Healthy Family Healthy Budget - Summer Edition
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2 tablespoons sugar (or stevia)<br />
1 orange, sliced into thin rounds<br />
1 lemon, sliced into thin rounds<br />
1 lime, sliced into thin rounds<br />
1 apple, slicked into thin rounds<br />
2 cups Edenvale Shiraz<br />
Mix together and leave overnight in the fridge or at<br />
least for a few hours<br />
bottles of Edenvale Alcohol Removed Sparkling<br />
Cuvee in an ice bucket, and arrange alongside<br />
different types of juice (orange, pomegranate,<br />
grape fruit, pear), bowls of chopped fruit for garnish<br />
(orange, lemon, lime, strawberry) and champagne<br />
flutes. Then let your guests create their own<br />
mimosas and experiment with unique flavour<br />
combinations.<br />
Cucumber Mint Fizz<br />
In a cocktail shaker add a handful of mint leaves, 1<br />
tsp of honey and the juice of 1 lime and give it a<br />
good shake. Pour the mixture into a glass over<br />
some ice, add a few slices of cucumber, and then<br />
top it up with some fresh and fruity Edenvale<br />
Alcohol Removed Sparkling Cuvee to add the fizz!<br />
Rose Berry Bliss<br />
Pour a bottle of Edenvale Rosé into a large jug<br />
Add 250g frozen blueberries<br />
Add 1 litre pink lemonade<br />
Place in fridge for 1 hour<br />
Pour into flutes and top up with lemon-lime soda<br />
and a few blueberries<br />
Enjoy!<br />
Mimosas<br />
Mimosas are synonymous with Sunday brunch. So,<br />
if you're planning a festive season brunch at your<br />
place, why not try a DIY mimosa bar! Place a few<br />
Traditional Mulled Wine<br />
Decant a bottle of Edenvale Shiraz into a large<br />
saucepan with 250ml water.<br />
Add 3 tbsp honey, a clove, 1 sliced orange, 1 sliced<br />
lemon, 1 tsp ginger, 1 cinnamon stick.<br />
Allow to simmer gently for 20 minutes.<br />
Remove from heat.<br />
Divide among heat-resistant serving glasses,<br />
garnish with orange slices and cinnamon sticks.<br />
and serve immediately.<br />
Mulled Wine – the ‘quickie’ version<br />
Decant a bottle of Edenvale Shiraz into a large<br />
saucepan. Add 200ml fresh orange juice, rind from<br />
the orange, 3 tbs honey and a mulled wine sachet.<br />
Simmer for ten minutes, stirring occasionally.<br />
Remove from heat, divide among heat-resistant<br />
glasses, garnish with orange slices and cinnamon<br />
sticks, and serve immediately.<br />
Recipes submitted by Edenvale Wines
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