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Hot For A Chilled Cocktail?

If you're tired of drinking water or iced tea, the editors at Gourmet magazine have some refreshing (but sophisticated) cold drink recipes for you.

John Willoughby, the magazine's executive editor, visits The Early Show to share the following delicious recipes.

Honey Dew Coconut Frappes
Makes 6 drinks
Active time: 15 minutes. Start to finish: 15 minutes

1 (5 lb) ripe honeydew melon, seeded and cut into 1-inch chunks (8 cups)
1 (3/4 to 1 lb) seedless cucumber (usually plastic wrapped) peeled and coarsely chopped
1/2 cup fresh lime juice
1 cup ice cubes
2/3 cup coconut sorbet
3/4 cup fresh mint leaves

Method:
Puree about two thirds each of honeydew, cucumber and lime juice, in two batches, in a blender, until very smooth, transferring into a pitcher. Puree remaining honeydew, cucumber, and lime juice in blender until very smooth, then add ice and sorbet and blend until smooth. Add mint and a pinch of salt and pulse until mint is finely chopped. Stir into puree in pitcher.

Berry Rose Sangria
Makes 6 to 8 drinks
Active time: 10 minutes. Start to finish: 15 minutes

1/2 cup sugar
1 cup water
1/4 cup crème de cassis
1 1/2 cups assorted berries such as blackberries, and raspberries
1 (750-ml) bottle chilled dry rose wine
2 teaspoons fresh lemon juice, or to taste

Method:
Put berries into a heatproof pitcher. Bring sugar, water and crème de cassis just to a simmer in a small saucepan, stirring until sugar is dissolved. Pour syrup into heatproof pitcher and let stand 5 minutes. Add wine and lemon juice and stir mixture well. Chill covered until ready to serve. Serve over ice.

Note: Sangria keeps (chilled and covered) up to three days.

Peach White-Wine Sangria
Makes 8-10 drinks
Active time: 15 minutes Start to finish: 1 1/2 hours

1 cup loosely packed fresh basil leaves plus 8 to 10 sprigs
3/4 cup sugar
1/4 cup fresh lemon juice
2 cans peach nectar (23 fl oz total)
1 (750 ml) bottle chilled dry white wine
1 large peach (peeled if desired), diced

Method:
Put basil leaves, sugar and lemon juice into a small saucepan and bruise leaves by bashing with a wooden spoon. Add 1 can nectar and bring just to a simmer, stirring until sugar is dissolved. Remove from heat and let stand 5 minutes, then pour through a medium-mesh sieve into heatproof pitcher, discarding basil leaves. Stir in wine, peach, remaining can nectar, and basil sprigs. Chill, covered, at least 1 hour and up to 24. Serve over ice.