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Whether you're trying to cool off during hot weather or simply looking for a show-stopping frozen dessert to wow dinner party guests, these five fabulous boozy treats are ready to fit the bill.

Raspberry Rosé Sorbet Floats

  • 2 c. rosé champagne, divided use
  • 1 1/4 c. sugar
  • 3 c. frozen raspberries
  • 1/2 c. fresh raspberries
  • mint, for garnish

In a small saucepan over medium heat, combine 1 cup rosé and sugar. Bring to a boil, whisking constantly until sugar dissolves. Remove from heat and let cool to room temperature. In a blender combine frozen raspberries and 1/2 cup rose syrup. Process until smooth. Taste the mixture, adding more rose syrup if desired. Pour into a loaf pan, cover with plastic wrap and freeze until firm, about an hour. To make floats, scoop small portions into champagne flutes or cocktail glasses and top with more bubbly. Add fresh raspberries and a sprig of mint to each glass.

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Frozy Navels

  • 1 46 oz. can frozen orange juice concentrate, softened
  • 2 c. frozen peaches
  • 2 c. peach schnapps, like DeKuyper
  • 1/2 c. orange liqueur, like Grand Marnier
  • Sliced peaches, for garnish

In a blender, pulse orange juice concentrate. Add frozen peaches, schnapps, and orange liqueur and blend until smooth. Pour into glasses and garnish with peach slices.

Strawberry Daquiris

  • 4 oz. light rum
  • 1/2 c. fresh strawberries
  • 1/2 c. frozen strawberries
  • Juice of 1 lime
  • 1 c. ice
  • sliced lime, for garnish

To a blender, add first 4 ingredients and blend until smooth. Blend until smooth and pour into 2 glasses. Garnish with lime slices.

Watermelon-Tequila Cocktails

  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 8 cups diced seedless watermelon (1 pound)
  • 1/4 cup fresh lime juice
  • 1 3/4 cups blueberries
  • 3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
  • 1 1/4 cups silver tequila
  • Ice

In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool. In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp. In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours. Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.

Orange Splash

  • 2 oz. Absolut Citron vodka
  • 1 oz. Cointreau or triple sec
  • 1 splash fresh lime juice
  • 1 splash orange juice
  • Sugar, for garnish
  • Orange slice, for garnish

Pour all ingredients over ice in a shaker or large glass and shake vigorously. Rim a glass with sugar and serve on the rocks. Garnish with an orange slice.

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