Shots of summer - Refreshing coolers to beat the heat
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 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."
Guinep (as much as possible)
1-inch piece ginger, blended and strained
1 litre water
1 lime, juiced
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."
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
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.
2 lemons, quartered
11/4 cup ginger beer
1/2 cup sugar
5 sprigs of mint leaves
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.
Beat the summer heat with this energising beetroot.
4 medium beet, washed, peeled and quartered
1 1-inch piece peeled fresh ginger
1/4 cup granulated sugar
1 medium lime, juiced
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
2 cups pumpkin, peel and
1/2 pound pineapple
3 cups water
1 lime juiced
1-inch piece ginger, skin
1/4 cup granulated sugar
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.
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.
2 cups milk
2tbsp instant coffee
2oz hot chocolate mix
3tbsp chocolate syrup
2 shots Kahlua coffee liqueur
12 ice cubes
Add all ingredients in a blender on high speed until smooth and cream then pour inside a chill glass and enjoy.
"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
4 medium beets, washed,
peeled and quartered
1/4 cup Guinness
1/3 cup condensed milk
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
1 cup whipping cream
3tbsp (45ml) buttermilk or
regular sour cream
1/8 cup feta, finely crumbled
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!
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
Instagram and twitter: @iamchefcunny