Looks like we’re in for another hot spell which means one thing. Well, apart from having to shave my legs (that’s about as beach body ready as I’ll get). No, I’m talking summer drinks and so this week I thought I’d share the punch & pitchers I did on This Morning recently given that some of you have asked for the recipes. The idea is that you can make these up in batches so that you’re not having to faff around making individual cocktails for everyone, leaving you more time to sit, chat and be fabulous.
In other news, my new novel This Is Us is out next month! It’s set in London, Florence and Mull and it’s mostly about love, relationships, female friendships, motherhood and (as ever) involves quite a lot of wine. I’d love for you to read it and if you love it, tell EVERYONE. Click to pre-order here.
In the meantime, let’s roll with the punches and I’ll be back with more wines soon…
Paloma Pitcher – serves 6
• 600ml tequila
• 600ml grapefruit juice
• Juice of 3 limes
• 50ml sugar syrup (or agave syrup)
• Soda water to top up to taste
• Grapefruit wedges to garnish
• Fresh Rosemary to garnish
Method: Cut a lime and run it around half the rims of chilled highball or tumbler glasses. Put some salt in a small dish and upturn the glass to coat the rim in the salt. Then put the tequila, grapefruit juice, lime juice and sugar or agave syrup into a pitcher, top up with plenty of ice and garnish with whole slices of grapefruit. Pour into tumblers with ice, a half slice of grapefruit and garnish with a sprig of rosemary.
Simple Rum Punch – serves 8
• 100ml sugar syrup
• 400ml golden rum
• juice of 3 limes
• 350ml pineapple juice
• 450ml cranberry juice
• orange slices to serve
• soda water to top up (optional)
Method: Add everything except the soda water into a jug or pitcher and add plenty of ice. Stir and top up with soda water to taste.
Non-alcoholic Peach Iced Tea – serves 6
• 100ml sugar syrup
• 3 ripe peaches , 2 stoned and chopped, 1 sliced to serve
• 2 teabags (I use Earl Grey but any tea will do)
Method: Make the sugar syrup by dissolving the sugar in the water over a gentle heat. Add the chopped peaches and cook until soft. Remove from the heat, squash the peaches with a fork and leave to infuse for an hour or so. When ready, sieve the syrup through a fine sieve into a jug and store in the fridge. Put the teabags in a large heatproof jug and pour over 1 litre boiling water, leave to steep for a few minutes then remove the teabags. Leave to cool and put in the fridge until chilled. When ready, pour a little of the syrup into tall glasses and add the tea. Stir and top up with ice and a dash of cold water to taste. Add peach slices to serve.