February Recipes – Fruit Cocktails
1 February 2019
Sparkling Berry Punch
1 x 250g punnet strawberries, hulled, washed, thinly sliced
1 x 150g punnet blueberries
1 x 120g punnet raspberries
1 just-ripe freestone peach, halved, stone removed, cut into thin wedges
1/2 cup fresh mint leaves
185ml (3/4 cup) peach schnapps
1 x 750ml pink prosecco, chilled
Step 1: Place the strawberries, blueberries, raspberries, peach, mint and schnapps in a large glass jug. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
Step 2: Add the sparkling wine and serve.
Raspberry Passion Fizz
1/2 cup frozen raspberries
2 tablespoons caster sugar
1/3 cup Cointreau liqueur
6 passionfruit, halved
750ml bottle prosecco
Step 1: Place raspberries, sugar and Cointreau in a bowl. Using a fork, crush raspberries until almost smooth.
Step 2: Divide mixture between 8 champagne flutes. Add 2 teaspoons passionfruit pulp to each flute. Top with wine. Serve.
Mint Lime Kiwi Cooler
1/2 cup (110g) caster sugar
1/2 cup (125ml) boiling water
4 gold and 4 green kiwi fruit
1/3 cup (80ml) lime juice (from 3-4 limes)
1/2 cup mint leaves
2 cups ice cubes
1 cup (250ml) sparkling wine or sparkling water
Step 1: In a large jug, dissolve 1/2 cup (110g) caster sugar in 1/2 cup (125ml) boiling water, then place in an ice bath or fridge to chill. Peel and roughly chop 4 gold and 4 green kiwi fruit, then blend until smooth with the cooled syrup, 1/3 cup (80ml) lime juice, 1/2 firmly packed cup mint leaves and 2 cups ice cubes. Pour into a jug and top up with 1 cup (250ml) sparkling wine or sparkling water, or divide among glasses and top up with wine or water. Serve with extra mint
Classic Pina Colada
375ml (1 1/2 cups) chilled pineapple juice
250ml (1 cup) coconut milk
80ml (1/3 cup) Malibu coconut liqueur
60ml (1/4 cup) Midori liqueur
60ml (1/4 cup) fresh lime juice
2 cups crushed ice
Step 1: Place pineapple juice, coconut milk, Malibu, Midori, lime juice and ice in jug of a blender and blend until combined.
Step 2: Pour among glasses to serve.