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MOCKTAILS

MANGO AND COCONUT

Ingredients

 

250ml Coconut water

100ml Mango purée

20ml Ginger juice

10ml Lime juice

Fresh raspberries

Fresh coriander 

 

Method

Crush slightly the raspberries with the mango purée, add ginger, lime juice and chopped coriander.

Fill up 2/3 of a tall (cold) glass, add few ice cubes and fill up to the top with coconut water.

ENJOY!

GRAPEFRUIT AND CARDAMOM

Ingredients

  • ice cubes

  • 25ml white grape juice

  • 1 slice orange 

Method

  • Chop the grapefruit into small chunks and put them into a saucepan along with the orange slice, sugar, water, the cardamom pods and coriander seeds.

  • Heat the mixture until simmering and cook for around 5 mins, crushing the fruit pieces as it starts to soften to release the juices.

  • Once the fruit has softened and the white pith has faded, take it off the heat and leave to cool.​

  • Once the syrup mixture has cooled, strain it and discard the spices and fruit pieces.

  • Fill a tumbler with ice and pour in 25ml of the syrup, the grape juice and 25ml cold water. Stir gently,  then garnish with a slice of orange, if you like.

ENJOY!

 

RHUBARB AND GINGER

Ingredients

 

Method

  • Put the sugar in a large saucepan with 300ml water. Add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger. Bring to a simmer

  • Cook the mixture over a medium heat until the rhubarb is falling apart.

  • Pour the mixture through a sieve lined with muslin, Let cool and keep in the fridge before using

  • Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.

ENJOY!

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