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Icy coolers
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Sparkling pear and apricot cooler
4 large apricots, halved and seeded
3 large pears, stalks removed
1 cup crushed ice
1 cup mineral water
1. Process apricots and pears through ikon Juice
Fountain using speeds 2 and 5.
2. Scoop ice into 4 tall glasses.
3. Divide extracted juice between the glasses.
4. Top with mineral water, stir well to blend.
Serve immediately.
Rockmelon, strawberry and
passion crush
1
⁄
2
cup rockmelon, peeled, seeded and divided into
2 equal portions
8oz (250g) strawberries, hulled
Pulp of 2 passion fruit
1 cup crushed ice
1. Process rockmelon and strawberries through
ikon Juice Fountain using speed 1.
2. Stir in passion fruit pulp.
3. Scoop ice into 4 glasses, pour over juice, mix well
to combine.
Serve immediately.
Tropical blend
2 mangoes, halved, seeded and peeled
3 kiwi fruit, peeled
1
⁄
2
small pineapple, peeled and halved
1
⁄
2
cup fresh mint leaves
1 cup crushed ice
1. Process mangoes, kiwi fruit, pineapple and mint
through ikon Juice Fountain using speeds 2 and 5.
2. Scoop ice into 4 glasses, pour in juice, mix well
to combine.
Serve immediately.
Tomato, nectarine, passionfruit
and mint ice
6 tomatoes
2 nectarines, peeled, seed removed
1
⁄
2
cup fresh mint leaves
Pulp of 4 passion fruit
1 cup crushed ice
1. Process tomatoes, nectarines and mint leaves
through ikon Juice Fountain using speeds 1 and 2.
2. Stir in passionfruit pulp.
3. Scoop ice into 4 glasses, pour in juice, mix
well to combine.
Serve immediately.
Liquid lunches
continued
Pasta with Provencale style sauce
4 tomatoes
2 sprigs fresh parsley
1 red capsicum, base removed and seeded
1 stick celery
2 large cloves garlic
1 small onion, peeled and trimmed
1 tablespoon tomato paste
1
⁄
2
cup red wine
16oz (500g) cooked pasta
2 teaspoons dried oregano
3 tablespoons grated Parmesan cheese
1. Process tomatoes, parsley, red capsicum, celery,
garlic and onion through ikon Juice Fountain using
speeds 1, 4 and 5.
2. Blend tomato paste with red wine, stir in the
extracted juice.
3. Add pasta and toss to coat pasta well. Divide
mixture between 4 serving bowls.
4. Sprinkle with oregano and Parmesan cheese.
Serve immediately.
Mango, rockmelon and orange
yoghurt drink
1 mango, halved, peeled and seeded
1
⁄
2
small rockmelon, peeled, seeded and cut into
two equal portions
5 oranges, peeled
3 tablespoons natural yoghurt
1. Process mango, rockmelon and oranges through
ikon Juice Fountain using speeds 1, 2 and 3.
2. Pour into a large bowl. Whisk yoghurt.
Serve immediately.
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