Summer is definitely here. After a bit of a stormy start, Summer has reared it’s glorious head. I got burnt yesterday at the beach; I applied sunscreen (patchily, as it turns out) and have awkward sunburn patches on my back and legs.
On top of the 30+ degree weather, this sunburn makes me feel like I’m melting! I had a box of quickly ripening mangoes and was in need of something refreshing, speedy and healthy to ease the pain of the sunburn. This mango lemonade ticks all of these boxes and it tastes like a little bit of heaven. I’m in love with it. Continue reading “Mango lemonade and Summer drinks”
I’ve already posted an Anzac biscuit recipe. It’s my dad’s recipe and they are delicious. He’s in the kitchen making them as I type. The smell of melted butter combined with the oats and brown sugar is such a simple delight. The mixture is to die for, raw or baked.
Instead of posting another Anzac-based recipe, however, I’m sharing a cocktail today. Sharing a drink with friends is so deeply ingrained in the Australian culture, that I’m pretty sure my entire long weekend consists of pub catch ups.
This cocktail is a far cry from the usual macho feel of Anzac day, where beer and two up are king, but it’s a gorgeous way to brighten up your rainy Anzac day. I also got most of my ingredients from my farm visit last weekend, so this cocktail is a little celebration of Australia in a glass.
With fresh, zesty flavours, it’s also pretty delicious. Enjoy your Anzac day!
Passionfruit mint fizz:
Makes 4 cocktails
- 8 passionfruit
- 5cm chunk of ginger
- 2 small lemons, juice and zest
- 1 cup sugar
- 1 ½ cups water
- White rum
- 2 cups soda water or lemonade
Slice the skin off your ginger, then score it lightly to ensure it releases lots of flavour. Pop the ginger in a heavy based, medium-sized saucepan with the passionfruit pulp and seeds, juice and zest of the lemons, sugar, and water.
Put the mixture of a medium heat and stir until the sugar dissolves. Set to one side to cool. You should end up with about 2 cups of syrup, which will make four cocktails.
When the syrup is cooled, pour about ¼ cup into a tumbler, add 30ml (or more) or rum and top up with soda water or lemonade. You can always omit the alcohol and serve it as a home made cordial if you please.
When I was younger my brothers and cousins used to have competitions to see who could spit their watermelon seeds the furthest. We’d line up on Nan and Pop’s balcony in Nambucca, still in our swimmers from the morning’s beach adventures, and launch the tiny little black rockets towards a particularly large gum tree about 100 metres away.
Christmas day was never far away when these competitions took place. The house would be full of delicious Christmas smells; salt-laden-seaside air, cherries, ham, tea, and tinsel. Continue reading “Watermelon salad and Christmas smells”
This punch doesn’t need much explanation because it is so simple. You can adjust it to suit your needs as well. I made this punch alcohol-free (although Pimms was added to it as the tea party wore on!), so it would be perfect for a child’s or an adult’s party. The Mint and berries add a vibrant splash of colour, but they also give it a great flavour.
Continue reading “Berry & Mint lemonade party punch!”