Ingredients

-2 nos. plum
-1 cup water
-4 tbsp sugar

Directions

1. Wash, pit and chop the plum to small pieces with skin on.
2. Boil the water and sugar and when sugar disolves add the plum and cook for 5 to 8 mins.
3. Slightly mash the plum pieces to extract juice from it.
4. Turn of the heat and sieve the mixture using a fine mesh.Strain such that there is no flesh in the strained juice.
5. Add about a cup of chilled water to the drink.Serve chilled.

Ingredients

-1 cup milk
-1 cup water
-1/2 teaspoon cardamom seeds
-1 cinnamon stick, 3 inches long, broken
-1-inch piece ginger root, peeled and sliced
-8 whole cloves
-10 whole black peppercorns
-3 strips fresh tangerine peel, 1/4 inch wide, 3 inches long
-1 piece vanilla bean, 1 inch long
-1 tablespoon loose black tea leaves such as Darjeeling
-1 1/2 tablespoons sugar or to taste

Directions

In a small saucepan over medium-high heat, combine the milk, water, cardamom, cinnamon, ginger, cloves, peppercorns, tangerine peel and vanilla bean. Bring to a boil. Cover, reduce the heat to low and simmer for 20 minutes. Add the tea and simmer 10 minutes longer. Strain into pitcher or teapot and stir in the sugar. Serve immediately.

Ingredients

-1 banana
-1 tablespoon chocolate syrup
-1 cup milk
-1 cup crushed ice

Directions

In a blender, combine banana, chocolate syrup, milk and crushed ice. Blend until smooth. Pour into glasses and serve.

Ingredients

10 limes, fresh pulp and juice
30 leaves of fresh mint
3⁄4 cup sugar
1 cup white rum
club soda, chilled

Directions

Place lime juice, mint and sugar into a pitcher.
Using a muddle stick mash to release mint oils, and dissolve sugar into juice.
Add rum and lots of ice topped with club soda. Adding more club soda to glasses if a lighter drink is desired.
Garnish with fresh mint and lime slices.

Aloe vera is an amazing plant. It’s so good to use in smoothies, for internal lubrication, skin health, strong nails and shiny hair.
It is also really good for sunburn or insect bites to relieve the pain.

Ingredients

-8 leaf aloe vera

-800 milliliters water

-2 grains lemon-sugar as desired

Directions

We take the leaves and remove the skin.With a spoon take the gel and allow into electric cankerous .Throw a little water and mix as gel digest.In a jerri take pure water and gel .Add lemon and sugar and temptation together .And allow into the refrigerator for 1 hour and we serve .

Ingredients

-5 leaves gelatine
-350ml Prosecco
-1tbsp caster sugar
-6tbsp limoncello
-edible gold glitter, for sprinkling

Directions

Place the gelatine leaves in a bowl of cold water for 5 minutes or until soft. Squeeze the leaves and discard the water.
Put the limoncello into a bowl that fits snugly over a pan of boiling water, add the gelatine and sugar and heat gently until dissolved. Remove from the heat, add the Prosecco and pour into a jug.
Very carefully and slowly, pour over the jelly into the glasses until each glass is almost full. Refrigerate until set. Top with gold glitter to serve.

Ingredients

-750ml dry white wine, such as Semillon-chardonnay, chilled
-1 1/2 cups (375ml) unsweetened apple juice, chilled
-1 1/2 cups (375ml) peach juice, chilled
-6 thin slices (about 1/4) lemon
-1/2 small orange, thinly sliced
-1/2 lime, thinly sliced
-10 round mint leaves

Directions

Place all ingredients in a 2-litre jug with ice. Stir to combine then serve immediately poured into glasses.

Ingredients

-1 large Bethonga or mareeba Gold pineapple, peeled, cored, cut into 3cm pieces (see note)
-3 lebanese cucumbers, unpeeled, cut into 3cm lengths, plus extra wedges, to serve
-55g (1/4 cup) caster sugar
-1L sparkling mineral water, chilled
-3 limes, juiced
-Ice cubes, to serve

Directions

Working in 2 batches, blend pineapple, cucumbers, sugar, 250ml (1 cup) sparkling water and a pinch of salt in a blender to a purée. Strain through a fine sieve into a bowl, stirring vigorously and pressing down with a spoon to extract as much juice as possible. Discard pulp. Blot top of juice mixture with paper towel to remove froth. Transfer to a jug, cover with plastic wrap, then refrigerate until needed or for up to 1 day.

When ready to serve, stir in lime juice. Half-fill glasses with ice, then fill three-quarters full with juice mixture. Top up with sparkling water. Place a cucumber wedge in each to serve.