febfast update: Week 2

When I began this challenge, I wanted to arm myself with lots of great ideas as well as have some ready to drinks to fall back on when time was short. I remembered my old favourite recipe book - Marie Claire Food & Drink by Michelle Cranston and wanted to share with you some of the great drinks I've tried over the month:

Moroccan Mint Tea
Place 4 springs of mint, 1 wedge of lemon, 1 star anise, 1/2 cinammon stick and 1 tsp caster sugar (optional) in a small glass and top with boiling water. Stir well to dissolve the sugar and drink while hot. Serves 1. Tip - this is just as delicious without the sugar!

Rose Petal Sherbet (adapted)
1 cup rose petal syrup
2 litres sparkling mineral water

Divide the rose petal syrup between 8 chilled glasses and to with sparkling mineral water. A beautiful choice for Sunday afternoon with the girls.

Mango Lassi
In a blender combine 3/4 cup of roughly chopped mango flesh, 11 tsp honey, 1 tsp lime juice, 1/2 cup natural yoghurt and 1 1/2 cups ice cubes. Blend until smooth and pour into chilled glasses. Serves 2.

Banana Cardamom Lassi
Remove the small seeds from 1 cardamom pod and place them in a blender aklong with 1 roughly chopped banana, 1/2 cup natural yoghurt and 1 1/2 cups of ice cubes. Blend until smooth and pour into chilled glasses. Serves 2.

Orange & Rosewater Ice Cubes
Combine 1 cup of rosepetal syup and 1 cup of water , pour into ice cubve trays and freeze. Place the ice cubes into chilled glasses and fill with freshly squeezed orange juice. Serves 6.

Fall Backs (always have these in the fridge)
Hepburn Springs sparkling mineral water
Bundaberg Ginger Beer
Cranberry Juice, Lime & Soda

See? Dry needn't mean Dull.