Sunday, 29 January 2017

A pineapple mocktail, a cocktail and a couple of tonics

The Lunchbox Book: Over 100 mix-and-match recipes to tempt your kids with – easy to make and great fun to eat, Emma-Lee Gow and Janet Smith 1988 London

Caribbean Quencher

Serves 2
300ml pineapple juicer; 150ml tropical fruit juice; 150ml mineral water; few slices lime

Mix all the ingredients together in a jug. Chill in the refrigerator until ready for transporting.

Packing and storage: Pour into vacuum flasks or lidded plastic beakers for transporting. Store in the refrigerator for up to 1 week.

Some of my wonderful family enjoying Marisa's special blend!

Nutrition Stripped - 100 Whole-food recipes made deliciously simple, McKel Hill 2016 USA

Garden Pineapple Drink

Serves 1

1 yellow bell pepper; 1 large carrot; ½ cup cubed fresh pineapple; 1cm piece fresh ginger, peeled; 3 to 4 fresh mint leaves; 1 large English (seedless) cucumber; 1 lemon, peeled

Using a juicer: Run the bell pepper, carrot, and pineapple through first, followed by the ginger and mint. Feed the cucumber and lemon through the juicer last to catch any remaining bits in the juicer. Enjoy immediately or store in an airtight glass container for up to 2 days or in the freezer for up to 4 days.

Nutrition tip: Pineapple contains a natural enzyme, bromelain, which is a powerful antioxidant that helps with inflammation, muscle relaxation, and digestion.

Immunity Tonic

Serves 2
2 cups filtered water; 3mm piece fresh ginger, peeled and minced; 3mm piece fresh turmeric, peeled and minced, or 1 tspn ground turmeric; ½ tspn cayenne pepper, or to taste; 1 tspn ground cinnamon; ½ tspn sea salt; 2 cups freshly juiced pineapple; juice of 4 lemons; 2 tblspn honey, or to taste; 1 tblspn raw apple cider vinegar (optional); 2 fresh mint leaves for garnish

In a medium saucepan, combine the water, ginger, turmeric, cayenne, cinnamon, and salt. Simmer for 30 minutes, then remove from the heat and add the pineapple juice, honey, and vinegar (if using). Serve warm, with each mug topped with a fresh mint leaf. Or cool and pour over ice to serve chilled

Author: Eva Felis

Serves: 2

This recipe for my pineapple-ginger-champagne-cocktail is perfect for any occasion and can be easily multiplied for bigger gatherings. Ginger balances the fruitiness of the pineapple and champagne adds nice bubbles.

120 ml / ½ cup vodka; 80 ml / ⅓ cup pineapple juice; 60 ml / ¼ cup fresh lime juice; 60 ml / ¼ cup ginger simple syrup (see notes below for recipe); 120 ml / ½ cup champagne or other sparkling wine; ice cubes; lime slices for garnish


1.Divide vodka, pineapple and lime juice, and ginger simple syrup in two chilled cocktail glasses over ice cubes.

2.Stir gently and top with champagne or sparkling wine. Garnish with lime slices.


To make the ginger simple syrup: 240 ml / 1 cup water; 200 g / 1 cup granulated sugar; 140 g / 5 oz. fresh ginger, peeled and chopped

Add all ingredients to a medium saucepan and bring to a boil, stirring occasionally, until sugar has dissolved. Cover with a lid and let steep for at least one hour. Strain and store in a jar in your refrigerator for up to two weeks.

This recipe makes more ginger simple syrup than you will need for the pineapple-ginger-champagne-cocktail. It is also great for a little spice and sweetness in your tea, cake or cocktail.

Toby exploiting one of his many skills!

No comments:

Post a Comment