Frost Bite Mocktail
Ingredients:
Ice 30ml lime juice 30ml pineapple juice 60ml white grape juice Fresh mint leaves Fresh blueberries 90ml Sprite/7 Up
Directions:
Fill a cocktail shaker with the ice, lime juice and pineapple juice. Mix together.
Add the white grape juice, mint and blueberries. Using the back of a spoon, crush a couple of the blueberries.
Shake all ingredients well and pour through a strainer into a large glass filled with ice. Top up with Sprite/7 Up and garnish with a few fresh blueberries (optional).
Festive Mojito Mocktail
Ingredients
3 tablespoons sugar
3 tablespoons water
½ cup fresh cranberries
12-18 sprigs mint
2 tablespoons lime juice
30ml pomegranate juice
1-2 cans ginger Ale
ice, as needed
Instructions
In a small saucepan, place the sugar, water and fresh cranberries . Simmer over low heat for about 5 minutes until the cranberries start to open up and the sauce gets very thick. Set aside and allow to cool.
Meanwhile, divide the mint and lime between glasses. Muddle together to extract the flavour of the mint. Add ice.
Pour in the ginger ale, pomegranate juice and cooled cranberry reduction to each glass.
Top with more mint, lime, and cranberries as garnish. Serve immediately.
Orange & Ginger Tur-Merry-ic Zinger
Ingredients
1 lemon
2 blood oranges
2 Turmeric Co Turmeric & Ginger Shots
50g root ginger, sliced
2 or 3 sprigs of thyme
4 mint sprigs
ice cubes for serving
1 litre chilled sparkling water
splash of elderflower cordial
Peel the zest from half the lemon and one orange, slice into strips and place in a serving jug. Juice the half of lemon & orange you have just removed the peel from, and thinly slice the remaining half lemon and the other orange. Add to the jug with the ginger, thyme & mint. Leave to infuse for at least 30 minutes.
To serve, add the ice cubes, turmeric shots and sparkling water. Pour a splash of elderflower cordial into each glass & mix. Enjoy.
Snowball Mocktail
(One To Make The Day Before)
300ml of vanilla ice cream
100ml of lemon juice
500ml of diet lemonade
1/2 tsp ground cinnamon
SYRUP
10g of mincemeat
25g of sugar
25ml of water
Method:
Heat together the sugar and water in a pan over a low-medium heat until the sugar dissolves to make a syrup.
Leave to cool slightly then pour into a sterile glass jar. Add the mincemeat and leave to infuse overnight. Next day, strain the mixture, reserving the syrup.
Measure 10ml of the syrup & mix together with the ice cream, lemon juice & lemonade until white and frothy
Pour into glasses and dust with a sprinkle of cinnamon. Garnish the glass with a candy cane for an extra Christmassy twist.
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