I love entertaining in the Summer. Whether its lunch or dinner, on a warm day, there is nothing like sharing some great food with friends, listening to the sounds of the kids in the pool or the crickets at night. This issue I have put together some gorgeous fresh dishes, that are easy to prepare
Campari, Gin & Blood Orange Cocktail
MAKES 2 PREP 10mins
DOUBLE IT SPECIAL OCCASION
I’ve only recently become a fan of Campari and I have to thank George for that. With its lovely crimson colour and bittersweet flavour, Campari is perfect in this refreshing cocktail, which is designed for drinking on a sunny autumn day.
2 cups (500ml) blood orange juice, plus 2 blood orange wedges
2 mint leaves, plus extra to serve
15ml sugar syrup
1 cup crushed ice
1 cup (250ml) soda water
cucumber slices, to serve
1 lime, halved
Note: If you can’t find Blood oranges, as they have quite a short season, then you could try using Half Valencia and half Ruby grapefruit
- Place blood orange wedges, mint leaves and sugar syrup in a large cocktail shaker or jug. Using a muddling stick or end of a rolling pin, gently pound until mint is lightly crushed. Add Campari, gin, crushed ice and blood orange juice and shake or stir to combine.
- Divide between two tall glasses. Top with soda water and garnish with cucumber slices and extra mint. Add a squeeze of lime juice and serve.
In each serve: 883 kilojoules, 1g protein, neg total fat (neg sat fat), 30g carbohydrate (24g sugar), 1g fibre, 44mg sodium.
Tip: To make sugar syrup, place equal quantities of sugar and water in a pan on medium heat and stir until sugar dissolves. Simmer without stirring for 5 minutes, until syrup thickens. Cool before using.