MOCKTAILS
MANGO AND COCONUT
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Ingredients
250ml Coconut water
100ml Mango purée
20ml Ginger juice
10ml Lime juice
Fresh raspberries
Fresh coriander
Method
Crush slightly the raspberries with the mango purée, add ginger, lime juice and chopped coriander.
Fill up 2/3 of a tall (cold) glass, add few ice cubes and fill up to the top with coconut water.
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ENJOY!
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GRAPEFRUIT AND CARDAMOM
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Ingredients
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½ pink grapefruit
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1 slice orange
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125g caster sugar
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125ml water
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3 green cardamom pods, crushed
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pinch coriander seeds, crushed
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ice cubes
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25ml white grape juice
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1 slice orange
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Method
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Chop the grapefruit into small chunks and put them into a saucepan along with the orange slice, sugar, water, the cardamom pods and coriander seeds.
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Heat the mixture until simmering and cook for around 5 mins, crushing the fruit pieces as it starts to soften to release the juices.
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Once the fruit has softened and the white pith has faded, take it off the heat and leave to cool.​
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Once the syrup mixture has cooled, strain it and discard the spices and fruit pieces.
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Fill a tumbler with ice and pour in 25ml of the syrup, the grape juice and 25ml cold water. Stir gently, then garnish with a slice of orange, if you like.
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ENJOY!
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RHUBARB AND GINGER
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Ingredients
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300g golden caster sugar
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zest and juice 1 orange
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zest and juice 1 lemon
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450g rhubarb, chopped
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1 slice fresh root ginger, peeled
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Method
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Put the sugar in a large saucepan with 300ml water. Add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger. Bring to a simmer
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Cook the mixture over a medium heat until the rhubarb is falling apart.
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Pour the mixture through a sieve lined with muslin, Let cool and keep in the fridge before using
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Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.
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ENJOY!
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