Jugs of flavour

Published Dec 31, 2011

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BERRY TEA PUNCH

Makes 1.5 litres

2 berry flavoured tea bags

500ml hot water

500ml mixed berry juice, chilled

200g fresh or frozen mixed berries

15ml grenadine

500ml lemonade, chilled

ice for serving

Put the tea bags into a jug and add the hot water. Leave to infuse for 30 minutes. Remove the tea bags and chill well. Add the berry juice, berries, and grenadine. Just before serving, add the lemonade and serve with plenty of ice.

CARIBBEAN COOLER

Makes 1.5 litres

500ml pineapple juice

500ml mango juice

200ml coconut milk

8 mango slices

8 pineapple wedges

30ml coconut flakes

500ml lemonade or soda water

ice for serving

Stir all the ingredients together with a few handfuls of ice. Serve immediately.

CITRUS TWIST

Makes about 1 litre

750ml Sauvignon Blanc white wine

2 grapefruit, cut and diced

2 oranges, cut and diced

2 lemons, cut and diced

4 limes, quartered

150ml grapefruit juice

150ml orange juice

handful of mint

75ml honey syrup

ice to serve

Stir all the ingredients together with a few handfuls of ice. Serve immediately.

l Honey syrup is available at bottle stores.

WATERMELON AND CUCUMBER WINE PUNCH

Makes 1.5 litres

Lemonade

250ml sugar

1 litre water

grated rind of 1 large lemon

250ml lemon juice

Punch

500ml Chardonnay white wine

18 watermelon chunks

1 small cucumber, julienned

500ml home-made lemonade

500ml soda water to taste

ice for serving

LEMONADE: Combine the sugar, water and lemon rind in a saucepan and heat until the sugar is dissolved. Bring to the boil and boil for 2 minutes. Remove from heat and stir in the lemon juice. Chill well. Store in the fridge.

PUNCH: Combine all the ingredients and mix well. Stir with a few handfuls of ice. Serve immediately.

SUMMER SPLASH

Makes about 1.5 litres

250ml Pimms

75ml gin

handful of mint

2 green apples, sliced

1 lemongrass stalk, bashed

5 strawberries, sliced

1 small cucumber, sliced into ribbons

500ml ginger beer

500ml lemonade

ice to serve

Mix all the ingredients together in a jug or punch bowl and serve immediately.

PINEAPPLE RUM PUNCH

Makes about 2.5 litres

750ml Chenin Blanc white wine

150 ml white rum

20ml pomegranate seeds

2 limes, quartered

4-6 pineapple chunks

500ml pineapple juice

500ml pomegranate juice

500ml ginger ale

ice to serve

Mix all the ingredients together in a jug or punch bowl and serve immediately. - The Star

* The recipes are from Thirst, the mobile cocktail bar company (www.thirstbarservices.co.za)

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