Fayrouz Apple with Tamr-Hindi lemonade Mocktail


  • 2 cups of cold Natural Tamr-Hindi Juice
  • 2 can of Fayrouz apple
  • ½ cup of sugar
  • ¼ cup of lemon Juice



  1. Add the Tamr-Hindi Juice with sugar and lemon juice together to the mixer and mix.
  2. Refrigerate before serving.
  3. In a large pitcher add Fayrouz apple and the mixed mocktail all together.

For Serving:

Fresh sliced lemons

Serve up to 6 persons!



Fayrouz Pineapple with Subia Mocktail


  • 2 cups of cold Subia Juice
  • 3 can of Fayrouz pineapple
  • 1/2 cup of coconut milk (optional)


  1. Add all ingredients together and mix.
  2. Refrigerate for 2 hours before serving.
  3. Garnish the mocktail with ice cubes and pineapple slices



Serve up to 7 persons!

Fayrouz peach black berry lemonade Mocktail


  • 5 lemons, juiced
  • 2 cups of cold water
  • 2 can of Fayrouz peach
  • 1 cup of water
  • 1/2 cup sugar
  • 2 peaches, sliced, pitted and divided
  • 1 pint of blackberries


  1. In a small saucepan place 1/2 of a peach, sliced and pitted, 3-5 blackberries, 1
    cup of water and sugar. Heat on low to medium heat for about 10 minutes until
    liquid is simmering and water has started to dissolve. You can also smash the
    blackberries and peaches for flavor and color.
  2. Meanwhile, juice lemons and add juice to a pitcher. Add cold water, Fayrouz
    peach and stir to mix.
  3. Add remaining peaches and blackberries to pitcher.
  4. Once simple syrup has finished cooking, allow to cool. Strain with a fine mesh
  5. Once mixture is cool, add to pitcher and stir to combine.
  6. Refrigerate for 2 hours before serving.
    Serve over ice and enjoy!

Peach Mango Pineapple


  • 1 bottle Fayrouz Peach
  • 1/3 cup peach schnapps
  • 3/4 cup mango chunks, frozen (you could use fresh but save money and buy
    frozen, plus they act as “ice cubes”)
  • 3/4 cup pineapple chunks, canned or fresh
  • 1/2 cup pineapple juice (from the can of pineapple if you used canned is okay)
  • 1/4 cup simple syrup, optional and to taste



  1. To a large pitcher or punch bowl, add all ingredients except simple syrup, stir,
    and taste.
  2. If you prefer the sangria slightly sweeter add the simple syrup. To make it, add
    1/4 cup granulated sugar, 1/4 cup water to a small kettle and heat over low
    heat, stirring until sugar dissolves, cool slightly before adding it to the sangria.
  3. Refrigerate sangria until chilled. I have successfully stored leftover sangria in my
    refrigerator for up to one week; your mileage may vary. Flavors marry and
    mellow as time elapses. Sangria gets better 8 to 24 hours later in my opinion. You
    can (and should) make this a day ahead of time for a party or event if time and
    planning permits. Tip – Recipe is highly flexible; use whatever frozen or fresh fruit
    you have on hand; berries, oranges… etc

Pineapple Peach Ginger Mocktail


  • 1/4 – 1/2 cup frozen pineapples, blended, + 1 fresh pineapple wedge for garnish(option)
  • 1 oz fresh lemon juice
  • 3 oz ginger ale
  • 2 can of Fayrouz peach
  • 1 drizzle ginger syrup, if desired



  1. Add all ingredients together and mix.
  2. Garnish with pineapple wedge and serve cold!

Tropical Smoothie


  • 1 fresh peach (or 1/2 cup frozen)
  • 1 can Fayrouz peach
  • ½ cup frozen mango
  • ½ cup frozen pineapple
  • ½ cup carrot juice
  • ½ cup coconut milk
  • 1 serving Viva Vanilla Ice, to taste


  1. Blend ingredients.
  2. Top with a cocktail umbrella and enjoy!



  • 1 oz. grapefruit juice
  • 1 oz. pear juice
  • Fayrouz Peach can


  1. Mix grapefruit juice and pear juice in cocktail glass. Top with Fayrouz Peach



  • 1 ripe yellow peach
  • 1 lime
  • 10 mint leaves
  • 1 and ½ cups Naked Juice Coconut Water
  • 1 cup Fayrouz peach



  1. Slice the peach into pieces, removing the pit and using a knife to remove its skin.
  2. Cut the lime into 8 wedges.
  3. In each glass, muddle half of the sliced and skinned peach pieces with 5 mint leaves and 2 lime wedges. Do your best to smash the peach up (this will impart
    the flavor).
  4. Add ice to each glass and top with ¾ of a cup of coconut water and 1 cup
    Fayrouz peach
  5. Stir gently. Garnish with additional lime wedges, peach, and mint.

Barley Salad with Peaches and Pickled Onions


Ingredients :



  • 1 1/2 cups barley
  • 4 cups water
  • 1 medium red onion, sliced ¼” thick
  • ¼ cup apple cider vinegar
  • ¼ cup Fayrouz Peach
  • 2 large ripe firm peaches, cut into small pieces
  • 1/2 bunch arugula, thick stems trimmed, leaves torn (about 2 cups)
  • 2 cups  tomatoes cut into small pieces
  • 1/4 cup olive oil
  • 1/2 cup ½” pieces chives, divided
  • 4 tsp. kosher salt plus more
  • Freshly ground black pepper

Directions :


  1. Bring barley and 4 cups water to a boil in a medium saucepan. Season with salt. Cover, reduce heat, and simmer until tender, 8–10 minutes. Drain, return barley to pan, and cover. Remove from heat and let sit 15 minutes. Fluff with a fork and spread out on a rimmed baking sheet; let cool.
  2. Meanwhile, place onion in a small bowl. Bring vinegar, Fayrouz, and 4 tsp. salt to a boil in a small saucepan, stirring to dissolve salt. Pour over onion and let stand 20 minutes. Drain, reserving pickling liquid.
  3. Toss pickled onion, peaches, arugula, tomatoes, oil, ¼ cup chives, and 3 Tbsp. reserved pickling liquid in a large bowl; season with salt, pepper, and more pickling liquid, if desired. Fold in barley.
  4. Serve salad topped with remaining ¼ cup chives.

Amstel Zero Radler Chocolate Cheesecake


  • 1 cup crushed chocolate cookies
  • 1/4 cup butter, softened
  • 2 tablespoons white sugar
  • 1/4 teaspoon unsweetened cocoa powder
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 1/2 pound semisweet chocolate chips
  • 2 tablespoons heavy cream
  • 1 cup sour cream
  • 1 pinch salt
  • 3/4 cup Amstel Zero Radler
  • 2 teaspoons vanilla extract
  • 1 (1 ounce) square semisweet chocolate


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch spring form pan with butter.
  2. Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared spring form pan.
  3. Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.
  4. Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, Amstel Zero Radler and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the spring form pan.
  5. Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
  6. Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed