Celebrate Summer with these refreshing recipes

We all need to keep hydrated in the hot weather. In addition to water, you can keep cool with the following recipes.

Raspberry basil sorbet

This is a super simple recipe which combines the crisp flavours of raspberries and basil in a refreshing treat for a hot summer day.

Ingredients

  • 3 cups frozen raspberries
  • ½ cup sugar
  • 1 cup water
  • 1 handful fresh basil
  • 1 lime juiced

Method

  1. Combine the sugar and water in a saucepan. Bring the mixture to boil and then leave to simmer for approximately five minutes. Remove from heat to cool.
  2. Blend basil, raspberries and lime juice until smooth in a food processor.
  3. Mix this raspberry mixture with the sugar syrup and pour into a plastic container.
  4. Freeze for approximately three hours or until set. After the first hour, stir the mixture with a fork. Repeat this step every half an hour to give the product a light texture.
  5. Serve the sorbet on its own or accompanied with fresh seasonal fruit.

Recipe source: Best Recipes.

 

Summer party punch

This delicious drink is great for all ages and is the perfect addition to any party.

Ingredients

  • 3 litres orange juice — this can be substituted with Sunshine Punch or Pine Orange
  • 1 ¼ litres lemonade soft drink — can be substituted with passion fruit soft drink
  • 1 ¼ litres ginger ale
  • 410g canned fruit salad — optional extra
  • 1 tsp fresh mint leaves — optional extra

Method

  1. Chill juice and soft drinks until they are icy cold.
  2. If using tinned fruit salad, freeze the mixture for about an hour before serving.
  3. Combine all the ingredients in a punch bowl.

Recipe source: Best Recipes.

Peach, asparagus and feta salad

This salad will make the perfect light and fresh side dish at your next summer BBQ.

Ingredients

  • 150g baby rocket leaves
  • 4 yellow peaches cut into slices
  • 2 bunch asparagus
  • 100g soft feta crumbled
  • 4 tbsp pine nuts toasted
  • ¼ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 ½ tsp wholegrain mustard
  • 1 garlic clove minced

Method

  1. Place all of the baby rocket onto a large serving plate or bowl.
  2. Spray the peaches and asparagus with cooking oil and grill. Grill the asparagus over medium heat for 3-4 minutes. Grill the peaches for 2 minutes before turning and cooking for another minute.
  3. Cut the asparagus in half and serve on top of the baby rocket. Then top with the grilled peach slices and crumbled feta.
  4. Sprinkle the toasted pine nuts over the dish.
  5. In a small bowl, combine olive oil, balsamic vinegar, wholegrain mustard and minced garlic.
  6. Prior to serving drizzle half of the dressing over the top of the salad and toss to combine. Serve the remaining dressing in a small bowel on the table allowing everyone to add as little or as much extra dressing as they like.

Recipe source: Best Recipes.