Refreshing summer sips
- Serves 2, each recipe
- Prep time: 5 mins, each
Keep things cool with Peachy keen, Cherry cider cocktail and a non-alcoholic Mojojo. This refreshing trio brings a taste of summer to your glass, perfect for sunny afternoons, relaxed catch-ups and easy entertaining.
Ingredients
Mojojo (mocktail)
- 1 small cucumber, halved lengthways
- 8 ice cubes
- 6 mint sprigs, plus extra to serve
- 2 tbsp maple syrup
- 1 cup (250ml) coconut water
- Chilled lime or lemon sparkling water
Peachy keen
2 fresh peach slices or 150g tinned peaches in natural juice
12 ice cubes
2 cups (500ml) chilled sauvignon blanc
Fresh peach slices, to serve
Cherry cider cocktail
8 ice cubes
6 pitted fresh, frozen or tinned cherries
½ cup (125ml) pomegranate juice
¼ tsp mixed spice
Chilled apple cider
Cherry skewers, to decorate
Method
Mojojo (mocktail)
- Peel half of the cucumber into 4 ribbons. Remove seeds from remaining cucumber and chop.
- Place ice, chopped cucumber, mint, maple syrup and coconut water in a blender and blend until finely chopped.
- Wrap 2 cucumber ribbons around the inside of each glass and pour in blended mixture. Top with sparkling water. Serve with extra mint.
Peachy keen
- Place the peach in a blender and blend until pureed.
- Divide the puree, ice cubes and wine between serving glasses. Top with fresh peach slices to serve.
Get ahead
To make drinks prep easier on the day, you can make the peach puree the day before. Store it in an airtight container in the fridge.
Cherry cider cocktail
- In a blender, combine the ice, cherries, pomegranate juice and mixed spice and blend until smooth.
- Divide between serving glasses and top with cider. Decorate with cherry skewers.
Smart swap
This cocktail can be made with fresh or tinned plums instead of cherries.