coolers

Grapefruit Mint Cooler


Ingredients:
125 ml Water
125 gms Sugar
250 ml Soda water
Handful of Mint Sprigs
450 ml Grapefruit juice
Mint sprigs, to decorate
Juice of a 4 large Lemons
Crushed Ice


Method:
Put the sugar and water in a heavy-based saucepan and stir over a low heat until dissolved. Leave to cool.
Crush the mint leaves and stir then into the syrup. Cover and leave to stand for about 12 hours, then strain into a jug.
Add the lemon and grapefruit juices to the strained syrup and stir well. Fill 6 old-fashioned glasses or tumblers with crushed ice and pour the grapefruit into the glasses.
Top up with the soda water and decorate with mint sprigs.


Tip: Dry Ice (frozen CO2 not very cold water ice) is fun to use sometimes, but don't use it with carbonated beverages.
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Pink Melon Delight


Ingredients:
300 ml Ginger Ale
2-3 scoops Orange Sorbet
150 gms Melon, cut into dice
150 gms Strawberries, plus extra to decorate


Method:
Put the melon, strawberries and orange sorbet in a blender and blend at high speed for 15 seconds.
Gently stir in the ginger ale, pour into wine glasses and decorate each with a strawberry.


Tip: Pour lemon juice with sugar and a little salt into ice trays, to make cubes which can be used for instant lemonade.
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Limeade


Ingredients:
6 Limes
750 ml Boiling Water
125 gms Castor Sugar
Pinch of Salt
Ice-Cubes
Lime wedges and Mint leaves to decorate


Method:
Halve the limes then squeeze the juice into a large jug.
Put the squeezed lime halves into another heatproof jug with the sugar and boiling water and leave to infuse for 15 minutes.
Add the salt, give the infusion a good stir, then strain it into the jug holding the lime juice.
Add half a dozen ice cubes in each glass and pour the limeade over.
Add a lime wedge and a mint leaf to decorate.


Tip: To keep coconut kernels fresh rub a little salt over them, or sprinkle a little salt water on them
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Peach Lassi


Ingredients:
1 part Banana
1 part Peach juice
1 part liquid Yoghurt


Method:
Blend equal quantities of yoghurt, peach juice and banana.
Pour in wine glasses with cocktail sticks of orange and banana.
Serve chilled.

Serve: 1


Tip: Crushed ice cools food and drinks fast; block ice lasts longer.
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Rose Water


Ingredients:
1 litre Water
100 gms Sugar
200 gms Rose petals
Juice of half Lemon


Method:
Wash the petals well and simmer them in water with sugar and the juice from half a lemon. Allow to cool.
Pour onto ice in flutes decorated with a rose.
Drink either straight or topped up with soda water.

The sugar quantities should be adjusted according to taste.


Tip: Crushed ice cools food and drinks fast; block ice lasts longer.
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Limey


Ingredients:
1 Egg White
400 ml Lime juice
400 ml Lemon juice


Method:
Blend the ingredients with ice in a blender until foamy and pour into cocktail glasses.
Decorate with a stick of green cocktail cherries and lime slices.

For those who prefer less astringency, caster sugar may be added to taste during blending.

Serves: 4-6


Tip: Pour lemon juice with sugar and a little salt into ice trays, to make cubes which can be used for instant lemonade.
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Iced Coffee


Ingredients:
Fresh Milk
Sugar to taste
2½ tbsps Instant coffee


Method:
Put the coffee and sugar into a 1 litre coffee pot or jug, add a small amount of boiling water and stir until dissolved.
Fill the pot with cold water and chill in the refrigerator.
Quarter-fill cider or rocks glasses with black iced coffee.
Top up with cold milk and add an ice cube. Garnish with whipped cream.

Serves: 6