Mermaid Refresher Recipes

HERB REFRESHER

Steps:

• Add the lime juice and 3 cups water to a large pitcher.
• Place the parsley, peppermint, basil and mustard seeds in a blender with the remaining 1 cup water. Puree until smooth, about 1 minute.
• Strain the pureed mixture through a fine-mesh sieve into the pitcher. Refrigerate for at least 1 hour before serving. Garnish with lime slices and more parsley and mint.

MERMAID ICE CREAM

Steps:

• Chill a 9-inch loaf pan in the freezer.
• Add the heavy cream, powdered sugar and vanilla extract to the bowl of an electric mixer. Using a whisk attachment, whip the cream until stiff. With a rubber spatula, gently fold in the sweetened condensed milk until combined. Divide the mixture among 3 bowls, coloring one bowl with the neon blue food coloring, one bowl with the neon purple and one bowl with the neon pink.
• Layer the different colors of ice cream base into the chilled loaf pan a couple spoonfuls at a time. There is no rhyme or reason when layering; you want it to be imperfect. Once all of the base has been added to the pan, swirl the colors using a skewer or butter knife. Sprinkle an assortment of sprinkles over the top and wrap lightly with plastic wrap. Freeze overnight.
• When ready to serve, scoop into individual glasses and top with additional sprinkles.