Veggie_Magazine_July_2017

FOOD&RECIPES. MOCKTAILS
EIGHT
Mocktail recipes
No alcohol doesn’t mean no fun – shake up your tastebuds with
mocktails instead. Here’s what to drink, when you’re not drinking…
Illustration by Alice Cleary (aliceclearyillustrated.com)
GREEN LEMON COOLER: Pour 200ml of hot
water over two green tea bags, leave to infuse for
a few minutes. Strain the tea bags and pour the
tea into a cocktail shaker with 25ml of Frobishers
Lemon & Mint Cordial (£3.25, Waitrose), a few
cubes of ice and shake well until cold. Pour into a
large glass and top with lemonade or tonic water.
Decorate with lemon, mint and crushed ice.
ROSE COLLINS (Serves 1): Brew 5g of Rose
Pouchong tea in 160ml of water for three
minutes, and strain. Add 20ml each of lime juice
and strawberry syrup into a glass, top with the
tea, some ice cubes and stir. Top with a bottle of
sparkling Thomas and Evans No.1 (£3.50 Harvey
Nichols) and garnish with half a strawberry.
THE MONTY DON (Serves 1): Add six large
mint leaves to a tumbler glass then add one
teaspoon of Womersley Strawberry & Mint
vinegar, 50ml strawberry coulis, 25ml sugar syrup
and crushed ice. Top up with 100ml of Qcumber
Mint Water (£1.30, Asda) and stir to serve.
STRAWBERRY HAWAIIAN SLUSH (Serves
4): Chop 250g strawberries, two bananas, two
mangos, two peaches and ¼ watermelon, then
freeze on a baking tray covered with greaseproof
paper for two hours, until solid. When ready
to drink, blend the frozen fruit with 250ml
orange juice, two tablespoon lemon juice, two
tablespoon of honey and blitz until smooth.
Recipe from berryworld.com.
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MANGO LASSI (Serves 6): Add the flesh of
two ripe mangoes, 600g plain yoghurt, two
tablespoon honey and 200g of crushed ice
into a blender and blitz until smooth. Pour
into chilled glasses and sprinkle with ground
cinnamon or cardamom to serve.
MINT JULEP (Serves 4): Add 700ml of water
to a saucepan with two black tea bags and 10
fresh peppermint leaves; bring to the boil, allow
to steep for 2-3 minutes then strain the liquid
and chill. When ready to serve, add the tea to
a jug with three tablespoon honey, the juice of
two lemons, 10 fresh mint leaves and handfuls
of crushed ice. Stir well and pour to serve.
COFFEEHOUSE (Serves 1): Add a chilled
double shot of espresso to 200ml soy milk, ½
tsp raw cacao and one tablespoon of golden
syrup. Blitz with a hand-held frother and serve
over ice.
GINGER BASIL SPRITZ (Serves 4): Fill a large
jug halfway with ice and pour in 750ml of ginger
ale, along with the juice of one large grapefruit,
two teaspoon of agave syrup and a handful of
fresh basil. Mix well and garnish with grapefruit
slices to serve.
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