Material:

* 1 fruit Cantaloupe
* Nata de coco sufficiently
* Vanilla syrup to taste
* Ice cube

How to make:
Cut cantaloupe, seeds collected in one container and then filtered and take her sari.
Scrape the flesh and mix it with cantaloupe cantaloupe juice, nata decoco, syrup and ice.
Serve cold.
Cantaloupe Ice

Materials :

100 gr beef avocado
250 ml heavy cream
4 egg yolks
¼ teaspoon salt
75 grams sugar
3 drops green coloring
1 tablespoon brown sugar for topping

How to Make

- Blender faging avocado with heavy cream, set aside
- Beat the eggs, salt and sugar until white
- Heat the mixture while the avocado meat with a light green dye
- Pour a little into the beaten egg while slowly
- Pour on the heat-resistant plate dioleh margarine.
- Place the dish containing the mixture in pan containing a little water
- 45 minutes Oven temperature 170 degrees Celsius, up, cool
- Serve with a sprinkling of brown sugar

A perfect summertime cocktail. Because it’s a combination of iced tea, lemonade, and booze, we’ve dubbed it the Tipsy Arnold Palmer.

Ingredients

• 2 large tea bags for iced tea
• 1/2 cup boiling water
• 8 fresh mint sprigs
• 4 cups lemonade made from frozen concentrate
• 1/2 cup vodka
• Ice cubes
• 8 lemon slices

Preparation

Place tea bags in medium bowl. Add 1/2 cup boiling water. Let steep 4 minutes. Discard tea bags. Place mint sprigs in large pitcher; mash with muddler or handle of wooden spoon until slightly bruised. Pour in tea, lemonade, and vodka. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Fill 8 highball glasses with ice. Divide sweet tea among glasses. Garnish with lemon slices.

Ingredient tip: To streamline this recipe, you can use one cup Sweet Tea Vodka from South Carolina’s Firefly Distillery in place of the tea and the vodka. For a list of distributors, go to fireflyvodka.com.