sum­mer spritzers

Make your own home­made cor­dials then use them to make these cool­ing, fruity con­coc­tions

donna hay - Fresh + Light - - Contents Issue 11 - Pho­tog­ra­phy BEN DEARNLEY styling AM­BER DE FLO­RIO

wa­ter­melon, rasp­berry and mint spritzer

2 cups (300g) frozen rasp­ber­ries 2 ta­ble­spoons honey

¼ cup (60ml) wa­ter

750g peeled and chopped wa­ter­melon crushed ice, to serve

2 cups (500ml) sparkling min­eral wa­ter mint sprigs and thinly sliced lime, to serve Place the rasp­ber­ries, honey and wa­ter in a medium saucepan over high heat. Cook, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til the rasp­ber­ries have soft­ened. Re­frig­er­ate for 1 hour or un­til cooled com­pletely.

Place the wa­ter­melon in a blender and blend un­til smooth. Strain through a fine sieve, dis­card­ing the pulp. Place half of the rasp­berry mix­ture in a large serv­ing jug. Add the wa­ter­melon juice, crushed ice, and min­eral wa­ter, and serve with mint and lime. SERVES 4. Tip: Any re­main­ing rasp­berry mix­ture can be kept in an air­tight con­tainer in the fridge for up to 5 days.

pas­sion­fruit and ginger spritzer

1½ cups pas­sion­fruit pulp+ 2 ta­ble­spoons finely grated ginger 3 cups (750ml) wa­ter 2 ta­ble­spoons honey crushed ice, to serve

1 litre sparkling min­eral wa­ter Place the pas­sion­fruit, ginger, wa­ter and honey in a medium saucepan over high heat. Cook, stir­ring oc­ca­sion­ally, for 25–30 min­utes or un­til slightly re­duced. Re­frig­er­ate for 1 hour or un­til cooled com­pletely.

Place ½ cup (125ml) of the pas­sion­fruit ginger cor­dial in a large serv­ing jug with the crushed ice. Top with min­eral wa­ter to serve. SERVES 4.

+ You will need about 15 pas­sion­fruit to get 1½ cups pulp. Tip: Any re­main­ing cor­dial can be kept in an air­tight con­tainer in the fridge for up to 5 days.

lemon­grass, honey and cu­cum­ber cooler

2 stalks lemon­grass, halved and bruised 2 ta­ble­spoons honey

3 cups (750ml) wa­ter

5 Le­banese cu­cum­bers (750g), chopped crushed ice, to serve

1 Le­banese cu­cum­ber, ex­tra, thinly sliced 1 litre sparkling min­eral wa­ter Place the lemon­grass, honey and 2 cups (500ml) of the wa­ter in a medium saucepan over high heat. Cook, stir­ring oc­ca­sion­ally, for 25–30 min­utes or un­til re­duced by about half. Strain through a fine sieve, dis­card­ing the lemon­grass. Re­frig­er­ate for 1 hour or un­til cooled com­pletely.

Place the chopped cu­cum­ber and re­main­ing wa­ter in a blender and blend un­til smooth. Strain through a fine sieve, dis­card­ing the pulp, and add to the lemon­grass mix­ture. Place ½ cup (125ml) of the cu­cum­ber lemon­grass cor­dial in a large serv­ing jug with the crushed ice and sliced cu­cum­ber. Top with min­eral wa­ter to serve. SERVES 4. Tip: Any re­main­ing cor­dial can be kept in an air­tight con­tainer in the fridge for up to 2 days.

ap­ple, vanilla and rose­mary spritzer

3 cups (750ml) cloudy ap­ple juice

2 ta­ble­spoons honey

3 sprigs rose­mary, plus ex­tra to serve

1 vanilla bean, split and seeds scraped

2 ta­ble­spoons lemon juice crushed ice and thinly sliced Granny Smith ap­ple, to serve 1 litre sparkling min­eral wa­ter Place the ap­ple juice, honey, rose­mary and vanilla pod and seeds in a medium saucepan over high heat. Cook, stir­ring oc­ca­sion­ally, for 25 min­utes or un­til re­duced. Add the lemon juice and stir to com­bine. Strain through a fine sieve into a large bowl and re­frig­er­ate for 1 hour or un­til cooled com­pletely.

Place 1 cup (250ml) of the ap­ple syrup in a large serv­ing jug, add the crushed ice and ap­ple slices, top with min­eral wa­ter and stir to com­bine. Serve with the ex­tra rose­mary sprigs. SERVES 4. Tip: Any re­main­ing ap­ple syrup can be kept in an air­tight con­tainer in the fridge for up to 5 days.

wa­ter­melon, rasp­berry and mint spritzer ap­ple, vanilla and rose­mary spritzer

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.