Frozen & Fruity for Summer Cocktail Recipes

The theme for these delicious summer cocktail recipes is frozen and fruity!


1. Splash lemon juice
2. 1/2 shot grenadine syrup
3. Club soda
4. Pineapple wedge, for garnish
5. 2 shots pineapple tequila (recommended: Jose Cuervo)
6. 1 shot pineapple juice

Pour tequila, pineapple juice, lemon juice, and grenadine into a glass filled with ice. Top with club soda and garnish with a pineapple wedge.

FRUITSCATO SUNRISE by Food Network Kitchen

1. 1 1/2 cups orange juice, plus more for blending
2. One 750-milliliter bottle Moscato
3. 1 cup pink lemonade, plus more for blending
4. 1/4 cup plus 1 teaspoon grenadine
5. 4 maraschino cherries

1. Mix together the orange juice with 2 cups Moscato in a large measuring cup or bowl. Pour the mixture into 2 ice cube trays. Mix together the lemonade, 1 teaspoon grenadine and the remaining Moscato in the same bowl and pour into 2 more ice cube trays. (You probably won’t fill them completely.) Freeze for at least 2 hours or up to overnight. (See Cook’s Note)
2. Put 1 tablespoon grenadine in the bottom of each of 4 glasses. Freeze for 30 minutes.
3. Add the orange ice cubes to a blender and blend until smooth and slushy, adding a little orange juice if necessary. Remove the grenadine glasses from the freezer. Spoon the slushy mixture evenly into the glasses.
4. Add the lemonade ice cubes to the blender and blend until smooth and slushy, adding a little extra lemonade if needed. Gently spoon the lemonade mixture on top of the orange juice mixture in each of the glasses. Top each with a maraschino cherry.
Cook’s Note
If you freeze the ice cubes overnight, bring them to room temperature to soften for 15 minutes before blending.

THE NEW FROSÉ by Food Network Kitchen

1. One 750-milliliter bottle rose wine, chilled
2. 2 cups strawberries, hulled and halved, plus extra for garnish
3. 1/2 cup superfine sugar
4. 1/3 cup lemon juice (from about 3 lemons)

Pour the rose, strawberries, sugar and lemon juice in a blender and puree until smooth. Pour into an ice cream maker and churn on the coldest setting until thick and slushy, 45 minutes to 1 hour (see Cook’s Note). Pour into wine glasses and garnish with strawberries.
Cook’s Note
Freezing time may vary depending on ice cream maker model.


1. 1/2 cup cubed watermelon, seedless or seeds removed
2. 3 tablespoons light rum
3. 2 tablespoons St. Germaine liqueur
4. 1 lime, juiced (about 1 tablespoon), plus 1 wedge for garnish
5. 1 tablespoon superfine sugar
6. Ice, for serving

Place the watermelon, rum, St. Germaine liqueur, lime juice and superfine sugar in the pitcher of a blender and blend on high until well blended. Pour into a double old-fashioned glass filled with ice. Garnish with a lime wedge and enjoy.


1. 2 pounds cubed watermelon (about 4 cups)
2. 1/2 cup sugar
3. 1 large bunch basil, stems and leaves roughly chopped (about 2 cups), plus 4 whole leaves for garnish
4. Juice of 3 lemons (about 1/2 cup)

1. Place the watermelon in a single layer on a rimmed baking sheet, and freeze until completely frozen, like ice cubes, about 2 hours.
2. Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the chopped basil and stir until completely wilted. Cool completely at room temperature, at least 1 hour.
3. When the watermelon is completely frozen, put half in a blender. Strain the basil syrup into the blender, use the back of a wooden spoon or spatula to press down on the basil to extract as much flavor as possible, and discard the basil. Add the lemon juice, and blend until the mixture is mostly smooth, pushing it down with a wooden spoon or spatula if needed. Add the remaining watermelon, and continue to blend until the mixture is completely smooth.
4. Spoon the mixture into 4 short glasses (or wineglasses, if you want to be fancy), and garnish each with a basil leaf.