Elizabeth and Abigail get you ready for summer. Learn about the history of the blender and get some advice on making your best frozen drinks including daiquiris of all kinds, ice cream based concoctions, and frosé !Here are some links/recipes referenced in the episode:Fix the Pumps by Darcy O'Neil (about the history of soda fountains)https://www.amazon.com/Fix-Pumps-Darcy-S-ONeil/dp/0981175910Brix Refractometer (measuring sugar content)https://www.amazon.com/Brix-Refractometer-ATC-Dual-Scale/dp/B01LW2ZU6RFred Waring and Pennsylvanianshttps://www.youtube.com/watch?v=YFFPrM7bxWMMint Syrup1 cup water1/2 cup sugar1/2 cup fresh mint leavesIn a small saucepan over medium-high heat, bring the water and sugar just to a boil, whisking to dissolve the sugar. Add the mint leaves. Reduce the heat to a simmer and cook, without stirring, until the syrup is slightly reduced and syrupy, about 10 minutes.Transfer the syrup to a small metal bowl and let stand to cool slightly, about 10 minutes. Discard the mint leaves. You can use the syrup immediately, or let it cool to room temperature. Store in a covered glass jar in the refrigerator for up to six months.Frozen Margarita for Two4 oz Blanco Tequila 2 oz fresh Lime Juice 2 oz Triple Sec 2 oz Agave Nectar Generous pinch of salt 4 cups of ice Mix all ingredients in a blender and then blend to desired consistency. Serve immediately. — PRO TIPS — Start blender on lowest setting and then work your way up to high Chill all ingredients beforehand Increase liquid ingredient portions to prevent excessive dilution. 

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