Cuisinart CSJ-300P1 User Manual - Page 13
Cocktails
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Pistachio-Rosewater We are channeling Middle Eastern flavors in this floral milk. Rosewater (also labeled as Rose Flower Water) can be found in the baking aisle of some specialty markets, or easily found online. Makes 1 serving 1 cup pistachios, soaked in water for a minimum of 8 hours or up to overnight 1 cup fresh, cold water ¼ - ½ teaspoon rosewater (start with ¼ teaspoon and then add more to taste) Pinch fine sea salt 1. Drain the pistachios and rinse with cold water. Put into a large, liquid measuring cup or bowl, with the 1 cup of cold water. 2. Turn the juicer to the ON position, with the juice spout closed, and begin to process the pistachios, one scoop at a time, with the water. Gradually add all of the pistachios and the water. Once juicing area has filled, slowly open the juice spout to allow it to flow into the Juice Container. If the nut milk seems to be too thin, add back some of the pulp in the pulp container through the top of the feed tube, to give more body and flavor to the drink. 3. Once processed, stir in the rosewater and salt. Serve immediately. Nutritional information per serving: Calories: 176 (68% from fat) • carb. 9g • pro. 7g • fat 14g sat. fat 2g • chol. 0mg • sod. 151mg • calc. 35mg • fiber 32g Almond Horchata Traditionally made with rice milk, we show off the almonds in this cinnamon-forward, refreshing drink. To take it up a notch, add ¼ cup strongly brewed, chilled coffee, after the almonds and ginger have been processed. Makes 1 serving 1 cup almonds, soaked in water overnight 1 cup fresh, cold water 1 1-inch piece fresh ginger 1 tablespoon simple syrup* ½ teaspoon pure vanilla extract ½ teaspoon ground cinnamon 1. Drain the almonds and rinse with cold water. Put into a large, liquid measuring cup, or bowl, with the 1 cup of cold water. 2. Turn the juicer to the ON position, with the juice spout closed, and begin to process the almonds, one scoop at a time, with the water and the ginger. Gradually add the remaining almonds and water. 3. Once juicing area has filled, slowly open the juice spout to allow it to flow into the Juice Container. 4. When all of the items have been processed, stir in the remaining ingredients. Serve over ice or chill well before enjoying. *Simple syrup is sugar dissolved in water in equal parts. Put ½ cup each, granulated sugar and water, into a small saucepan and place over medium heat. Once sugar dissolves, remove from heat and chill until ready to use. Nutritional information per serving: Calories: 88 (8% from fat) • carb. 13g • pro. 1g • fat 3g • sat. fat 0g chol. 0mg • sod. 117mg • calc. 435mg • fiber 2g COCKTAILS Paloma The combination of spicy and tart, with a touch of salt, makes this drink a refreshing cooler when the weather is hot. Makes 4 servings 1 large grapefruit 1 small lime 4 ounces tequila Sparkling water 1 small jalapeño pepper, sliced Sea salt 1. Remove the peel from the grapefruit and the lime and cut to fit the feed tube. Juice together and reserve. 2. Fill four, large rocks glasses with ice. Add an ounce of tequila to each glass. Distribute the juice evenly among the four glasses. Fill to the top with sparkling water. Add 2 to 4 jalapeño slices, plus a pinch of sea salt, to each glass. 3. Stir well and serve immediately. Nutritional information per serving: Calories: 77 (8% from fat) • carb. 4g • pro. 0g • fat 0g sat. fat 0g • chol. 0mg • sod. 37mg • calc. 41mg • fiber 0g 13