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:

1. Put the sugar and water in a heavy-based saucepan and stir over a low heat until dissolved. Leave to cool.
2. Crush the mint leaves and stir then into the syrup. Cover and leave to stand for about 12 hours, then strain into a jug.
3. 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.
4. 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. ____________ _________ _________ _________ _________ _________ _________ _________ _____

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:

1. Put the melon, strawberries and orange sorbet in a blender and blend at high speed for 15 seconds.
2. 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:

1. Halve the limes then squeeze the juice into a large jug.
2. Put the squeezed lime halves into another heatproof jug with the sugar and boiling water and leave to infuse for 15 minutes.
3. Add the salt, give the infusion a good stir, then strain it into the jug holding the lime juice.
4. Add half a dozen ice cubes in each glass and pour the limeade over.
5. 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:

1. Blend equal quantities of yoghurt, peach juice and banana.
2. Pour in wine glasses with cocktail sticks of orange and banana.
3. 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:

1. Wash the petals well and simmer them in water with sugar and the juice from half a lemon. Allow to cool.
2. Pour onto ice in flutes decorated with a rose.
3. 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:

1. Blend the ingredients with ice in a blender until foamy and pour into cocktail glasses.
2. 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:

1. Put the coffee and sugar into a 1 litre coffee pot or jug, add a small amount of boiling water and stir until dissolved.
2. Fill the pot with cold water and chill in the refrigerator.
3. Quarter-fill cider or rocks glasses with black iced coffee.
4. Top up with cold milk and add an ice cube. Garnish with whipped cream.
   
   Serves: 6