| 摘要 |
A liquid frozen cocktail concentrate has a solid content, preferably entirely carbohydrates, such that when it is frozen in a freezer compartment of a conventional refrigerator, it is frozen to a solid, but softly ("quiescently") frozen. A suitable solid content produces a measured Brix value, measured on a disacharride scale, in the range of 10 degree to 25 degree . The solid content preferably consists of 1) pure or artificial flavors, particularly natural fruit juice and fruit fiber and 2) a sweetener, whether a natural sugar, or a high potency sweetener, or some combination thereof. The process includes producing such a concentrate, freezing such a concentrate to a quiescently frozen state, and mechanically blending it, e.g. using a conventional home food blender, with liquid diluent added in a weight ratio (w/w) of 1:1 to 3:1 frozen solid to liquid, and preferably in the range 1:1 to 2:1. For cocktails, the diluent is preferably a mixture of water and a distilled 80 proof distilled spirit in a volume ratio (v/v) of 2:1 to 4:1 water to spirit. The Brix of the concentrate can vary from 10 degree to 25 degree , but for most drink types is in the range of 16 degree to 22 degree , and preferably 18 degree to 21 degree . The Brix of the blended, finished cocktail is in the range of 9.0 degree to 15.0 degree , but for most drink types is preferably in the range of 11.0 degree to 13.5 degree .
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