Page 21 - Florida Sentinel 7-5-19

Recipes
Below are killer, festive cocktails for you to pour at every BBQ, tailgate, fireworks fiesta and bonfire bonanza you attend this weekend — and beyond! These recipes will keep the patriotic spirit going all summer long.
RED WHITE AND BLUE SANGRIA
Ingredients:
• 1/4 cup sugar
• 1/4 cup brandy liquor
• 1 750 mL bottle dry white wine (like Chardonnay)
• 12 ounces lemon lime soda • 1 pound strawberries sliced • 1 dry pint blueberries
• Ice (for serving)
Directions:
1) Add sugar and brandy to a
pitcher. Stir to dissolved the
sugar. Add bottle of Chardonnay and lemon lime soda to mixture. Stir together. Finish by adding strawberries and blueberries.
2) To serve, fill glass halfway with ice. Fill to the top with sangria. Serve immediately.
Ingredients:
• 1 6 Ounce package straw- berry Jell-O
• 1 1/2 cup blueberry vodka • 1 14 ounce can sweetened condensed milk
Directions:
PATRIOTIC JELLO SHOTS
• 2 Envelopes unflavored gelatin
• 6 ounce package berry blue Jell-O
• Whipped cream • Sprinkles
1) Combine strawberry Jell-O and 2.5 cups hot water in a
large bowl. Stir. Add 1.5 cups blueberry vodka. Stir. Use a
spoon to fill your shot glasses 1/3 of the way. Place in the fridge to set for 60-90 minutes.
2) Combine 2 envelopes unflavored gelatin and 1.5 cups hot water in a large bowl. Stir until the gelatin has dissolved. Mix in sweetened condensed milk. Stir. Use a spoon to fill your shot glasses 2/3 of the way. Place in the fridge to set for 60-90 minutes.
3) Combine berry blue Jell-O and 2.5 cups hot water in a large bowl. Stir. Add 1.5 cups blue- berry vodka. Stir. Use a spoon to fill your shot glasses to the top. Place in the fridge to set for 60-90 minutes.
4) Once your shots are set, top with whipped cream and sprinkles.
BLUEBERRY COCONUT SPARKLER
Ingredients:
• 3 cups fresh blueberries • 3 Tbsp lemon juice
• 1/2 cup coconut rum
• 2 1/2 cups ginger ale
• Ice
• Coconut Flakes (optional garnish)
Directions:
1) Muddle the blueberries in the bottom of a medium bowl.
Add the lemon juice and coconut rum; stir until well com- bined. Using a fine mesh strainer, strain the mixture and discard the blueberry skins.
2) Add the ginger ale and gently stir until combined.
3) Garnish rims of glasses with coconut flakes (optional). 4) Fill glasses with ice and add Blueberry Coconut
Sparkler.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JULY 5, 2019