Cool Pool Potions for 4th of July

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I loved these easy and refreshing drinks  from The Backyard Bartender by Nicole Aloni as a change of pace for your 4th of July barbecue or for your next poolside gathering.

POMEGRANATE FREEZE GRANITA

Start by making simple syrup: 2C Water and 2 C sugar mixed in saucepan.  Place over medium high heat to dissolve.  When it comes to a rolling boil and is clear, remove from heat, cool and refrigerate in sealed container.

 

Pomegranate Freeze

1C small strawberries, washed and hulled

1C plus 1 TB simple syrup

3/4 Pama liquer, plus extra for drizzling

1 1/2 C chilled brut champagne

Puree strawberries in blender or food processor. In large bowl, whisk 3/4 C puree and simple syrup.  Mix in Pama, then champagne.  Pour mixture into 8″ square metal baking pan.

Freeze mixture until icy around edges about 45 minutes.  With fork, rake frozen edges toward center.  Repeat raking into center every 30 minutes until frozen through, about 5 hours.  Cover and keep frozen.

Use large spoon or scoop to mold and serve in frosty dessert glasses.  Garnish with fruit and drizzle with Pana.

 

CUCUMBER AND WATERMELON AGUA FRESCA

 Watermelon Agua Fresca

4C diced watermelon

5C cold water divided

1/4C or up to 3/4C simple syrup (see above)

2-3 TB fresh lime juice

pinch of salt, wedges of lime or melon for garnish

In blender, puree watermelon and 2 C cold water.  Strain through sieve into large pitcher.

Add remaining cold water, simple syrup, lime juice and salt.  stir to blend.  Add more syrup or water as needed.   Garnish and serve well chilled.

Cucumber agua fresca

3 large cucumbers, peeled and chopped

1 1/2 C cold water

3-4 C still or sparkling water

3-4 TB fresh lime juice

1/4C  – up to 3/4 C Simpley syrup (see above)

In Blender, puree cucumbers with 1 and a  1/2 C cold water.  Add 3-4 more cups still or sparkling water, lime juice and simple syrup.

Serve well chilled with cucumber slices dusted in chili pepper or salt.

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