- 5 limes
- 12 tablespoons golden caster sugar
- 2 cm fresh ginger, peeled and finely grated
- 1 kg ice cubes, crushed
- 70 cl Cachaça
- 1 small bunch fresh mint, leaves picked
- Cut lemons into wedges and squeeze the juice into a large 1½-liter jug, chucking the wedges in there after you have squeezed them.
- Put in the sugar and ginger then spends a couple of minutes bashing and squishing it all up with the end of a wooden rolling pin to get all those flavors going. Partially fill the jug with crushed ice, and bash again. Pour in the Cachaça and stir well.
- Have a little taste then tweak the acidity to your liking, adding more sugar if needed.
- Top the jug up with more crushed ice then tear in the mint leaves and give it a good stir.
- Dish up and enjoy as a refreshing cocktail with friends.
- 2 x 500g pkts frozen mixed berries
- 1L (4 cups) cranberry juice
- 2 tbs honey
Put half the berries, cranberry juice and honey in the jug of a blender and blend until smooth. Move to a large serving jug. Do again with the remaining berries, cranberry juice and honey. Serve straight away.
• 1 cup berries any type (I like Kirkland’s Frozen Mixed Berry Blend)
• 1 small banana (6″)
• 1 cup Low Fat Vanilla Yogurt (I used Mountain High which is made with fructose, if you use an
• artificially sweetened product the calories will be lower)
• 1/2 cup skim milk or enough as needed to make to a drinking consistency
1. Place all ingredients in blender and method to desired consistency. Make 3 servings approx three/4 cup every.
• 1 1/2 scoops vanilla ice cream
• 1 1/2 cups milk
• 1/4 cup whipped cream
• 2 tablespoons instant hot chocolate mix
• 5 chocolate sandwich cookies, crushed
1. In a blender, combine ice cream, milk, whipped cream, hot chocolate combine and crushed cookies. Blend till smooth. Pour into a large chilled glass.
• 1 1/2 cups whole milk
• 2/3 cup plus 1 teaspoon sugar
• 1/2 cup unsweetened Dutch-process cocoa powder
• 2 ( 2-inch) cinnamon sticks
• 1 strip orange peel, about 1/2 inch by 3 inches
• 10 whole cloves
• 2 to 2 1/2 cups hot brewed strong coffee
• 1/4 cup cold heavy cream
• Ground cinnamon, for garnish
• Cocoa, for garnish
1. In a medium saucepan, whisk together the milk, 2/3 cup of the sugar, and cocoa till swish. Add the cinnamon sticks, orange peel and cloves and produce to a simmer, stirring, to dissolve the sugar and prevent the cocoa from sticking to the underside of the pot. Simmer for 2 minutes, then remove from the heat, cover, and let steep for 10 minutes.
2. In a medium bowl, whip the cream with the remaining 1 teaspoon sugar till thick and frothy, and peaks type. Set aside.
3. Strain the milk mixture into a low pot or carafe and add a pair of cups of the hot occasional (a pair of one/two cups for stronger low flavor, to style). Pour into cups or small mugs and top each with a dollop of the sweetened whipped cream.
4. Serve immediately.