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Fruity Summer BBQ Recipes

It’s summer. I don’t care if technically summer doesn’t start till later this month. It is summer. To me, summer means a meal made on the barbecue. I mean, who doesn’t like a bbq’d meal? Even if you don’t eat meat, squash and zucchini are amazing grilled. It really doesn’t get better than that.

Fruity Summer BBQ Recipes

I was sent over some really yummy bbq recipes. I figured I’d share them with all of you lovely people! They all feature Sparkling Ice in some way. Sparkling Ice is pretty cheap. About a $1.00-$1.50 for a single drink or $10 for a pack of 18 (at least at Sams Club.)

I personally never think to add a drink into bbq recipes. Then again, I also consider a big bowl of mac and cheese a healthy and fulfilling dinner. 🙂 What I like about the two main meat recipes is that you really could use any meat and the flavors would still be good. Which is good for me, since I’m allergic to shrimp.

Coconut Pineapple Skewers

Coconut Pineapple Skewers Recipe from Stingy, Thrifty, Broke

  • 1 bottle Coconut Pineapple Sparkling Ice
  • ½ cup olive oil + extra to brush pineapple
  • 2 teaspoons harissa paste or other spicy chili sauce (like Siracha)
  • ½ teaspoon salt
  • 1 ¼ – 1 ½ lbs. chicken tenders
  • 1 fresh pineapple – peeled, cut into 1½” chunks
  • 2 cups cooked rice
  • Toasted coconut for garnish, optional
  • Cilantro for garnish, optional
Special Equipment:
  • 16 Wooden skewers for grilling
  • In large shallow baking dish combine Coconut Pineapple Sparkling Ice, olive oil, harissa, salt and stir to combine. Reserve 1/3 cup marinade for basting
  • Add chicken tenders, turning to coat. Cover and let marinate in refrigerator for 2 hours
  • Meanwhile, soak 16 wooden skewers in water
  • String marinated chicken on 8 wooden skewers
  • String pineapple on remaining skewers and brush with olive oil
  • Heat grill to medium high
  • Grill chicken and pineapple on two separate parts of grill. Grill chicken for 4 – 6 minutes per side (depending on thickness and heat)
  • Remove to platter and baste with reserved marinade
  • Grill pineapple until slightly caramelized
  • Serve with cooked rice
  • Garnish with cilantro and toasted coconut if desired

Chillin’ Cherry Slider Sauce

Chillin' Cherry Slider Sauce from Stingy, Thrifty, Broke

  • 1 bottle Cherry Limeade Sparkling Ice
  • 2 cups cherries, pitted fresh or frozen (10 oz.)
  • 2 medium shallots – chopped
  • ¼ teaspoon cumin
  • ¼ teaspoon allspice
  • ¼ teaspoon cayenne
  • ¼ teaspoon salt
  • Add Cherry Limeade Sparkling Ice to medium saucepan. Bring to boil and reduce liquid by less half, about ¾ cup.
  • Add cherries, shallots and spices. Bring to boil. Reduce heat to medium and slow boil for 20 minutes until fruit is tender and liquid reduces further. Allow to cool for 30 minutes.
  • Transfer to blender. Blend until smooth.
  • Top your favorite grilled sliders – try ground lamb, pork or chicken!

Apple Crisp

Apple Crisp Recipe from Stingy, Thrifty, Broke

For The Crumble:
  • 1 cup all-purpose flour
  • 2/3 cup brown sugar
  • 1 stick cold unsalted butter, cut into cubes
For The Apples:
  • ¾ cup Crisp Apple Sparkling Ice
  • 8 red apples (Gala or Fuji preferred)
  • 3 tablespoons unsalted butter
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1½ tablespoons cornstarch
For the Crumble:
  • Combine brown sugar and flour in a mixing bowl, and cut in the butter with your hands.  Mixture should look coarse with some chunks the size of peas.
  • Cover and place in the refrigerator for 30 minutes to harden up.
  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper and pour the crumble on.
  • Bake for 12-18 minutes or until light brown.
  • Place baking tray on a wire rack to cool.
For the Apples:
  • Core and cube the apples and place in a large bowl of cold water to avoid browning.
  • Whisk together the cornstarch with Sparkling Ice in a small mixing bowl, set aside.
  • In a medium saucepan melt 2 tablespoons of the butter.
  • Add the apples, salt, and cinnamon.  Sautee over a medium flame for 3 minutes.
  • Pour the Sparkling Ice and cornstarch mixture into the pot, stirring continuously.
  • Simmer for 5 minutes.
  • Turn off the heat and stir in the remaining tablespoon of butter.
  • Break the cooled crumble up with your hands to desired size.
  • Scoop the warm apples into 6 small ramekins or an 8 inch square serving dish.
  • Top with crumble.
  • Serve immediately.

Spiked Basil Lemonade

Spiked Basil Lemonade Recipe from Stingy, Thrifty, Broke

  • 2 bottles Sparkling Ice Lemonade
  • 3 shots vodka
  • Muddled Basil Leaves
  • 1 teaspoon simple syrup
  • Shake all the ingredients together and pour over ice into Highball glasses
  • Top with any remaining Sparking Ice Lemonade
  • Garnish with Basil leaf

Watermelon Ginger Cherry Cooler

Watermelon Ginger Cherry Cooler Recipe from Stingy, Thrifty, Broke

  • 2 bottles Sparkling Ice Black Cherry
  • Frozen watermelon chunks
  • Mix Sparkling Ice Black Cherry and Ginger in highball glass – no ice.
  • Put chunks of frozen watermelon in a blender and then add to soda.
  • Garnish with fresh fruit.


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