Vikki Louise: drink

Friday, 18 July 2014

Fresh Raspberry and Lemon Fizz Recipe!

Hello bloggers!

A refreshing drink to serve al fresco whether you're having a party or a barbecue, or you're just relaxing in the garden.

Ingredients:
500g raspberries
225g caster sugar
Finely grated zest of juice of 4 large, unwaxed lemons
1 litre chilled soda water or sparkling mineral water
Ice cubes and extra fresh raspberries, to serve

Method:

1. Blitz the raspberries and caster sugar together in a food processor until smooth, then pour through a sieve set over a bowl and press, to remove the seeds.

2. Mix the raspberry purée with the lemon zest and juice and chill until needed. Just before serving, slowly mix the purée with the chilled fizzy water, stir in some ice cubes and whole fresh raspberries, and serve.

TO FREEZE: Make the raspberry purée, then freeze in a container for up to 3 months. Defrost and finish the recipe.

❤ Yummy! ❤

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Lots of love,

Vikki x

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Healthy Pomegranate Sorbet Recipe!

Hello bloggers!

This is a light way to round off a rich, pasta dinner, or any dinner for that matter! Enjoy!

Ingredients:
200g caster sugar
½ cinnamon stick
1 tbsp. pomegranate molasses
Juice of about 6 pomegranates, or 600ml pomegranate juice, plus extra pomegranate seeds to decorate
2 large free-range egg whites

Method:

1. Combine the sugar, cinnamon, molasses and 100ml water in a small pan and heat gently until the sugar has dissolved. Cool completely, then combine with the pomegranate juice and taste.

2. Beat the egg whites to soft peaks in a bowl, then fold into the sorbet mix. Either churn in an ice cream maker or freeze for 2 hours in a metal bowl, beating the edges of the sorbet every 30 minutes until it is firm but has a lovely smooth, mousse-like texture.

3. Layer the pomegranate seeds and sorbet in dessert glasses or bowls.

❤ Delicious! Now you can enjoy a healthy dessert after a lovely meal! ❤

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