Wed | Sep 20, 2017

Shots of summer - Refreshing coolers to beat the heat

Published:Thursday | July 14, 2016 | 7:00 AMJody-Anne Lawrence
Fresh-fruit popsicles
Summer fruit salad topped with feta and dill crème fraîche.
Pumpkin pineapple cooler for a flavourful afternoon.
The most exotic guinep juice.
Jamaican-style carrot juice
Beetroot energiser and beetroot punch (background).
Chocotini
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The summer is hot and it is almost like we are roasting our flesh in this heat. Chef Noel Cunningham has shared with us a few recipes of beverages and treats that will help you beat that heat this summer.

Guinep Juice

"Guinep juice is not only refreshing and tasty, but also very healthy. The fruit is full of fibre for lowering cholesterol and preventing constipation; vitamin A, which boosts your immune system and prevents formation of urinary stones, and vitamin C, which is a great antioxidant."

 

Ingredients

 

Guinep (as much as possible)

1-inch piece ginger, blended and strained

Sugar

1 litre water

1 lime, juiced

 

Directions

 

1. Remove the guinep skin and place the fruit into a medium bowl. In a medium pot, bring water to a boil, then pour over guinep and leave for 20 minutes or until cool.

2. Make sure your hands are very clean, then rub the pulp from the seeds. Massage all those fruits to get the flesh released in the water to let loose their juices. Strain mixture, add juice from one lime, ginger juice and sweeten to taste. Pour in a glass with ice cubes and enjoy.

Note: The more guinep you use, the better the flavour.

Jamaican-style Carrot Juice

"This carrot juice is a real Jamaican classic, especially on a Sunday. The creaminess from the milk combined with the Guinness is the real deal."

 

Ingredients

 

2lb whole carrots

5 cups water

1 can condensed milk

1 bottle Guinness or Dragon stout

1 cup vanilla Supligen

1 shot of rum (optional)

2tsp ground nutmeg

 

Directions

 

1.Wash and chop carrots into about one-inch pieces, making sure to discard the tops and tips of carrots. Put carrots to boil in five cups water. After the carrots are cooked, put aside to cool as the liquid will be needed to blend the juice.

2. Place cooked carrots in a blender and add enough water to cover about three inches over carrots (you might have to do this in batches). Making sure you still have at least an inch of space from the top of the blender.

3. Begin pulsing to liquefy. Strain juice through a fine sieve strainer. Stir in vanilla, condensed milk, Supligen, nutmeg and rum (optional). Serve over ice and enjoy. The juice may need to be shaken before pouring.

Frozen Ginger-Mint Lemonade

A classic summertime drink is given a refreshing twist with the addition of mint and ginger. On its own, this lemonade is sure to quench your thirst on even the hottest of summer days.

 

Ingredients

 

2 lemons, quartered

11/4 cup ginger beer

1/2 cup sugar

5 sprigs of mint leaves

 

Directions

 

Blend lemons, sugar, ginger beer and mint leaves in a blender until leaves are finely chopped and sugar granules are dissolved. Strain through a fine strainer, leave some of the pulp for garnish, and enough ice cubes to fill a blender, then pour juice inside blender; then blend until smooth. Serve immediately. Add lemon and mint pulp on top to garnish. Enjoy.

For ginger beer substitute: You can also use 11/2 cup water with two inches of ginger.

Beetroot Energiser

Beat the summer heat with this energising beetroot.

 

Ingredients

 

4 medium beet, washed, peeled and quartered

1 1-inch piece peeled fresh ginger

Water

1/4 cup granulated sugar

1 medium lime, juiced

 

Directions

 

1. Boil beets in reasonable amount of water as it will be needed to blend the juice, then let water cool before blending it. In a blender, and add beets with water and ginger then blend on high speed until it is well blended.

2. Pressed it through a fine-mesh strainer until all of the juice is out and it's free from pulp. Then discarded the pulp and sweeten with sugar.

3. Fill two glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

Pumpkin Pineapple Cooler

This pumpkin pineapple cooler is definitely a crowd-pleaser. Hands down. The pineapple combined with the pumpkin is like a match made in heaven, with the ginger and lime juice serving as maid of honour and best man. This drink is healthy as it is refreshing and ideal for the summer heat.

Serve: four people

 

Ingredients

 

2 cups pumpkin, peel and

chopped

1/2 pound pineapple

3 cups water

1 lime juiced

1-inch piece ginger, skin

removed

1/4 cup granulated sugar

 

Directions

 

1. Boil pumpkin in reasonable amount of water as it will be needed to blend the pumpkin and pineapple, then let both water and pumpkin cool.

2. In a blender, add pineapple, pumpkin (with water) and ginger. Blend on high speed until everything is well blended. Add sugar and stir well until sugar is dissolved. Taste, and if not sweet to your liking, add sugar to your desired sweetness, along with lime juice.

3. Strain juice through a fine-mesh sieve. Serve immediately. Before serving, add a few ice cubes to the glasses and put to chill if you prefer a colder beverage.

Chocotini

Perfect for a nice summer evening. It's rich, creamy and tasty with a splash of alcohol. If you're a coffee lover, you will definitely love this one.

 

Ingredients

 

2 cups milk

2tbsp instant coffee

2oz hot chocolate mix

3tbsp chocolate syrup

2 shots Kahlua coffee liqueur

12 ice cubes

 

Directions

 

Add all ingredients in a blender on high speed until smooth and cream then pour inside a chill glass and enjoy.

Beetroot punch

"Kick-it-up a notch (or should I say 'punch-it-up' a notch) with this rich and creamy Beetroot Punch."

- Chef Noel Cunningham, Cuisine by Noel

 

Ingredients

 

4 medium beets, washed,

peeled and quartered

1/4 cup Guinness

1tsp nutmeg

1/3 cup condensed milk

 

Directions

 

1. Boil beets in a reasonable amount of water as it will be needed to blend the juice, then let cool.

2. Once cooled, in a blender add beets with the water it was boiled in and blend on high speed until well blended.

3. Strain juice through a fine-sieve strainer, discarding pulp. Stir in Guinness, nutmeg and condensed milk. Serve over ice and enjoy.

Summer fruit salad topped with feta and dill creme fraiche

 

Ingredients

 

1 cup whipping cream

3tbsp (45ml) buttermilk or

regular sour cream

4tbsp dill

1/8 cup feta, finely crumbled

 

Directions

 

1. Make the cream: To a bowl, add all the ingredients and stir to combine thoroughly.

2. Assemble the fruits in a melon bowl or a serving cup: Garnish with a little dollop of cream sauce and a small mint leaf. Serve and enjoy!

Fresh-Fruit Popsicles

Make popsicle: Gather up some of your favourite fruits, slice 'em up and layer them in a ice block mould. Pour in some fruit juice, insert a popsicle stick and stick in the freezer overnight. Enjoy!

Chef Noel Cunningham

Website: www.chefnoelcunningham.com

Instagram and twitter: @iamchefcunny

Facebook: https://www.facebook.com/iamchefcunny