Recipes - Part 3

Drinks

Citrus Spritzer
Combine in a jug or bowl, 1 cup orange juice with 1/2 cup lime juice and 850ml can pineapple juice. Chill until serving time. Top with 1.25 litre bottle chilled lemonade and ice to serve.

Melon Punch
Peel and roughly chop a small rockmelon and place in a blender with 425ml can apricot nectar and 1 1/4 cups green ginger wine. Blend mixture until smooth, in two batches if needed. Transfer to a bowl or jug and chill until serving time. Add 1.25 litre bottle of chilled dry ginger ale to serve.

Berry Punch
Place 250g strawberries, 200g raspberries and 150g blueberries in a food processor and blend until smooth. Transfer to a bowl, stir through 850ml can of peach nectar and 1/2 cup Grand Marnier. Refrigerate until serving time. Add 1.25 litre bottle of chilled lemonade when ready to serve.

Mango Champagne
Combine in a jug or a bowl, 2 x 850ml cans mango nectar with 440g can drained and diced mango and 1 Tablespoon Grand Marnier. Add 750ml bottle chilled champagne and serve immediately.

Chocolate Eggnog
Combine in a food processor, 6 eggs, 1 cup brandy, 3 cups thickened cream, 3/4 cup milk, 1/4 cup chocolate topping, 2 teaspoons vanilla essence and 1 teaspoon ground cinnamon. Serve eggnog garnished with lashings of delicious chocolate curls.

Hint: Make a non-alcoholic version of this drink forthe designated driver - use claytons in place of brandy.