Summer is nearly here! And what better drink to get in the mood for the summer sun than delicious, fresh and homemade lemonade?
These lemonades are so quick and simple to create, but best of all…their bursting with fresh, zesty flavour.
We’ve gone for three tried-and-tested flavour combinations that never fail to impress.
Raspberries give lemonade a lovely vibrant pink colour and is definitely one of our favourites. The ginger is super refreshing, while the mint and cucumber combination is just made for summer afternoons in the sun.
OK, we admit…we had lots of fun testing this recipe! We got through quite a few pineapples and just about enough rum, and we’re really happy with the final result.
This piña colada recipe is sweet, creamy and frothy, and is a great show-stopping cocktail for parties. You don’t need to use all of the pineapple chunks in the cocktail, so we recommend using them to make a quick fruit salad, or put them on the end of cocktail sticks if you’re entertaining at a party.
Perfect Pina Colada
Slice the top off the pineapple and run a knife along the inside edge. Then use the knife to slice the inside of the pineapple into chunks and remove as much of the fruit as possible.
Place 1/2 cup of the pineapple chunks in a blender with the pineapple juice, coconut cream, agave syrup, rum and ice, and blend until smooth and frothy. You can save the remaining pineapple chunks to use for something else.
Pour the liquid from the blender into the pineapple and serve with a straw. Garnish with pieces of pineapple, orange and cherry served on a cocktail stick.
These simple and delicious milk recipes from the amazing My Whole Food Life are really easy to make. We’ve been meaning to share recipes for almond and coconut milks for a while, so we’re really excited about teaming up with My Whole Food Life to show everyone how straightforward it is to make these at home!
The taste is much creamier and delicious than store-bought milks and you can use the leftover pulp to make flour. For almond flour, simply bake the remaining pulp at 200°C for approximately 1 hour, then process until fine. For coconut flour, bake the pulp at 200°C for approximately 2 hours, then process until fine.
If you’re missing any equipment for the following recipes, make sure you check out the links at the bottom of the page.
1 cup raw almonds
2 cups water
1/2 tsp vanilla extract
1. Soak almonds in water overnight.
2. Drain and rinse almonds until water comes out clean.
3. Blend almonds, water (2 cups) and vanilla in blender for 1-2 minutes.
4. Balance sieve on top of a mixing bowl. Place muslin on top of sieve.
5. Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
6. Transfer the almond milk from the mixing bowl to a glass bottle or jar.
7. Store in the fridge and use within 4-5 days. Shake well before use.
1 cup shredded coconut
3 cups water
1 tsp vanilla extract
1. Blend coconut, water and vanilla in a blender for 1-2 minutes.
2. Balance sieve on top of a mixing bowl. Place muslin on top of sieve.
3. Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
4. Transfer the coconut milk from the mixing bowl to a glass bottle or jar and keep in the fridge.
5. Store in the fridge and use within 4-5 days. Shake well before use.