MIXED BERRY SANGRIA
Slushies
By Kenneth Tebogo Middleton
Makes 4
What You’ ll Need
• 1 x 750ml bottle red wine( something fruity & medium-bodied, like Merlot)
• 1 cup orange juice
• ¼ cup brandy, optional
• 2 tablespoons sugar or honey
• 100g fresh or frozen blueberries
• 100g fresh or frozen raspberries
• 100g fresh or frozen blackberries
• extra berries or orange slices for garnishing, optional
Let’ s Make & Mix
1. In a large jug or bowl, combine the red wine, orange juice, brandy( if using) and sugar or honey. Stir well until the sugar has dissolved, then add all the berries and stir gently.
2. Chill in the refrigerator for about 30 minutes to let the flavours mingle.
3. Pour the mixture into a freezer-safe container and freeze for at least 6 – 8 hours or overnight, until solid but scoopable.
4. Scoop the frozen sangria mixture into a blender and blend until smooth and slushy. Add a splash of orange juice if needed to help it blend.
5. Pour into chilled glasses and serve immediately, garnished with extra berries and / or a slice of orange for a fun touch.
SPIKED COCONUT
Limeade
By Kenneth Tebogo Middleton
A creamy, citrusy frozen cocktail with a bold lime kick and deep coconut flavour.
Makes 2
What You’ ll Need
• ½ cup coconut cream
• peel of 2 limes( use a peeler to get large strips)
• 3 tablespoons white sugar
• ½ cup silver tequila or white rum
• ¼ cup fresh lime juice
• 4 – 5 cups ice cubes
• finely grated zest of 1 lime, plus extra to garnish
• lime wedges, to garnish
Let’ s Make & Mix
1. Warm the coconut cream in a small saucepan over low heat.
2. Add the lime peels and sugar.
3. Stir until the sugar dissolves.
4. Let it steep for 15 – 20 minutes, then remove from the heat.
5. Discard the peels and let the mixture cool.
6. In a blender, combine the cooled coconut cream, tequila or rum, fresh lime juice, ice cubes and finely grated lime zest.
7. Blend until smooth and slushy.
8. Pour into chilled glasses and garnish with extra lime zest and lime wedges.
9. Enjoy!