flavorful Recipies
Passion Fruit and Mint Cooler
Serves: 2
Ingredients
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6-8 whole Mint Leaves
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2 Tablespoons Sugar (30ml)
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1 ounce fresh Lime Juice (30ml)
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1 Tablespoon fresh Passion fruit Juice (15ml) *see note 1 for extracting
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12 ounces Water (360ml)
Instructions
1. Muddle the mint leaves, sugar, and lime juice together.
2. Add passion fruit juice and water to the muddled mix. (Add passion fruit seeds if you are so inclined). Divide into 2 glasses filled with ice and enjoy!
Cherimoya Citrus Sorbet
Serves: 4
Ingredients
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3 medium to large ripe cherimoyas peeled and seeded
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1/2 cup sugar
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2 tsp lime zest
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3 tbsp lime juice
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1/2 cup blood orange or orange juice
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2 tbsp vodka
Instructions
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Place cherimoya pulp into a food processor and puree until smooth. Transfer to a mixing bowl and add lime juice and zest, stirring to combine.
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Add sugar, blood orange juice and 1/2 cup of water to a small saucepan and bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat and cool completely.
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When blood orange simple syrup has cooled, add to cherimoya mixture along with vodka and stir to combine. Cover and refrigerate until chilled, then freeze in an ice cream maker.
Dragon Fruit Bowl
Serves:2
Ingredients
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2 cups frozen dragon fruit cubes (or 1 3.5 ounce packet frozen dragon fruit)
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1 cup plain greek yogurt (option: coconut yogurt for my vegan friends)
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1 medium frozen banana
Instructions
1. Place the ingredients together in a blender.
2. Blend until smooth.
3. Pour into bowls, add your favorite toppings, and enjoy!
Lemon & Ricotta Pancakes
Serves: 2
Ingredients
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All-purpose flour: 1 ½ cups
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Granulated sugar: 2 tablespoons
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Baking powder: 1 tablespoon
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Baking soda: ½ teaspoon
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Salt: ½ teaspoon
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Eureka lemon zest: 2 tablespoons (freshly grated)
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Eureka lemon juice: 2 tablespoons (freshly squeezed)
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Whole milk ricotta cheese: ¾ cup
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Milk: 1 cup
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Large eggs: 2 (separated or beaten together depending on desired fluffiness)
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Vanilla extract: 1 teaspoon
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Butter: 2 tablespoons (melted, plus extra for the pan)
Instructions
1. Whisk dry ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir in the fresh Eureka lemon zest.
2. Combine wet ingredients: In a separate medium bowl, whisk together the milk, ricotta cheese, eggs, fresh lemon juice, vanilla extract, and melted butter until smooth.
3. Mix batter: Gently pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix, as lumps are okay for a tender texture.
4. Heat the skillet: Place a non-stick skillet or griddle over medium heat and melt a small amount of butter to coat the surface.
5. Cook the pancakes: Pour ¼ cup of batter for each pancake onto the hot griddle. Cook for about 2 to 3 minutes until bubbles form on top and the edges look set.
6. Flip and finish: Flip the pancakes carefully and cook for another 1 to 2 minutes until golden brown on the bottom and fully cooked through. Serve warm with maple syrup.