{"id":431,"date":"2009-08-15T05:52:37","date_gmt":"2009-08-15T03:52:37","guid":{"rendered":"http:\/\/www.epicuria.fr\/?p=431"},"modified":"2009-08-15T05:52:37","modified_gmt":"2009-08-15T03:52:37","slug":"cocktail-a-la-pasteque","status":"publish","type":"post","link":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/15\/431-cocktail-a-la-pasteque\/","title":{"rendered":"Cocktail \u00e0 la past\u00e8que"},"content":{"rendered":"

L\u2019\u00e9t\u00e9, rien de plus agr\u00e9able qu’un cocktail bien frais et rafra\u00eechissant pour d\u00e9marrer la soir\u00e9e en douceur.<\/p>\n

Que diriez-vous d\u2019un cocktail \u00e0 la past\u00e8que ?<\/p>\n

Ingr\u00e9dients (pour 6 personnes)<\/strong><\/p>\n

750 g de past\u00e8que
\n1\/2 citron
\nmenthe fra\u00eeche
\n100 g de sucre en poudre
\ngrenadine<\/p>\n

\"cocktail-pasteque\"<\/p>\n

Pr\u00e9paration<\/strong><\/p>\n

1. Enlever les p\u00e9pins de la past\u00e8que et la couper en morceaux.
\n2. Passer au blender ou dans le mixeur avec le sucre et le jus du citron.
\n3.Verser dans un plat et r\u00e9server au cong\u00e9lateur pendant 2 heure (aller voir au bout de 30 min et casser un peu la cro\u00fbte qui s’est form\u00e9e).
\n4.A moment de servir, remuer le granit\u00e9 en ajoutant un peu de grenadine (a peu pr\u00e8s 1 cuill\u00e8re \u00e0 soupe par personne)
\n5.Verser dans de grands verres, avec des brins de menthe en d\u00e9co.<\/p>\n

Suggestion : remplacer le jus de citron par trois boules de glace au citron. Dans ce cas l\u00e0, servir de suite sans r\u00e9server au cong\u00e9lateur.
\nLe cocktail original se marie bien avec de la vodka \ud83d\ude09 .<\/p>\n","protected":false},"excerpt":{"rendered":"

L\u2019\u00e9t\u00e9, rien de plus agr\u00e9able qu’un cocktail bien frais et rafra\u00eechissant pour d\u00e9marrer la soir\u00e9e en douceur. Que diriez-vous d\u2019un cocktail \u00e0 la past\u00e8que ? Ingr\u00e9dients (pour 6 personnes) 750 g de past\u00e8que 1\/2 citron menthe fra\u00eeche 100 g de sucre en poudre grenadine Pr\u00e9paration 1. Enlever les p\u00e9pins de la past\u00e8que et la couper […]<\/p>\n","protected":false},"author":18,"featured_media":2935,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,4,6],"tags":[198,251],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/cocktail-pasteque-1.jpg?fit=333%2C500","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":271,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/07\/05\/271-tequila-sunrise\/","url_meta":{"origin":431,"position":0},"title":"Tequila Sunrise","date":"5 juillet 2009","format":false,"excerpt":"Le \"plus beau cocktail du monde\".","rel":"","context":"Dans "Cocktail"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/07\/tequila-sunrise.jpg?fit=333%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":437,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/11\/437-confiture-de-pasteque\/","url_meta":{"origin":431,"position":1},"title":"Confiture de past\u00e8que","date":"11 ao\u00fbt 2009","format":false,"excerpt":"A tout moment de la journ\u00e9e, sur une tranche de pain croustillant, un r\u00e9gal ! Ingr\u00e9dients pour 1 kg de chair \u00e9p\u00e9pin\u00e9e il faut compter 1 kg de sucre cristallis\u00e9 1 citron non trait\u00e9 1 gousse de vanille Pr\u00e9paration 1.Couper les past\u00e8ques, les peler et enlever les graines. 2.Dans une\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/confiture-pasteque-1.jpg?fit=490%2C370&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":441,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/16\/441-panna-cotta-a-la-confiture-de-pasteque\/","url_meta":{"origin":431,"position":2},"title":"Panna cotta \u00e0 la confiture de past\u00e8que","date":"16 ao\u00fbt 2009","format":false,"excerpt":"Un dessert absolument simplissime \u00e0 r\u00e9aliser et qui a sa place dans le panth\u00e9on des desserts italiens aux c\u00f4t\u00e9s des tiramisus et autres sabayons. Et comme c'est la saison des past\u00e8ques, on va en profiter pour combiner la panna cotta avec une d\u00e9licieuse confiture de past\u00e8que. C\u2019est une recette pleine\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/panna-cotta-1.jpg?fit=500%2C340&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":424,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/14\/424-poulet-pasteque\/","url_meta":{"origin":431,"position":3},"title":"Poulet \/ past\u00e8que","date":"14 ao\u00fbt 2009","format":false,"excerpt":"La past\u00e8que se d\u00e9guste en tranches, en croquant dans sa chair \u00e0 pleines dents. D\u00e9licieusement sucr\u00e9, son jus rafra\u00eechit \u00e0 tout moment de la journ\u00e9e. La past\u00e8que se glisse \u00e9galement dans une salade ou sur des brochettes de fruits, en cubes, en billes (\u00e0 l'aide d'une cuill\u00e8re parisienne). Mais elle\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/pasteque-1.jpg?fit=361%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":428,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/12\/428-soupe-froide-melon-pasteque\/","url_meta":{"origin":431,"position":4},"title":"Soupe froide melon-past\u00e8que","date":"12 ao\u00fbt 2009","format":false,"excerpt":"Une exquise soupe froide ultra rafra\u00eechissante \u00e0 servir en dessert.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/soupe_melon_pasteque-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":311,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/07\/12\/311-daiquiri-floridita-frozen-daiquiri\/","url_meta":{"origin":431,"position":5},"title":"Da\u00efquiri Floridita (Frozen Da\u00efquiri)","date":"12 juillet 2009","format":false,"excerpt":"Un des cocktails pr\u00e9f\u00e9r\u00e9s d'Hernest Hemingway.","rel":"","context":"Dans "Cocktail"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/07\/frozen-daiquiri.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/431"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=431"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/431\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/2935"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=431"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}