It's our longest heatwave for decades and with the hot weather continuing, what better way to cool down than with an iced drink. Here at Cooks & Partners we love experimenting with not just food but drinks too. Below is a few of our favourites that can be enjoyed whatever time of day it is:
Julies Fav Cooler
“Mine has to be strawberry lemonade! With British juicy strawberries, freshly squeezed lemon juice topped up with sparkling water and garnished with a sprig of mint its pure summer in a glass. Here are the measurements I use but adjust to taste.”
4-6 lemons, enough to equal 250ml of lemon juice
1 simple strawberry syrup. Pop some strawberries (a punnet should suffice to serve 2) in a blender and blend until smooth. Strain the seeds
16 oz. container of strawberries, cleaned and hulled
1 quart sparkling water
Mint to garnish
Serve in a tall glass over ice.
Stefs Fav Cooler
“I adore blackberries and my favourite iced drink combo at the moment is blackberry and elderflower spritz. The key is finding a good elderflower syrup with this one and whilst I could make my own, I have found a great stockist already. Believe it or not Ikea stock a really good one. Elderflower syrup is a favourite in northern Europe. I only use a few teaspoons when making a large pitcher. Here is how I have mine:”
1 liter soda water, chilled
170g cup elderberry flower syrup, chilled
1 lime, juiced
About 220g cup blackberries, washed
80g mint leaves, bruised
Whisk together the soda, syrup and lime together. Stir in the blackberries and muddle in some mint.
Serve in a balloon glass over ice.
Simons Fav Cooler – Vintage Lemonade
“In my opinion nothing beats a vintage lemonade. Tart an tangy, this classic combination is refreshing and definitely cools me down when I’m hot and bothered. Here is how I like mine:”
500g white sugar
2 pints of water
Peel the rinds from the lemons and cut into 1/2 inch slices. Place the rinds in a bowl and sprinkle the sugar over them and stand for about 1 hour. Boil the water and pour over the lemon rinds. Allow to cool for 20 minutes. Squeeze the lemons and pour through a strainer into the sugar rind mixture. Stir and chill in the fridge. Serve in a tall glass over ice.
Images from allrecipes and inkitchn