5 O’ Clock Friday: Fruity Deliciousness!

Fruit is even better in the summer and Valerie Aikman-Smith, author of Juicy Drinks, has come up with perfect ways to incorporate them into your drinks…making them practically dessert!  Enjoy!

Honeydew-Kiwi Frappe
1/2 honeydew melon
4 kiwis
1 lime 1/2 teaspoon agave nectar, plus more if needed
4 cups of ice cubes
Kiwi slices for garnish

Peel and seed the melon and cut into chunks.  Peel, quarter and seed the lime.  Put the melon, kiwis, lime and agave, and ice into a blender and process until smooth. Taste for sweetness and add a little more agave if needed.

Pineapple-Lavender Juice
1 pineapple
1 tablespoon fresh pesticide free lavender blossoms
crushed ice
lavender sprigs for garnish

Peel and core the pineapple and cut into spears. In an extractor, juice the lavender followed by the pineapple.

Make it a Martini…
Ice cubes
1/2 cup gin
1 teaspoon dry vermouth
1/3 cup pineapple lavender juice
lavender sprig

Fill cocktail shaker with ice and pour in gin, vermouth and pineapple-lavender juice. Shake vigorously and strain into a chilled glass.  Garnish with a lavender sprig and serve.