Ready to spring into flavour? The weather is finally warming up and we can’t wait to dive into these four fresh and fruity drinks to brighten up the day. 

Lemon and mint green iced tea  

Makes 1L // Total time 15 minutes [plus refrigeration]

Ingredients 

1L boiling water 
2 teabags green tea 
6 mint leaves, plus to garnish 
2 lemons, sliced 
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 by Sjaan van der Ploeg
Photography: Fresh Living Magazine 

Gooseberry lemonade 

Makes 1.8 L // Cooking time 20 minutes

Ingredients 

For the gooseberry lemonade 

4 lemons, juiced
4 Tbsp honey
⅔ cup gooseberries
8 mint sprigs  

To serve 

1.5 L sparkling water
3 cups gooseberries
1 lemon, sliced  

Method  

For the gooseberry lemonade 

1. 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.

To serve 

1. 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 

Carrot, ginger and turmeric slushie 

Serves 2 // Total time 15 Min

 
Ingredients 

5 carrots, peeled and chopped
1 tsp fresh ginger, grated
½ tsp ground turmeric
½ orange juice
2 Tbsp lime, zested and juiced
1 cup water
Handful of ice 

Method 

1. Add all the ingredients to a blender and blitz until smooth. 
2. Strain liquid mixture through a fine mesh sieve and pour into 2 glasses. 
3. Serve with fresh lime wedges.

Breakfast smoothie  

Makes 2  

Ingredients   

1 tub (180g) blueberries, plus extra for serving (optional) 
½ cup toasted oats, plus extra for serving (optional) 
2 Tbsp honey 
2 cups plain yoghurt 
Sprigs of mint, for serving   

Method  

1. Add ingredients, except mint, to a blender and blitz until smooth. Decant into serving glasses and garnish with mint leaves, plus extra berries and toasted oats if you like.

Recipes & styling: Fresh Living Magazine
Photography: Fresh Living Magazine 

The post 4 Sensational fresh sips for spring  appeared first on MyKitchen.

There isn’t too much time left for fun summer picnics. Let this gooseberry lemonade inspire you to prepare a delicious spread.

MAKES 1.8 L // COOKING TIME 20 min

INGREDIENTS
For the gooseberry lemonade
4 lemons, juiced
4 tbsp honey
⅔  cup gooseberries
8 mint sprigs
To serve
1.5 L sparkling water
3 cup gooseberries
1 lemon, sliced

METHOD
For the gooseberry lemonade
1. 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.
To serve
1. 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

Can’t get enough of the summer fruit? Add these gooseberry toasties to your picnic menu.

The post Gooseberry lemonade for your next picnic appeared first on MyKitchen.

To finish off our trio of gooseberry brekkies, we thought we’d treat you to the recipe for these divine gooseberry toasties. And if you’re feeling fancy, swap the mozzarella out for Camembert or Brie!

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
150g mozzarella, sliced
4 slices seed bread
⅓ cup gooseberries
1 tbsp honey
2 tbsp chopped mint
1 tsp sugar

METHOD
1. Arrange the mozzarella over 2 slices of seed bread. Scatter with gooseberries, drizzle with honey and sandwich closed.
2. Toast until the cheese has melted, brushing oil or melted butter over the outside for extra toastiness.
3. Stir together the mint and sugar and sprinkle over the still-hot sandwiches.

And don’t forget to check out our other gooseberry breakfasts in a dash here:

Gooseberry omelettes

Stewed gooseberry and coconut porridge

The post Gooseberry toasties appeared first on MyKitchen.

Add some freshness to your cooked summer breakfasts with seasonal fruit. We are loving the gooseberry trend and we’re putting them in everything, including this hearty coconut porridge.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
¼ cup gooseberries
¼ cup sugar
½ cup oats
1 cup milk
2 tbsp grated coconut

METHOD
1. Heat the gooseberries and sugar in a pan over a low heat. Stir continuously until jammy, about 10 minutes.
2. Cook the oats in the milk until soft and creamy, or to your liking.
3. Serve the porridge topped with coconut and stewed gooseberries.

The post Stewed gooseberry and coconut porridge appeared first on MyKitchen.