Women's Weekly Food

GINGER & APPLEPIMM’SPREP TIME 1 5 MINUTES SERVES 8Combine2 cups (500ml)apple juice, 1⅓ cups(330ml) Pimm’s, 1.5 litres(6 cups) chilled sparklingapple juice, 1 cup (250ml)ginger wine, 1 thinlysliced lebanese cucumber,1 quartered and thinlysliced medium red appleand 1 cup loosely packedfresh mint leaves in a largejug. Serve over ice.MULLED ‘WINE’MOCKTAILPREP + COOK TIME 20 MINUTES(+ REFRIGERATION) SERVES 8``````Combine 2 litres (8 cups)red grape juice, 4 piecesorange rind, 2 tablespoonslight brown sugar,2 cinnamon sticks,12 whole dried cloves,3freshbayleavesand2 sprigs fresh thyme ina large saucepan over lowheat. Simmer, uncovered,for 10 minutes. Cool, thenrefrigerate until cold.Strain mixture into a largejug. Discard solids. Add1 thinly sliced small orange,extrafreshbayleavesandfresh sprigs of thyme tomixture. Serve with ice.``````RASPBERRYCOCKTAILPREP TIME 25 MINUTES(+ REFRIGERATION) SERVES 8``````Combine 180g freshor frozen raspberries,⅓ cup (80ml)strawberry−flavouredliqueur, ⅓ cup (80ml)orange−flavoured liqueur,1 tablespoon caster sugarandtherindof½smallorange, cut into long,thin strips in a smallbowl. Refrigerate,stirring occasionally,for 20 minutes or untilsugar dissolves. Dividemixture into 8 glasses. Topwith 3 cups (750ml) chilledsparkling white wine.``````LYC H E E & L I M EMUDDLEPREP + COOK TIME 30 MINUTES(+ REFRIGERATION) SERVES 8``````Thinly slice 12 fresh kaffirlime leaves and a 30g piecefresh ginger. Place in asmall saucepan with 2 cupswater and ¼ cup gratedpalm sugar. Stir overmedium heat for 1 minuteor until sugar dissolves.Bring to the boil. Reduceheat, then simmer,uncovered, for 5 minutesor until reduced to 1½ cups.Strain syrup into a mediumheatproof jug. Discard solids.Cool, then refrigerate untilcold. Divide 1kg seededlychees, 1 quartered andthinly sliced lime, 1⅓ cups(330ml) white rum, ⅓ cup(80ml) lime juice and thesyrup into 8 glasses.Gently crush and mixwith a muddling stick(or the handle of a thickwooden spoon or a pestle).Top with ice and 2 cupschilled soda water.``````DID YOU KNOW?The “cocktail” dates back to 17th-century London when gin-based drinks withmedicinal bitters became popular, but the first recorded use of the word wasn’tuntil 1798. By the late 19th century, a cocktail had come to mean any mixed drinkcontaining spirits and mixers, such as soda or fruit juice. Fruit, herbs, spices,honey, milk and sugar were added later. By the early 20th century, it was thegolden age of cocktails in America, both in affluent homes and on the silverscreen. Movie stars had a cocktail in one hand and a cigarette in the other!