Hamilton Beach JavaBlend 40918 Instructions Manual

Contents

14Recipes (cont.)Raspberries and Cream Frappe1 cup (237 ml) whole milk1/2 cup (118 ml) nonfat vanilla yogurt2 Tablespoons (30 ml) vanilla syrup1 cup (237 ml) frozen raspberries1 cup (237 ml) crescent-shaped ice cubes (10 to 12 ice cubes)Directions:1. Place milk, yogurt, and vanilla syrup in blender jar.2. Add frozen raspberries and ice cubes to mixture in blender.3. Press PULSE 4 or 5 times to chop ice; then blend on HIGH untilmixture is thoroughly blended.Serves: 2 to 3Blueberry Pomegranate Freeze1 1/2 cups (355 ml) pomegranate juice2 Tablespoons (30 ml) sugar1 cup (237 ml) frozen blueberries1 1/2 cups (355 ml) crescent-shaped ice cubes (12 to 15 ice cubes)Directions:1. Place pomegranate juice and sugar in blender jar.2. Add frozen blueberries and ice cubes to mixture in blender.3. Press PULSE 4 or 5 times to chop ice; then blend on HIGH untilmixture is thoroughly blended.Serves: 2 to 3Vanilla Coffee Frappe1 cup (237 ml) water6 Tablespoons (89 ml) ground espresso or other dark roast coffee1/4 cup (59 ml) whole milk2 Tablespoons (30 ml) vanilla syrup3 cups (710 ml) crescent-shaped ice cubes (about 30 ice cubes)Directions:1. Pour water into water reservoir. Place coffee filter in brew basket.Add ground espresso; brew coffee.2. Place milk, vanilla syrup, and brewed coffee in blender jar. Addice to mixture in blender.3. Press PULSE 4 or 5 times to chop ice; then blend on HIGH untilmixture is thoroughly blended.Serves: 2 to 3TEST KITCHEN TIP: For a substitute sugar for vanilla syrup, use3 Tablespoons (44 ml) sugar and 1/2 teaspoon (2.5 ml) vanilla extract.840225601 ENv05.indd 14 4/21/14 3:27 PM