CITRUS BERRY COOLER

1 1/2 cup orange juice
1 1/2 cup lemon sorbet
1/2 cup raspberry sorbet
Raspberries
Mint leaves

Place juice and lemon sorbet in blender and blend until smooth.

Drop 2 small spoonfuls of raspberry sorbet into each glass. Top with half the orange juice mixture. Divide remaining raspberry sorbet evenly between glasses. Top with remaining orange juice mixture. Garnish with raspberries and mint. Serve immediately.

Makes 2 servings.

JUICY SPRITZER

1 1/2 cup grapefruit juice
1/4 cup sugar
2 inches stick cinnamon
Ice cubes
Two 12-ounce cans ginger ale, chilled

For syrup, in a saucepan combine grapefruit juice, sugar and cinnamon. Bring to a boil; reduce heat. Simmer uncovered for 5 minutes. Discard cinnamon and cool. Cover and chill syrup.

To serve, fill four 8-ounce glasses with ice. Add about 1/3 cup grapefruit syrup to each glass. Fill glasses with ginger ale. Stir Gently.

Makes 4 servings.

APPLE COLADA

1/2 cup apple juice
1/2 cup crushed pineapple in juice
1/2 cup crushed ice
1/2 cup light coconut milk
1/2 tsp rum extract (optional)

Place all ingredients in a blender and blend until smooth. Serve immediately.

Makes 2 servings.


Recipes courtesy Juice Products Association.