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.

This limoncello recipe requires at least 1 week to infuse but the longer, the better. We let ours infuse for 3-4 weeks. 

Limoncello

Makes 1.8L 

Ingredients

8 large lemons, washed and dried 
750ml vodka (we used Absolut Vodka) 
750ml hot water 
3 cups sugar  

Method

1. Using a sharp knife or vegetable peeler, cut the yellow rind from each lemon, removing as little of the white pith as possible (this will add bitterness). 
2. Place rind pieces into a 1L sealable jar or container and pour in the entire bottle of vodka. Use a weight, such as a heavy glass, to keep the lemon rind submerged in liquid.  
3. Seal and store in a cool, dry and dark place (a dark cupboard is best) for at least 7 days, or up to 1 month. The liquid will take on a beautiful golden hue.  
4. Once infused, strain vodka over a sieve to remove lemon rind. Discard rinds. 
5. Place water in a pot over high heat and bring to a boil.  
6. Add sugar and remove from heat. Stir thoroughly to fully dissolve sugar. Cool the sugar syrup completely. 
7. Combine infused vodka and sugar syrup and pour into freezer-safe sealable jars or bottles.
8. Keep in the freezer and serve ice cold for a stunningly fresh shot, or add to sorbets, ice creams or brushed onto cakes.  
9. Store limoncello in the freezer for up to a year. It will take on a syrupy, slushy consistency, which is ideal. If it does freeze solid, move to the fridge instead. 

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons

Also read: Amalfi lemon sorbet

The post Limoncello 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.

These six fresh recipes with salsa are bursting with colour and summer vibes. It’s the perfect spicy side-kick for picnics, braais or laid-back lunches. 

1 Charred pepper & tomato salsa recipe  

Makes 2-3 cups  

Ingredients  

½ large onion  
6 salad or Roma tomatoes  
2-4 serrano chillies 
4 medium cloves garlic 
1 red pepper  
Salt and milled pepper  
Chopped fresh coriander or parsley, to taste   

Method  

1. Cut onion into 4 wedges and each tomato into halves. Line a heavy-bottom pan with foil. Preheat lined pan over high heat until very hot.  
2. Place onion, tomatoes, chillies and garlic in a pan, working in batches not to overcrowd your surface area. Char vegetables on all sides, about 12-15 minutes.  
3. Char red pepper over an open gas hob flame until blackened all over (or use your pan). Cool, core and discard seeds, then cut into chunks.  
4. Blitz charred ingredients using a jug blender or a stick blender to create a chunky salsa. Season and stir in herbs to taste.  

Recipe & styling: Liezl Vermeulen 
Photography by: Zhann Solomons 

2 Lentil falafel in cabbage cups with fresh salsa 

Serves 4 // Cooking time 1 hour 

Ingredients 

For the lentil falafel 

1 onion, finely chopped
1 clove garlic, grated
1 Tbsp fresh ginger, grated
3 Tbsp olive oil
2 tsp tomato paste
1 tsp cumin
1 tsp cardamom
2 potatoes, peeled and boiled
3 cups cooked brown lentils (or ±1 cup dry lentils, cooked)
Handful coriander, chopped
Handful mint, chopped
Handful basil, chopped
1 cup chickpea flour + extra for dusting
2 eggs 

For the salsa 

1 cup diced tomatoes
¼ large cucumber, diced
Handful coriander, chopped
4 Tbsp olive oil
2 Tbsp red-wine vinegar

1 cup plain yoghurt, for serving
8 cabbage leaves, for serving 

Method 

1. For the lentil falafel, fry the onion, garlic and ginger in 1 Tbsp oil until golden. Mix in the tomato paste and spices, then season.
2. Mash the potatoes. Mix in the lentils, chopped herbs and onion mixture. Let it cool, then mix in chickpea flour and eggs.
3. Roll into balls, then roll the balls in chickpea flour to coat.
4. Preheat oven to 200°C.
5. Arrange lentil balls on a greased tray and brush with 2 tbsp oil. Bake for 30 minutes, turning the dish over halfway through cooking.
6. For the salsa, mix all the ingredients. Leave to stand for 20 minutes.
7. To serve, dollop yoghurt into a cabbage leaf, place falafel on top and spoon over salsa.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

3 Rainbow squash tortillas with pineapple salsa and yoghurt sauce 

Serves 4 // Cooking time 15 minutes 

Ingredients 

For the sauce 

¼ cup full-cream yoghurt
3 Tbsp sriracha 

For the salsa 

½ pineapple, chopped
3 Tbsp chopped coriander
2 shallots, finely chopped
1 lime, zested and juiced

For the tortillas 

12 mini tortillas, toasted
½ cabbage, shredded
½ cup (±¼) butternut, chopped and roasted
3 baby gem squash, chopped and roasted
3 green pattypans, halved and roasted
3 yellow pattypans, halved and roasted
1 Tbsp smoked chilli flakes 

Method 

1. For the sauce, combine the yoghurt and sriracha.
2. For the salsa, mix all the ingredients. Leave to stand for 5 minutes.
3. Assemble the tortillas as follows: A layer of cabbage; roast butternut, gem squash and pattypans; salsa; and a dollop of sauce and a sprinkle of chilli on top.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

4 Grilled hake tacos with whole kiwi salsa 

Serves 4 // Cooking time 45 minutes 

Ingredients 

For the kiwi salsa 

2 unpeeled kiwis, chopped
1 green chilli, sliced
1 spring onion, sliced
1 Tbsp chopped parsley
1 Tbsp lime juice
½ Tbsp white-wine vinegar

For the hake tacos 

4 hake fillets
1 tsp paprika
2 cloves garlic, minced
Salt and milled pepepr
2 Tbsp olive oil
8 taco shells
⅔ cup smooth cottage cheese
2 cups shredded cabbage
1 cup shredded spinach
½ cup corn kernels
½ cup bean sprouts
4 tsp sesame seeds, toasted 

Method 

1. For the kiwi salsa, mix all the ingredients, then season to taste and refrigerate.
2. For the hake tacos, preheat the oven grill. Line a baking tray.
3. Season the hake with paprika, garlic, salt and pepper. Drizzle with olive oil, skin-side up.
4. Arrange skin-side up on the prepared tray and grill in the oven (set to high or on 200°C) for 2–3 minutes. Flip and grill for another 3–4 minutes, until completely cooked through. 
5.  Heat and shape the tortillas into tacos according to the packet instructions.
6. Spread cottage cheese inside each taco and fill with a piece of hake, cabbage, spinach, corn and sprouts. Top with kiwi salsa and sesame seeds.

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

5 Pickled fish tacos with spicy jalapeño salsa

Serves  4 – 6 // Cooking time 25 minutes 

Ingredients 

For the spicy salsa 

4 mielies
2 tomatoes, finely chopped
1 red onion, finely sliced
Zest and juice of 1 lime
1 jalapeño, finely chopped
1 Tbsp olive oil
Salt and milled pepper

For the pickled fish tacos 

500g pickled fish, removed from sauce and flaked
8 taco shells, lightly toasted
Handful of coriander, chopped
1 cup sour cream
4 limes, cut into wedges

Method 

1. For the spicy salsa, heat a griddle pan over medium heat and char the mielies until cooked. Slice the kernels from the cob.
2. Combine mielies with the remaining salsa ingredients and season to taste. Refrigerate until ready to assemble.
3. Divide the pickled fish between the taco shells and top each with 2 Tbsp salsa and some coriander.
4. Add a dollop of sour cream and serve each with a lime wedge on the side.

Recipe & styling: Leila-Anne Mokotedi
Photography: Peet Mocke // HMimages.co.za 

6 Low-carb cauli-pap and wors with tomato salsa 

Serves 4 // Cooking time 45 minutes 

Ingredients 

For the wors 

8 mushrooms
1 green pepper, cubed
½ red onion, petals separated
400g boerewors

For the cauli-pap 

1 cauliflower, cut into florets
2 cloves garlic 
2 Tbsp smooth cottage cheese
1 tsp olive oil

For the tomato salsa 

2 tomatoes, chopped
½ red onion, finely chopped
1 clove garlic, minced
1 green chilli, finely chopped
3 Tbsp chopped coriander
1 Tbsp lemon juice
1 Tbsp olive oil
Pinch of cumin 

Method 

1. For the wors, thread 4 skewers with a mushroom, a piece of green pepper and an onion petal. Divide the boerewors into four. Coil it and thread it onto the skewers. Finish each one with another onion petal, a piece of green pepper and a mushroom.
2. Braai over medium coals for about 8 minutes, turning occasionally, until cooked.
3. For the cauli-pap, steam the cauliflower and garlic for about 6 minutes, until the cauliflower is soft. Cool slightly.
4. Transfer to a bowl and add the cottage cheese and olive oil. Mash until the mixture resembles krummel pap texture. Season to taste.
5. For the tomato salsa, mix all the ingredients in a bowl and season to taste.
6. Serve with the cauliflower pap with wors skewers, with lemon wedges on the side.

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

Also read: Tasty tapas to serve your guests at your next soiree 

The post Spice up your summer with these salsa-packed recipes  appeared first on MyKitchen.

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These cool, colourful creations are perfect for sunny afternoons, weekend braais or just kicking back with friends.

Dirty pineapple margarita   

Makes 1 

Ingredients 

For the jalapeño simple syrup  

1 jalapeño, halved
½ cup sugar
½ cup water   

For the salt rim   

3 Tbsp salt flakes
2 limes, zested and juiced   

For the margarita   

2 tots (50ml) Tequila Blanco 
1 lime, juiced
2 Tbsp jalapeño simple syrup 
¾ cup pineapple juice   

 To serve   

Pineapple, cut into triangles 
Pineapple leaves (optional) 
Sliced jalapeños   

Method  

1. For the simple syrup, add all the ingredients to a pot over medium heat. Stir until the sugar dissolves and simmer for 5-8 minutes. Remove from heat and cool completely.
2. Combine salt rim ingredients, except the lime juice, and set aside.  
3. Dip the rims of two cocktail glasses in the lime juice and coat with salt mixture.Set aside
4. Add a handful of ice to a cocktail shaker or sealable jar, along with the margarita ingredients. Shake for 30-45 seconds, then strain into serving glasses.
5. To serve, garnish the glasses with pineapple, pineapple leaves (if using) and sliced jalapeños. 

Recipes and styling: Sjaan van der Ploeg
Photography: Zhaan Solomons

Refreshing cucumber and rosemary spritzers  

Makes 4  

Ingredients  

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

 Method  

1. Place the cucumber and rosemary in a blender and blitz 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.
3. To serve, 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 

 Rhubarb mojito  

Makes 1  

Ingredients  

For the rhubarb syrup 

2 cups chopped rhubarb
2 cups water
1 cup sugar  

For the cocktail 

3 mint leaves
1 Tbsp lime juice
2 Tbsp white rum
1-2 Tbsp rhubarb syrup
½ cup crushed ice
200ml soda water
1 rhubarb ribbon
1 sprig mint
1 slice lime  

Method  

1. For the rhubarb syrup (which makes approximately 1 cup), 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 has softened. 
2. Mash the rhubarb with a potato masher, then strain the mixture through a sieve. Discard the pulp and allow the syrup to cool.
3. For the mojito cocktail, place the mint leaves and lime juice in a glass and crush to release the flavour of the mint.  
4. Add the rum and rhubarb syrup and stir to combine.
5. Add the ice and top off with soda water.
6. To serve, 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 

Cape citrus G&T with naartjie gin  

Makes 1  

Ingredients  

For the citrus syrup 

250g sugar 
Peels from 2–3 ClemenGolds (or use soft peel citrus)
½ cup lime juice
½ cup water  

For the cocktail 

3½ Tbsp naartjie gin
1 Tbsp lime juice
3½ Tbsp orange iced tea
2 tsp citrus syrup
3 dashes orange bitters
Ice cubes   

 To garnish 

Thyme sprigs
Dried citrus   

Method   

1. Heat sugar, peels, lime juice and water in a pot. Simmer, stirring occasionally, until the sugar has dissolved. 
2. Bring to the boil, then reduce the heat and simmer until syrupy. Strain to remove peels and cool.
3. Add the cocktail ingredients to a shaker filled with ice and shake to combine. 
4. Serve in a whisky glass (or tumbler) filled with ice and garnish

Cook’s note: 

Store leftover citrus syrup in the refrigerator in an airtight container for up to one month.   

Recipe: Toinette du Toit
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Also read: Fresh, fruity drinks in a flash

The post 4 refreshing cocktails for warmer days appeared first on MyKitchen.