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.

We’re raising a glass to celebrate women this month! Enjoy a velvety coffee drink with caramel-like muscovado sweetness, creating a tantalising symphony for your taste buds. Make this tasty muscovado caramel with Selati Sugar today! 

Muscovado caramel

Serves 4  

Create a tantalising symphony for your taste buds with this velvety blend of bold coffee intensity and deep, caramel-like muscovado sweetness.   

Ingredients 

½ cup water
1 cup Selati Muscovado sugar
2 Tbsp coffee granules 
Caramel sauce (optional)
Ice, for serving 
2 cups milk or cream   

Method 

1. Combine water, sugar and coffee in a pot over medium heat. Stir until sugar is dissolved. 
2. Simmer to reduce, about 20-25 minutes or until the consistency turns syrupy. 
3. To test if the syrup is ready, dip a spoon into the syrup. It should coat the back of a spoon with a light glaze. Run your finger over the back of the spoon — if the glaze remains separated, showing a line on the spoon, it’s ready. Remove and cool syrup completely. 
4. To serve, drizzle caramel into glasses, fill with ice and divide the coffee syrup between the glasses. 
5. Top with milk or cream. Stir and enjoy!

Recipes: Supplied

Photography: Zhann Solomons

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What better way to end your Friday than by having these delicious berry ice lolly cocktails with your friends by the pool.

SERVES  4 // COOK TIME 15 min

INGREDIENTS
1 cup mixed berries
1 cup lemonade or lemon soft drink
¼ cup cranberry juice
750 ml sparkling white wine

METHOD
1. Mix the berries, lemonade and cranberry juice. Pour this into ice-lolly moulds and freeze overnight.
2. To serve, place the ice lollies in glasses and fill up with sparkling wine.
3. Stir to infuse the lollies in the wine.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Whether you’re spending the day by the pool or heading out to a braai, these green melon cocktails make delicious summer drinks!

The post Berry ice lolly cocktails appeared first on MyKitchen.

Our pawpaw and ginger smoothie is the perfect start to a summer’s day. Not only is it tasty and refreshing, but it’s also super nutritious.

SERVES 1 // COOKING TIME 10 min, plus freezing time

INGREDIENTS
1½ cups cubed pawpaw, plus extra slices to serve
1 granadilla, pulped
2 tbsp ginger, juiced, plus exta slices to serve
2-3 tbsp double-cream yoghurt
1 tbsp lime juice
1-2 tbsp honey
Water or apple juice, optional

METHOD
1. Place pawpaw cubes in the freezer overnight.
2. Blend frozen pawpaw with the rest of the ingredients until smooth. Add a dash of water or apple juice, if needed.
3. Serve in a jar, topped with extra pawpaw slices and ginger batons.

Eating healthy food has never been more affordable! Check out these strawberry smoothie bowls that are sure to brighten up your day and Instagram feed.

The post Pawpaw and ginger smoothie appeared first on MyKitchen.

Bubble tea may have been a trend a couple of years ago, but it’s still one of our favorite drinks. It’s quite a long process, but trust us it’s worth it.

MAKES 2L // COOK TIME ± 2 hours + 45 mins

INGREDIENTS
For the sweetened tapioca bubbles
250 ml tapioca pearls/
250 ml white sugar
250 ml brown sugar or honey
For the tea
1 banana, peeled and chopped
1 pineapple, peeled and chopped
125 ml milk
80 ml cooked, chilled tapioca

METHOD
For the sweetened tapioca bubbles
1. Cover tapioca with water and soak for 2 hours.
2. Bring 1.75L water to a boil. Add tapioca and stir.
3. When pearls float, cover and boil for 30 minutes, stirring every 10. Remove from the heat, then rinse.
4. Combine the white and brown sugar or honey with 500 ml water in a pot. Bring to a boil, then remove from the heat. Allow to cool.
5. Cover the tapioca with the sugar syrup. Soak for 15 minutes, then strain.
For the tea
1. Place equal parts fruit, milk and ice in a blender. Blitz until the consistency of yoghurt.
2. To serve, fill a third of a glass with chilled tapioca pearls and top with the fruit mix.

What better way to embrace the summer season than with a cute picnic on the beach or in the park and this tasty pink lemonade to wash it all down!

The post Banana & pineapple bubble tea appeared first on MyKitchen.

Tequila and thyme are no doubt a match made in heaven! Fresh and bursting with flavour, this thyme and tequila lemonade is the ultimate sundowner made with seasonal ingredients.

SERVES 1 // COOK TIME 5 min

INGREDIENTS
2 tsp white sugar
2 tbsp lemon juice
2 tbsp tequila
1 sprig thyme
200 ml soda water
To serve
1 lemon wedge
1 sprig thyme

METHOD
1. Place the sugar, lemon juice, tequila and thyme in a tall glass and muddle together with a spoon.
2. Add ⅓ of the soda water and stir until the sugar has dissolved. Top off with the remaining soda water and a few ice cubes.
To serve
3. Top with a lemon wedge and a sprig of thyme.

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

Keen for something booze-free? This aloe vera lemonade is a healthy twist on this classic beverage.

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