PIMM'S PUNCH
Makes 8-10
250ml Pimm’s
125ml lemon juice
500ml lemonade
500ml ginger ale
1 small cucumber, thinly sliced lengthwise
1 apple, diced
1 orange sliced
125g strawberries, halved
mint leaves
ice cubes for serving
Pour the Pimm’s, lemon juice, lemonade and ginger ale into a large jug.
Add the cucumber, fruit, mint leaves and ice. Mix well and serve.
LAVENDER MINT LEMONADE
Serves 8-10
750ml water
250ml sugar
a few strips of lemon peel
160ml freshly squeezed lemon juice
3-4 sprigs of lavender
a handful of fresh mint
lemonade or soda water to serve
Combine the water and sugar in a pot and stir over medium heat until the sugar has dissolved.
Bring to the boil and simmer for two minutes.
Remove from the heat and add the lemon peel, lemon juice, lavender and mint. Set aside to infuse for 4-5 hours or overnight if possible.
Strain and serve with lemonade or soda water depending on how sweet your taste is.
ROSE SANGRIA
Serves 12-14
a few slices of watermelon
2 limes, thinly sliced
45ml castor sugar
160ml orange flavoured liqueur
1 litre of lemonade or soda
750ml rosé wine, well chilled
Put the watermelon and lime slices in a serving container or large jug and sprinkle with the sugar.
Pour over the orange liqueur and set aside to marinate for 30 minutes before serving.
Add the lemonade and wine with lots of ice and serve immediately.
LEMONGRASS CORDIAL
Serves 8-10
3-4 stalks of lemongrass, chopped
125ml castor sugar
250ml boiling water
a large handful of fresh mint
80ml lime juice
still or sparkling water to serve
Combine the lemongrass, sugar and water in a pot and heat until the sugar has dissolved.
Remove from the heat and add the mint leaves and lime juice.
Set aside to infuse for a few hours.
Strain and dilute with still or sparkling water to taste.
ANGELA DAY
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