Friday, November 26, 2010

Five fantastic, festive, fresh fruit cocktails to compliment the Edols and Elliot jug

The Social Silly season is here and to help impress your guests while entertaining, try these 5 Festive summer recipes that look great in an Edols and Elliot Jug.

Watermelon, lemon and rosemary
2 cups (500ml) water
3/4 cup (185g) white sugar
1 sprig rosemary (about 10cm long), leaves stripped and chopped
2 cups lemon juice
1 medium watermelon, seeded and cubed
8 cups ice cubes

Bring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary, and set aside to steep for 1 hour. Place half of the lemon juice, and half of the watermelon into a blender. Strain the rosemary syrup through a mesh strainer into the blender. Cover, and puree until smooth. Strain into an Edols and Elliot jug, then repeat with the remaining lemon juice and watermelon. Refrigerate till cold. Stir the drink before serving over ice.

Pineapple and ginger
1 tin (850ml) unsweetened pineapple juice
1 bottle (750ml) good ginger beer (like Bundaberg)
½ an ice cube tray of tea ice cubes (To make the tea ice-cubes just make some strong black tea, let it cool then pour into an ice cube tray)
a handful of fresh mint sprigs
the pulp from one large passionfruit (optional)

Pour it all into an Edols and Elliot jug, stir and serve immediately. Make sure each glass gets some tea ice cubes.

Frozen strawberry whip
1/2 cup (125ml) lime juice
2 cups (500ml) cold water
1/4 cup (60g) white sugar
1 1/2 cups (250g) frozen strawberries, sliced
5 cubes ice

Place lime juice, cold water, sugar and strawberries in blender and blend on high until smooth. While blender is running, add ice cubes one at a time. Pour into an Edols and Elliot jug and serve immediately.

Lavender lemonade
2 cups (500ml) boiling water
1 cup lavender flowers
2 cups (500ml) cold water
1 cup (250ml) lemon juice
1 cup (240g) sugar
In a large saucepan combine sugar, water and lavender. Heat to boiling, stirring occasionally. Remove from heat. Sieve to remove the Lavender. Stir in lemon juice. Cool for 15 minutes. Refrigerate lemonade at least 1 hour, or until chilled. Serve over ice, if desired, and garnish with lemon slices.
Note: This recipe also works well using fresh root ginger or fresh mint instead of the lavender.

Pimms Punch
1 cup, 250ml Pimm's Orginal
1 wedge cucumber (about the size of a finger)
1 red apple, sliced
1 orange, sliced
1/2 fresh lemon, sliced
1/2 fresh lime, sliced
2-3 leaves fresh mint
1 litre bottle sprite or lemonade
Optional ingredients:
2-3 fresh pineapple rings
2-3 fresh strawberries, sliced

Mix all ingredients in an Edols and Elliot jug. Serve chilled or over ice.
Note: Adjust the amount of Pimm's and lemonade to your preferences.

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