5 REFRESHER RECEPIES THE WHOLE FAMILY CAN ENJOY!
1. WATERMELON NOJITOS
INGREDIENTS (9)
1/2 cup caster sugar
1.5kg watermelon, peeled, chopped
2 limes, sliced
2 cups chilled soda water
1/3 cup lime juice
1 small bunch fresh mint, sprigs picked
1 tbsp caster sugar, extra
2 tsp finely grated lime rind
Ice-cubes, to serve
STEP 1
Place sugar and 1 cup water in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 minutes. Remove from heat. Set aside to cool completely.
STEP 2
Place watermelon in a blender. Blend until smooth.
STEP 3
Place lime slices in a large jug. Using the end of a rolling pin, slightly crush lime to release juice. Add watermelon, soda water, lime juice and cooled sugar syrup. Stir to combine. Add mint.
STEP 4
Combine extra sugar and lime rind on a small plate. Place 1⁄4 cup water in a separate bowl. Dip the rim of serving glasses into water, then in sugar mixture. Divide ice among glasses. Add watermelon mixture. Serve immediately.
2. PEACH MELBA PUNCH
INGREDIENTS (6)
4 yellow peaches
1 cup pineapple juice
250g raspberries
4 cups ice cubes
1.25 litres lemonade, chilled
Fresh mint sprigs, to serve
STEP 1
Roughly chop 3 peaches. Place chopped peach and pineapple juice in a food processor. Process until smooth. Transfer to a sieve set over a bowl. Using the back of a spoon, press peach mixture through sieve. Discard solids.
STEP 2
Place 1/2 the raspberries in a bowl. Lightly crush with a fork. Thinly slice remaining peach.
STEP 3
Place ice cubes in a 2-litre-capacity jug. Add peach slices and purée, and crushed and whole raspberries. Pour over lemonade. Using a large spoon, stir to combine. Top with mint. Serve.
3. GRAPE & APPLE MINT MEDLEY
INGREDIENTS (7)
150g fresh raspberries or frozen raspberries, partially thawed
125g fresh blueberries or frozen blueberries
125g strawberries, hulled, thinly sliced
1 small pink lady apple, cored, thinly sliced
8 fresh mint leaves, torn
3 cups (750ml) chilled lemonade
3 cups (750ml) chilled sparkling grape juice
STEP 1
Using a fork, lightly crush raspberries in a bowl. Transfer to a jug. Add blueberries, strawberries, apple, mint, lemonade and grape juice. Stir to combine. Serve.
4. CRANBERRY SANGRIA
INGREDIENTS (8)
1 cup ice cubes
1/4 pineapple, peeled, thinly sliced, cut into wedges
1/2 small orange, thinly sliced, cut into wedges
1 passionfruit, quartered
500ml (2 cups) cranberry juice
500ml (2 cups) ginger beer
1/2 cup fresh mint leaves
Pomegranate seeds, to serve
STEP 1
Divide the ice cubes among 4 large serving glasses. Top with the pineapple, orange and passionfruit.
STEP 2
Divide the cranberry juice and ginger beer among the glasses. Top with the mint leaves and pomegranate seeds.
LIME & MINT SODA
INGREDIENTS (5)
8 limes, quartered
2/3 cup finely chopped fresh mint leaves
1/2 cup lime cordial
2 cups ice cubes
1.25 litres soda water, chilled
STEP 1
Place mint and lime in a large jug. Using the end of a rolling pin, carefully pound until limes are crushed and juiced. Add cordial and ice. Stir to combine. Top with soda water. Serve.
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