A perfect aperitif or summer cocktail that's simple and elegant
Serves 1
Ingredients
* 1 measure fresh white peach purée (or any good quality peach purée or peach nectar)
* Prosecco or sparkling wine to top
Method:
1. Pour the peach purée into a champagne flute and top with prosecco or sparkling wine.
Girly pink but packing a punch, the cosmo has been rocking the cocktail scene since the 1980s
Serves 1
Ingredients
* 35ml citron vodka
* 15ml Cointreau / Triple sec
* Juice of 3 freshly squeezed limes
* 15ml cranberry juice
Method:
1. Shake and strain all the ingredients into a chilled martini glass.
2. Garnish with flamed orange.
Proving that milk can be a mixer, this cocktail has its roots in 1960s America
Serves 1
Ingredients
* 1 measure vodka
* 1 measure coffee liqueur
* ¾ measure milk
* ¾ measure double cream
Method:
1. Add the first two ingredients to an ice filled 'rocks glass' or tumbler.
Tip:
Leave out the milk and cream to make a black Russian. Add cola to a white russian and you have a Colorado Bulldog.
2. Shake milk and cream together and float on top.
Get them in the mood for fun with this delicious cocktail made of watermelon, the juice of some limes and some rum, a really refreshing summer drink.
Serves 4 as an aperitif
Takes 15 minutes to make, plus chilling and freezing
Ingredients
* 75g granulated sugar
* 1 small watermelon (about 2kg), peeled, chopped and deseeded
* Juice of 4 large limes
* 50ml white rum
Method:
1. Put the sugar in a pan and pour over 150ml water. Heat slowly until the sugar dissolves. Bring to the boil, then reduce to a simmer for 5 minutes. Cool, then chill until needed.
2. Meanwhile, put the melon chunks in a freezer-proof container and freeze for 21/2 hours, until solid.
3. When you're ready to serve the drinks, put the melon in a blender with the chilled sugar syrup, lime juice and rum. Whizz to a thick shake and spoon into 4 x 400ml highball glasses. Serve immediately.
Have a go at this Bloody Mary without the vodka - it's not only refreshing, it's better for you!
Ingredients
* 6 very ripe tomatoes, about 600g
* 2 large sticks celery, plus extra leafy sticks to serve (optional)
* Worcestershire sauce
* Tabasco sauce
* Celery salt
Method:
1. Roughly chop and juice the tomatoes and celery. Stir in the sauces to taste and transfer to a jug. Pour into glasses filled with ice and top with a pinch of celery salt. If you like, put in a celery stick for stirring.
try this zesty orangeade with a difference
Serves 6
Takes 10 minutes to make, plus chilling
Ingredients
* 75g caster sugar
* 2 lemongrass stalks
* Grated zest of 2 oranges
* Juice of 6 oranges
* Juice of 2 lemons
* Soda water or lemonade (optional)
Method:
1.Put the sugar in a pan with 600ml water. Bash and flatten the lemongrass stalks with a rolling pin and add to the pan. Bring gently to the boil, stirring until the sugar dissolves, then simmer for 5 minutes until syrupy. Leave to cool.
2. Strain the cooled syrup into a jug, discarding the lemongrass, then stir in the zest and the juice and chill. Pour into ice-filled cups, topping up with soda water or lemonade if you like a little fizz.
A quick and delicious smoothie recipe - perfect for summer
Serves 2 – makes about 300ml
Takes 10 minutes to make, plus 15 minutes' thawing
Ingredients
* 125g frozen raspberries, left at room temperature for 15 mins to thaw a bit
* 2 ripe peaches
* 1 large orange
Method:
1. Put the raspberries in a blender. Peel, stone and roughly chop the peaches, then add to the raspberries. Squeeze the orange and pour into the blender. Whizz the fruit until smooth and thick. Divide between 2 tall glasses to serve.
This exotic fruit juice is easy to make, and tastes better than anything yu'll find in the supermarket.
Serves 2 – makes about 500ml
Ready in 15 minutes
Ingredients
* 1 large, ripe mango
* 1 pineapple, about 650g
* 1cm fresh root ginger
* Juice of 1 lime
Method:
1. Cut 2 thin wedges from the mango, to decorate. Peel the remainder, cut as much flesh from around the stone and juice. Peel and core the pineapple, cut into chunks and add to the juicer. Peel the ginger, chop and juice with the pineapple. Stir juices and add lime to taste. Chill. Pour into glasses and add a mango wedge.
Enjoy these quick and healthy milkshakes using strawberries or raspberries - and watch the kids' faces when the mixture turns pink!
Serves 6
Ready in 10 minutes
Ingredients
* 500g fresh strawberries or raspberries, or a mixture of both
* 3 ripe bananas
* 750ml-1 litre milk
* 300ml bio-live yogurt
Method:
1. Cut the stalks off the strawberries – this is called hulling. Cut any big strawberries in half. Peel the bananas, break into pieces and put into a food processor, blender or jug.
2. Add the milk, strawberries and yogurt. Whizz until smooth – if using a jug, use a stick blender and pass it around so everyone can have a go at turning the milk pink. Serve cold.
Serves 2
less than 30 minutes
This yummy frothy mix of coffee and ice will satisfy even the most hardened coffee nut.
Serves 2 less than 30 minutes
Ingredients
* 2 tablespoons of ground espresso coffee
* 1 teaspoon of cocoa
* 2 teaspoons of sugar
* 2 tablespoons of boiling water
Method:
1. Make up some espresso using 2 tablespoons of ground espresso coffee and 300ml of boiling water in a cafetière.
2. Meanwhile, mix 1 teaspoon of cocoa and 2 teaspoons of sugar with 2 tablespoons of boiling water in a large jug.
3. Pour the coffee into a liquidiser with the cocoa mixture and 75ml of cold milk.
3. Whizz together until frothy and pour into 2 large glasses filled with ice and serve.
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