This pink raspberry lemonade is a refreshing fizz to cool you down while outdoors. 

Pink raspberry lemonade

Makes 1L cordial 

Ingredients

10 lemons, juiced
1½ cups white sugar
1½ cups water
100g raspberries 

For serving: 

Ice
Mint sprigs
Lemon slices
2-3L sparkling or soda water 

Method

1. Combine water and sugar in a pot and bring to a simmer, just long enough to melt the sugar. Remove and cool. 
2. Juice the lemons (you should have about 350ml juice) and strain. 
3. Combine lemon juice and raspberries then blitz together. Strain the mixture into cooled syrup. 
4. Place cordial in a 1L jar or bottle.
5. To serve, pour 30-60ml of lemonade cordial over ice and top up with sparkling water or soda water. Garnish with lemon slices and mint. 

Cook’s note: You can swap out fresh berries for defrosted raspberries in this recipe, if you like.

Recipes & styling: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: Essential pieces to pack for your picnic

The post Pink raspberry lemonade appeared first on MyKitchen.

These fruity, refreshing sorbet recipes are the perfect way to cool down and are ideal for hot summer days. The vibrant flavours and easy recipes are the perfect excuses (like we need any, right?) to make your summer chilled and utterly tasty. 

Mixed berry and mango sorbet 

Makes 1.5L  

Ingredients 

For the mixed berry sorbet  

4 cups (500g) frozen mixed berries 
1 tin (385g) condensed milk 
¼ cup lemon juice 
2 stalks fresh mint (10 leaves) 
 

For the mango sorbet  

4 cups (500g) frozen mango cubes 
1 tin (385g) condensed milk 
¼ cup orange juice 
Honey, for serving  

Method 

1. Add the mixed berry sorbet ingredients to a high-powdered blender and blitz until smooth. 
2. Decant the mixture into a bowl and place in the freezer. 
3. Repeat process with mango sorbet ingredients. 
4. Add scoops of each sorbet into a square baking tin and swirl through with a knife. 
5. Freeze overnight until solid, then serve scoops in bowls or on top of cones with a drizzle of honey, if you like.  

Cook’s note: Instead of buying frozen berries, simply slice up your seasonal fruit and freeze before blending to make this sorbet. (You can use peaches, pineapple, kiwi or nectarines). Freezing the fruit before blending also helps achieve a thick, creamy consistency and freezes faster than room temperature fruit.  

Recipe & styled: Sjaan van der Ploeg
Photographs: Zhann Solomons

Pink lemonade and mint sorbet

Makes 1.5L //Total time 20 min plus freezing time  

Ingredients 

1 cup sugar 
¼ cup water  
4 sprigs fresh mint, chopped + extra for serving 
500ml lemonade 
2 large punnets strawberries + extra for serving  

Method 

1. In a saucepan, heat the sugar, water, mint and half the lemonade together. Stir until the sugar has dissolved and a syrup has formed.
2. Remove from heat and set aside to cool completely. 
3. Blitz together the cooled syrup and strawberries until smooth. 
4. Stir through the remaining lemonade and pour into a 2L plastic container. 
5. Cover with clingfilm and freeze for 8-12 hours or until firm. 
6. Serve scoops of the sorbet in ice cream cones, garnished with fresh berries and topped with mint. 

Recipes & photos courtesy of Fresh Living Magazine

Pawpaw and sesame seed sorbet 

Serves 6 // Cooking time: 30 min + freezing time 

Ingredients 

½ cup sugar
½ cup water
2 cups peeled and diced pawpaw
1 cup white wine
Juice and zest of 2 lemons
½ tsp sesame oil
2 Tbsp black sesame seeds 

Method 

1. Heat the sugar and water over low heat until the sugar has completely dissolved.
2. Add pawpaw, wine, lemon juice and zest, and sesame oil. Blend until smooth.
3. Pour the mixture into a shallow dish andplacein the freezer. Stir sorbet every hour until completely frozen. (Or use an ice cream maker.) 
4. Serve the sorbet sprinkled with sesame seeds.

Recipe & styling: Caro Alberts
Photographs: Juliette Bisset / HMimages.co.za

Mixed berry sorbet  

Makes 1.5L  

Ingredients 

500g frozen mixed berries 
2 bananas, peeled, chopped and frozen 
300g fat-free plain yoghurt 
1 lemon, juiced  

Method 

1. Add ingredients to a food processor and blitz for 2-3 minutes until smooth and thick. 
2. Pour into a loaf tin, scattering extra berries to ripple through. 
3. Cover tin in cling wrap and freeze for 4 hours minimum, or overnight. 
4. Remove from the fridge 20 minutes before serving, dish with a hot spoon for easy scooping. 

Recipe & styled: Sjaan Van Der Ploeg 
Photography by: Austin Taylor

Also read: 4 Breakfasts that taste like summer  

The post 4 Summer sorbet recipes you’ll crave all season 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.

This sweet chilli butternut salad is the perfect salad for winter. Refreshing and healthy, yet still warm and comforting.

SERVES 4 // PREP TIME 25 min // COOK TIME 1 hr 15 min

INGREDIENTS
1 large butternut
1 tbsp oil
2 tbsp sweet chilli sauce
¾ cup bulgar wheat
1 ½ tsp chicken stock powder
200 g mixed salad leaves
1 block feta, crumbled

METHOD
1. Preheat the oven to 180°C.
2. Peel and halve the butternut. Scoop out the seeds and rinse with water to remove any strings and pieces of butternut. Pat the seedsdry with a paper towel and toss with a drizzle of oil and salt to taste. Place the seeds in an even layer on a baking tray and roast for 5–10 minutes or until golden and starting to pop. Set aside. Turn up the oven to 180°C.
3. Chop up the butternut into bite-sized pieces, toss in oil and sweet chilli sauce and season. Place on a baking tray and roast, turning occasionally, until golden, about 1 hour.
4. Place the bulgar wheat in a pot with 1½ cups water and stock powder. Bring to a gentle boil, then cover with a lid and cook until all the water has been absorbed, about 10 minutes. Turn off the heat and leave the bulgar wheat to steam, covered, for 5–10 minutes. Season and set aside until cool.
5. Layer the salad leaves, bulgar wheat and roasted butternut in a large serving bowl. Top with the crumbled feta and toasted seeds.

This salmon salad with beans, smashed potatoes and crème fraiche dressing is a tasty meal that will keep you full all night long.

Recipes & styling: Jezza-Rae Larsen, Sjaan van der Ploeg
Photography: Chanelle Naudt

The post Sweet chilli butternut salad 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.

The post Refreshing thyme and tequila lemonade appeared first on MyKitchen.