A fun and zesty mocktail for cooling down on those sweltering days.

Lemon & lime rooibos fizz 

Serves 6 

Ingredients

For the popsicles 

1 peach or plum, thinly sliced
250-300ml rooibos iced tea

For the fizz 

Ice
¾ cup lime juice
1L Sprite
Small handful mint leaves 

Method

1. For the popsicles, add slices of stone fruit to each mould, then fill with iced tea.
2. Seal with lids and freeze for at least 3 hours. If you don’t have lids, freeze for 1 hour or until half-frozen, then add wooden popsicle sticks to each and freeze until solid. (You can keep skewers upright by sticking tape on either side of sticks.)
3. Unmould popsicles once frozen.
4. Add a handful of ice to six glasses and pour 2 Tbsp lime juice into each.
5. Top up with soda, then finish each with a few mint leaves and a popsicle.

Recipe & styling: Sjaan Van Der Ploeg
Photography by: Zhann Solomons

Also read: Frozen mangorita

The post Lemon lime & rooibos fizz  appeared first on MyKitchen.

Almost as popular as a frozen margarita, this icy, crunchy cocktail captures summer in a drink. To turn into a mocktail, omit the tequila.

Frozen mangorita

Serves 2-4 

Ingredients

300g frozen mango cubes
¼ cup tequila of choice
2 Tbsp lime juice
¼ cup water
2 Tbsp white sugar
3 large handfuls ice
Coarse salt, for coating 
Tajin spice 

Method

1. Add mango, tequila, lime juice, water and sugar to a food processor and blitz until smooth, about 1-2 minutes. (Add a splash of extra water if the mixture doesn’t blend easily at first.)
2. Place one plastic bag inside another, creating a double bag. Fill with ice, tie closed and use a rolling pin to smash into small bits. (This makes it easier for the blender to break up the ice).
3. Add ice to the blender with the mango mixture and blend for another minute to form a slushy.
4. Combine salt and spice on a flat plate.
5. Dip glasses into a shallow dish of lemon juice or water, then press into salt mixture, turning around to coat the inside and outside of the rim.
6. Decant frozen mangorita into glasses, finish with a wedge of lime and enjoy.

 

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Bartender’s note 

Instead of using mango fruit, you can simply decant pure mango juice into 3-4 ice cube trays and freeze overnight before blending along with the other ingredients. 

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons

Also read: Raise your glass to the New Year with 4 festive drinks 

The post Frozen mangorita appeared first on MyKitchen.

The post Grapefruit and rosemary ombré spritz  appeared first on MyKitchen.

Sip, savour and soak up the sunshine with these refreshing drinks – perfect for your spring picnic!  

Gooseberry lemonade  

Makes 1.8L // Cooking time 20 minutes 

Ingredients 

For the gooseberry lemonade 

4 lemons, juiced 

¼ cup honey 

⅔ cup gooseberries 

8 mint sprigs 

To serve 

1.5L sparkling water 

1-2 cups gooseberries 

1 lemon, sliced 

Method 

1. For the gooseberry lemonade, blend the lemon juice, honey and gooseberries until smooth.
2. Push the mixture through a sieve, reserving only the liquid.
3. Stir through the mint and refrigerate until needed.
4. To serve, mix the lemonade (about 1½ cups) with the sparkling water. Pour into glasses filled with ice and top with extra gooseberries and a slice of lemon.

Recipe & styling: Kate Turner 

Photography: Andreas Eiselen // HMimages.co.za 

Lemon and mint green iced tea  

Makes 1L // Total time 15 minutes (plus refrigeration)  

Ingredients 

1L boiling water  

Tea 2 Green teabags   

6 mint leaves + extra to garnish  

2 lemons, sliced + extra to garnish 

2 Tbsp honey   

Method 

1. Combine the boiling water, teabags, mint and lemons in a heat-safe bowl or jug.
2. Add the honey and stir to dissolve.
3. Set aside to infuse for 5 minutes, then remove the teabags and refrigerate until cold.
4. Top up with water to taste.
5. Serve poured over ice, and garnish with lemon and mint. 

Words: Sjaan van der Ploeg 

Photography: Fresh Living Magazine 

Granadilla, ginger beer and brandy cooler 

Serves 6 ⁄ ⁄ Preparation time 10 minutes    

Ingredients 

Pulp of 12 granadillas 

1 cup brandy  

4 limes, 3 juiced + 1 sliced 

6 glasses of ice 

6 cups ginger beer 

Handful mint  

Method 

1. Mix the granadilla pulp, brandy and lime juice together.
2. Divide between 6 ice-filled glasses and top with ginger beer.
3. Garnish with mint and lime.

Recipe & Styling: Kate Turner 

Photography: K-Leigh Siebritz // HMimages.co.za 

Also read: 3 spicy cocktails for summer

The post 3 Refreshing drinks to pack for your spring picnic  appeared first on MyKitchen.

These cool, colourful creations are perfect for sunny afternoons, weekend braais or just kicking back with friends.

Dirty pineapple margarita   

Makes 1 

Ingredients 

For the jalapeño simple syrup  

1 jalapeño, halved
½ cup sugar
½ cup water   

For the salt rim   

3 Tbsp salt flakes
2 limes, zested and juiced   

For the margarita   

2 tots (50ml) Tequila Blanco 
1 lime, juiced
2 Tbsp jalapeño simple syrup 
¾ cup pineapple juice   

 To serve   

Pineapple, cut into triangles 
Pineapple leaves (optional) 
Sliced jalapeños   

Method  

1. For the simple syrup, add all the ingredients to a pot over medium heat. Stir until the sugar dissolves and simmer for 5-8 minutes. Remove from heat and cool completely.
2. Combine salt rim ingredients, except the lime juice, and set aside.  
3. Dip the rims of two cocktail glasses in the lime juice and coat with salt mixture.Set aside
4. Add a handful of ice to a cocktail shaker or sealable jar, along with the margarita ingredients. Shake for 30-45 seconds, then strain into serving glasses.
5. To serve, garnish the glasses with pineapple, pineapple leaves (if using) and sliced jalapeños. 

Recipes and styling: Sjaan van der Ploeg
Photography: Zhaan Solomons

Refreshing cucumber and rosemary spritzers  

Makes 4  

Ingredients  

5cm piece cucumber, chopped
1 tsp rosemary
600ml dry white wine
200ml soda water
4 cucumber ribbons
1 cup ice
4 sprigs rosemary
4 slices radish (optional)   

 Method  

1. Place the cucumber and rosemary in a blender and blitz until smooth. Strain the mixture through a sieve, discarding the pulp.
2. Divide the cucumber liquid between four glasses. Pour in the wine and soda water and gently stir to combine.
3. To serve, arrange a cucumber ribbon on the inside of each glass and add a few blocks of ice. Top with a sprig of rosemary and a slice of radish. 

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

 Rhubarb mojito  

Makes 1  

Ingredients  

For the rhubarb syrup 

2 cups chopped rhubarb
2 cups water
1 cup sugar  

For the cocktail 

3 mint leaves
1 Tbsp lime juice
2 Tbsp white rum
1-2 Tbsp rhubarb syrup
½ cup crushed ice
200ml soda water
1 rhubarb ribbon
1 sprig mint
1 slice lime  

Method  

1. For the rhubarb syrup (which makes approximately 1 cup), place the rhubarb, water and sugar in a pot over medium heat. Bring to the boil, then reduce the heat and simmer for 10 minutes until the sugar has dissolved and the rhubarb has softened. 
2. Mash the rhubarb with a potato masher, then strain the mixture through a sieve. Discard the pulp and allow the syrup to cool.
3. For the mojito cocktail, place the mint leaves and lime juice in a glass and crush to release the flavour of the mint.  
4. Add the rum and rhubarb syrup and stir to combine.
5. Add the ice and top off with soda water.
6. To serve, garnish the mojito with a ribbon of rhubarb, a sprig of mint and a slice of lime.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Cape citrus G&T with naartjie gin  

Makes 1  

Ingredients  

For the citrus syrup 

250g sugar 
Peels from 2–3 ClemenGolds (or use soft peel citrus)
½ cup lime juice
½ cup water  

For the cocktail 

3½ Tbsp naartjie gin
1 Tbsp lime juice
3½ Tbsp orange iced tea
2 tsp citrus syrup
3 dashes orange bitters
Ice cubes   

 To garnish 

Thyme sprigs
Dried citrus   

Method   

1. Heat sugar, peels, lime juice and water in a pot. Simmer, stirring occasionally, until the sugar has dissolved. 
2. Bring to the boil, then reduce the heat and simmer until syrupy. Strain to remove peels and cool.
3. Add the cocktail ingredients to a shaker filled with ice and shake to combine. 
4. Serve in a whisky glass (or tumbler) filled with ice and garnish

Cook’s note: 

Store leftover citrus syrup in the refrigerator in an airtight container for up to one month.   

Recipe: Toinette du Toit
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Also read: Fresh, fruity drinks in a flash

The post 4 refreshing cocktails for warmer days appeared first on MyKitchen.

Sip on this refreshing berry and thyme fizz, sweetened to perfection with Selati castor sugar, for a delightful burst of flavour in every sparkling sip. 

Berry and thyme fizz 

Serves 8  

Every sip sparkles in this berry and thyme fizz, made to dazzle with a Selati Castor Snow syrup.  

Ingredients 

For the berry syrup:  

2 cups Selati Castor Snow
½ cup water 
1 cup fresh or frozen berries, crushed + extra to garnish  

1 small lemon, zested and juiced
Ice, for serving 
8 cups sparkling water 
10 thyme sprigs   

Method 

1. In a pot, combine sugar, water, berries, lemon zest, juice and 2 sprigs of thyme.
2. Reduce over medium heat for about 20 minutes or until the consistency turns syrupy and can coat a spoon with a light glaze and not run off (a great tip is to run your finger over the glaze and if it remains separated, then it’s ready). Cool syrup completely. 
3. Divide the berry syrup between glasses, add ice and top with sparkling water. 
4. Garnish with thyme and extra berries. 

The post Berry and thyme fizz with Selati Sugar  appeared first on MyKitchen.