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.
GLÜHWEIN (GLOEIWYN) 1 stukkie pypkaneel - so 5 cm lank 2 naeltjies 2 swartpeperkorrels ½ dobbelsteentjie vars gemmer 1 teelepel vars tiemie 1 bottel rooiwyn
Bind die geurmiddels in ‘n moeseliendoekie toe en laat trek in die rooiwyn wat tot net onder kookpunt verhit is. Na so 5 minute se trek is dit reg.
GLUWEIN AUSTRIA
To 4 litres of red wine you need caster sugar - amount proportional to quality of red wine, the worse the wine the more sugar you need, add it to taste, but start with about 2 cups. 6 - 8 cinnamon sticks whole cloves 2 oranges Whole allspice 2 cups of orange juice
If you wish to get your friends and yourself tipsy even more quickly, or just to add a little extra kick, add brandy, sweet sherry or port to the mix - optional but rather tasty. Pour the red wine into a large pot and put it on the stove on a very low heat – you must not let the wine boil or the world could end… and that is not something you want to risk... I tend to cut the oranges into slices and then put about 4 cloves into each slice, then put them in with the wine. Break the cinnamon sticks in half or thirds and put them in with the wine as well as 10 of the whole all spice. Add in the sherry or port as well as 2 cups of orange juice. Add in 2 cups of sugar and stir. Stir on and off for about 30 mins to give the spices time to infuse with the wine and for the magic to occur, then taste it, and add more sugar as needed - possible up to 4 or 5 cups more in the wine is really bad. Let it cook - infuse - whatever for about 30 minutes more - again, not letting it boil. Sometimes I like to add berries which soak up the alcohol quite nicely and add to the cuteness of the drink. Also, in a more glögg-esque version - the Swedish version of glühwein - mulled wine, having this with gingerbread.
SWEDISH GLUWEIN
2 cups sugar 2 cinnamon sticks 1 piece ginger - peeled 10 whole cloves 10 cardomon pods Add all ingedients to a suitable saucepan and heat slowly, taking care not to boil the mixture. Leave 1 hour and strain. Add ½ to 1 bottle of vodka to taste - optional but good. Heat again and serve with blanched almonds and raisins.
GLUHWEIN
Jy kan kersie liqueur, brandewyn of rum ook in die glas gooi vir n ekstra skop.
500 ml droë rooi wyn suiker na smaak 1 lemoen, vars uitgedruk 6 naeltjies 1 kaneel stokkies 1 swart tee sakkie
Gooi als in 'n pot en laat prut vir 10 minute. Moenie kook nie anders kook jy die alkohol weg en soos my buurvrou sê wat gaan jou dan warm hou? hehe!! Bedien warm.
GLÜHWEIN MET ROOIBOSTEE - Wilna Myburg Jouwereld
Probeer dié (nie-tradisionele) Glühwein-resep.
1 bottel (750 ml) rooiwyn 30 ml brandewyn sap van 2 lemoene 1 lemoen, in ½ cm-skywe gesny 1 suurlemoen, in ½ cm-skywe gesny 5 kardemompeule (opsioneel) 12 cm-kaneelstokkie, in die helfte gebreek 2 naeltjies 1 k bruinsuiker 1 k water 2 k rooibostee (2 teesakkies op 2 koppies water)
Meng al die bestanddele saam in ‘n groot kastrol. Roer oor ‘n lae hitte totdat die suiker gesmelt is – moenie dit laat kook nie. Dit neem net so 10 minute en dan kan jy begin proe!
KOMKOMMER LEMONADE - Herman Lensing Genoeg vir 14. As ek in die somer vriende vir middagete nooi, is dié verfrissende limonade altyd op die tafel. Dis maklik om te maak, probeer dit!
2 groot komkommers - geskil en oorlangs gehalveer sap en skil van 2 suurlemoene 100 ml jenewer - opsioneel 2 x 750 ml bottels limonade 1 kg fyn ys
Plaas komkommer, sap en skil van suurlemoene in voedselverwerker. Maak op hoë spoed fyn tot gladde mengsel. Druk deur ’n sif. Roer nou jenewer by, as jy dit gebruik. Plaas in yskas tot yskoud. Gooi in groot glasbeker en voeg gebreekte ys by. Gooi limonade by en sit voor.
WENK Breek ys só. Draai ysblokkies in ’n skoon kombuisdoek toe. Hou dit stewig vas en slaan met ’n houtkoekroller daarop tot fyn.
LIKEURS
BRANDEWYN LEMOENLIKEUR - Boeboe Koekemoer
3 groot lemoene 250 ml brandewyn 250 g suiker 2 ml fyn koljander 2 ml fyn kaneel
Rasper die lemoene se skille. Druk 250 ml lemoensap uit. Meng alle bestanddele en laat staan vir 2 dae lank. Roer mengsel gereeld. Giet mengsel deur doek en verwyder pulp. Giet vloeistof in gesteriliseerde fles en verseël. Bedien teen kamertemperatuur of verkoel.
FLUWEEL LIKEUR - Boeboe Koekemoer
1 blik kondensmelk 1 blik ideal melk 10 ml vanilla 5 ml sterk koffie 200 ml whiskey
Meng kondensmelk, Ideal melk en vanilla saam. Meng koffie met die whiskey en voeg by die melk mengsel. Klits goed en bedien of bottel en bêre in yskas.
KOFFIEROOM LIKEUR - Caroll Elliott Claassen
Lewer so 800 ml likeur
397 g blik kondensmelk 250 ml vars room 250 ml brandewyn 15 ml vanillageursel 15 ml karamelgeursel 15 ml koffiepoeier - opgelos in bietjie kookwater
Gooi al die bestanddele in 'n mengbak en klits goed. Giet in 'n skoon fles of bottel, draai deksel toe en verkoel in yskas. Skud goed voor gebruik.
SJOKOLADETOFFIEROOM LIKEUR - Carol Elliott Claassen
Lewer 500 ml likeur
397 g blik kondensmelk 250 ml vars room 250 ml brandewyn 5 ml gliserien 5 ml karamelgeursel 5 ml kitskoffie - in bietjie kookwater opgelos 5 ml kakao - in bietjie kookwater opgelos
Gooi al die bestanddele in 'n mengbak en klits goed. Giet in 'n skoon fles of bottel, draai deksel toe en verkoel in yskas. Skud goed voor gebruik.
SJOKOLADEROOM LIKEUR - Carol Elliott Claassen
Lewer 500 ml likeur
397 g blik kondensmelk 250 ml vars room 250 ml brandewyn 15 ml vanilla geursel 20 ml kakao - gemeng met bietjie kookwater 1 ml amandelgeursel
Gooi al die bestanddele in 'n mengbak en klits goed. Giet in 'n skoon fles of bottel, draai deksel toe en verkoel in yskas. Skud goed voor gebruik.
TUISGEMAAKTE HEUNING LIKEUR
5 naeltjies, rof gekap ½ vanilla boon, in die lengte af gesny 1 liter vodka 350 g heuning, ons het 500 ml gebruik
Gooi die naeltjies, vanilla boon en vodka in 'n houer en laat staan vir 24 uur. Dreineer tot skoon en roer heuning in. Hou aan met roer tot als goed gemeng is. Bedien koud ..... Heerlik!!
CAPE VELVET
1 can sweetened condensed milk (375 g) 5 ml instant coffee powder 5 ml vanilla essence 1 can evaporated milk (170 g) 375 ml brandy
Mix all ingredients together and bottle. Refrigerate for as long as you can stand it. Drink.
NAARTJIELIKEUR
Lewer 1,2 liter.
35 ml naartjieskil - in repies gesny 1 - 2 heel neut - gerasper 3 naeltjies ± 4 cm kaneelstokkie 750 ml brandewyn 60 ml rum 375 ml suiker 200 ml water
Plaas naartjieskil, neut, naeltjies en kaneel in 'n glasfles of bottel met 'n deksel. Voeg brandewyn en rum by en maak styf toe. Laat sowat 'n maand in 'n warm plek staan. Skud die fles soggens en saans. Gooi mengsel eers deur 'n sif en syg dan deur twee lae kaasdoek. Plaas eenkant. Plaas suiker en water in 'n swaarboomkastrol en roer oor lae hitte totdat suiker opgelos het. Verhit tot kookpunt en laat vir 15 minute kook. Laat stroop afkoel. Voeg brandewynmengsel by koue stroop. Gooi likeur in droë gesteriliseerde bottels, sit prop op en verseël. Laat vir 2 weke staan.
WENK
Verwyder net die buitenste geel lagie van die skil wanneer die sitrusskil gerasper word. Probeer om nie van die wit saam te rasper nie aangesien dit 'n bitter smaak het.
PEPERMENTLIKEUR
1 kop suikerstroop pepermentgeursel 2 kop brandewyn groen voedselkleursel 3 el rum
Kook gelyke dele water en suiker saam tot dit 'n draad trek as die stroop tussen twee vingers getoets word. Meng die brandewyn, die stroop en rum en voeg die pepermentgeursel by. Voeg genoeg groen kleursel by tot dit 'n helder groen kleur het. Dien dit op in klein likeurglasies of vul 'n sjampanjeglas een derde met gebreekte ys en vul dit verder met likeur.
VAN DER HUM-LIKEUR
Lewer 900 ml likeur.
5 heel naeltjies 25 ml gedroogde nartjieskil - verkrummel 1 heel kaneelstokkie knippie neutmuskaat 750 ml brandewyn 200 ml witsuiker 200 ml water
Voeg die naeltjies, nartjieskil, kaneelstokkie en neutmuskaat by die brandewyn en plaas terug in die bottel. Draai die prop toe en laat staan een maand lank. Gooi deur 'n fyn sif of nat moeseliendoek. Plaas die suiker en die water in 'n kastrol en verhit totdat die suiker gesmelt is. Roer gedurig. Kook sowat 6 minute lank om 'n dik stroop te vorm. Voeg die brandewyn by en meng. Gooi uit in 'n bottel, draai toe en bêre sowat 2 weke lank voordat jy dit voorsit.
TIA MARIA LIKEUR
Lewer 1,2 liter.
1½ kop bruinsuiker 1 kop witsuiker ½ kop kitskoffiepoeier 3 kop rum 2 tl vanilla geursel
Meng suikers met 2 kop water. Kook vir 5 minute. Voeg koffie geleidelik by terwyl met draadklitser geklits word tot goed gemeng - laat afkoel. Gooi in lang bottel, voeg rum en vanilla geursel by. Verseël en laat minstens 2 weke staan.
BAR ONE LIKEUR - Martie Fourie Moolman
250 ml melk 250 ml Milo poeier 300 g Bar One 1 blik kondensmelk 250 ml gin, cane of vodka
Verhit melk tot kookpunt, voeg Milo en Bar One by, roer tot gesmelt, haal van stoof af, en voeg kondensmelk by. Roer deeglik. Laat effe afkoel en voeg drank by. Bêre in yskas.
IRISH CREAM LIQUER
Makes 8 servings.
¼ - 1 cup Irish whiskey or brandy or rum or bourbon or Scotch or Rye whisky 1 can condensed milk 2 cups whipping cream 2 tbsp chocolate syrup 2 tbsp instant coffee 1 tsp vanilla essence ½ tsp almond extract
Mix all together in a blender or a shaker bottle with a tight lid. Best if chilled overnight in the refrigerator. Use like you would Irish cream.
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.
BERRY APPLE PUNCH
1 L Liqui-Fruit Berry Blaze 1 L Liqui-Fruit Apple 1 L sparkling lemonade 420 g can fruit cocktail 750 ml red sparkling wine (optional)
Makes about 4 Litres * NOTE: Sparkling ingredients and frozen fruit ice cubes should be added just before serving.
FRUITY SUMMER PUNCH
1 L Liqui-Fruit Summer Pine 1 L Liqui-Fruit Mango Orange 1 L sparkling lemonade 440 g can crushed pineapple 115 g can granaddilla pulp 750 ml white sparkling wine (optional)
Makes about 4 Litres
NOTE: Sparkling ingredients and frozen fruit ice cubes should be added just before serving.
CRANBERRY PASSION PUNCH
1 L Liqui-Fruit Cranberry Cooler 1 L Liqui-Fruit Passion Power 1 L sparkling lemonade 500 ml sparkling ginger ale 115 g can granadilla pulp 24 ice cubes made from Liqui-Fruit Cranberry Cooler (make the day before)
NOTE: Sparkling ingredients and frozen fruit ice cubes should be added just before serving.
1 suurlemoen se sap 1 liter lietsjiesap 125 ml ongegeurde vodka fyn ys 1 bottel droë vonkelwyn (750 ml) paar takkies vars kruisement
Gooi die suurlemoensap, lietsjiesap en vodka in ’n beker. Voeg sowat 500 ml fyn ys by. Roer vir ’n minuut om die mengsel te verkoel en voeg dan die vonkelwyn by. Skep ’n lepel fyn ys in elke glas en gooi die pons bo oor. Rond af met ’n paar kruisementblare en sit voor met strooitjies. Bedien dadelik. PASSION PINE PUNCH
1 L Liqui-Fruit Passion Power 1 L Liqui-Fruit Summer Pine 1 L sparkling lemonade 440 g can crushed pineapple
Makes about 3 Litres
NOTE: Sparkling ingredients and frozen fruit ice cubes should be added just before serving.
PIENK PONS MET WYN -Wilna Myburgh Genoeg vir so 6 – 8 persone. Om dit alkoholvry vir die jongspan te maak, meng net bessie of aarbeisap met Sprite of lemonade.
1 bottel rosé wyn (750 ml) 250 ml rooiwyn 250 ml bessie of aarbeisap - verkieslik met 'n ligte pienk kleur 30 ml suurlemoensap 1 Pink Cripps of Pink Lady appel - in blokkies gesny met die skil aan 500 ml Sprite of Lemonade
Meng die wyne, sappe en appelblokkies. Jy kan dit sommer vroeg al doen – dit hou goed en maak die appels effens "dronk". Voeg die Sprite of Lemonade net voor opdiening by.
PONS MET KWAAI SKOP 750 ml vonkelwyn 1000 ml witwyn 250 ml brandewyn 4 liter sodawater - verkoel in yskas tot benodig 1 x suurlemoen - in dun skyfies gesny 2 x piesangs in dun skyfies gesny met 2 tl stroop 1 x blikkie pynappel stukke - fyn gekerf 1 x blikkie grenadellamoes
Meng al die bestandele, behalwe die sodawater en verkoel. Voeg koue sodawater by net voor bediening. Dit is lekker maar wees versigtig!!! PONS MET DRYWENDE EILAND
4 blikke pynappelringe - gedreineer 8 blikke perskeskywe - gedreineer 3 rooi kersies - vars of geglasuur gehalveerde snye vyekonserf
PONS ½ bottel passion fruit 1 x 410 g blik fyn pynappel 1 x 115 g blik grenadellamoes 1 liter limonade 1 liter sodawater kruisementblare
DRYWENDE EILAND Halveer die pynappelringe en rangskik saam met die perskeskywe, kersies en snye vyekonserf op die basis van 'n 200 mm koekpan om 'n patroon te vorm. Gooi versigtig 'n dun laag water bo oor die vrugte en vries tot amper solied. Voeg nog water by totdat die laag ongeveer 25 mm dik is. Vries tot solied.
PONS Meng bestanddele saam in 'n ponsbak. Keer drywende eiland uit die koekpan en laat dryf op die pons. Versier met kruisementblare en bedien onmiddellik.
RINA SE PONS - Rina Shorty 5 liter Cedar fruit harvest 1 pynappel, gerasper 1 liter gauva juice 1 blik grenadella pulp 3 heel piesangs 3 piesangs, in skyfies gesny 4 liter soda water 1 liter lemonade 1 x 750 rose wyn, indien verkies 50 ml grannaatstroop, grenadien
Meng 5 liter Cedar met pynappel, grenadellapulp en 3 heel piesangs. Laat oornag staan. Haal heel piesangs uit. Meng met res van bestanddele net voor op diening.
ROOI VRUGTEPONS
Sowat 6 liter. Die dieprooi bessiekleur laat lyk dit net so lekker soos dit smaak.
12 rooi appels - in dun ringe gesny 250 g bloubessies 2 liter aarbeisap 1 liter bosbessiesap (cranberry) 2 liter limonade 1 x 750 ml bottel vonkelwyn van jou keuse 1 kg ys
Gooi al die bestanddele bymekaar en sit voor in 'n groot glasbak.
WENK Jy hoef nie vonkelwyn by te voeg as jy nie van alkohol hou nie. Jy kan dit vervang met 750 ml vonkeldruiwesap.
RUM PONS Ietsie met bietjie skop Die resep lewer so 2 drankies, maar jy kan dit maklik aanpas vir meer mense.
60 ml suiker 150 ml kookwater 'n reep suurlemoenskil sap van 2 lemoene 150 ml rum 150 ml pynappelsap Angostora bitters ys
Los die suiker in die kookwater op en laat afkoel. Voeg die lemoenskil by die suikerwater. Voeg die lemoensap, rum, pynappelsap en ‘n paar skote van die bitters by. Sit dadelik oor ys voor.
SPARKLING RED CHERRY PUNCH
Makes 8 servings.
1½ cups tart cherry juice (375 ml) ½ cup orange juice (125 ml) ½ cup orange liqueur - such as Grand Marnier - Curaçao or Cointreau (125 ml) 1 bottle champagne or sparkling wine (750 ml)
In a large pitcher, combine cherry juice, orange juice and liqueur. Chill at least 1 hour or up to 24 hours. Just before serving, stir cherry mixture. Tilt pitcher, slowly pour in champagne. Stir gently. Serve in champagne flutes or wine glasses.
TIP For a festive garnish, add a pitted tart cherry and a quartered slice of orange on a cocktail pick to each glass.
SUE SE VRUGTEPONS - Sue Day
1 tin minute maid (maak aan volgens aanwysings op blik) 1 tin cocktail fruit 1 tin granadilla pulp 1 bottle semi sweet wine 1 bottle lemonade 1 bottle soda water 1 bottle passion fruit (NIE aangemaak nie)
Make ice with minute maid and freeze in 2-4 plastic bags. Pour the wine over the fruit before serving about 4-12 hours. (Ek gebruik so 500 ml Vodka ook hehe) Just before serving add cool drinks. Add 1-2 blocks of minute maid ice. As the night goes by and the minute maid has melted, add the others to keep punch cold. Plaas mintblare om bo op te dryf vir garnering.
VRUGTEPONS - Kiti de Jager
'Hierdie "koppietjie - sop" soos vernoem deur my Pappa en Oom, is 'n wenner maar bietjie duur, so net vir spesiale geleenthede en nuwe jaar. Daar is so min alkohol in, selfs kinders hou van dit.' Ek gooi gewoonlik ook vars piesangskyfies in wat bo dryf.
1 tin lemoen Minute Maid - NIE aangemaak nie 1 blikkie elk perskes, pere, guavas, pynappel, grenadilla 1 papaja 4 piesangs 1 bottel soetwyn 1,2 bottel oros - nie aangemaak nie 1 bottel Sprite of lemonade 1 bottel sodawater
Verpulp al die vrugte met sap en al, maar verwyder eers grenadilla en guava pitte, voeg pitte weer by pulp. Meng pulp met minute maid, oros en wyn. Verkoel tot yskoud. Net voor opdiening, gooi Sprite en soda by. As jy soeter verkies, gebruik twee sprite pleks van sodawater. Dien op met ysblokkies waarin stukkies aarbei of kersies gevries is.
WATERMELON - MANGO - RUM PUNCH
Serves 16.
Bursting with fruity flavour, this refreshing punch combines watermelon, mango and cran-raspberry with rum and cherry brandy.
Ingredients 8 cups watermelon purée (2 litre) 4 cups mango juice or purée (1 litre) 4 cups cranberry-raspberry juice (1 litre) 2 cups rum (500 ml) ½ cup cherry brandy (125 ml) ice for serving
Purée watermelon in a blender and then combine all ingredients together in a large bowl. Chill for at least 20 minutes. When ready to serve, stir punch and serve over ice.
TIP For a pulp free version, strain chilled liquid. Punch can also be prepared without alcohol.
SANGRIA SUID AFRIKAANSE SANGRIA
1 bottel droë rooiwyn (Tassies werk wonderlik) 1 liter limonade (sprite of 7-Up werk goed) 1 Liter lemoenkoeldrank (fanta, mirinda) 2 appels in blokkies gesny
Meng alles saam, laat staan vir 'n uur en
VINNIGE SOMER SANGRIA
1 bottel Cane 1 bottel rooiwyn 2 bottels perske Vonkelwyn 2 l sprite of lemonade 10 appels, verkieslik groen-skil (ander tipes vrugte kan ook gebruik word)
Skil en ontpit appels en sny in skywe Gooi in ponsbak of groterige Goudvis-bak Gooi al bogenoemde vloeistof by om die appels voggerig te hou Sit in yskas vir ongeveer 1 uur (kan drank en appels vooraf verkoel) en bedien met ys.
MUSKADEL SANGRIA
Bedien 12 gaste
2 bottels Karusa Muscat Rosé 1 l lemonade 1 l soda water 3 lemoene in skyfies gesny, pitte uitgehaal 3 suurlemoene in skyfies gesny, pitte uitgehaal
Meng alles en roer deur. Bedien yskoud in ‘n mooi glashouer of beker.
VONKELENDE WITWYN-SANGRIA
225 ml soet sjerrie 250 ml appelsap 250 ml lemoensap 1 appel in dun skyfies gesny ys 2 suurlemoene in dun skyfies gesny 2 bottels(750 elk) soet wit vonkelwyn 1 liter Limonade
Meng sjerrie, sap en vrugte in twee groot ponsbekers. Voeg die vonkelwyn, limonade en ys net voor opdiening.
WIT SANGRIA MET PYNAPPEL
Dit kan met droë rooiwyn ook gemaak word, dan moet lemoen fanta en appel gebruik word instede van pynappel. Enige vrugte kan ook ingesit word.
1 liter witwyn ½ pynappel - in blokkies gesny 500 ml pynappel fanta 500 ml sprite zero
Meng die pynappelblokkies met die witwyn. Dit moet tenminste vir agt ure staan. Voeg dan fanta en sprite by.
MAGDA SE SANGRIA
1 x 750 ml bottel Extra Light Drosdy Hof Rose of witwyn 500 ml sodawater 250 ml appelsap 250 ml pomegranate sap 1 stokkie kaneel stukkies appel en peer
Geheim van Sangria is so koud as moontlik so vinnig as moontlik nadat jy dit aangemaak het.
ROSE SANGRIA - Wilma Bosman
1 bottel (750 ml) roséwyn 125 ml (½ k) suiker 1 suurlemoen, in skyfies gesny 1 lemoen, in skyfies gesny 250 ml (1 k) aarbeie of bessies, heel of in stukkies gesny 125 ml (½ k) granaatpitte 125 ml (½ k) grof gekapte mentblare 500 ml (2k) limonade of Sprite Zero 500 ml (2 k) gemmerlim ysblokkies om mee voor te sit
Meng die wyn en suiker en roer tot opgelos. Voeg die vrugte en mentblare by en verkoel tot nodig. Voeg die vonkelkoeldrank net voor opdiening by en sit voor met ysblokkies. WENK: Vervang die aarbeie of bessies met ’n blik pynappelstukkies.
WHITE SANGRIA WITH SUMMER STONE FRUITS
Makes two large pitchers full.
1 bottle dry white wine ½ cup vodka - or more ⅓ cup sugar 1 lemon - sliced 2 large ripe summer stone fruits - cut into wedges (we used peaches) 1 ripe green apple - seeded and cut into wedges 1 cup grapes - sliced in half ½ cup white grape juice sparkling soda water - for topping off glasses of sangria at table
Pour the wine and vodka into a large bowl and add the sugar. Stir gently until the sugar dissolves. Add the lemon, peaches, apples, grapes, and grape juice, and stir to combine. Divide the fruit into the two pitchers and then pour over the sangria. If you don't have two pitchers, a punch bowl will be just as good. Put into the fridge to cool for at least a few hours. When you're ready to serve, add some ice cubes to a glass. Half fill with sangria and fruit and then top up with soda water.
ROOI SANGRIA - Petro van der Westhuizen
ysblokkies - vir opdiening 60 ml suiker 1 bottel droë rooiwyn 30 ml rum of brandewyn
Gooi rooiwyn in ponsbak en voeg die rum of brandewyn, suiker en sap van 1 lemoen by. Roer tot suiker gesmelt het. Sny die volgende in dun skyfies
Voeg vrugte skyfies by wynmengsel en roer deur. Voeg 1 kaneelstokkie by. Laat staan vir 'n paar uur in yskas. Net voor opdiening voeg 375 ml koue sodawater en ys by.
RED SANGRIA
1 bottle red wine - Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz 1 lemon - cut into wedges - seeds removed 1 orange - cut into wedges - seeds removed 1 lime - cut into wedges - seeds removed 2 tbsp sugar splash of orange juice or lemonade 2 shots gin or triple sec - optional 1 cup raspberries or strawberries - may use thawed or frozen 1 small can of diced pineapples with juice 4 cups ginger ale
Pour wine into a large pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges and pineapple then add sugar, orange juice and gin. Chill overnight. Add ginger ale, berries and ice just before serving. If you'd like to serve right away, use chilled red wine and serve over lots of ice. However, remember that the best Sangrias are chilled around 24 hours in the fridge - allowing the flavors to really marinate into each other.
BOBBY FLAY'S RED SANGRIA
¾ cup simple syrup - equal parts sugar and water 2 bottles red wine ¾ cup brandy ½ cup triple sec ¾ cup orange juice 2 oranges - sliced into thin round 2 green apples - cored and sliced thin 2 lemons - sliced into thin rounds
Boil water and pour over sugar to dissolve and cool. Combine all ingredients in a large pitcher and refrigerate covered for 2 hours or up to 2 days. Serve over ice.
MULLED RED WINE SANGRIA - Bobby Flay
1 bottle Spanish red table wine ¼ cup fresh orange juice ¼ cup brandy 3 tablespoons sugar 1 orange - thinly sliced 1 lemon - thinly sliced
Combine wine, orange juice, brandy and sugar in a medium saucepan over low heat and heat until the sugar has melted. Add the orange and lemon slices and let simmer for 5 minutes. Serve in heat resistant glasses.
WATERMELON - CHAMPAGNE SANGRIA
Serves 6. Vibrant citrus and grape flavours mix with juicy, seedless watermelon to create a flavourful cocktail in a class of its own.
2 cups chopped seedless watermelon (500 ml) 1 seedless orange - peeled and broken into sections 2 bananas - peeled and sliced 1 cup seedless grapes - cut into halves (250 ml) 1 bottle dry champagne of choice (750 ml)
Toss the fruit together and divide among champagne glasses. Pour the champagne over ice and serve.
VINNIGE SANGRIA - Vrouekeur
Alhoewel hierdie nie ‘n tradisionele sangriaresep is nie, is dit bes moontlik die vinnigste manier om sangria te maak. Die smaak staan ook glad nie terug nie!
1 liter droë rooiwyn 2 groenappels - in blokkies gesny 500 ml Sprite of lemonade 500 ml Fanta Orange of ander lemoengaskoeldrank
Meng die rooiwyn en appelblokkies ongeveer 1 uur voordat jy die sangria wil bedien en hou dit in die yskas. Voeg net voor opdiening die twee koeldranksoorte by en geniet.
WENK Vir ‘n witwynsangria kan jy die appel met pynappelblokkies en die lemoengaskoeldrank met pynappelgaskoeldrank vervang.
SKEMERKELKIES
SOCIAL STATUS
25 ml Grey Goose Vodka 15 ml vlierbessie-vrugtestroop (Elderflower Cordial) 15 ml suurlemoensap sodawater
Sit al die bestanddele in 'n mengfles, skud goed en skink in 'n elegante sjampanjeglas. Maak glas vol met sodawater.
SPEECHLESS
25 ml Grey Goose Vodka 15 ml Bombay Sapphire Gin 15 ml Noilly Prat Ambre 2 druppels Lemon bitters suurlemoenskil
Sit al die bestanddele in 'n mengfles, skud goed en skink in 'n Martini-glas. Rond dit af met suurlemoenskil en 'n versuikerde kersie.
CROCODILE DAIQUIRI
Meet af volgens smaak:
Ligte rum soetsuur-mengsel pepermentlikeur en piesang.
UPSIDE DOWN MONKEY COLADA
Meet af volgens smaak:
Vodka sjokoladestroop piesang en pynappelsap met 'n knerts Nachtmusik-sjokoladelikeur.
LOVE AT FIRST SIGHT
Meet af volgens smaak:
Vodka Cointreau piesanglikeur soetsuur-mengsel pynappelsap grenadella-stroop gemeng en met granaatstroop (Grenadine) afgerond.
TINY BUBBLES.....IN THE WINE
2 ounces pineapple juice ½ tsp powdered sugar 2 ounces club soda 2 ounces dry white wine Ginger ale
Pour pineapple juice, powdered sugar, and club soda in a highball glass. Stir. FIll glass with cracked ice. Add white wine. Fill with ginger ale. Garnish with lemon and orange peel spirals or pineapple chunks.
COCONUT AND RUM GRANADILLA COCKTAIL
1 x 400 g can coconut milk 2 tots dark rum A squeeze of lime juice Ice cubes wedge of lime granadilla
Add can coconut milk to a blender with tots dark rum and a squeeze of lime juice. Blend with a tray of ice cubes until crushed and creamy. Serve in glasses with a wedge of lime and granadilla.
PINA COLADA WITH A BANANA TWIST
crushed ice 1 x 400 ml coconut milk 2 bananas 2 cups pineapple juice ½ cup rum 200 g fresh pineapple
In a blender, combine crushed ice, coconut milk, bananas, pineapple juice, rum and 100g fresh pineapple until creamy. Serve in martini glasses containing the pulp of another 100 g blended fresh pineapple.
WATERMELON AND RUM COOLER
1 litre watermelon chunks 65 ml sugar 250 ml cold water about 12 cubes ice 125 ml white rum more ice, for serving sticks of watermelon and mint for garnishing Blend the watermelon chunks, then strain the juice. Blend again with the rest of the ingredients. Serve over ice, with sticks of watermelon and mint for garnishing.
FROZEN MARGARITAS
½ cup fresh lime juice coarse kosher salt 1 cup tequila ½ cup orange liqueur ice lime wedges, to garnish
Moisten each glass's rim with lime juice and dip into a single layer of salt. Place the tequila, orange liqueur and a few handfuls of ice in a blender and blitz until thick and smooth. Pour into glasses and garnish with lime wedges. Serve immediately.
MANGO AND CHILLI MARGARITA
2 green or red chillies ½ cup plus 2 tbs tequila ½ cup plus 2 tbs lime juice ¼ cup Grand Marnier liqueur 1 mango -juiced coarse salt lime wedges - for serving
Chop one of the chillies and, together with the tequila, place in a small bowl. Cover with plastic wrap and set aside to infuse overnight. Strain the tequila into a large bowl and add the lime juice, Grand Marnier and mango juice. Stir to combine and chill. Place the salt on a fl at plate or surface. Rub a lime wedge around the rim of each glass before turning it upside down onto the salt and then twisting the glass to coat the rim. Serve the margarita in a Martini or wine glass with crushed ice and garnish with the remaining chilli and lime wedges. To serve this as a frozen margarita, blend the mixture with some ice until it is slushy.
MINT SPARKLER
* 1 tbs minty sugar mixture little crushed ice tot Caracua Blue fresh mint
Crush fresh mint and sugar in a pestle and mortar. Spoon 15 ml (1tbs) of the minty sugar mixture into a cocktail glass and top with a little crushed ice. Add a tot of Caracua Blue and a few slices of lemon. Top with more crushed ice and fill the glass with sparkling mineral water. Garnish with fresh mint leaves. * Crush fresh mint and sugar in a pestle and mortar.
APPLE MARTINI
28 ml Vodka or gin 28 ml Apple schnapps 60ml Apple Juice 1tsp lemon juice Ice cubes
Green apple wedge to serve Put the vodka or gin, apple juice and lemon juice in a cocktail shaker. Add plenty of ice cubes and shake vigorously. Stain into a cocktail glass and serve decorated with a green apple wedge.
LONG ISLAND ICED TEA
14 ml white rum 14ml gin 14 ml vodka 14 ml tequila 14 ml cointreau or triple sec 1 tbsp fresh lime juice Cola to taste Lime and orange zest to decorate
Half-fill a tall glass with ice cubes, the size of the glass being determined by how strong you want the finished drink. Add rum, gin, vodka, tequila, Triple sec and lime juice. Top off with cola, making the drink as strong or as diluted as you wish. Decorate glass with lime and orange zest.
SEA BREEZE
60 ml vodka 90 ml cranberry juice 90 ml grapefruit juice Crushed ice
Pour the vodka, cranberry juice and grapefruit juice into a tall glass half filled with crushed ice. Serve with a stirrer and stir well before drinking.
TEQUILA SUNRISE
Ice cubes 60 ml tequila 175 ml freshly squeezed orange juice Generous dash of grenadine Orange slice and fresh cherry to decorate
Put 4 or 5 cubes in a tall glass and add the tequila and orange juice. Add a good splash of Grenadine and wait for it to sink to the bottom of the glass. Decorate with an orange slice and a fresh cherry and serve with a straw and a stirrer. BLUE LAGOON
Crushed ice 28 ml vodka 28 ml Blue curaqao 120 ml lemonade Lime wedge to decorate
Half fill a tall glass with crushed ice. Pour in the vodka and Blue curaqao and top off with the lemonade. Decorate glass with a wedge of lime
FRENCH MARTINI
50 ml vodka 15ml raspberry liqueur 35 ml fresh pineapple juice
Place the vodka, raspberry liqueur, pineapple juice into a cocktail shaker with some ice and shake vigorously. Strain the mixture into a martini glass and serve.
COSMOPOLITAN
35 ml vodka 15 ml orange liqueur squeeze fresh lime juice 25 ml cranberry juice twist orange peel - to garnish
Place the vodka, orange liqueur, lime juice and cranberry juice into a cocktail shaker and fill with ice. Shake hard and then strain into a coupe glass or small martini glass. Hold the piece of orange peel over the glass and carefully flame with a match. Garnish the cocktail with the flamed orange peel and serve.
PINK MUSKETEER
vodka lemonade 1 tin of lychees 1 punnet strawberries
Pour the whole tin of lychees including the syrup and the punnet of strawberries into a blender. Add half a bottle of vodka. Blend the ingredients. Pour ¾ a glass over ice and top with lemonade. Garnish with a sprig of mint.
STRAWBERRY DAIQUIRI
60 ml light rum 30 ml lime juice 15 ml triple sec ½ tsp superfine sugar 1 cup ice 5 strawberries
GARNISH strawberry
Mix all ingredients in a blender until smooth. Pour into a tall glass and garnish with strawberry.
COCGNAC KICK
6 white sugar cubes A few dashes of bitters 120 ml cognac Champagne or wine
Take 6 Champagne flutes and add a sugar cube to each. Then add a couple drops of bitters to each sugar cube and then add the cognac, around 20 ml per serving. Top up with Champagne and serve. WATERMELON FIZZ
1 litre watermelon juice - either fresh or carton of juice 1 litre soda water 1 lime - sliced 10 mint leaves Ice cubes
If using fresh juice, simply cut the watermelon in half, scoop out the flesh, blitz in a blender then pass through a fine sieve. Measure and add 1 litre to a large jug with the lime slices. Add a large handful of ice cubes, rip up the mint leaves and add to the jug. Pour over the soda water, stir well and garnish the top of the jug or serving glasses with a small wedge of watermelon and mint leaves.
THE POINSETTIA
Pour the following into a fluted champagne glass.
100 ml of chilled champagne 30 ml of triple sec 100 ml of chilled cranberry juice
Then just stir and serve! Couldn't be easier.
MODERNE MARTINI
Genoeg vir 1 persoon.
1 baie ryp granaat 2 skeutjies vodka ys
Kap granaatpitte effens fyn. Sit vodka en ys by en skud goed. Gooi deur 'n teesiffie of moeselienlappiein 'n koud gemaakte glas.
MENGELDRANKIES VIR PARTYTJIEPRET
Geen ingewikkelde toerusting is nodig vir tuisgemaakte mengeldrankies nie – jy behoort alles wat nodig is in jou kombuis te hê. ‘n Mengfles (cocktail shaker) is handig as jy van plan is om gereeld skemerkelkies voor te sit, maar andersins werk ‘n skoon vrugtesapbottel met ‘n afdraaideksel ewe goed vir die skudslag. Voeg daarby ‘n elektriese menger, rasper, siffie, maatlepels en -koppies en ‘n beker of ‘n groot glas. Mengstokkies, strooitjies en peuselstokkies help nie net met versiering en opdiening nie, maar is ook nuttig om brokkies vrugte of olywe onder uit die glas te haal.
Die mengslag
As jy mengeldrankies by ‘n partytjie wil voorsit, moet jy goed voorberei voordat jou gaste opdaag. Sny vrugte en garneersel op sodat jy net kan gryp, en maak seker jy het baie ys. Hou dit goedkoop deur eenvoudige resepte te volg waarvoor jy net een of twee soorte drank nodig het.
Die vier basiese mengmetodes
*Geskud - Plaas die bestanddele in ‘n mengfles en skud met die hand. Maak eers die mengfles driekwart vol met ysblokkies en gooi dan die ander bestanddele daaroor. Skud en gooi in ‘n glas, sonder die ysblokkies.
*Geroer - Die bestanddele word met ysblokkies saamgeroer totdat dit koud is. Die drankie word dan uitgeskink en aan gaste voorgesit.
*Gemeng - Die bestanddele word gemeng in ‘n elektriese menger. Voeg fyn ys heel laaste by.
*Opgebou - Die bestanddele word gemeng in dieselfde glas as waarin hulle voorgesit word. Sit die drankie met ‘n roerstokkie voor, want die bestanddele kan op mekaar dryf.
BASIESE SUIKERSTROOP
Basiese suikerstroop is soms ‘n bestanddeel in skemerkelkies. Kook 125ml water en 125ml suiker saam totdat die suiker smelt. Verkoel en bêre in die yskas tot nodig.
Bloody Mary
Kies ‘n lang glas, en gooi 30ml vodka, ‘n skeut Tabasco-sous, Worcestersous en suurlemoen-sap oor ys. Geur met sout en peper. Voeg 120ml tamatiesap by die drankie en roer dit goed.
Piña colada
Voeg 30ml Bacardi, 120ml pynappelsap, 30ml kokos-neutlikeur en 15ml suikerstroop in ‘n elektriese menger en meng tot glad. Voeg 125ml fyn ys by en meng weer. Sit in mooi glase voor.
Screwdriver (skroewedraaier)
Gooi 60ml vodka in ‘n glas vol ys. Voeg 60ml lemoensap by.
Harvey Wallbanger
Gooi 30ml vodka, 120ml lemoensap en 15ml Galliano, die een na die ander, in ‘n glas vol ys.
Tequila sunrise
Vul ‘n glas met ys, voeg 30ml tequila en 120ml lemoensap by. Gooi 7ml grenadine stadig in die middel in.
Blue lagoon
Gooi 30ml jenewer, 120ml limonade en 30ml blou Curaçao, die een na die ander, in ‘n lang glas vol ys. Roer net voordat jy dit voorsit.
Stinger
Plaas ‘n paar ysblokkies in ‘n mengfles. Voeg 30ml brandewyn en 15ml wit crème de menthe by. Skud goed en gooi die drankie sonder die ys in ‘n mooi glas.
Cardinal
Roer 60ml jenewer, 10ml droë vermoet en 30ml Campari saam in ‘n mengglas, met ‘n paar blokkies ys daarin. Gooi in ‘n mooi glas sonder die ys daarby.
Pynappel-daiquiri
Versap 15ml ligte rum, 25ml lemmetjie- of suurlemoensap, 10ml Cointreau en twee pynappelskywe saam tot glad. Vul ‘n mooi glas half met fyn ys en skink die mengsel daarin.
Tall islander
Voeg 25ml ligte rum, 5ml donker Jamaikaanse rum, 25ml pynappelsap, 5ml suurlemoensap en 5ml suikerstroop in ‘n mengfles. Voeg ‘n paar ysblokkies by en skud die mengsel goed. Gooi in ‘n lang glas, sonder die ys, en maak die glas verder vol met koue sodawater.
Martini
Gooi 45ml vodka of jenewer en 15ml droë vermoet in ‘n mengglas vol ys. Roer, en gooi dan in ‘n mooi glas sonder die ys.
Soet martini
Gooi 45ml vodka of jenewer en 15ml rooi vermoet in ‘n mengglas vol ys. Roer, en skink dan in ‘n mooi glas sonder die ys.
Margarita
Smeer ‘n stuk suurlemoen met die rand van die glas langs. Druk die rand in ‘n piering sout. Gooi 30ml tequila, 15ml suurlemoensap en 30ml triple sec of Cointreau in ‘n mengfles. Voeg ‘n paar ysblokkies by en skud goed. Gooi in die soutglas sonder ys.
Whiskey sour
Gooi 45ml whisky, 30ml suurlemoensap, 15ml suikerstroop en ys in ‘n mengfles en skud goed. Gooi in ‘n glas met ‘n steel, sonder die ys.
Manhattan
Gooi 45ml whisky, 15ml rooi vermoet en ‘n skeut angostura bitterwyn in ‘n mengglas vol ysblokkies. Roer goed en gooi sonder die ys in ‘n koue kort glas.
Rusty nail
Giet 45ml Skotse whisky in ‘n glas vol ysblokkies. Voeg 20ml Drambuie by. Roer goed.
Kir royale
Vul ‘n lang vonkelwynglas omtrent driekwart met koue, droë vonkelwyn. Voeg 20ml crème de cassis by en sit voor.
Black velvet
Vul ‘n lang vonkelwynglas half met Guinness swartbier (stout). Maak die glas vol met koue, droë vonkelwyn.
Mix ingredients together. Pour white sparkling wine into 4 champagne flutes. Gently pour in 2 tbsp (30 ml) of tart cherry mixture into each glass. Serve.
SIMPLE SYRUP - Makes 1½ cups 1 cup white sugar 1 cup water
In a small saucepan, stir together sugar and water. Bring to a boil over medium high heat, cook, stirring, until sugar is dissolved and mixture is translucent, about 30 seconds. Let cool completely before storing in an airtight container, chill for up to 6 months.
CHERRY CLUB COCKTAIL
30 ml rye whiskey 60 ml cherry juice 1 tbsp maple syrup (15 ml) dash of bitters
Stir with ice and serve straight up.
WATERMELON MIMOSA
Serves 2 - 3. 1 cup watermelon juice - puree and strained ½ cup champagne
Divide watermelon juice among 2 to 3 champagne flutes. Fill with champagne and enjoy! WATERMELON CHARDONNAY SPARKLER
Combine ingredients in a wine glass and serve immediately.
ROCK SHANDY WITH VODKA, CUCUMBER AND MINT
Fill a tumbler with loads of ice. Add a shot of vodka. Fill up the glass with half soda water and half lemonade (or Sprite / Sprite Zero). Add a few slices of cucumber to the glass which looks really pretty as it slides done the side. Lightly bruise a sprig or two of fresh mint leaves and add this to the glass. Top with a few drops of Angostura bitters until the drink starts to turn a lovely pale pink colour.
BLOODY MARY'S AAN 'N STOKKIE - Rina Shorty
200 - 250 ml vodka ¼ rooi brandrissie - baie fyn gekap 20 kersie tamaties 20 ystervark penne of peuselstokkies 15 ml soutvlokkies
Meng vodka en brandrissie. Sny kruisie aan een punt van tamaties. Laat marineer oornag in vodkamengsel Dreineer en steek tamaties aan stokkies. Doop die tamaties in die sout vlokkies en geniet saam met die gedreineerde vodka.
BERRY BREEZE
100 ml vodka ⅓ grape juice ⅔ cranberry juice ice - crushed and uncrushed strawberries
Fill a jug halfway with ice - crushed and uncrushed. Add the vodca and grape juice, stir. Place a handful of strawberries into the jug, top with a little more ice. Fill the jug with cranberry juice and the remaining strawberries. Stir and serve.
KAMMA KIRSCH
Lewer 750 ml.
1¼ kop suiker 750 ml vodka 1 kg glanskersies
Los suiker oor lae hitte op in die vodka. Voeg die kersies by. Laat dit 'n maand lank in 'n glashouer trek. Syg deur, gooi in bottels en laat 'n maand lank verouder voor gebruik.
WENK Gebruik die kersies vir vrugtekoek of koekstruif of vir versiering van sjokoladekoeke.