Take a break from the heat (and the booze) with a long, cool glass of something fruity.
Makes 3 pints
• 6 large lemons
• 5 oz granulated sugar
First, scrub the lemons in warm water. Pare the coloured outer zest from three of them, using a potato peeler or zester. Remove any white pith from the strips of zest to prevent the lemonade from tasting bitter. Put the zest in a large bowl and add the squeezed juice of all the lemons (don’t strain the juice at this stage). Add the sugar and pour in 2½ pints of boiling water. Stir well, cover and leave overnight in the fridge. Next day, stir again and add a little more sugar to taste. Strain through a fairly coarse sieve so that some of the lemon remains. Chill thoroughly before serving on ice, either straight or diluted with soda water. Add lemon slices and mint sprigs to taste.
• 1 ripe medium pineapple, rind only
• 2 oz caster sugar
• 1 apple, sliced
Cut the stalky top and base off the pineapple and discard. Stand the pineapple upright on its base and cut away the skin in long strips working your way all round the fruit. Reserve the fruit itself for a dessert. Chop the skin into small pieces about 1-inch square. Pile them all into a bowl, and then pour in 1½ pints of cold water. Cover the bowl with a cloth and leave at room temperature for 3 to 4 days or until the mixture is bubbly and fermented. Strain it into a jug, add sugar to taste and serve with thinly sliced apple.
Serves 6 to 8
• 6 English Breakfast tea bags
• 2 tbsp caster sugar
• 6 sprigs fresh mint
• 10 fl oz freshly squeezed orange juice, chilled
• ½ lime, juice only
• 1 peach, sliced
Make up some very strong tea in a large teapot, using the tea bags and 2 pints of boiling water. Add the sugar and sprigs of mint to the teapot. Allow the tea to infuse for 15 to 20 minutes, then remove the tea bags and set aside. When the tea is cold, remove the mint from the teapot. Put lots of ice into a glass jug and pour in the cold tea, followed by the orange and lime juices. Finally, add the peach slices, stir thoroughly and serve with more ice.Tags: recipes, refreshing drinks, fruity, summer coolers