Gin cocktail with basil and cucumber
Replace gin with cordial and bubbly with sparkling water for a non-alcoholic option.
Ingredients
¼ cup (60ml) each gin and simple syrup
Juice (60ml) of 2 limes
Handful ice
4-6 cucumber ribbons
⅓ cup (180ml) crushed ice
½ cup (125ml) sparkling wine
Basil leaves, for serving
Pomegranate rubies, for serving
Method
Combine gin, simple syrup and lime juice in a cocktail shaker and fill with ice.
Shake until the outside is ice cold.
Divide cucumber ribbons between 2 large glasses and top with crushed ice, then strain in cocktail mixture.
Top up cocktails with sparkling wine.
Serve with basil leaves and pomegranate rubies.
Cucumber and blueberry virgin mojito
Want something alcohol-free and sophisticated to sip on? This is the drink for you.
Ingredients
1 tub (125g) blueberries
½ cup (125ml) sugar
½ cup (125ml) water
For serving:
1 lime, sliced into quarters
Handful each mint and basil leaves
Handful crushed ice
Sparkling water or tonic
Method
Combine blueberries, sugar and water and simmer for 5-7 minutes. Cool.
Divide blueberry syrup among 4 glasses.
Add 1 lime quarter, squeezed and 4 each mint and basil leaves per glass.
Top with crushed ice and sparkling water or tonic. Serve
Fruity popsicle punch
2 bottles (280ml each) cold-pressed juices of choice
2 nectarines, sliced
Handful fresh blueberries
2 Tbsp (30ml) honey
Juice (about 500ml) of 6 oranges
Juice (60ml) of 2 limes
3 cups (750ml) sugar-free tonic water or soda water
Ice cubes, for serving
Method
Pour cold-pressed juice into 4 popsicle moulds and freeze overnight.
Combine remaining ingredients, excluding ice cubes, in a large punch bowl and refrigerate for an hour.
Ladle punch into 4 serving glasses and place a popsicle in each glass.
Allow popsicles to melt slightly, then top with ice cubes. Serve.
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