COCKTAIL FRUIT COULIS

COCKTAIL FRUIT COULIS

INGREDIENTS
Strawberry  300g
Raspberry 200g
Red currants 200g
Sugar 100g

METHOD
Blend all the ingredients, and pass through thin sieve.
Serve with seasonal berries.

BLUE MONDAY

BLUE MONDAY
(serve 1)

INGREDIENTS
1tot lemon juice
1tots litchi juice
2drops blue food coloring
Soda water, lemon juice, caster, sugar, a slice of lemon and crushed ice, as desired

METHOD
Brush the rim of a glass with lemon juice and dip it in a caster sugar. Put a little crushed ice in the bottom of the glass and add blue food coloring, lemon and litchi juices and top with soda water. Stir gently. Garnish with lemon slice and serve.

BEETROOT COCKTAIL

BEETROOT COCKTAIL
(Serve 2)

INGREDIENTS
200gms beetroots, peeled
400gms carrots, peeled
4 apples
2tbsp ginseng
Ice cubes, as desired
Carambola and a sprig of lemon balm, for garnishing

METHODS
Cut beetroot, carrot and apple into a small cubes and then run it all in a juice extractor.
Chill. Garnish with carambola, lemon balm and serve with ice.

FROZEN SUMMER PUNCH

FROZEN SUMMER PUNCH
(Serve 2)

INGREDIENTS
250gms frozen strawberries
2cups frozen pawpaw cubes
250ml orange juice

METHOD
Whiz all the ingredients together in a blender .
Pour into tall glasses and serve.

MANGO DRINK WITH GINSENG

MANGO DRINK WITH GINSENG
(SERVE 1)

INGREDIENTS
10ml mango juice
5ml honey-flavored yoghurt
1tsp ginseng
10ml crushed ice
Mango pieces and halved  strawberries, for garnish


METHODS
Combine all the ingredients in a blender and allow to run until drink is smooth and creamy.
Garnish with mango pieces and strawberries.