What better way to cool off during a steamy summer night with a delicious cocktail? Earlier this summer I was invited to Minute Maid Cocktails & Creation hosted by Lena Almeida of the blog Listen to Lena.
We were treated to creations using Minute Maid Light Lemonade and Minute Maid Light Orange Juice created by food and entertaining expert and cooking instructor Nadine Hughes.
The event proved to be inspiring! This week we are sharing our favourite summer drinks that are perfect for an afternoon BBQ with friends or a date-night on the porch after the kids are tucked-in.
Our guest for this week is Aly from The Newlywed Life. Her lifestyle blog is a collection of healthy recipes, creative DIYs, affordable fashion and pretty fabulous parties; plus she’s my sister-in-law so I have it on good authority that she mixes up a tasty cocktail!
In the meantime, here are Nadine’s specialty cocktails for you to enjoy!
Blueberry Lemon Pops
*makes approximately 8-10 pops. Preparation time: 20 min + 4-5 hours for freezing. Cooking time: 10 minutes.
Ingredients:
For the blueberry lemon sauce:
½ cup (125 mL) water
1 cup (250 mL) Minute Maid Light Lemonade
1 cup (200 g) sugar
2 cups fresh blueberries
2 tablespoon cornstarch mixed with 2 tablespoon water, in a small cup
For the frozen yogurt:
½ cup (125 mL) water
¼ cup (50 g) sugar
2 cup plain Greek yogurt
To make:
The blueberry lemon sauce:
In a medium saucepan over medium heat, add wate, Minute Maid Light Lemonade and sugar. Stir until sugar is dissolved. Add the blueberries, increase heat to high and bring ot a boil. Reduce heat back to medium, add cornstarch/water mixture and stir until mixture is thickened, about 5 minutes. Remove from heat and allow to cool completely.
The lemon yogurt:
In a small saucepan over medium heat, combine the water and sugar. Stir until the sugar dissolves. Remove from heat and allow to cool completely. Once cool, fold in the plain yogurt until combined.
To assemble your pops:
In a frozen ice pop mould, fill the moulds ¼ the way up with the lemon yogurt mixture. Fill the next ¼ with blueberry lemon sauce and then repeat layers one more time. Freeze the pops for 4-5 hours or overnight.
Adult Option:
When making the lemon yogurt, replace ¼ cup (65 mL) water with ¼ cup (65 mL) Italian lemon liqueur and follow the same directions. Remember to drink responsibly.
Toasted Coconut Orange Macarooni
*Makes 1 drink
Ingredients:
3 oz Minute Maid Light Orange Juice
2 oz Zico Pure Premuim Coconut Water
1 oz Light Coconut Milk
Ice
Garnish (enough for 3-4 drinks)
1 cup of toasted shredded unsweetened coconut flakes
¼ cup (65 mL) Minute Maid Light Orange Juice
Orange wheels
Pineapple triangles
To make:
The toasted coconut:
Heat a large non-stick skillet over medium heat. Add 1 cup of coconut flakes and cook, stirring frequently, until the flakes are mostly golden brown. Remove from heat and let cool.
To rim the glass:
Put ¼ (65 mL) Minute Maid Light Orange Juice in a shallow bowl or saucer. Put the cooled coconut flakes into another shallow bowl or saucer. Turn a chilled martini glass upside down and dip the rim of the glass first into the orange juice and then into the coconut flakes.
The cocktail:
In a cocktail shaker filled with ice, add the Minute Maid Light Orange Juice, Zico Pure Premium Coconut Water and coconut milk. Shake and strain into an orange-coconut rimmed martini glass. Garnish with a wheel of orange, triangle or pineapple and enjoy!
Adult Option:
Add 1.5 oz of coconut flavoured rum into the cocktail shaker and continue with the directions. Remember to please drink responsibly.
Lemon Ginger Punch
*Makes 9 ½ cups (2.25 L)
Ingredients:
½ English cucumber, cut into thin rounds
Small handful of fresh mint leaves
1 lemon cut into thin rounds
7 cups (1.75 mL) Minute Maid Light Lemonade
2 ½ cups (625 mL) Ginger-Ale
Crushed ice
Garnish:
Thin rounds of English cucumber
Fresh mint leaves
Thin rounds of fresh lemon slices
To make:
In a large pitcher or punch bowl, add the cucumber, mint and lemons, reserving some for garnish. Add the Minute Maid Light Lemonade and using a wooden spoon, stir until combined. (Note: you can make this in advance and refrigerate for a few hours allowing the fruits and vegetables to infuse the liquid.) Just before serving, add the Ginger-Ale and stir. To serve, fill a tall glass with crushed ice and pour mixture over top. Garnish individual glasses with a sprig of mint, cucumber round and lemon round.
Adult Option:
Add 2 cups (500 mL) of Gin based liqueur when you add the Minute Maid Light Lemonade. Stir and continue with recipe. Remember to drink responsibly.
Looking for some more delicious ways to enjoy Minute Maid Light? How about baked sweet potato fries with orange curry dip or fruit salad ice pops? Click through for the recipes!
Don’t forget to share with us your favourite summer mocktail or cocktail in the comment section.
4 Mothers 
