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National Restaurant Association - Offer hydrating menu options this summer

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Offer hydrating menu options this summer

For restaurant guests looking to beat the summer heat, serve hydrating, stand-out specialties that can become your seasonal staples. Experiencing culinary brain freeze? Play with classic and complex flavor profiles and track what resonates most with your guests.

Here are a handful of ideas that can inspire your tastemakers:

  • Popsicles. Made with 100 percent fruit juice, water, fruit and even spices like ginger, popsicles can appeal to all age groups. Before freezing for a few hours, consider pouring your mixtures into uniquely-shaped molds to make your presentation even more appealing.
  • Shaved ice. For a light, scoopable dessert, pour juice over finely shaved ice. Select serving vessels – tall glasses, elegant bowls, portable cones – that fit the atmosphere of your restaurant.
  • Slushies. In a blender, incorporate ice, juice and fruit until the concoction is almost liquefied. Top off with a fruit skewer that complements the beverage’s flavor.
  • Infused waters. Slice fruit and submerge it in a large, covered vat of water. Place in the refrigerator and serve refreshingly cold. According to the National Restaurant Association’s 2016 What’s Hot chefs’ survey, infused waters are a top 10 beverage trend.
  • Juice ice cubes. Fill an ice cube tray – distinctive shapes can up the visual ante – with juice and freeze. Add the juice cubes to water for flashes of color and subtle, gradual sweetness.

This content was provided by National Restaurant Association’s Kids LiveWell sponsor Juicy Juice.

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