Cafe 5: How to Make a Refreshing Summer Drink and Treat - NBC Chicago
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Cafe 5: How to Make a Refreshing Summer Drink and Treat

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    NEWSLETTERS

    Chefs have plenty of experience dealing with colorful, locally grown produce, but next week they'll take on a new challenge: serving dishes that highlight products available at the Green City Market. NBC 5's Marion Brooks gets a tasty look at the competition. (Published Wednesday, July 12, 2017)

    In this segment of "Dishing With Chicago Chefs," Eric Mansavage, executive chef at Farmhouse Chicago, shares with us how to make the perfect summery treat - with or without alcohol. 

    Mansavage is one of more than 100 chefs taking part in the 17th annual Green City Market Chef BBQ on July 20. In it, the chefs will serve up tasting portions utilizing locally grown produce or heritage meats and craft beverages sourced from Green City Market farmers.

    Admission to the event costs $125 for adults and $25 for children. Tickets are available for purchase here.

    Brown Dog Farm Summer Berry & Cider Freeze Pops

    Ingredients (Non-alcoholic version):

    2 Cups Summer Berry Puree

    1/3 Cup Water

    1/3 Cup Granulated Sugar

    Directions:

    In a small saucepan, bring sugar and 1/3 cup water to a boil over high, stirring until sugar dissolves. Transfer to a medium bowl and refrigerate until cool, 30 minutes. Stir in pureed fruit. Using a funnel, pour mixture into eight resealable freeze pop bags. Seal and freeze until solid, 6 hours (or up to 2 weeks). 

    Ingredients (Boozy version):

    2 Cups Summer Berry Puree

    1/2 Cup Granulated Sugar

    1/3 Cup Dry Cider

    1oz. Vodka

    Directions:

    In a small saucepan, bring sugar and berry puree to a gentle simmer over medium heat, stirring until sugar dissolves. Transfer to a medium bowl and refrigerate until cool, 30 minutes. Stir in pureed fruit, dry cider, and vodka. Using a funnel, pour mixture into eight resealable freeze pop bags. Seal and freeze until solid, 6 hours (or up to 2 weeks).

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