Lose It! — November 01, 2017

RUM &

COCONUT-

MILK

COCKTAIL

SERVES 4

• 5g raw ginger,
  chopped


• 2 tbsp xylitol


• 3 cups crushed
  ice


• 1 x 400ml tin
  coconut milk


• ¼ cup rum


• 4 lime slices


• raw ginger, julienned,
  to garnish


• ground cinnamon, to garnish

1. Shake the ginger, xylitol,
   crushed ice, coconut milk and
   rum very well in a cocktail shaker.


2. Grab four cocktail glasses and
   place a lime slice on the rim of
   each one. Pour the contents of
   the shaker into the glasses.


3. To serve: Serve immediately,
   garnished with fresh ginger strips
   and cinnamon sprinkled on top.

TEQUILA, ORANGE

RIND & RASPBERRY

PUNCH

SERVES 8

FOR THE SYRUP

• 160g raspberries, puréed


• 3 tbsp xylitol


• 1 cup water

FOR THE PUNCH

• peel of 1 orange
  
  
  • 100g fresh raspberries
  
  
  • 1 tsp orange essence
  
  
  • ½ cup tequila
  
  
  • 1.2L still soda water, chilled
  
  
  • ice cubes
  
  
  
  

TO SERVE

• ice


• fresh rosemary stalks or mint
  sprigs, to garnish

1. For the syrup: Bring the
   puréed raspberries, xylitol and
   water to a boil in a small pot.
   Simmer for 3 minutes, then
   remove the pot from the heat
   and let the liquid cool completely.
   Strain the mixture through a fine
   sieve into a small jug to remove
   all the raspberry seeds.


2. For the punch: Add the
   raspberry syrup, orange peel,
   fresh raspberries and tequila to
   a large punch bowl, let it stand for
   20 minutes, then add the chilled
   soda water and ice. Stir with
   a wooden spoon to combine.


3. To serve: Fill glasses with
   extra ice, add a rosemary stalk
   or mint sprig and top with
   the punch.

VODKA, CUCUMBER &

STRAWBERRY COOLER

SERVES 8

• ½ cup vodka


• 1 cucumber, cut in half and
  sliced into ribbons


• 50g strawberries, sliced


• 2g fresh basil leaves


• 2–3 cups crushed ice


• 1.5L sparkling mineral water,
  chilled

1. Add the vodka, half the
   cucumber ribbons, strawberry
   slices and basil leaves to a large
   container or jug, fill it with crushed
   ice and pour the chilled
   sparkling mineral water
   on top. Stir to combine.
   2. To serve: Pour the
   mixture into glasses and
   serve garnished with
   the remaining cucumber
   ribbons threaded onto
   cocktail sticks.

per serving

fat 24g

carbs 7g

protein 2g

per serving

fat 0g

carbs 1g

protein 0g