WHITE SANGRIA WITH GINGER and VANILLA SYRUP

Makes 3.5 litres
Preparation:  30 minutes (plus freezing time)
Ingredients

• 250gm strawberries
• 2 limes
• 2 lemons
• ½​​ cup mint leaves
• 1.25 litre soda water, chilled
• 1.25 litre lemonade, chilled
• 1 bottle white wine, chilled
• Ice to serve 

Ginger & Vanilla Syrup

• 1 vanilla bean
• 1 cup caster sugar
• 1 cup water
• 4cm piece ginger, peeled and thinly sliced

​Method

1. Chop strawberries and place into large ice cube trays.  Cover with water and freeze.
2. Slice lemons and limes into thin slices then quarter.  Put in plastic bag.  Flatten and release air from bag then place in freezer.
3. To make ginger and vanilla syrup, cut vanilla bean in half lengthways. Scrape out seeds.  Place seeds, vanilla bean, sugar, water and ginger in a medium saucepan over a low heat.  Stir until sugar is dissolved.  Bring to boil.  Boil, without stirring for 1 minute.  Remove from heat.  Strain and cool.  Refrigerate until cold.
4. When ready to serve, pour syrup into serving bowl.  Add soda water, lemonade, wine, ice, frozen fruit and mint.  Stir to combine.  Enjoy.

JAPANESE SLIPPER

A glamorous cocktail infused with melon.
Serve with anything (especially nice with fresh oysters)
Ingredients

• 30ml Midori
• 30ml Cointreau
• 30ml fresh lemon juice
• Ice
• Maraschino or fresh cherries to serve

Method

1. Place Midori, Cointreau and lemon juice in a cocktail shaker and shake vigorously.
2. Place a cherry in base of two small martini glasses (or one large one).
3. Strain cocktail into glasses.
4. Sip and enjoy.

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SANGRIA

Serves 12
Preparation/Cooking:  20 minutes (plus several hours refrigeration)
Ingredients

• 1/4 cup orange juice
• 1/4 cup caster sugar
• 1 cinnamon stick
• 4 cloves
• 2 medium oranges, peeled and sliced thinly
• 750ml red wine (Shiraz is nice)
• 3 cups (750ml) lemonade

Method

1. Heat juice, sugar, cinnamon and cloves in a small saucepan, stirring until sugar is dissolved.  Pour over orange slices in a large jug or serving bowl.  Cover and refrigerate for several hours or overnight.
2. Remove cinnamon stick and cloves.  Add wine to the orange mixture.
3. Just before serving add lemonade.  Serve in wine glasses or tumblers.

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moscato fruit punch

Makes 2 litres
Preparation time:  10 - 15 minutes
Ingredients

• 250gm strawberries, quartered (depending on size)
• 1 medium ruby grapefruit or orange, peeled and thinly sliced
• 1/4 cup mint leaves
• 2 tbsp lime juice
• ½​ cup apple or pineapple juice
• ½​ cup orange liqueur (Cointreau)
• 2 x 750ml bottles pink Moscato

​Method

1. Place the strawberries, grapefruit or orange slices and mint in a large jug or serving bowl.  Add the lime juice, apple or pineapple juice, liqueur and Moscato.  Stir gently.
2. Serve with ice in wine glasses or tumblers.

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classic fruit punch (non-alcoholic)

Makes 16 - 20 glasses
Ingredients

• 1 litre orange juice, chilled
• 1 litre pineapple juice, chilled
• 1 litre cranberry juice, chilled
• 1 litre ginger ale, chilled
• Juice of 4 large limes
• Selection of sliced fruit to serve
• Ice cubes

​Method

1. Combine the chilled juices in a large jug or serving bowl.
2. Just before serving slowly pour in the ginger ale and lime juice to taste.  Stir gently.
3. Add fruit and ice cubes
4. Serve as required.

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