Summer is almost here and that means sips in the sun, no-fuss canapés and easy entertaining! Our nifty hacks and tricks will help you get a head start on your summer party plans.  

Cool as ice 

Whether it’s a cosmo or a whisky sour, add some sparkle to your favourite tipple with these icey tips.  

Floral finesse  

Add edible flowers and petals to an ice cube tray or moulds, top up with water and freeze. Add these decorative ice cubes to individual cocktails or a large pitcher to keep the crowd sippin’.  

Flowers to try: 

• Roses (dried or fresh petals)
• Dragon snaps
• Basil blossoms
• Alyssum flowers
• Calendulas
• Carnations & Dianthuses
• Elder flowers
• Hibiscus flowers  

Fruit frenzy  

Freeze cut fruit like lemon, limes, oranges and berries or switch it up and use fruit purée. Add to ice cube trays or moulds to add flavour and colour to mocktails and cocktails.   

Hydration station  

Use distilled water for clear ice or boil water at least twice before using. Substitute water for fruit juices or cordials – that way, your cocktails won’t get watered down.  

Bigger is better  

Make an edible ice bucket for your bubbly or wine bottles, perfect for that extra bit of pizzazz at your next gathering. Place water, berries (or sliced fruit of choice) with mint or flowers in a bucket of ice bucket. Then, place a smaller container in the centre with a brick or something heavy to weigh it down (this creates a cavity for your bottles). Freeze overnight and unmould when the party starts.  

Smoked ice, anyone?  

Now this is something you can really wow your guests with this season!  

1. Soak aromatic wood chips (smoking chips are available at selected retail and outdoor stores) in water, drain and add to your weber after the coals have died down.
2. Fill a deep baking tray or foil container with as much water as you need to fill your ice-cube trays.  
3. Place in the weber with the lid on. Allow to smoke for 2-3 hours (water evaporates at 100°C so keep an eye on the water level) 
4. Pour into ice trays or moulds and freeze.
5. Serve with whisky or robust and bold cocktails. 

Words by: Gail Damon 

Photographs: Getty Images, Fresh Living Magazine, Supplied.  

Also read: 6 Ways to host an epic dinner party on a budget

The post 5 tips to elevate ice for your next party appeared first on MyKitchen.

Raise your glass in a toast to sisterhood with these Galentine’s day drinks. 

Top tip: Flip to Ed’s Corner in the February issue of MyKitchen (page 6) for cool ice cube ideas.  

The Merry Mary  

Makes 1L • Total Time 15 Min  

Ingredients
Tomato juice 1L 
Freshly squeezed lemon juice ½  cup 
Worcestershire sauce 1 tbsp 
Tabasco 2 tsp 
Salt and coarsely ground black pepper 
Vodka 2 cups 
Ice cubes for serving 
Celery sticks and shavings for serving  

Method

1. Combine the tomato juice, lemon juice, Worcestershire sauce and Tabasco in a cocktail shaker. 
2. Shake for a few minutes until well combined. Season generously. 
3. Add the vodka and ice to the cocktail shaker and shake vigorously until cold. 
4. Pour the cocktail into serving glasses, topping up with more ice. 
5. Garnish with the celery and serve. 

 Sultry Sangria  

Makes 2L • Total Time 1 Hour 15 Min  

Ingredients
Mix of berries 300g
Mix of seasonal fruit 300g
Grapefruit or orange, sliced 1
Kiwis, peeled and sliced 2 (optional)
Fresh blueberries handful
Fresh mint leaves handful
Rooibos tea, cooled 4 cups
Freshly squeezed lemon juice
1/2 cup Tonic water or soda water 3 cups

Method

1. Combine the fruit, mint leaves, tea and lemon juice in a large punch bowl. Chill in the fridge for 1 hour. 
2. Top up with tonic or soda water just before serving. 
3. Ladle the sangria into glasses and garnish with floral ice cubes. 

 Tropical Bliss  

Makes 1L • Total Time 15 Min (Plus 1 week infusion)  

Ingredients
Water 1 cup
Sugar 1 cup
Limes, zested 2
Granadilla, pulp removed and reserved
6 Vanilla essence 2 tsp
Rum 2 cups 

Method

1. Combine the water and sugar in a saucepan and bring to a simmer. 
2. Stir in the lime zest and granadilla pulp. 
3. Remove from the heat and leave to cool. 
4. Add the vanilla essence and rum to the syrup. Strain the mixture into a glass bottle. Seal the bottle and leave to infuse for at least a week. 
5. Serve over ice or with soda water.
   

Top tip: Allowing the rum to infuse for a week builds depth of flavour. But if you are strapped for time, you can also serve this as soon as it’s cooled, over plenty of ice.  

Words by Sjaan Van Der Ploeg 

Photography: Fresh Living Magazine  

The post Cleverly-Named Cocktails To Impress Your Guests appeared first on MyKitchen.

The ultimate summer treat! Whenever you feel like cooling down or enjoying a refreshing treat, grab one of these berry iced-tea lollies and slurp away.

MAKES 8 // COOKING TIME 10 min, plus overnight freezing

INGREDIENTS
2–3 berry teabags
3–4 tbsp sugar
Handful mint
2 cups boiling water

METHOD
1. Steep teabags, sugar and mint in boiling water for 5–8 minutes. Remove the teabags and cool to room temperature.
2. Place a few mint leaves in each lolly mould. Pour in the tea.
3. Insert sticks, freeze overnight.

Recipe & styling: Caro Alberts
Photography: Juliet Bisset // HMimages.co.za

Keen to try more flavours? Make our floral watermelon ice lollies!

The post Be summer-ready with these berry iced-tea lollies appeared first on MyKitchen.

The perfect summer treat exists, and it’s these holiday floral ice lollies with edible flowers! Keep them in the freezer for a hot summer’s day.

MAKES 8 // COOKING TIME 30 min

INGREDIENTS
250 ml water
100 g caster sugar
100 g strawberries
Handful edible flowers (we used pansies)
Juice of 1 lemon
2 tsp rose syrup

METHOD
1. Place the water and sugar in a pot over medium heat. Stir until the sugar has dissolved. Set aside to cool down.
2. Place the strawberries and flowers in 8 ice-lolly moulds. (Pack in the strawberries so they hold the flowers in place against the sides, otherwise they will float up.)
3. When the sugar syrup has cooled, add the lemon juice and rose syrup and mix well.
4. Pour the syrup into the ice-lolly moulds. Insert a stick into each one. Place in the freezer until set, about 4 hours.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Keen to try more recipes like this? Make these fruity yoghurt lollies!

The post Holiday floral ice lollies with edible flowers appeared first on MyKitchen.

Sweet with a little spice, this delicious cinnamon iced coffee will get you through even the toughest of mornings.

SERVES 8 // COOKING TIME 30 min

INGREDIENTS
1.5 L water
½ cup muscovado sugar
2 cinnamon sticks + to serve
2 star anise pods
1 clove
½ cup ground coffee
Ice, to serve
1 cup cream, whipped
Ground cinnamon, to serve

METHOD
1. In a pot, bring the water to a rapid boil. Add sugar, cinnamon sticks, anise and clove. Stir until the sugar has dissolved.
2. Add coffee, turn off the heat, cover and brew for 10 minutes.
3. Pass the coffee through a fine sieve into a jug. Allow to cool to room temperature.
4. Place ice in cups. Fill ¾ of the way with coffee. Add a dollop of whipped cream on top, sprinkle with a little cinnamon and add a cinnamon stick.

The post Cinnamon iced coffee appeared first on MyKitchen.

Naturally caffeinated and filled with antioxidants, green tea is a great detox drink but can become a bit dull. Change things up a bit with this iced green tea recipe. With some extra flavour, this cool drink is perfect for those hot summer months!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
1 cup honey
½ cup water
3 green tea bags
½ vanilla pod
1L soda water

METHOD
1. Place all ingredients (except the soda water) in a pot. Cook over low heat for 20 minutes, until the honey has dissolved. Allow to cool.
2. Pour the soda water into a bottle, filling it ¾. Sweeten to taste with the syrup. Leave for 15 minutes for the flavours to infuse. Keep refrigerated.
3. Serve with fruit and herbs.

The post Iced green tea appeared first on MyKitchen.