Summer is officially here! Whether you’re hosting an impromptu BBQ for your neighbours, looking for a new summer cocktail recipe for your next backyard bash, or planning a picnic in the city—Sunkist has the perfect recipe for you. Here are a couple of our favs.
Cranberry, Orange, Walnut & Goat Cheese Dip
3 ounces chevre style goat cheese, softened
2 packages cream cheese, softened
1/2 cup freshly squeezed Sunkist orange juice (Cara Cara Navel orange, Minneola tangelo, Navel orange or Valencia orange)
1 tablespoon Sunkist orange zest (Cara Cara Navel orange, Minneola tangelo, Navel orange or Valencia orange)
2 tablespoons honey
1/2 cup finely chopped dried cranberries
1/2 cup finely chopped toasted walnuts
1/2 teaspoon salt
Directions: In a mixer with a paddle attachment, cream the goat cheese and cream cheese together until smooth. Add the Sunkist orange juice, Sunkist orange zest and honey, and mix until smooth. Add the dried cranberries, toasted walnuts and salt and mix until incorporated.
Spicy Grapefruit Mule
3 cups vodka
1 teaspoon Sriracha hot sauce (add more if you like it spicy)
1/2 cup sugar
3 cups freshly-squeezed Sunkist grapefruit juice
1/2 cup freshly-squeezed Sunkist lime juice
4 cups ginger beer, chilled
1 thin sliced baby bell peppers, candied ginger, Sunkist lime wheels for garnish
Directions: Combine the vodka, hot sauce, and sugar in a large pitcher. Whisk well until the sugar is dissolved. Add the grapefruit and lime juices. Stir to combine. (At this point you can refrigerate the mule mix for service up to 3 days in advance). When ready to serve add the ginger beer. Serve over ice and garnish with sliced baby bell peppers, candied ginger, and lime wheels.