In honor of our Hotel Fruta Collection we put together some of our favorite fruta recipes just for you. Read below to find out what you need for the perfect summertime treat!
Strawberry Mint Lemonade
3/4 cup granulated sugar
3-4 cups water divided
1 cup mint leaves fresh
1 cup lemon juice divided (from about 5 lemons)
1 1/2 cups strawberries fresh
Lemon slices for garnish
Mint leaves for garnish
Fresh strawberries for garnish
Combine the sugar, 1 cup of water, and mint leaves in a medium saucepan. Bring to a low boil, stirring occasionally, until the sugar is dissolved, then reduce the heat and simmer for 1 minute.
Remove from the heat and allow to steep for 30 minutes.
Pour the cooled simple syrup through a strainer into a mason jar or bottle. Discard the mint (or save for garnishing.)
In a blender, combine 1/4 cup of lemon juice with the fresh strawberries. Blend well, then pour the liquid into a pitcher though a strainer to remove the berry seeds.
Add the remaining lemon juice and 2-3 cups of water to the pitcher and stir well. Add the minted simple syrup to taste, stir, then chill.
Serve over ice, and garnish with lemon slices, sliced strawberries, and sprigs of mint.
2 1/2 pound fresh, very ripe strawberries
1 cup sugar
2 tsp fresh lemon juice
1/2 tsp kosher salt
Remove stems from strawberries and purée in a blender or food processor until smooth. It should yield 1 quart of purée. Add sugar and blend for 30 seconds. Add lemon and salt.
Strain purée to remove seeds and transfer to refrigerator; chill for 2 to 3 hours until very cold. Churn sorbet in ice cream maker according to manufacturer’s instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving
Orange Creamsicle Frozen Yogurt
500g / 2 cups plain greek yogurt
1/2 tsp vanilla
optional: honey or maple syrup to sweeten
Cut the oranges in half and squeeze out the juice into a large bowl. Add the greek yogurt, vanilla and sweetener (if using) to the juice and mix well with a spoon.
Pour the mixture into a freezer proof dish or container.
Freeze for at least 5 hours or overnight until the yogurt is solid. The orange halves will keep in the fridge until you are ready to use them.
Remove the frozen yogurt from the freezer about half an hour before you want to use it. Allow it to defrost slightly before scooping into the orange halves.
1 pound tomatillos (husks removed and chopped into quarters)
Always cook your tomatillos prior to using in salsa
1 jalapeno deseeded and membranes removed
1 cup diced pineapple
1/2 white onion roughly chopped
1-4.5 ounce diced green chiles
1/2 cup cilantro juice from 1/2 a lime
1/2 teaspoon salt
1 cup water
Line a large baking sheet with foil. Spread the chopped tomatillos, jalapeno, pineapple, and onion on the baking sheet.
Place under the broiler and bake for about 10 minutes.
Remove from heat and allow to cool for a few minutes.
Add all ingredients to food processor and pulse for about 30 seconds until all ingredients are combined and no large chunks remain.
Store in a sealed container in the refrigerator. Serve cold. Can be stored for up to 2 weeks.
Watermelon Kiwi Banana Smoothie
1 cup coarsely chopped seeded watermelon
1 whole kiwi-fruit, peeled, cut into pieces
2 large ice cubes
1 whole banana, peeled and chopped
1/4 cup chilled apple juice
In a blender, place all ingredients. Cover; blend on high for about 30 seconds or until smooth.
Pour mixture into glasses.
Vegan Peanut Butter Banana Fudge Pops
2 large or 3 small over-ripe, frozen bananas
1/3 cup of creamy natural peanut butter + extra for swirling
2 tbsp coconut, almond, soy or other milk of choice
1/2 tbsp vanilla extract
Optional: big pinch of sea salt, if your peanut butter is unsalted
Add all ingredients to food processor (or high speed blender like Vitamix) and churn until smooth and no chunks of banana remain.
Spoon carefully into popsicle molds, drizzling in a teaspoon of extra peanut butter for a marbled effect (sprinkle a little salt into the extra peanut butter for a yummy sweet/salty effect).
Insert popsicle sticks. Freeze for a few hours or until firm. Run warm water over the popsicle mold to help release the popsicles.