There are still (too) many 45 degree days left this summer and we’re desperately looking for ways to beat the heat. Here are five refreshing drinks you can make at home to cool your core.
CELERY APPLE LEMONADE
*Recipe from the Mangroves Lounge at Eastern Mangroves Hotel & Spa by Anantara
Serves 1
Ingredients
1 bunch celery
4 apples, seeded and quartered
Lemon juice from 2 lemons (about 6 Tbsp)
1 small piece turmeric root
Method
Juice all ingredients together.
CARROT AND BEET JUICE
*Recipe from the Mangroves Lounge at Eastern Mangroves Hotel & Spa by Anantara
Serves 1
Ingredients
4 large carrots peeled
1 medium beetroot
1 small piece of ginger (about 6mm)
Lime wedge and mint leaves, for garnish
Method
Juice all ingredients together. Garnish with lime wedge and mint leaves.
TROPICAL ESCAPE
*Recipe from bartenders at Market Kitchen, Le Royal Meridien Abu Dhabi
Serves 1
Ingredients
50ml watermelon juice
30ml passion fruit juice
30ml orange juice
30ml pineapple juice
15ml lime juice
15ml sugar syrup
10ml grenadine
crushed ice
Method
Mix all the ingredients and pour over crushed ice in a tall glass.
TROPICAL KIWIFRUIT SMOOTHIE
*Recipe from Zespri Kiwifruit
Serves 2
Ingredients
2 Zespri green kiwifruit, peeled and halved
3 mint leaves
1/2 ripe banana, peeled
1/2 cup cubed honeydew melon
1/2 cup light coconut cream
1/3 cup natural yogurt
1/2 cup apple juice
Method
Place all ingredients in a blender or food processor. Blend until smooth. Adjust consistency with extra apple juice.
CRISP CUCUMBER REFRESHER
*Recipe from bartenders at Stratos, Le Royal Meridien Abu Dhabi
Serves 1
Ingredients
4 slices of cucumber
4 mint leaves
15ml elderflower syrup
150ml apple juice
1 tsp of diced apple
rock ice
crushed ice
Method
Slap the mint to releases its oils*. Add the mint and cucumber slices in a highball glass. Add the rest of the ingredients. Put rock ice in the glass, then top it off with crushed ice. Garnish with a mint sprig.
*By slapping the mint leaves (or gently pressing them), you release their flavourful oils. If you muddle them (a common mistake), you’ll release chlorophyll which has a bitter taste.
sjohnson@thenational.ae
