The summer sippers guide

RetRo gingeR-beeR floats

“These floats remind me of childhood summers spent beside the pool in my grandmother’s garden, sipping on Coke or cream soda floats. This ginger-beer version tastes even better.”

Makes 5 litres
Preparation: 5 hours, plus overnight standing time

• Use a fine grater to grate 4 x 5cm pieces of peeled ginger into a 6-litre bucket or container. Add 1 cup (about 5 lemons) of lemon juice, zest of 2 lemons, 600 g of white sugar, 2 T ground ginger, 6 golden currants and 1 litre hot water. Stir until the sugar has dissolved.
• Add 4 litres lukewarm water, stir, then sprinkle 10 g yeast over the mixture. Cover the container with a tea towel and leave in a warm place for 5 hours. When the currants start floating, the mixture is ready to bottle.
• Strain the mixture and discard the lemon zest and ginger pieces. Pour into bottles, leaving a 5 cm gap. Close the bottles tightly and leave to stand overnight.
• Slowly open the bottles to allow the gas to escape. Place in the fridge to stop the fermentation process. The ginger beer will keep for about a week. When ready to serve, pour into tall chilled glasses and top with a scoop of vanilla ice cream.

Cook’s note: For a flavour twist use Woolworths cranberry-and-litchi sorbet instead of vanilla ice cream.

iced beetRoot-and- beRRy fRaPPe

“The sweetness of the berries contrasts beautifully with the earthy beetroot juice.”

Serves 2
Preparation: 30 minutes

• Blend 200 g Woolworths frozen summer berries and 2 cups Woolworths organic beetroot juice with 1–2 handfuls of ice until thick and combined. Serve immediately to make the most of its granita-like consistency.

Cook’s note: For a decadent touch, top with a cap of Italian meringue and singe with a blowtorch before serving.

Mango lassi with lavendeR sugaR

“Mangoes are the colour of sunshine-filled days. When they are not being eaten at the pool with the juice running down your chin, they’re best enjoyed in a lassi.”

Get the recipe here.

Lemon cordiaL sparkLers with parmesan crisps

“This cordial will keep for two weeks at room temperature. Drink it with sparkling or soda water.”

Makes 1 1⁄2 cups
Preparation: 20 minutes
Cooking: 30 minutes

• Place the zest and juice of 4 lemons, 400 g of sugar and a 1⁄2 cup water in a saucepan and simmer for 20 minutes over a medium to low heat. The mixture may be quite jammy and thick.
• Place 1 T of the mixture in the bottom of a glass, or place 4 T in a large jug. Pour in the sparkling or soda water and stir until the cordial has dissolved. Serve with lots of crushed ice and the Parmesan crisps.
• To make the Parmesan crisps, preheat the oven to 200°C. Sprinkle a thick layer of Parmesan in a 10 cm circular shape on a silicone baking mat or greaseproof paper and place on a baking tray. Bake for 5–10 minutes, or until golden brown and melted. Remove from the heat and, working quickly, carefully peel up one edge of the Parmesan circle and roll it over the handle of a wooden spoon to make cigars. Set aside to chill. Repeat with the remaining Parmesan.

Green juice with oat-and-pistachio breakfast cookies

“This juice always leaves me feeling energetic and cleansed, and the cookies are my solution to breakfast on the go without the guilt. They’re also the perfect padkos snacks.”

Get the recipe here.

Discover more drinks recipes here.