The Tropical Treat

Drinks

Mango and passion fruit smoothie with lime

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Let the January detox begin! I present a delicious tropical breakfast smoothie made from rolled oats, Greek yogurt, chopped mango, honey, passion fruit and lime juice. I have started running properly again so will definitely be adding this fruity smoothie to the mix. 

Add in your chosen protein powder for a perfect post workout smoothie or healthy snack.

Swap out the Greek yogurt for coconut yogurt or almond milk for an equally delicious Vegan version. Enjoy!

Serves 2
Prep 10 mins
Cook 5 mins
Total 15 mins

Ingredients

50g rolled oats 
250g mango, chopped 
1/2 a pot of Greek style natural yogurt 
1-2 tsp honey
250ml water
Juice of 2 passion fruit ( scoop seeds into a small sieve to juice and keep some to top the smoothie)
Juice of 1/2 lime

Method

Put the rolled oats, chopped mango, yogurt, honey, water, passion fruit and lime juice in a blender.

Blend until smooth and divide into glasses and top with some passion fruit seeds. Enjoy!

The Knickerbocker

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A classic cocktail dating back to 19th century New York, made with fresh raspberries, pomegranate, Cointreau, golden rum and lime juice – fruity, sweet and tart. I have given it a slight twist with some fresh pomegranate. It definitely makes the perfect festive cocktail.

This cocktail is very easy to make and would pair perfectly with canapés or nibbles at any party. The original recipe for a Knickerbocker has no pomegranate at all but I think it adds a really nice fruity twist.

Use a golden rum like Havana Club Especial for the perfect flavour and to balance out the raspberries and pomegranate. Enjoy!

Serves 4
Prep 10 mins
Cook 10 mins
Total 20 mins

Ingredients

For the pomegranate and raspberry syrup

100g fresh raspberries
80g pomegranate seeds
100g golden caster sugar 

For the cocktail 

120ml golden rum (Havana Club) 
60ml raspberry pomegranate syrup
Juice of 1 lime
100ml pomegranate juice
1 tbsp Cointreau 
Crushed ice, to serve
Raspberries and lime wedges to garnish

Method

First, make the syrup, put sugar and 200ml water in a small pan over a medium heat. Add the raspberries and pomegranate seeds and bring to the boil. Cook for 10 minutes and stirring occasionally until it starts to thicken. 

Remove from the heat and leave to cool, then strain through a sieve or juice strainer to get rid of any bits of fruit or pulp.

In a cocktail shaker put rum, syrup, lime juice, Cointreau and crushed ice and shake until cold. Pour into short glasses filled with a handful of crushed ice. Garnish with a couple of fresh raspberries and lime wedges, enjoy!

Super green smoothie

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Green smoothies can be an acquired taste especially if they are veggie heavy, but they can be very good for you. They’re normally packed with antioxidants (vitamin C and E anyone) which are immune- boosting and help to keep your skin healthy. It’s also an easy way to get leafy greens into your diet.

Spinach gives it the vibrant green colour, the apple and banana bring a little sweetness whilst the ginger adds some warmth. I also like to use baobab powder from Aduna in my smoothies, it’s an African super fruit rich in prebiotic fibre and vitamin C, it tastes a little like sherbet and is a great way to get an extra health kick. 

I make smoothies in my Nutribullet which is probably my favourite gadget in the kitchen but you can use any high speed blender or juicer to make it. Just sieve the smoothie if you prefer more of a juice.

Prep 20 mins
Serves 2

Ingredients

A good handful of baby spinach
1 small banana, sliced 
1 green apple, chopped 
1-2 tsp baobab powder
1 2cm piece of ginger, finely chopped
Juice of 1/2 lime
200ml coconut water or water
Ice

Method

Put everything in the blender starting with the spinach and finishing with a handful of ice cubes. 

Blend until smooth, sieve through before pouring into a glass if you prefer more of a juice.

Garnish with a sprig of fresh mint, extra ginger or apple slices and enjoy!

Papaya and elderflower mojito

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Papaya and elderflower mojito. A deliciously good tropical twist on the classic mojito made with fresh papaya, rum, lime juice, ice and topped off with elderflower presse and mint.   

I spent Christmas and New Year making all sorts of fruity cocktails with gin and prosecco but this was definitely the best. It’s so simple to make and is a nice change from your bog standard cocktails! 

I’ve swapped out the soda water for elderflower presse and added papaya to make it super fruity and tropical. It’s not too sweet either especially with lots of ice. Enjoy!

Serves 2
Prep 10 mins
Total 10 mins

Ingredients

1 ripe papaya, blended, sieved and extra slices to garnish 
Juice of 1 lime
A small handful of mint leaves, extra sprig to garnish
1 tsp soft brown sugar
100ml white rum 
Elderflower presse, to taste
Ice, to serve

Method

First, cut the papaya into slices and blend until smooth (you may need a little water). Strain through a sieve or juice strainer to get rid of any bits of fruit or pulp.

In a small jug, muddle lime, sugar and torn mint leaves. Pour into tall glasses, add the papaya puree and a handful of ice. 

Stir in the white rum and top up with elderflower presse. Garnish with a sprig of fresh mint and enjoy!