LONDON, Aug 16 — You could call Katie Lee the younger version of Ina Garten, with her shingled, beach house in the Hamptons, love of all things French, and penchant for throwing easy, breezy summer soirees in her elegant garden. This summer Lee shares some of the recipes that make recurring appearances in her kitchen and backyard patio every year.
After hosting countless, sunset dinner parties for friends and family, Lee, co-host of The Food Network's "The Kitchen," compiled some of her favorite summer recipes and entertaining tips into the Endless Summer Cookbook released earlier this year.
Frozen Blueberry Daiquiris
Serves 4
"A cocktail packed with antioxidants? This blueberry daiquiri certainly fits that bill, and I’m all for it!" — Katie Lee
1/2 cup (100 g) sugar
1 pint (335 g) blueberries
2 cups (480 ml) rum
1⁄4 cup (60 ml) fresh lime juice
2 cups (480 ml) ice
In a medium saucepan over medium-high heat, combine the sugar and 120 ml water and bring to a low boil, stirring until the sugar dissolves. Add the blueberries and reduce the heat to a simmer. Use a wooden spoon to crush the berries, allowing their juices to release, and continue to simmer for 20 minutes. Press the berry mixture through a fine-mesh sieve set over a bowl and discard the solids.
In a blender, combine the berry syrup, rum, and lime juice. Add the ice and blend until smooth. Serve immediately. — AFP-Relaxnews
