We used white wine for this fruity white sangria, but you can opt a refreshing alcohol-free summer beverage with white grape juice or apple juice. Peaches, plums, raspberries and cherries will also make wonderful sweet additions!

SERVES 8 // COOKING TIME 15 min

INGREDIENTS
2 × 750 ml bottles white wine (or your choice of fruit juice)
1½ cups ginger beer
1 cup white grape juice
1 lemon, sliced
2 limes, sliced
8 strawberries, sliced
1 apple, thinly sliced
⅔  cup blueberries

METHOD
1. Mix the wine, ginger beer and grape juice together in a jug.
2. Add the fruit and stir again.
3. Serve chilled over ice.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

What would summer be without iced tea? We have a delicious tipsy rooibos iced tea where you can simply leave out the rum for a booze-free option.

The post Savour summer with this fruity white sangria appeared first on MyKitchen.

These bright and beautiful kiwi and blueberry cocktails simply scream summer beach party, and will be the star of the show at your next gathering.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the purple layer
¾ cup frozen blueberries
3 tbsp white rum
2 tbsp lemon juice
1½ tbsp simple syrup
For the green layer
4 kiwis, peeled and chopped
4 tbsp limoncello
1 tbsp simple syrup
8 mint leaves
For the blue layer
½ cup lemonade
3 tbsp blue curaçao
2 tbsp white rum
To assemble
4 cups crushed ice
¼ cup blueberries
½ lemon, sliced

METHOD
1. For the purple layer, blend all the ingredients together. Set aside.
2. For the green layer, blend all the ingredients together and set aside.
3. For the blue layer, mix all the ingredients together.
To assemble
1. Spoon ⅓ cup crushed ice into the bottom of each glass and divide the purple layer between them. Gently mix in with the ice.
2. Spoon in another ⅓ cup ice and spoon over the green layer.
3. Spoon the last of the ice on top and gently pour in the blue layer.
4. Top with the fresh blueberries and a slice of lemon and serve immediately.

Photography: HMimages.co.za

Our summer bubbly ice lollies are another favourite poolside treat!

The post Summer-worthy kiwi and blueberry cocktails appeared first on MyKitchen.

Bring on poolside braais and sunny picnics! These cucumber and rosemary spritzers are the refreshing beverage you need for your summer parties.

MAKES 4 // COOKING TIME 10 min

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

METHOD
1. Place the cucumber and rosemary in a blender and blend 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.
To serve
1. 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

When the summer heat truly starts to kick in, opt for these bubbly ice lollies.

The post Refreshing cucumber and rosemary spritzers appeared first on MyKitchen.

With fresh ingredients and herbs, this delicious classic mojito cocktail with rhubarb syrup is as delicious as it is pretty!

MAKES 1 // COOKING TIME 25 min

INGREDIENTS
For the rhubarb syrup (makes approximately 1 cup)
2 cups chopped rhubarb
2 cups water
1 cup sugar
For the mojito cocktail
3 mint leaves
1 tbsp lime juice
2 tbsp white rum
1–2 tbsp rhubarb syrup
½ cup crushed ice
200 ml soda water
To serve
1 rhubarb ribbon
1 sprig mint
1 slice lime

METHOD
For the rhubarb syrup
1. 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 becomes soft.
2. Mash the rhubarb with a potato masher, then strain the mixture through a sieve. Discard the pulp and allow the syrup to cool.
For the mojito cocktail
1. Place the mint leaves and lime juice in a glass and crush to release the flavour of the mint.
2. Add the rum and rhubarb syrup and stir to combine.
3. Add the ice and top off with soda water.
To serve
1. 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

Save this refreshing watermelon mojito for all your summer festivities.

The post We transform a classic mojito into a delicious rhubarb cocktail appeared first on MyKitchen.

Cheers! Whether you’re going all out for the summer or keeping it casual, these berry mimosas will take you through the season.

SERVES 4 // COOKING TIME 10 min

INGREDIENTS
1 cup cranberry juice, chilled
2 cups dry sparkling wine, chilled
4 tsp pomegranate juice
To serve
½ cup raspberries
Mint sprigs, leaves picked

METHOD
1. Fill each flute of the way with cranberry juice. Top up with sparkling wine.
2. Add 1 tsp pomegranate juice into each glass. Top with raspberries and mint leaves.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Savour summer with these berry ice lolly cocktails!

The post Celebrate the festive season with these berry mimosas appeared first on MyKitchen.