CLASS IN A GLASS
Cool down in style with these elegant, refreshing summer drinks
Strawberry and watermelon slush
Serve 4
- 1/2 water melon
- 225g Strawberries
- Juice of 1 Lime
- The day or morning before you want to drink the slushie, peel the watermelon-and cut into chunks. Removing the seeds will give your slushy a better texture but isn’t essential.
- Place half of the watermelon chunks into a large freezable bag, then pop in the freezer for a few hours or overnight.
- Place the frozen watermelon in a blender or food processor and add the rest of the watermelon, strawberries and lime ” Whizz until smooth and slushy, then pour into glasses and enjoy.
If you don’t want to freeze it, simply keeping your watermelon in the fridge before blending makes a delicious refershing drinks.
Per Serving 23kcals. 0.2g fat (Og saturated), 5.5g carbs (3.7gsugars), 0.5g protein, 1.2g fibre, 0.001g sodium
Ginger Ale With Lime
Serve 6
- 300ml water
- 150g ginger, peeled and chopped
- 100g light brown sugar
- 50g caster sugar
- Juice of 2 limes
- Pinch of salt
To Serve:
- Ice
- Lime slices
- Fresh ginger, peeled and sliced
- Irish whiskey (optional)
- Combine the water and ginger in a small saucepan and simmer for 10 minutes. Remove from the heat and cover with a lid. Allow to steep tor minutes.
- Pour through a sieve into a jug or bowl, pressing all the liquid out of the ginger.
- Return the liquid to the pan and add the sugars, lime juice and salt, then stir over a medium heat until the sugar has dissolved. Allow to cool, then transfer to a jar, cover and chill in the fridge.
- For each drink, place some ice in a glass and add 50ml of the ginger syrup and 200ml sparkling water.
- Finish with a squeeze of fresh lime juice, some sliced lime and sliced fresh ginger. For adults, try adding a splash or two of whiskey, if desired.
Per Serving 97kcals. 0g fat (Og saturated), 25.1g carbs (24.7g sugars), 0.1g protein, 0g fibre, 0.034g sodium
Cucumber mint gin and tonic
- In a pot, combine the ingredients for the mint simple syrup. Bring to the boil, then remove from heat and cover with a lid. Allow the mint to steep for 30 minutes. Pour through a sieve, discarding the mint, and store the syrup in the fridge until ready to serve.
- In a large bottle or jug, combine the gin, lime juice and 40ml of the mint syrup and stir to combine, then pack in lots of sliced fresh cucumber and a bunch of mint leaves. Place in the fridge until ready to serve.
Serve 6
For the mint simple Syrup:
- 240ml water
- 200ml sugar
- Bunch of fresh mint leaves
For the mint simple Syrup:
- 300ml gin
- 120ml lime juice
- Cucumber, thinly sliced
- Handful of fresh mint
- W 900ml tonic water or sparkling water, chilled
3-Fill six glasses with ice. Pour in the gin mixture and top up with tonic water. Add extra mint syrup to taste, if desired. Serve immediately.
Per Serving 258kcals. 0g fat (Og saturated), 40.8g carbs (40.7g sugars), 0.1g protein, 0.1g fibre, 0.019g sodium
Iced Tea
Serve 4
- 4 teabags
- 1 liter of water
- 100g sugar, or more to taste
- Juice of 1 lemon
- Juice of 1 orange
To Serve:
- Lemon
- Orange
- Lime slices
- Ice
- Spiced rum (optional)
Per Serving 106kcals. 0.1g fat (Og saturated), 27.6g carbs (26.5g sugars), 0.2g protein, 0.1g fibre, 0.01g sodium
Bring the water to the boil and add the teabags. Allow to steep for 10 minutes.
Remove the teabags and the sugar and citrus juices.
Place in the fridge until very cold, then add slices of lemon, orange and lime and lot of ice, to serve. For adults, try adding a splash or two of spiced rum, if desired.
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