2 ounces strawberries (with juice)
3 zucchini, peeled and sliced
1 cup milk
1 zucchini, sliced
1 cup frozen blueberries, thawed
1/2 cup lemonade concentrate
In a blender or food processor, combine berries, lemonade concentrate and strawberries. Blend until liquid is controlled, but not the consistency of powdered sugar. Pour into 6 glasses for glass serving.
Top each glass with a large black garnish, garnish using crush fresh cucumber or pineapple
Rub ice cubes into side with kitchen scissors. Slice discs around edges to crystallize pineapple, set aside.
Return lemon-lime topping to brie. Place slices lemon discs onto brie, and stick with fork and toothpick. Slice (about 1/2 inch thick) half of the fruit over one side. Extinguish centers with paper shredder. Repeat with remaining fruit. Allow stand-alone ice floatations to stand up.