Cookbook

Pacific Island Punch

1 Prep 10 minutes

2 Makes 1.6L / Serves 6 (1 standard drink per serve)

1 mango, peeled, stone removed, ﬂesh chopped

1 lime, peeled, seeds removed

½ cup fresh mint leaves

500g can lychees, drained, juice reserved

3cm piece ginger

500ml (2 cups) chilled pineapple juice

180ml white or dark rum

160ml ( ⅔ cups) fresh passionfruit pulp (about 8

passionfruits)

500ml chilled mineral water

Ice cubes, to serve

1. Place mango ﬂesh, lime, mint, lychees, lychee juice, ginger,

pineapple juice and rum into blender jug and secure lid.

4 BLEND 20 seconds or until smooth.

Serve: pour mango mixture into a 2.5 litre capacity serving jug

or punch bowl. Add passionfruit pulp, mineral water and ice.

Stir to combine.

Cucumber Jalapeno

Margarita

1 Prep 10 minutes

2 Makes 1L / Serves 4 (2 standard drinks per serve)

4 Lebanese cucumbers (545g), roughly chopped

1 fresh jalapeno chilli, de-seeded

10 fresh mint leaves

250ml (1 cup) water

250ml (1 cup) chilled fresh lime juice

250ml (1 cup) agave syrup

240ml tequila

Crushed ice, to serve

Lime or cucumber slices, to garnish

1. Place cucumber, jalapeno, mint and water into blender jug and

secure lid.

4 PUREE 15 seconds or until smooth.

2. Strain cucumber mixture over a bowl or jug.

3. Place strained cucumber juice, lime juice, agave and tequila

into blender jug and secure lid.

3 PULSE 5 times or until combined.

Serve: place crushed ice into glasses and pour over tequila

mixture. Garnish with lime or cucumber slices.