Take a classic summer refresher – lemonade – and make it a new mocktail favourite. Celery, blueberry and calamansi juice (instead of lemons) are blended with vanilla and ginger, then poured over shaved ice to create an oh-so-pretty, tangy concoction that’ll keep you cool with every sip.
Place all ingredients except ice in blender container, cover. Purée until smooth, about 3 minutes.
Place approx. 200g shaved ice in a beverage glass. Pour 125ml of the Blueberry Lemonade mixture over top. Garnish with lemon twist and mint leaves. Repeat with remaining ingredients.
For an icy cocktail, place 200g shaved ice in a beverage glass. Pour a dash of rum, vodka, or gin over shaved ice and top with 125ml of the Blueberry Lemonade mixture. Garnish with lemon twist and mint leaves.
Test Kitchen Tips:
Substitute blackberries in place of the blueberries. Strain mixture after blending if you prefer to remove seeds.
Calamansi is a citrus fruit similar to lemons and limes. The ripe fruit is juicy, tart, and varies from green to yellow-orange in colour. Popular in Filipino cooking, calamansi juice is often used as a marinade or squeezed over noodles. Calamansi juice can be found in some grocery stores in bottles as well as online retailers.
To shave ice cubes, place about 500g ice cubes in food processor. Pulse until desired texture, usually about 10-20 seconds. Remove any remaining large chunks of ice. Use immediately or store in freezer until ready to serve.
Use to create slushies or granitas. Pour the lemonade mixture into a freezer-safe container. Place in freezer. Stir and scrape every 20-30 minutes as the mixture freezes to create a refreshing icy texture. Enjoy when lemonade has reached desired texture.