Grapefruit Mint Cooler
Ingredients:
- 125 ml Water
- 125 gms Sugar
- 250 ml Soda water
- Handful of Mint Sprigs
- 450 ml Grapefruit juice
- Mint sprigs, to decorate
- Juice of a 4 large Lemons
- Crushed Ice
Method:
- Put the sugar and water in a heavy-based saucepan and stir over a low heat until dissolved. Leave to cool.
- Crush the mint leaves and stir then into the syrup. Cover and leave to stand for about 12 hours, then strain into a jug.
- Add the lemon and grapefruit juices to the strained syrup and stir well. Fill 6 old-fashioned glasses or tumblers with crushed ice and pour the grapefruit into the glasses.
- Top up with the soda water and decorate with mint sprigs.
Tip: Dry Ice (frozen CO2 not very cold water ice) is fun to use sometimes, but don't use it with carbonated beverages.
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Pink Melon Delight
Ingredients:
- 300 ml Ginger Ale
- 2-3 scoops Orange Sorbet
- 150 gms Melon, cut into dice
- 150 gms Strawberries, plus extra to decorate
Method:
- Put the melon, strawberries and orange sorbet in a blender and blend at high speed for 15 seconds.
- Gently stir in the ginger ale, pour into wine glasses and decorate each with a strawberry.
Tip: Pour lemon juice with sugar and a little salt into ice trays, to make cubes which can be used for instant lemonade.
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Limeade
Ingredients:
- 6 Limes
- 750 ml Boiling Water
- 125 gms Castor Sugar
- Pinch of Salt
- Ice-Cubes
- Lime wedges and Mint leaves to decorate
Method:
- Halve the limes then squeeze the juice into a large jug.
- Put the squeezed lime halves into another heatproof jug with the sugar and boiling water and leave to infuse for 15 minutes.
- Add the salt, give the infusion a good stir, then strain it into the jug holding the lime juice.
- Add half a dozen ice cubes in each glass and pour the limeade over.
- Add a lime wedge and a mint leaf to decorate.
Tip: To keep coconut kernels fresh rub a little salt over them, or sprinkle a little salt water on them
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Peach Lassi
Ingredients:
- 1 part Banana
- 1 part Peach juice
- 1 part liquid Yoghurt
Method:
- Blend equal quantities of yoghurt, peach juice and banana.
- Pour in wine glasses with cocktail sticks of orange and banana.
- Serve chilled.
Serve: 1
Tip: Crushed ice cools food and drinks fast; block ice lasts longer.
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Rose Water
Ingredients:
- 1 litre Water
- 100 gms Sugar
- 200 gms Rose petals
- Juice of half Lemon
Method:
- Wash the petals well and simmer them in water with sugar and the juice from half a lemon. Allow to cool.
- Pour onto ice in flutes decorated with a rose.
- Drink either straight or topped up with soda water.
The sugar quantities should be adjusted according to taste.
Tip: Crushed ice cools food and drinks fast; block ice lasts longer.
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Limey
Ingredients:
- 1 Egg White
- 400 ml Lime juice
- 400 ml Lemon juice
Method:
- Blend the ingredients with ice in a blender until foamy and pour into cocktail glasses.
- Decorate with a stick of green cocktail cherries and lime slices.
For those who prefer less astringency, caster sugar may be added to taste during blending.
Serves: 4-6
Tip: Pour lemon juice with sugar and a little salt into ice trays, to make cubes which can be used for instant lemonade.
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Iced Coffee
Ingredients:
- Fresh Milk
- Sugar to taste
- 2½ tbsps Instant coffee
Method:
- Put the coffee and sugar into a 1 litre coffee pot or jug, add a small amount of boiling water and stir until dissolved.
- Fill the pot with cold water and chill in the refrigerator.
- Quarter-fill cider or rocks glasses with black iced coffee.
- Top up with cold milk and add an ice cube. Garnish with whipped cream.
Serves: 6
Tip: Pour lemon juice with sugar and a little salt into ice trays, to make cubes which can be used for instant lemonade.
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