ANNA-MARIE SE LEMONADE - Anna-Marie Potgieter
(beproef)
1k suurlemoensap
1k suiker
1k water
Kook tot suiker opgelos is en laat verder kook vir 45min. Bottel en verdun met water of sodawater.
Hoeveelhede kan vermeerder word, maar hou dit altyd in verhouding 1:1:1
(beproef)
1k suurlemoensap
1k suiker
1k water
Kook tot suiker opgelos is en laat verder kook vir 45min. Bottel en verdun met water of sodawater.
Hoeveelhede kan vermeerder word, maar hou dit altyd in verhouding 1:1:1
CHOCOLATE MILKSHAKE - Tanya Malan
(beproef)
50 ml cocoa powder
397 g condensed milk
30 g butter
2 ml vanilla essence
1 litre vanilla icecream
Start by making chocolate sauce.
In a thick bottomed saucepan gently heat the cocoa powder, condensed milk and butter.
Stir the mixture continuously until all the ingredients have melted.
Turn the heat up slightly and simmer the sauce for 4 - 5 minutes.
Remove the thickened sauce from the heat and stir in vanilla essence.
Cool sauce down.
When you are ready to make the milkshakes, drizzle the inside of the serving glasses with a little of the chocolate sauce.
Place the ice cream and remaining sauce in a food processor and liquidize until well combined.
If the mixture is too thick a little milk can be added.
Garnish with chocolate flakes.
JOGURT-VRUGTESKOMMEL - Hennie Killian
175 ml vrugte-joghurt
1 piesang
15 ml heuning
50 ml vanieljeroomys
Meng al die bestanddele in 'n voedselverwerker en verwerk tot dik en skuimerig.
Giet in glase en dien dadelik op.
Lewer 450 ml.
KOFFIE- LIKEUR-SKOMMEL - Hennie Killian
250 ml vanieljeroomys
125 ml suurroom
125 ml koffielikeur
Styfgeklopte room
Gerasperde sjokolade
Meng die vanieljeroomys, suurroom en koffielikeur saam in 'n voedselverwerker.
Verwerk tot dik en skuimerig.
Giet in glase en skep 'n bietjie room bo-op.
Sprinkel gerasperde sjokolade oor en dien dadelik op.
Lewer 450 ml.
PEPERMENT-SKOMMEL
300 ml koue melk
500 ml vanieljeroomys
Paar druppels groen voedselkleursel
Paar druppels pepermentgeursel
Gerasperde pepermentsjokolade
Meng al die bestanddele, behalwe die sjokolade saam in 'n voedselverwerker.
Verwerk tot dik en skuimerig.
Giet in glase.
Strooi die sjokolade oor en dien dadelik op.
Lewer 800 ml.
PYNAPPELSKOMMEL
500 ml pynappelsap
30 ml vars suurlemoensap
Helfte van 'n blik (397g) kondensmelk
Plaas al die bestanddele saam in 'n voedselverwerker.
Verwerk tot dik en skuimerig.
Giet in glase en dien dadelik op.
Lewer 650 ml.
AARBEISKOMMEL
250 g vars aarbeie, stingels verwyder en afgewas
125 ml yskoue water
helfte van 'n blik (379g) kondensmelk
Plaas al die bestanddele saam in 'n voedselverwerker.
Verwerk tot dik en skuimerig.
Giet in glase en dien dadelik op
Lewer 500 ml.
LEMOENSKOMMEL
500 ml onversoete lemoensap
30 ml vars suurlemoensap
helfte van 'n blik (379g) kondensmelk
Plaas al die bestanddele in 'n voedselverwerker
Verwerk tot dik en skuimerig
Giet in glase en dien dadelik op
Lewer 750ml.
LEMMETJIE-SODASKOMMEL
1 piesang
50 ml lemmetjiestroop (lime cordial)
500 ml vanieljeroomys
250 ml sodawater
Meng al die bestanddele, behalwe die sodawater saam in 'n voedselverwerker.
Verwerk tot dik en skuimerig.
Giet in 'n beker en voeg die sodawater by.
Dien dadelik op.
Lewer 850 ml.
STRAWBERRY SHAKE - Real Simple
3 cups fresh strawberries - hulled - plus extra unhulled berries for garnishing
1 cup sugar
2¾ cups heavy cream or half and half
Cut any large strawberries in half.
Place the berries in a single layer on a baking sheet and freeze for 2 hours.
In a blender, combine the sugar and cream or half and half.
Blend for about 20 seconds or until the sugar dissolves.
Add the frozen berries and purée.
Divide the mixture among 4 glasses and garnish with the whole berries.
Serve immediately.
MIXED BERRY SHAKE
1 litre vanilla ice cream
200 g unsweetened frozen berries - such as strawberries - blackberries - blueberries
2 cups milk
In a blender, combine half of the ice cream, berries, and milk.
Purée until smooth, stopping occasionally to stir with a spoon.
Pour into glasses.
Repeat with the remaining ingredients.
BANANA AND AMARULA SHAKE
Serves 4.
12 scoops best quality vanilla ice cream
3 ripe bananas - peeled and sliced
½ cup Amarula
extra banana slices - to decorate
cinnamon - to dust
Place all ingredients in a blender and blitz until smooth.
Pour into chilled glasses, decorate with banana slices and cinnamon, and serve.
PROTEIN BOM SMOOTHIE - Erna Aucamp
(beproef)
Maak 500 ml
125 ml bulgaarse jogurt
125 ml volroommelk
12 ml Milo
2 piesangs - in stukke gesny
30 ml grondboontjiebotter
8 amandels
3 ysblokkies
VIR BO- OP
Nog 'n bietjie Milo.
Gooi al die bestanddele in jou smoothie masjien.
Verwerk tot glad.
Gooi in glase en sprinkel ekstra Milo bo oor.
AITSA AARBEI SMOOTHIE - Erna Aucamp
(beproef)
Maak 600 ml
300 ml vervrye melk
18 aarbeie - gehalveer
30 ml heuning
5 ysblokkies
Gooi al die bestanddele in jou smoothie masjien.
Verwerk tot glad.
ONTBYT IN 'N GLAS SMOOTHIE - Erna Aucamp
Besluit self of jy volroom of laevet melk vir die een wil gebruik.
Dis veral lekker vir dae wanneer jy min tyd het vir ontbyt.
Maak 500 ml
250 ml melk
1 piesang - in stukke gesny
125 ml muesli met neute
15 ml heuning
halwe papaja - in blokke gesny
3 ysblokkies
VIR BO OP
1 skyfie papaja
15 ml muesli
5 ml heuning
Gooi al die bestanddele in jou smoothie masjien.
Verwerk tot glad.
Gooi in glase en versier met papaja, muesli en heuning.
PIÑA COLADA SMOOTHIE
Heerlik met of sonder alkohol.
Maak 500 ml
300 g pynappel - in blokkies gesny
2 kiwivrugte - geskil en in blokkies gesny
200 ml pynappelsap
200 ml klappermelk
30 ml Malibu likeur - (opsioneel)
4 ysblokkies
VIR BO OP
nog pynappel en kiwivrug in blokkies gesny.
Gooi al die bestanddele in jou smoothie masjien.
Verwerk tot glad en gooi in glase.
Stapel die vrugteblokkies bo op.
GUAVA SMOOTHiE - Martha de Lange
½ cup guava juice
1 scoop vanilla ice cream or lowfat yoghurt
1 tsp macadamia nuts - chopped
½ banana
¼ fresh pineapple - peeled and cored
4 strawberries
Blend all the ingredients together for 10 seconds.
Add 4 - 6 ice cubes.
Blend on high speed for 30 seconds.
Garnish with a slice of pineapple and guava and enjoy!
KIWI EN SPANSPEK SMOOTHIE - Martha de Lange
1 spanspek, geskil en die pitte uitgeskraap
4 kiwivrugte, geskil en gehalveer
500 ml vrugtesap – appel, mango of bessie is goeie keuses
500 ml jogurt
40 ml koringkiem
40 ml heuning
10 kruisementblare
Metode
Puree al die bestanddele saam in ’n voedselverwerker en sit dit voor in lang glase.
HEERLIKE VARS SMOOTHIE - Martha de Lange
(sowat 500 ml)
150 ml vetvrye melk
350 g spanspek, in blokkies gesny
15 ml heuning
3 ysblokkies
Gooi al die bestanddele in jou smoothie-masjien. Verwerk tot glad.
TROPIESE LIPLEKKERTE
Hierdie smoothie vra geen suiwelprodukte nie
(sowat 600 ml)
350 g mango
2 vars vye, geskil
2 grenadellas se pulp
300 ml mango-sap
3 ysblokkies
Vir bo-op
pulp van 1 of 2 grenadellas
Gooi al die bestanddele in jou smoothie-masjien.
Verwerk tot glad en gooi in glase.
Skep grenadella-pulp bo-op vir die mooi
SPANSPEK-SMULLER
'n Heerlike vars smoothie
(sowat 500 ml)
150 ml vetvrye melk
350 g spanspek, in blokkies gesny
15 ml heuning
3 ysblokkies
Gooi al die bestanddele in jou smoothie-masjien. Verwerk tot glad.
WAATLEMOEN-WEGLE
'n Heerlike vars smoothie
(sowat 500 ml)
150 ml vetvrye melk
350 g waatlemoen, in blokkies gesny
15 ml heuning
3 ysblokkies
Gooi al die bestanddele in jou smoothie-masjien. Verwerk tot glad.
AMARULA AND BANANA SMOOTHIE
Serves 4
12 scoops vanilla ice cream
2 ripe bananas - peeled and sliced
½ cup Amarula
extra banana slices - to decorate
cinnamon, to dust
Place all ingredients in a blender and blitz until smooth.
Pour into chilled glasses, decorate with banana slices and cinnamon and serve.
MANGO AND BANANA SMOOTHIE
Serves 3 - 4 depending on size of glasses.
Set up a 'do - it - yourself' smoothie work station with a blender or processor, bowls of ice, yoghurt, prepared fruit and honey so that the guests can mix their own.
1 mango - peeled and sliced
1 banana - peeled and sliced
½ cup Greek double cream yoghurt or plain full cream yoghurt (125 ml)
½ cup ice cubes - 3 - 6 cubes depending on size (125 ml)
2 tsp honey (10 ml)
Blend all the ingredients together until smooth.
This is the only one of our smoothies that can be prepared in advance.
PEANUT BUTTER AND BANANA SMOOTHIE
2 cups milk
2 tbsp peanut butter
2 bananas - peeled
Blend the milk with peanut butter and peeled bananas.
Fill your glass with the smoothie mixture.
Drizzle with honey and scatter over unsalted peanuts.
CHUNKY BERRY SMOOTHIE
Makes 2 servings.
2 cups vanilla ice cream
1 cup of mixed berries - raspberries - strawberries and blueberries
½ cup fresh cream
½ cup milk
1 tsp vanilla essence
Put ice cream, cream, vanilla essence and milk into a blender.
Blend for about 30 seconds.
Add the berries and blend for another 30 seconds.
Do not blend for too long as you still want some chunky pieces of berry.
Place this into the freezer for about 10 minutes.
Remove from freezer just before you are ready to serve.
Add a few mixed berries for decoration.
VARIATIONS
Use diet ice cream for fewer calories.
Use strawberry ice cream for a stronger flavour.
Muesli can also be added for a breakfast or mid morning snack treat.
STRAWBERRY SMOOTHIE
Serves 4.
4 cups ripe strawberries
1 cup plain low fat yogurt (250 ml)
½ cup fresh orange juice (125 ml)
1 tbsp sugar - or to taste (15 ml)
GARNISH - OPTIONAL
4 small strawberries with leaves
4 thin round slices of unpeeled orange
Rinse and drain the strawberries and place them in a food processor or blender.
Add the yogurt, orange juice and sugar.
Process on the highest speed until a well blended purée forms, about 15 seconds, stopping to scrape down the sides of the container once or twice.
Taste the mixture and sweeten with a little more sugar, if you wish.
For a very smooth beverage strain the mixture, using a wooden spoon to push the drink through.
Discard the strawberry seeds.
Pour into 4 tall glasses and serve immediately.
If you wish to decorate the drinks, slit the strawberries and the orange slices halfway through the centres.
Attach one berry and one orange slice to the rim of each glass.
PINEAPPLE AND APPLE SMOOTHIE - Ina Paarman
Serves 3.
1 pineapple - peeled and cut into chunks
1 eating apple - unpeeled - pipped and sliced
1 cup Greek double cream yoghurt or plain full cream yoghurt (250 ml)
½ cup ice cubes (125 ml) = 3 - 6 cubes - depending on size
Blend all the ingredients together until smooth.
Serve immediately as it tends to go slightly bitter on standing.
MINI STRAWBERRY SMOOTHIES - Ina Paarman
Serves 6 - 8.
These can be quite filling therefore we are serving them in tiny glasses.
A liquidizer, food processor or handheld blender is important for blending.
3 oranges - cut away skin and white pith and cut up roughly
2 granadillas - halve and scoop out the pulp
1 x 500 g punnet strawberries - reserve the best 8
2 very ripe bananas
500 g Greek yoghurt
4 tbsp honey (60 ml)
one cup of ice cubes
Blend together the orange chunks, granadilla pulp, strawberries, except best ones reserved for garnish, bananas, yoghurt, honey and ice cubes.
The mixture must be blended until smooth.
Taste for sweetness.
Pour into small glasses and garnish with strawberries.
(beproef)
Maak 500 ml
125 ml bulgaarse jogurt
125 ml volroommelk
12 ml Milo
2 piesangs - in stukke gesny
30 ml grondboontjiebotter
8 amandels
3 ysblokkies
VIR BO- OP
Nog 'n bietjie Milo.
Gooi al die bestanddele in jou smoothie masjien.
Verwerk tot glad.
Gooi in glase en sprinkel ekstra Milo bo oor.
AITSA AARBEI SMOOTHIE - Erna Aucamp
(beproef)
Maak 600 ml
300 ml vervrye melk
18 aarbeie - gehalveer
30 ml heuning
5 ysblokkies
Gooi al die bestanddele in jou smoothie masjien.
Verwerk tot glad.
ONTBYT IN 'N GLAS SMOOTHIE - Erna Aucamp
Besluit self of jy volroom of laevet melk vir die een wil gebruik.
Dis veral lekker vir dae wanneer jy min tyd het vir ontbyt.
Maak 500 ml
250 ml melk
1 piesang - in stukke gesny
125 ml muesli met neute
15 ml heuning
halwe papaja - in blokke gesny
3 ysblokkies
VIR BO OP
1 skyfie papaja
15 ml muesli
5 ml heuning
Gooi al die bestanddele in jou smoothie masjien.
Verwerk tot glad.
Gooi in glase en versier met papaja, muesli en heuning.
PIÑA COLADA SMOOTHIE
Heerlik met of sonder alkohol.
Maak 500 ml
300 g pynappel - in blokkies gesny
2 kiwivrugte - geskil en in blokkies gesny
200 ml pynappelsap
200 ml klappermelk
30 ml Malibu likeur - (opsioneel)
4 ysblokkies
VIR BO OP
nog pynappel en kiwivrug in blokkies gesny.
Gooi al die bestanddele in jou smoothie masjien.
Verwerk tot glad en gooi in glase.
Stapel die vrugteblokkies bo op.
GUAVA SMOOTHiE - Martha de Lange
½ cup guava juice
1 scoop vanilla ice cream or lowfat yoghurt
1 tsp macadamia nuts - chopped
½ banana
¼ fresh pineapple - peeled and cored
4 strawberries
Blend all the ingredients together for 10 seconds.
Add 4 - 6 ice cubes.
Blend on high speed for 30 seconds.
Garnish with a slice of pineapple and guava and enjoy!
KIWI EN SPANSPEK SMOOTHIE - Martha de Lange
1 spanspek, geskil en die pitte uitgeskraap
4 kiwivrugte, geskil en gehalveer
500 ml vrugtesap – appel, mango of bessie is goeie keuses
500 ml jogurt
40 ml koringkiem
40 ml heuning
10 kruisementblare
Metode
Puree al die bestanddele saam in ’n voedselverwerker en sit dit voor in lang glase.
HEERLIKE VARS SMOOTHIE - Martha de Lange
(sowat 500 ml)
150 ml vetvrye melk
350 g spanspek, in blokkies gesny
15 ml heuning
3 ysblokkies
Gooi al die bestanddele in jou smoothie-masjien. Verwerk tot glad.
TROPIESE LIPLEKKERTE
Hierdie smoothie vra geen suiwelprodukte nie
(sowat 600 ml)
350 g mango
2 vars vye, geskil
2 grenadellas se pulp
300 ml mango-sap
3 ysblokkies
Vir bo-op
pulp van 1 of 2 grenadellas
Gooi al die bestanddele in jou smoothie-masjien.
Verwerk tot glad en gooi in glase.
Skep grenadella-pulp bo-op vir die mooi
SPANSPEK-SMULLER
'n Heerlike vars smoothie
(sowat 500 ml)
150 ml vetvrye melk
350 g spanspek, in blokkies gesny
15 ml heuning
3 ysblokkies
Gooi al die bestanddele in jou smoothie-masjien. Verwerk tot glad.
WAATLEMOEN-WEGLE
'n Heerlike vars smoothie
(sowat 500 ml)
150 ml vetvrye melk
350 g waatlemoen, in blokkies gesny
15 ml heuning
3 ysblokkies
Gooi al die bestanddele in jou smoothie-masjien. Verwerk tot glad.
AMARULA AND BANANA SMOOTHIE
Serves 4
12 scoops vanilla ice cream
2 ripe bananas - peeled and sliced
½ cup Amarula
extra banana slices - to decorate
cinnamon, to dust
Place all ingredients in a blender and blitz until smooth.
Pour into chilled glasses, decorate with banana slices and cinnamon and serve.
MANGO AND BANANA SMOOTHIE
Serves 3 - 4 depending on size of glasses.
Set up a 'do - it - yourself' smoothie work station with a blender or processor, bowls of ice, yoghurt, prepared fruit and honey so that the guests can mix their own.
1 mango - peeled and sliced
1 banana - peeled and sliced
½ cup Greek double cream yoghurt or plain full cream yoghurt (125 ml)
½ cup ice cubes - 3 - 6 cubes depending on size (125 ml)
2 tsp honey (10 ml)
Blend all the ingredients together until smooth.
This is the only one of our smoothies that can be prepared in advance.
PEANUT BUTTER AND BANANA SMOOTHIE
2 cups milk
2 tbsp peanut butter
2 bananas - peeled
Blend the milk with peanut butter and peeled bananas.
Fill your glass with the smoothie mixture.
Drizzle with honey and scatter over unsalted peanuts.
CHUNKY BERRY SMOOTHIE
Makes 2 servings.
2 cups vanilla ice cream
1 cup of mixed berries - raspberries - strawberries and blueberries
½ cup fresh cream
½ cup milk
1 tsp vanilla essence
Put ice cream, cream, vanilla essence and milk into a blender.
Blend for about 30 seconds.
Add the berries and blend for another 30 seconds.
Do not blend for too long as you still want some chunky pieces of berry.
Place this into the freezer for about 10 minutes.
Remove from freezer just before you are ready to serve.
Add a few mixed berries for decoration.
VARIATIONS
Use diet ice cream for fewer calories.
Use strawberry ice cream for a stronger flavour.
Muesli can also be added for a breakfast or mid morning snack treat.
STRAWBERRY SMOOTHIE
Serves 4.
4 cups ripe strawberries
1 cup plain low fat yogurt (250 ml)
½ cup fresh orange juice (125 ml)
1 tbsp sugar - or to taste (15 ml)
GARNISH - OPTIONAL
4 small strawberries with leaves
4 thin round slices of unpeeled orange
Rinse and drain the strawberries and place them in a food processor or blender.
Add the yogurt, orange juice and sugar.
Process on the highest speed until a well blended purée forms, about 15 seconds, stopping to scrape down the sides of the container once or twice.
Taste the mixture and sweeten with a little more sugar, if you wish.
For a very smooth beverage strain the mixture, using a wooden spoon to push the drink through.
Discard the strawberry seeds.
Pour into 4 tall glasses and serve immediately.
If you wish to decorate the drinks, slit the strawberries and the orange slices halfway through the centres.
Attach one berry and one orange slice to the rim of each glass.
PINEAPPLE AND APPLE SMOOTHIE - Ina Paarman
Serves 3.
1 pineapple - peeled and cut into chunks
1 eating apple - unpeeled - pipped and sliced
1 cup Greek double cream yoghurt or plain full cream yoghurt (250 ml)
½ cup ice cubes (125 ml) = 3 - 6 cubes - depending on size
Blend all the ingredients together until smooth.
Serve immediately as it tends to go slightly bitter on standing.
MINI STRAWBERRY SMOOTHIES - Ina Paarman
Serves 6 - 8.
These can be quite filling therefore we are serving them in tiny glasses.
A liquidizer, food processor or handheld blender is important for blending.
3 oranges - cut away skin and white pith and cut up roughly
2 granadillas - halve and scoop out the pulp
1 x 500 g punnet strawberries - reserve the best 8
2 very ripe bananas
500 g Greek yoghurt
4 tbsp honey (60 ml)
one cup of ice cubes
Blend together the orange chunks, granadilla pulp, strawberries, except best ones reserved for garnish, bananas, yoghurt, honey and ice cubes.
The mixture must be blended until smooth.
Taste for sweetness.
Pour into small glasses and garnish with strawberries.
MAKLIKE BOLA - Leonie Scott
(beproef)
1 bottel passion fruit aanmaak koeldrank
1 blik fyngemaakte pynappelstukkies (410 g)
1 blikkie grennadellamoes (100 g)
1 liter limonade
1 liter sodawater
baie ys
Meng alles in bak.
Kan onmiddellik bedien word of bêre in yskas.
ROOSWATER PONS
Meng die volgende saam:
1 bottel Grapetizer
1 bottel Rooi druiwesap
2 liter Soda water
2 liter Lemonade
2-3 eetlepels roos water, of meer, na smaak. Dit moet na roos proe.
Besprinkel jou tafel met roosblare om die prentjie af te rond.
Gooi fyn ys by en geniet die drankie!!
CRANBERRY ROOIBOS PUNCH
Makes about 3 Litres
1 L Liqui-Fruit Cranberry Cooler
1 L cold rooibos tea
1 L sparkling ginger ale
24 ice cubes made from Liqui-Fruit Summer Pine (make the day before)
*NOTE:
Sparkling ingredients and frozen fruit ice cubes should be added just before serving.
PYNAPPELPONS MET ROOIBOSTEE - Martha de Lange
300 ml suiker
300 ml water
500 ml rooibostee
250 ml gerasperde pynappel
750 ml pynappelsap
250 ml suurlemoensap
500 ml lemoensap
250 ml somerspanspekballetjies
1 liter sodawater
Los die suiker op in die water en kook tot al die suiker opgelos is.
Haal van die stoof en voeg die tee by. Laat afkoel.
Voeg al die ander bestanddele by behalwe die sodawater.
Sit in die yskas.
Met opdien sit jou blom ysring onder in die ponskom.
Gooi die koue sap en vrugte in en, net voor die gaste arriveer, die yskoue sodawater.
(beproef)
1 bottel passion fruit aanmaak koeldrank
1 blik fyngemaakte pynappelstukkies (410 g)
1 blikkie grennadellamoes (100 g)
1 liter limonade
1 liter sodawater
baie ys
Meng alles in bak.
Kan onmiddellik bedien word of bêre in yskas.
ROOSWATER PONS
Meng die volgende saam:
1 bottel Grapetizer
1 bottel Rooi druiwesap
2 liter Soda water
2 liter Lemonade
2-3 eetlepels roos water, of meer, na smaak. Dit moet na roos proe.
Besprinkel jou tafel met roosblare om die prentjie af te rond.
Gooi fyn ys by en geniet die drankie!!
CRANBERRY ROOIBOS PUNCH
Makes about 3 Litres
1 L Liqui-Fruit Cranberry Cooler
1 L cold rooibos tea
1 L sparkling ginger ale
24 ice cubes made from Liqui-Fruit Summer Pine (make the day before)
*NOTE:
Sparkling ingredients and frozen fruit ice cubes should be added just before serving.
PYNAPPELPONS MET ROOIBOSTEE - Martha de Lange
300 ml suiker
300 ml water
500 ml rooibostee
250 ml gerasperde pynappel
750 ml pynappelsap
250 ml suurlemoensap
500 ml lemoensap
250 ml somerspanspekballetjies
1 liter sodawater
Los die suiker op in die water en kook tot al die suiker opgelos is.
Haal van die stoof en voeg die tee by. Laat afkoel.
Voeg al die ander bestanddele by behalwe die sodawater.
Sit in die yskas.
Met opdien sit jou blom ysring onder in die ponskom.
Gooi die koue sap en vrugte in en, net voor die gaste arriveer, die yskoue sodawater.
Fruit Punch – Anitha de Klerk
(beproef)
Lewer 7 liter
3 blikkies crushed pineapple
1 liter Grenadella Sap – Halls
1 liter Sodawater
1 liter Stoney
1 liter Sprite
Meng sap met 2½ liter water.
Voeg Stoney en Sprite by.
Voeg Sodawater by net voor opdiening.
Voeg ys by vir die 7de deel.
Lewer 35 wynglase
(beproef)
Lewer 7 liter
3 blikkies crushed pineapple
1 liter Grenadella Sap – Halls
1 liter Sodawater
1 liter Stoney
1 liter Sprite
Meng sap met 2½ liter water.
Voeg Stoney en Sprite by.
Voeg Sodawater by net voor opdiening.
Voeg ys by vir die 7de deel.
Lewer 35 wynglase
KANEEL WARM SJOKOLADE DRANKIE - Herman Lensing
Vinnig en eenvoudig om te maak - almal sal vra vir nog.
4 - 6 porsies.
500 ml melk
200 g donkersjokolade - fyngekap
30 ml fyn kaneel
250 ml room
200 g witsjokolade - fyngekap
24 wafelkoekies
Bring melk tot kookpunt en gooi bo oor gekapte donkersjokolade.
Roer tot gladde mengsel en voeg kaneel by.
Bring room tot kookpunt en gooi oor witsjokolade.
Roer tot gladde mengsel.
Verdeel donkersjokolade tussen glase gevolg deur witsjokolade.
Sit voor met wafelkoekies.
WENK
Jy kan ook styfgeklitste room bysit.
WARM DUBBEL SJOKOLADE DRANKIE - Herman Lensing
Maak 750 ml.
Skink die warmsjokolade ná ete as 'n vinnige nagereg met tuisgemaakte malvalekkers bo op.
250 ml room
250 ml melk
sade van 1 vanieljepeul
2 stukke heel kaneel
100 g donkersjokolade
100 g witsjokolade
15 ml Frangelico - opsioneel
Bring room, melk, vanieljesade, peul en kaneel tot kookpunt.
Voeg sjokolade by en roer tot gesmelt en glad.
Laat stadig prut vir 5 minute.
Gooi deur 'n sif en geur met Frangelico of 'n likeur van jou keuse.
Sit warm voor.
WARMSJOKOLADE-DRANKIE - Barbara Joubert
Niks maak jou hande en maag so warm soos hot chocolate nie
2 porsies
500 ml melk
200 g melksjokolade
125 ml room, styfgeklop
kakaopoeier, om bo-op te sif
Breek sjokolade in blokkies en plaas saam met melk in ’n kastrol.
Verhit saam oor lae temperatuur.
Roer totdat sjokolade gesmelt is en maak seker melk kook nie oor nie.
Gooi in glase of bekers en skep styfgeklopte room bo-op.
Sif ’n klein bietjie kakao bo-oor.
DELICIOUS HOT COCOA
Make Your Own Gift Mix Recipes Gifts in a Jar!
Dry Ingredients to Pack into your Gift-Giving Container:
1/3 cup of Sugar
1/3 cup unsweetened cocoa powder
1/8 tsp of salt
¼ cup of mini marshmallows
Wet Ingredients the Recipient will need:
½ cup of water
3½ cups of milk
½ tsp of vanilla
Layering Directions:
Layer the above dry ingredients into your gift-giving container.
Print a copy of the dry ingredients list and wet ingredients list along with the directions below.
Preparation Directions:
In a saucepan combine sugar, cocoa and salt. Stir in water.
Bring mixture to a boiling, stirring contantly.
Cook and stir for 1 minute more. Stir in Milk. (do not boil).
Remove from heat, stir in vanilla. Beat with a rotary beater till frothy.
Serve in cups or mugs and top with the minature marshmallows.
HOT CHILI CHOCOLATE
Serves 2.
Warm up a cold winter day with a cup of this spicy hot chocolate. The added chili peppers give this drink an extra boost of vitamins A and C.
2 cups milk (500 ml)
½ tsp vanilla extract (2 ml)
½ tsp cinnamon (2 ml)
¼ tsp cayenne pepper (1 ml)
2 tbsp dark chocolate chips or 30 g bittersweet chocolate - grated
Heat milk over medium heat.
Add vanilla extract, cinnamon and cayenne pepper.
Stir in dark chocolate chips or chopped bittersweet chocolate until melted.
Pour into 2 mugs.
HOT HOT COCOA - Michael Smith
Cocoa powder gives chocolate its rich flavour and makes this steaming mug of hot cocoa my favourite winter treat.
A touch of cayenne pepper balances the temperature heat of the brew but doesn’t make it too spicy.
It’s a surprising twist that adds just the right exotic edge.
1 cup milk
1 heaping spoonful cocoa powder
1 heaping spoonful brown sugar
1 handful dark chocolate chips
1 dribble vanilla
tiny pinch cayenne pepper
Pour everything into a small pot and whisk until well combined.
Bring to a simmer over a medium heat.
Whisk a bit more to froth it up a bit.
Pour into your favourite mug and find a comfy chair to enjoy it in!
ICED CHOCOLATE DRINK - Women's Weekly
80 g good quality dark chocolate - chopped
½ cup thickened cream (125 ml)
1½ cups milk (375 ml)
4 scoops good quality chocolate ice cream
Combine 60 g of the chocolate and ¼ cup (60 ml) cream in a small saucepan.
Stir over low heat until chocolate melts.
Cool.
Reserve 2 tablespoons of the chocolate sauce.
Whisk together remaining chocolate sauce and milk until well combined.
Whip remaining cream until soft peaks form.
Use a sharp knife to finely slice remaining chocolate to form shards.
Divide the reserved chocolate sauce between 2 tall glasses.
Turn each of the glasses upside down and twist so that it drizzles down the sides.
Add the chocolate milk and 2 scoops of ice cream to each.
Top with a spoonful of whipped cream and sprinkle with chocolate shards.
Serve immediately.
WARM SJOKOLADE - Nataniël
Vir 2 persone.
450 ml melk
½ vanillapeul
1 kaneelstokkie
2 kardamompeule
100 g donker sjokolade
2 tl suiker
likeur of brandewyn of whiskey - opsioneel
Verhit melk in kastrol.
Voeg speserye, sjokolade en suiker by.
Roer tot sjokolade gesmelt is.
Verwyder van hitte voordat melk kook.
Verwyder speserye en skink in koppies of bekers.
Voeg likeur by indien verkies.
Vinnig en eenvoudig om te maak - almal sal vra vir nog.
4 - 6 porsies.
500 ml melk
200 g donkersjokolade - fyngekap
30 ml fyn kaneel
250 ml room
200 g witsjokolade - fyngekap
24 wafelkoekies
Bring melk tot kookpunt en gooi bo oor gekapte donkersjokolade.
Roer tot gladde mengsel en voeg kaneel by.
Bring room tot kookpunt en gooi oor witsjokolade.
Roer tot gladde mengsel.
Verdeel donkersjokolade tussen glase gevolg deur witsjokolade.
Sit voor met wafelkoekies.
WENK
Jy kan ook styfgeklitste room bysit.
WARM DUBBEL SJOKOLADE DRANKIE - Herman Lensing
Maak 750 ml.
Skink die warmsjokolade ná ete as 'n vinnige nagereg met tuisgemaakte malvalekkers bo op.
250 ml room
250 ml melk
sade van 1 vanieljepeul
2 stukke heel kaneel
100 g donkersjokolade
100 g witsjokolade
15 ml Frangelico - opsioneel
Bring room, melk, vanieljesade, peul en kaneel tot kookpunt.
Voeg sjokolade by en roer tot gesmelt en glad.
Laat stadig prut vir 5 minute.
Gooi deur 'n sif en geur met Frangelico of 'n likeur van jou keuse.
Sit warm voor.
WARMSJOKOLADE-DRANKIE - Barbara Joubert
Niks maak jou hande en maag so warm soos hot chocolate nie
2 porsies
500 ml melk
200 g melksjokolade
125 ml room, styfgeklop
kakaopoeier, om bo-op te sif
Breek sjokolade in blokkies en plaas saam met melk in ’n kastrol.
Verhit saam oor lae temperatuur.
Roer totdat sjokolade gesmelt is en maak seker melk kook nie oor nie.
Gooi in glase of bekers en skep styfgeklopte room bo-op.
Sif ’n klein bietjie kakao bo-oor.
DELICIOUS HOT COCOA
Make Your Own Gift Mix Recipes Gifts in a Jar!
Dry Ingredients to Pack into your Gift-Giving Container:
1/3 cup of Sugar
1/3 cup unsweetened cocoa powder
1/8 tsp of salt
¼ cup of mini marshmallows
Wet Ingredients the Recipient will need:
½ cup of water
3½ cups of milk
½ tsp of vanilla
Layering Directions:
Layer the above dry ingredients into your gift-giving container.
Print a copy of the dry ingredients list and wet ingredients list along with the directions below.
Preparation Directions:
In a saucepan combine sugar, cocoa and salt. Stir in water.
Bring mixture to a boiling, stirring contantly.
Cook and stir for 1 minute more. Stir in Milk. (do not boil).
Remove from heat, stir in vanilla. Beat with a rotary beater till frothy.
Serve in cups or mugs and top with the minature marshmallows.
HOT CHILI CHOCOLATE
Serves 2.
Warm up a cold winter day with a cup of this spicy hot chocolate. The added chili peppers give this drink an extra boost of vitamins A and C.
2 cups milk (500 ml)
½ tsp vanilla extract (2 ml)
½ tsp cinnamon (2 ml)
¼ tsp cayenne pepper (1 ml)
2 tbsp dark chocolate chips or 30 g bittersweet chocolate - grated
Heat milk over medium heat.
Add vanilla extract, cinnamon and cayenne pepper.
Stir in dark chocolate chips or chopped bittersweet chocolate until melted.
Pour into 2 mugs.
HOT HOT COCOA - Michael Smith
Cocoa powder gives chocolate its rich flavour and makes this steaming mug of hot cocoa my favourite winter treat.
A touch of cayenne pepper balances the temperature heat of the brew but doesn’t make it too spicy.
It’s a surprising twist that adds just the right exotic edge.
1 cup milk
1 heaping spoonful cocoa powder
1 heaping spoonful brown sugar
1 handful dark chocolate chips
1 dribble vanilla
tiny pinch cayenne pepper
Pour everything into a small pot and whisk until well combined.
Bring to a simmer over a medium heat.
Whisk a bit more to froth it up a bit.
Pour into your favourite mug and find a comfy chair to enjoy it in!
ICED CHOCOLATE DRINK - Women's Weekly
80 g good quality dark chocolate - chopped
½ cup thickened cream (125 ml)
1½ cups milk (375 ml)
4 scoops good quality chocolate ice cream
Combine 60 g of the chocolate and ¼ cup (60 ml) cream in a small saucepan.
Stir over low heat until chocolate melts.
Cool.
Reserve 2 tablespoons of the chocolate sauce.
Whisk together remaining chocolate sauce and milk until well combined.
Whip remaining cream until soft peaks form.
Use a sharp knife to finely slice remaining chocolate to form shards.
Divide the reserved chocolate sauce between 2 tall glasses.
Turn each of the glasses upside down and twist so that it drizzles down the sides.
Add the chocolate milk and 2 scoops of ice cream to each.
Top with a spoonful of whipped cream and sprinkle with chocolate shards.
Serve immediately.
WARM SJOKOLADE - Nataniël
Vir 2 persone.
450 ml melk
½ vanillapeul
1 kaneelstokkie
2 kardamompeule
100 g donker sjokolade
2 tl suiker
likeur of brandewyn of whiskey - opsioneel
Verhit melk in kastrol.
Voeg speserye, sjokolade en suiker by.
Roer tot sjokolade gesmelt is.
Verwyder van hitte voordat melk kook.
Verwyder speserye en skink in koppies of bekers.
Voeg likeur by indien verkies.
LEMOENDRANKIE
4 lemoene
4 kop suiker
1 pakkie wynsteensuur
2 suurlemoene
8 kop water
Rasper die skille van lemoene en suurlemoene af.
Druk die sap van die vrugte uit en voeg wynsteensuur en suiker by.
Gooi kookwater bo-oor.
Meng goed en bottel.
MANGOVERFRISSER
⅓ kop natuurlike laevet jogurt
1 mango - geskil, ontpit en verpulp
⅔ kop verkoelde mineraal of sodawater
Meng jogurt en mango saam in 'n lang glas.
Giet mineraalwater en 'n paar ysblokkies by.
Besprinkel met neutmuskaat of gemengde speserye.
Versier met 'n kruisementblaartjie.
TROPICAL MANGO COOLER - Martha de Lange
1 cup pineapple chunks
1 tsp vanilla
3 cups low fat milk
1 cup mango chunks
Place all ingredients in blender.
Blend, pour over ice or blend with crushed ice and enjoy.
A healthy refresher anytime.
APPELSAP
Bestanddele vir 4 porsies
2 kg appels, soet
40 g suiker
Sny die appels in blokkies, plaas in 'n groot kastrol en stamp fyn.
Voeg 1 liter water by en kook by medium hitte vir 10 minute.
Gooi deur ‘n fyn sif in 'n kastrol.
Meng sap en suiker verhit tot kookpunt, verwyder die skuim.
Vul warm sap in gesteriliseerde bottels en verseël goed.
Maak omtrent 4 bottels van sowat ½ liter elk en het n 1 jaar raklewe, ongeopen.
FEESTELIKE KIWI DRANKIE
Skil 2 kiwivrugte en verpulp dit saam met
3-4 ontpitte lichies
30 ml suiker stroop
Voeg ysblokkies by en giet dit in 'n glas met 15ml Vodka (opsioneel).
WATERMELON & STRAWBERRY SLUSH
1 packet fresh strawberries - cleaned
2 cups watermelon - seeded & cubed
⅓ cup sugar
⅓ cup vodka
¼ cup lemon juice
2 cups ice cubes
In a blender container, combine all of the ingredients except the ice, and blend well.
While blending, gradually add the ice and blend till smooth.
Serve immediately.
Garnished as desired.
LEMOENSTROOP
Hierdie maklike lemoenstroop is ʼn heerlike alternatief vir die winkel-gekoopte lemoensap wat soveel preserveermiddels het.
Die stroop is ook lekker oor sponskoeke of selfs in skemerkelkies.
Maak omtrent 2 liter
2,5 kg witsuiker
gerasperde skil van 8 lemoene
16 tot 18 lemoene se sap
1 e Engelse sout
1 e sitroensuur
2 e wynsteensuur
Los die suiker op in die lemoensap deur dit te roer.
Jy kan dit effens verhit, maar dit kan moontlik van die vitamiene beskadig en is nie nodig nie.
Roer die res van die bestanddele by.
Syg deur ʼn doek of sif.
Gooi in gesteriliseerde bottles en verseël.
TERESA SE LEMOEN EN SUURLEMOEN STROOP - Theresa Scholtz
8 sappige lemoene
4 sappige suurlemoene
1½ liter kookwater
15 ml wynsteen of sitroensuur
1.2 kg wit suiker
Rasper net die oranje en geel buite skil van die lemoene en suurlemoene dun af.
Moet nie die albedo (wit gedeelte) ook rasper nie aangesien dit die stroop bitter sal laat smaak.
Druk die sap van die lemoene en suurlemoene uit en voeg dit by die gerasperde skil.
Voeg die res van die bestandele by en roer tot die suiker opgelos is.
Verhit die mengsel tot kookpunt en kook dit vir 5 minute lank.
Laat die stroop afkoel, syg dit deur en bottel en verseel dit.
Skink dit in lang glase na smaak verdun met soda of yswater met 'n paar ysblokkies.
ORANGE JUICE - Ina Paarman
Serves 6.
1 tray of ice cubes
2 lemons - halved lengthways and then sliced
1 litre of fresh orange juice
1 x 750 ml sparkling wine or soda water
Divide ice cubes between 6 glasses.
Add a generous number of lemon slices.
Fill the glasses two thirds full with fresh juice and top up with sparkling wine or soda water.
APPLE JUICE - Ina Paarman
Serves 6.
1 tray of ice cubes
2 lemons - halved lengthways and then sliced
1 litre organic apple juice or any good quality clear or sparkling apple juice
500 ml late harvest or sweet Muscadel wine - optional
Divide ice cubes between 6 glasses.
Add a generous number of lemon slices to each glass.
Fill the glasses ¾ full with apple juice and top up with sweet wine if desired.
Stir with a swizzle stick and serve.
SPARKLING TROPICAL REFRESHER - Ina Paarman
Serves 4.
Buy a good quality organic mango juice or buzz two ripe mangoes in a blender.
1 cup thick mango juice or pulp of 2 mango's (250 ml)
pulp of 3 fresh granadillas
1 cup chilled sparkling white wine or mineral water (250 ml)
Mix the mango juice and granadilla pulp with the sparkling wine or water in a jug, add a few ice blocks and curls of
lemon or lime peel.
Serve in chunky glasses.
TIP
If the mango is not fully ripened, a little sugar can be added to the juice.
WATERMELON PINA COLADA
Serves 4 - 5.
2 cups watermelon
½ cup chunked pineapple
½ cup vanilla yogurt
3 cups ice
2 tbsp cream of coconut
Mix all ingredients together in a blender.
Blend until desired consistency and serve.
LEMMETJIE EN KOMKOMMER VERFRISSER
1 liter sodawater
½ kop vars lemmetjie sap of meer na smaak
1 komkommer - in dun skyfies gesny
Meng sodawater, lemmetjiesap en komkommerskyfies in 'n groot beker.
Bedien met ysblokkies.
AARBEI BORRELS
2 kop water
200 g suiker
800 g aarbeie - in stukke gesny
1 liter yskoue sodawater
160 g granaat pitte
ys blokkies
Plaas water en suiker in kastrol oor medium hitte en roer todat al die suiker opgelos is.
Verhoog hitte en laat prut vir 10 minute.
Verwyder van hitte en laat heeltemal afkoel.
Maak aarbeie fyn in voedsel verwerker. Blitz strawberries until smooth.
Meng fyn aarbeie, afgekoelde stroop, sodawater en granaat pitte.
Bedien met ys blokkies.
LIME AND MINT SPRITZER - Women's Weekly
1 cup sugar syrup (250 ml)
1 cup lime juice (250 ml)
1.25 litres chilled mineral water (5 cups)
¼ cup coarsely chopped
fresh mint
SUGAR SYRUP
1 cup sugar (220 g)
1 cup water (250 ml)
Combine ingredients for sugar syrup in a pan.
Stir over low heat until sugar dissolves.
Simmer, without stirring for 5 minutes, remove from heat and cool.
Combine ingredients in a large jug.
Serve immediately with ice, if desired.
WATERMELON AND MINT GRANITA - Women's Weekly
1 cup white sugar (220 g)
3 large fresh mint sprigs
1.6 kg coarsely chopped watermelon
fresh mint sprigs - extra - to garnish
Combine sugar and 2 cups (500 ml) of water in a medium saucepan.
Stir over low heat without boiling, until the sugar dissolves.
Bring to the boil.
Add the mint sprigs, reduce the heat and simmer without stirring, for 5 minutes.
Meanwhile, blend or process the watermelon in batches until smooth.
Push purée through a sieve into a large bowl.
Stir in the syrup.
Pour the mixture into two shallow metal pans.
Cover with foil and freeze for about 3 hours or until almost set.
Using a fork, scrape the granita from bottom and sides of the pans, mixing the frozen with the unfrozen mixture.
Cover and return to the freezer until frozen.
To serve - use a fork to scrape the granita to form large ice crystals.
Spoon into glasses and serve immediately.
4 lemoene
4 kop suiker
1 pakkie wynsteensuur
2 suurlemoene
8 kop water
Rasper die skille van lemoene en suurlemoene af.
Druk die sap van die vrugte uit en voeg wynsteensuur en suiker by.
Gooi kookwater bo-oor.
Meng goed en bottel.
MANGOVERFRISSER
⅓ kop natuurlike laevet jogurt
1 mango - geskil, ontpit en verpulp
⅔ kop verkoelde mineraal of sodawater
Meng jogurt en mango saam in 'n lang glas.
Giet mineraalwater en 'n paar ysblokkies by.
Besprinkel met neutmuskaat of gemengde speserye.
Versier met 'n kruisementblaartjie.
TROPICAL MANGO COOLER - Martha de Lange
1 cup pineapple chunks
1 tsp vanilla
3 cups low fat milk
1 cup mango chunks
Place all ingredients in blender.
Blend, pour over ice or blend with crushed ice and enjoy.
A healthy refresher anytime.
APPELSAP
Bestanddele vir 4 porsies
2 kg appels, soet
40 g suiker
Sny die appels in blokkies, plaas in 'n groot kastrol en stamp fyn.
Voeg 1 liter water by en kook by medium hitte vir 10 minute.
Gooi deur ‘n fyn sif in 'n kastrol.
Meng sap en suiker verhit tot kookpunt, verwyder die skuim.
Vul warm sap in gesteriliseerde bottels en verseël goed.
Maak omtrent 4 bottels van sowat ½ liter elk en het n 1 jaar raklewe, ongeopen.
FEESTELIKE KIWI DRANKIE
Skil 2 kiwivrugte en verpulp dit saam met
3-4 ontpitte lichies
30 ml suiker stroop
Voeg ysblokkies by en giet dit in 'n glas met 15ml Vodka (opsioneel).
WATERMELON & STRAWBERRY SLUSH
1 packet fresh strawberries - cleaned
2 cups watermelon - seeded & cubed
⅓ cup sugar
⅓ cup vodka
¼ cup lemon juice
2 cups ice cubes
In a blender container, combine all of the ingredients except the ice, and blend well.
While blending, gradually add the ice and blend till smooth.
Serve immediately.
Garnished as desired.
LEMOENSTROOP
Hierdie maklike lemoenstroop is ʼn heerlike alternatief vir die winkel-gekoopte lemoensap wat soveel preserveermiddels het.
Die stroop is ook lekker oor sponskoeke of selfs in skemerkelkies.
Maak omtrent 2 liter
2,5 kg witsuiker
gerasperde skil van 8 lemoene
16 tot 18 lemoene se sap
1 e Engelse sout
1 e sitroensuur
2 e wynsteensuur
Los die suiker op in die lemoensap deur dit te roer.
Jy kan dit effens verhit, maar dit kan moontlik van die vitamiene beskadig en is nie nodig nie.
Roer die res van die bestanddele by.
Syg deur ʼn doek of sif.
Gooi in gesteriliseerde bottles en verseël.
TERESA SE LEMOEN EN SUURLEMOEN STROOP - Theresa Scholtz
8 sappige lemoene
4 sappige suurlemoene
1½ liter kookwater
15 ml wynsteen of sitroensuur
1.2 kg wit suiker
Rasper net die oranje en geel buite skil van die lemoene en suurlemoene dun af.
Moet nie die albedo (wit gedeelte) ook rasper nie aangesien dit die stroop bitter sal laat smaak.
Druk die sap van die lemoene en suurlemoene uit en voeg dit by die gerasperde skil.
Voeg die res van die bestandele by en roer tot die suiker opgelos is.
Verhit die mengsel tot kookpunt en kook dit vir 5 minute lank.
Laat die stroop afkoel, syg dit deur en bottel en verseel dit.
Skink dit in lang glase na smaak verdun met soda of yswater met 'n paar ysblokkies.
ORANGE JUICE - Ina Paarman
Serves 6.
1 tray of ice cubes
2 lemons - halved lengthways and then sliced
1 litre of fresh orange juice
1 x 750 ml sparkling wine or soda water
Divide ice cubes between 6 glasses.
Add a generous number of lemon slices.
Fill the glasses two thirds full with fresh juice and top up with sparkling wine or soda water.
APPLE JUICE - Ina Paarman
Serves 6.
1 tray of ice cubes
2 lemons - halved lengthways and then sliced
1 litre organic apple juice or any good quality clear or sparkling apple juice
500 ml late harvest or sweet Muscadel wine - optional
Divide ice cubes between 6 glasses.
Add a generous number of lemon slices to each glass.
Fill the glasses ¾ full with apple juice and top up with sweet wine if desired.
Stir with a swizzle stick and serve.
SPARKLING TROPICAL REFRESHER - Ina Paarman
Serves 4.
Buy a good quality organic mango juice or buzz two ripe mangoes in a blender.
1 cup thick mango juice or pulp of 2 mango's (250 ml)
pulp of 3 fresh granadillas
1 cup chilled sparkling white wine or mineral water (250 ml)
Mix the mango juice and granadilla pulp with the sparkling wine or water in a jug, add a few ice blocks and curls of
lemon or lime peel.
Serve in chunky glasses.
TIP
If the mango is not fully ripened, a little sugar can be added to the juice.
WATERMELON PINA COLADA
Serves 4 - 5.
2 cups watermelon
½ cup chunked pineapple
½ cup vanilla yogurt
3 cups ice
2 tbsp cream of coconut
Mix all ingredients together in a blender.
Blend until desired consistency and serve.
LEMMETJIE EN KOMKOMMER VERFRISSER
1 liter sodawater
½ kop vars lemmetjie sap of meer na smaak
1 komkommer - in dun skyfies gesny
Meng sodawater, lemmetjiesap en komkommerskyfies in 'n groot beker.
Bedien met ysblokkies.
AARBEI BORRELS
2 kop water
200 g suiker
800 g aarbeie - in stukke gesny
1 liter yskoue sodawater
160 g granaat pitte
ys blokkies
Plaas water en suiker in kastrol oor medium hitte en roer todat al die suiker opgelos is.
Verhoog hitte en laat prut vir 10 minute.
Verwyder van hitte en laat heeltemal afkoel.
Maak aarbeie fyn in voedsel verwerker. Blitz strawberries until smooth.
Meng fyn aarbeie, afgekoelde stroop, sodawater en granaat pitte.
Bedien met ys blokkies.
LIME AND MINT SPRITZER - Women's Weekly
1 cup sugar syrup (250 ml)
1 cup lime juice (250 ml)
1.25 litres chilled mineral water (5 cups)
¼ cup coarsely chopped
fresh mint
SUGAR SYRUP
1 cup sugar (220 g)
1 cup water (250 ml)
Combine ingredients for sugar syrup in a pan.
Stir over low heat until sugar dissolves.
Simmer, without stirring for 5 minutes, remove from heat and cool.
Combine ingredients in a large jug.
Serve immediately with ice, if desired.
WATERMELON AND MINT GRANITA - Women's Weekly
1 cup white sugar (220 g)
3 large fresh mint sprigs
1.6 kg coarsely chopped watermelon
fresh mint sprigs - extra - to garnish
Combine sugar and 2 cups (500 ml) of water in a medium saucepan.
Stir over low heat without boiling, until the sugar dissolves.
Bring to the boil.
Add the mint sprigs, reduce the heat and simmer without stirring, for 5 minutes.
Meanwhile, blend or process the watermelon in batches until smooth.
Push purée through a sieve into a large bowl.
Stir in the syrup.
Pour the mixture into two shallow metal pans.
Cover with foil and freeze for about 3 hours or until almost set.
Using a fork, scrape the granita from bottom and sides of the pans, mixing the frozen with the unfrozen mixture.
Cover and return to the freezer until frozen.
To serve - use a fork to scrape the granita to form large ice crystals.
Spoon into glasses and serve immediately.
WILMA SE YSTEE - Wilma Bosman
4 sakkies rooibos tee
1 liter aangemaakte low cal koeldrank
suurlemoenskyfies
Maak die rooibos tee aan met een liter kookwater.
Meng die rooibostee met die aangemaakte low cal koeldrank en suurlemoenskyfies sit in yskas!
ROOIBOSTEE CAPPACINO - Martie Fourie Moolman
(beproef)
1 k Rooibostee met stokkies
3 E suiker
3 k water
½ t vanielje
kaneel
Smelt suiker tot ligbruin, voeg teeblare by en skroei 3 minute.
Voeg water by en prut 3 minute.
Laat afkoel en gooi deur sif, voeg vanielje by.
Bêre die ekstrak in yskas.
Vir 1 koppie tee: ½ koppie ekstrak met kookmelk.
Klits bietjie melk met bietjie room. (Ek gebruik my koffie plunger) sit bo-oor.
Strooi bietjie kaneel en heuning oor.
SUURLEMOEN YSTEE - Martha de Lange
Maak 5 liter (20 x 240 ml)
Bereiding: 10 minute
Koste: 67c per glasie
Verpakking: plastiekglasies met deksels
5 liter kookwater
20 rooibosteesakkies
200 - 300 ml bruinsuiker
225 ml suurlemoensap - verkieslik vars uitgedruk
Laat trek die sakkies in die kookwater tot dit sterk is.
Dreineer en roer die suiker by.
Laat dit afkoel en roer die suurlemoensap by.
Verkoel tot dit benodig word.
ROOIBOS EN BESSIE YSTEE
8 rooibos of bessiegegeurde rooibos teesakkies
6 dun skyfies vars gemmer
8 heel naeltjies
7 kardemompeule - oopgeskeur - opsioneel
75 ml suiker
75 ml vars suurlemoensap of na smaak
1½ liter kookwater
500 - 750 ml gekoopte bessiesap - verkoel
ysblokkies
kruisementblare
vars bessies of aarbeie
dun skyfies suurlemoen
Plaas die teesakkies met die speserye, suiker en suurlemoensap in ’n groot mengbeker.
Skink die kookwater oor en roer tot die suiker opgelos het.
Laat tee 2 ure afkoel en haal die teesakkies en speserye uit.
Moenie die tee te sterk laat trek nie - dit kan bitter word.
Roer die sap by net voor dit voorgesit word.
Andersins kan die tee met net die speserye, oornag in die yskas gehou en dan afgerond word.
Plaas ysblokkies, kruisement, vrugte en suurlemoen in glase en skink die ystee bo oor.
Sit dadelik voor.
ROOIBOSTEE DRANKIE
5 rooibostee sakkies
1,3 liter kookwater
100 g suiker (125 ml)
3 groen appels - in kwarte gesny
hand vol vars kruisementblare
3 seldery stokke - heel
2 suurlemoene - in kwarte gesny
ys
Dompel teesakkies in kookwater.
Laat trek vir 5 minute.
Voeg suiker by en roer goed.
Laat afkoel.
Skink tee in 'n groot beker en voeg appelkwarte, kruisement, seldery, suurlemoen en ys by.
4 sakkies rooibos tee
1 liter aangemaakte low cal koeldrank
suurlemoenskyfies
Maak die rooibos tee aan met een liter kookwater.
Meng die rooibostee met die aangemaakte low cal koeldrank en suurlemoenskyfies sit in yskas!
ROOIBOSTEE CAPPACINO - Martie Fourie Moolman
(beproef)
1 k Rooibostee met stokkies
3 E suiker
3 k water
½ t vanielje
kaneel
Smelt suiker tot ligbruin, voeg teeblare by en skroei 3 minute.
Voeg water by en prut 3 minute.
Laat afkoel en gooi deur sif, voeg vanielje by.
Bêre die ekstrak in yskas.
Vir 1 koppie tee: ½ koppie ekstrak met kookmelk.
Klits bietjie melk met bietjie room. (Ek gebruik my koffie plunger) sit bo-oor.
Strooi bietjie kaneel en heuning oor.
SUURLEMOEN YSTEE - Martha de Lange
Maak 5 liter (20 x 240 ml)
Bereiding: 10 minute
Koste: 67c per glasie
Verpakking: plastiekglasies met deksels
5 liter kookwater
20 rooibosteesakkies
200 - 300 ml bruinsuiker
225 ml suurlemoensap - verkieslik vars uitgedruk
Laat trek die sakkies in die kookwater tot dit sterk is.
Dreineer en roer die suiker by.
Laat dit afkoel en roer die suurlemoensap by.
Verkoel tot dit benodig word.
ROOIBOS EN BESSIE YSTEE
8 rooibos of bessiegegeurde rooibos teesakkies
6 dun skyfies vars gemmer
8 heel naeltjies
7 kardemompeule - oopgeskeur - opsioneel
75 ml suiker
75 ml vars suurlemoensap of na smaak
1½ liter kookwater
500 - 750 ml gekoopte bessiesap - verkoel
ysblokkies
kruisementblare
vars bessies of aarbeie
dun skyfies suurlemoen
Plaas die teesakkies met die speserye, suiker en suurlemoensap in ’n groot mengbeker.
Skink die kookwater oor en roer tot die suiker opgelos het.
Laat tee 2 ure afkoel en haal die teesakkies en speserye uit.
Moenie die tee te sterk laat trek nie - dit kan bitter word.
Roer die sap by net voor dit voorgesit word.
Andersins kan die tee met net die speserye, oornag in die yskas gehou en dan afgerond word.
Plaas ysblokkies, kruisement, vrugte en suurlemoen in glase en skink die ystee bo oor.
Sit dadelik voor.
ROOIBOSTEE DRANKIE
5 rooibostee sakkies
1,3 liter kookwater
100 g suiker (125 ml)
3 groen appels - in kwarte gesny
hand vol vars kruisementblare
3 seldery stokke - heel
2 suurlemoene - in kwarte gesny
ys
Dompel teesakkies in kookwater.
Laat trek vir 5 minute.
Voeg suiker by en roer goed.
Laat afkoel.
Skink tee in 'n groot beker en voeg appelkwarte, kruisement, seldery, suurlemoen en ys by.