ALCOHOLIC
Melon, Honey & Cucumber Slushie
Makes 4-6 (depending on glass)
Lemon wedge
½ honeydew melon
1 Lebanese cucumber
4 cups ice cubes
2 tbsp honey
200ml gin
¼ cup lemon juice
2 tbsp mint leaves
4 long toothpicks
Fennel Salt
½ tsp fennel seeds
2 tsp sugar
1 tsp sea salt
To make fennel salt, grind fennel to a powder. Combine fennel, sugar and salt on a plate. Rub the rim of glasses with lemon wedge. Coat rim
of glasses with salt mixture. Chill glasses. Using a melon baller, scoop balls from melon. Slice cucumber. Thread melon balls and 2 slices cucumber onto each toothpick. Chop remaining melon. You will need 2 cups. Place ice, melon, remaining cucumber, honey, gin, lemon juice and mint in
a blender. Blend until smooth. Pour into glasses. Garnish with melon and cucumber sticks.
Watermelon Margarita
Makes 4
Rock/sea salt, to garnish
Lime wedge
125g punnet blueberries
8 toothpicks
4 cups ice cubes
120ml tequila
80ml Cointreau
250ml fresh watermelon juice
40ml fresh lime juice
Place salt on a plate. Rub the rim of glasses with lime, then coat with salt. Chill glasses. Thread blueberries onto tooth-
picks. Place rest of ingredients in a blender and mix until smooth. Pour into glasses. Garnish with blueberry sticks.
Sparkling Rosé Spritzer
Makes 4
4 cups ice cubes
240ml Aperol
160ml iced tea
80ml lemon juice
750ml sparkling rosé, to serve
1 lemon, thinly sliced
Edible flowers, to garnish
Place the ice in 4 tall glasses. Divide the Aperol, iced tea and juice among glasses. Top up with rosé. Garnish with sliced lemon and edible flowers.
Peach & Basil Daiquiri
Makes 4
4 cups ice
3 small peaches, halved, stone removed and chopped
150ml Bacardi White Rum
90ml Grand Marnier
⅓ cup lime juice
Peach slices, to garnish
Basil flowers, to garnish
Basil Syrup
1 cup caster sugar
1 cup water
½ cup basil leaves
Chill glasses. To make sugar syrup, place sugar, water and basil in a small saucepan over
a low heat and stir until sugar has dissolved. Increase heat and gently boil for 2 minutes.
Cool. Remove basil leaves and refrigerate until chilled. Place ice, peaches, Bacardi, Grand Marnier, lime juice and 1⁄3 cup sugar syrup in a blender. Blend until smooth. Pour into glasses. Garnish with peach slices and basil flowers.
NON ALCOHOLIC
Mango & Coconut Slushie
Serves 4
Mango and coconut ice-cream
2 mangos, chopped, plus extra to use as garnish, sliced
125ml coconut cream
20ml lime juice
Berry Sorbet
2 cup frozen raspberries
500g frozen strawberries
¼ cup lemon juice
Fresh shaved coconut, to garnish
Chill four glasses. To make mango and coconut ice-cream, place mangoes on a tray lined with baking paper. Freeze. Place in a blender with coconut cream and lime juice, blend until smooth, scraping down occasionally. Add extra coconut cream if needed to help blend.
Process raspberries, strawberries and lemon juice, scraping down sides occasionally, until mixture is smooth. Spoon into base of frozen glasses. Carefully pour over ice-cream. Serve, garnished with extra mango and shaved coconut.
Pomegranate Spritzer
Serves 4
2 pomegranates, seeds removed
½ cup fresh lemon juice
1 lemon, thinly sliced
⅓ cup mint leaves, chopped
1.25 litres sparkling mineral water, chilled
Sugar Syrup
½ cup caster sugar
½ cup water
Place half the pomegranate seeds in a mortar and crush with a pestle. Add remaining seeds and juice. Spoon into
2 small ice-cube trays. Freeze. To make sugar syrup, place sugar and water in a small saucepan over a low heat and stir until sugar has dissolved. Increase heat and gently boil for 2 minutes. Cool. Place ice cubes, 1⁄3 cup sugar syrup, lemon and mint in a large jug. Top up with chilled mineral water.
TIP: To remove pomegranate seeds, roll the fruit to loosen the seeds. Slice in half. Place cut side down over a large bowl. Tap the back of pomegranate with a rolling
pin to remove seeds and juice.
