Apparently, frappé means “to chill” in French, and for a drink to qualify as one it must be chilled before it is served or made with cold ingredients. A frappé usually is made with ice cubes or crushed ice and often whipped in a blender of some sort which created a foamy or frothy layer on the top of the drink.
Some kiwis, a small bunch of seedless green grapes, mint in my pots which needed pruning, plenty of ice in the fridge and a real hot and sticky Indian summer definitely called for an ice-cold frappe! And here’s my recipe for it.
This is really more of guide than a recipe for a fruit frappe and you could change quantities, even substitute some ingredients, maybe add or subtract one or two to give you something to suit your tastes if you don’t think you would like this one.
If you cannot find Indian rock salt, use regular salt, or a flavoured salt that would go with your combination of ingredients.
Kiwifruit, Green Grape & Mint Frappé
3 medium to large medium kiwifruits, peeled and chopped coarsely peeled, chopped coarsely
3/4 cup small, sweet and seedless green grapes
1/4 cup chopped fresh mint leaves
1 cup ice cubes
1/4 cup apple juice
Sugar, according to taste A couple of pinches (not more) of kaala namak/ Indian rock salt A few sprigs of fresh mint for garnishing
Blend or process the kiwifruit, grapes, ice, apple juice, chopped mint, Indian rock salt and sugar until smooth. Pour into tall glasses and serve immediately, garnished with fresh mint. This recipe makes 4 glasses of delicious minty green frappé.