CHEERS TO THE SILLY SEASON!
Freshen up your party with these ice-cold thirst quenchers
Fruity Gin Spritzer MAKES 2 LITRES (8 CUPS) PREPARATION 10 MINUTES
Place 1 cup chilled dry gin, ½ cup chilled orange juice, 1.25 litres (5 cups) chilled blood orange-flavoured mineral water, ½ cup passionfruit pulp and ½ teaspoon orange blossom water in a large jug, then stir to combine. Add 3 sliced large yellow peaches and 3 sliced plums. Stir to combine. Serve chilled over crushed ice.
Minty Apple Frappe MAKES 1 LITRE (4 CUPS) PREPARATION 15 MINUTES
Blend 1 coarsely chopped Granny Smith apple, 2 tablespoons lime juice, 2 tablespoons mint leaves, 1 chopped Lebanese cucumber, 50g baby spinach leaves, 1 cup coconut water and 1 cup clear apple juice in a blender or food processor until well combined.
Serve topped with thinly sliced baby cucumber, shaved ice and baby mint leaves.
Watermelon Stinger MAKES 2 LITRES (8 CUPS) PREPARATION 30 MINUTES (PLUS STANDING & REFRIGERATION)
Place 2 halved and bruised fresh small red chillies and 1 long red seeded chilli in 1¼ cups vodka for at least 24 hours to infuse. Discard chillies. Stir ¾ cup caster sugar and 2 cups water in a medium saucepan over high heat until sugar dissolves. Bring to the boil, then boil, uncovered, without stirring, for 15 minutes or until reduced by half. Stir in 1 tablespoon finely grated lime zest. Chill syrup until cold. Blend or process 1kg coarsely chopped seedless watermelon, in 2 batches, until smooth. Strain watermelon juice into a large jug. Stir in sugar syrup, chilli-infused vodka and 1 cup chilled soda water. Serve with crushed ice.
Earl Grey Iced Tea Punch MAKES 2.5 LITRES (10 CUPS) PREPARATION & COOKING 20 MINUTES (PLUS STANDING & REFRIGERATION)
Place 8 Earl Grey teabags and 1 litre (4 cups) boiling water in a medium saucepan. Stand for 30 minutes. Discard tea bags, then return tea in pan to high heat. Add 2 x 10cm sticks chopped fresh lemongrass, 1½ cups caster sugar and 8 kaffir lime leaves. Bring to the boil. Simmer, uncovered, for 20 minutes or until reduced by half. Refrigerate until cold. Just before serving, strain tea mixture into 2 large jugs. Cut a stick of lemongrass in half lengthways, then use it to stir in 1½ cups white rum, 1 litre (4 cups) chilled apple juice, 1 litre (4 cups) chilled soda water and 1 cup crushed ice.