Raspberry Orange Mint Cooler Recipes

RASPBERRY-ORANGE-MINT COOLER

Steps:

• In a blender, process mint leaves, honey, and lemon juice until mint leaves are finely chopped (about 30 seconds); pour mixture into pitcher.
• Add 2 cups orange juice and 1 ½ cup raspberries to blender; process until smooth, stopping to scrape down sides as needed.
• Pour raspberry mixture through a wire-mesh strainer into pitcher, discarding seeds.
• Stir in remaining 4 cups orange juice; stir to combine.
• Serve over ice.

RASPBERRY COOLER

Steps:

• Combine frozen raspberries, orange juice, and wine in a blender. Pour into glasses and garnish with mint and raspberries.

RASPBERRY MINT CAIRO COOLER

Steps:

• Rub the mint leaves around the inside of a large iced tea jug or pitcher, then drop them into the glass.
• Pour in remaining ingredients and mix well.
• Serve with a lime wedge on the edge of the glass.
• Our troop leader Nashawn, also made this recipe using mint and raspberry extract to taste, and it got rave reviews.
• For an alcohol variation, add 1-2 shots (30-60ml) of dark rum to 16 ounces of cooler. (No, The Girl scouts did not partake of this version!).

GOJI BERRY & RASPBERRY COOLER

Steps:

• Tip the goji berries, raspberries and ginger into a large jug. Pour over 850ml boiling water and leave to cool. Transfer to the fridge to infuse for at least 2 hrs, or overnight.
• Strain through a sieve into a clean jug, then sweeten with the honey. Fill four glasses with the ice, pour over the drink and garnish with the fresh berries and mint, if you like.

RASPBERRY MINT COOLER

Steps:

• In a large saucepan, bring water, mint and sugar to a boil.
• Stir until sugar is dissolved.
• Remove from the heat; let stand for 5 minutes.
• Add the raspberries and the lemonade concentrate; gently mash raspberries.
• Line a strainer with four layers of cheesecloth; place over a 1-gal. container.
• Slowly pour raspberry mixture into strainer' and discard pulp and mint.
• Add cold water to the raspberry juice; stir well.
• Serve over ice.