Something Special

Summer Drinks! Three Refreshing Favourites

Summer Drinks! Three Refreshing Favourites https://rgfresh.co.uk/wp-content/uploads/Summer-Drinks.jpg 1024 569 R&G Fresh R&G Fresh https://rgfresh.co.uk/wp-content/uploads/Summer-Drinks.jpg

With schools out for summer and the holidays in full swing, we thought we’d bring together three of our favourite refreshing summer drinks recipes infused with herbs, all in one place for you to enjoy.

We’ve gone for non-alcoholic herby mocktails so the whole family can enjoy them. But of course, you can always add a spirit of your choice if you want to take the edge off after a long hot day!

Refreshing lemongrass orangeade

The first of our favourite easy refreshing summer drinks recipes is this tasty, tangy lemongrass orangeade recipe from Waitrose.

Ingredients

  • Two lemongrass stalks (bash the stems)
  • Six juiced oranges (save the peel from two of them)
  • One juiced lemon
  • 150g granulated sugar
  • 600ml chilled soda water
  • Goes well with vodka

Image credit: Waitrose

How to make

  1. Take two of the oranges and grate the zest from them, then place this zest into a pan with the lemongrass, sugar and half the water (300ml). Bring to the boil using a medium heat and stir the mixture until the sugar’s completely dissolved. Once it has, simmer for around five minutes until the whole mixture has the consistency of syrup.
  2. Leave the syrup to cool. Once it has, add both the orange juice and lemon juice and stir, then strain everything into a jug. This is your refreshing lemongrass orangeade mixture!
  3. Keep in the fridge for up to three days and serve with orange cordial to taste, topped up with ice and soda water.

Minty strawberry limeade

Number two of our three refreshing summer drinks with herbs in them is this gorgeous strawberry limeade from foodie blog Fifteen Spatulas, chock full of fresh mint leaves.

Ingredients

  • 25-30 fresh mint leaves
  • 120ml lime juice
  • 43g of sugar
  • 550ml cold water
  • 230g sliced strawberries
  • Goes well with rum
Minty strawberry lemonade

Image credit: Fifteen Spatulas

How to make

  1. As with the lemongrass orangeade, you’ll be making a syrup here first then adding the juice. To start with, add 75ml of the water to a saucepan and pour in the sugar. Cook over a medium-high heat for between five and 10 minutes until the solution is clear, meaning the sugar has dissolved.
  2. Pour the rest of the water into a pitcher or other container and add the syrup along with the lime juice, most of the mint leaves, and all of the strawberries. Put the jar into the fridge for between two and three hours to chill and infuse.
  3. Serve in cold mason jars (if you like the presentation above) or chilled glasses and garnish with a couple of mint leaves. Enjoy!

Chilli watermelon agua fresca

The third and final of our favourite refreshing summer drinks is this rich, fruity watermelon agua fresca from Myriad Musings, blended with hot green chillies for a satisfying kick!

Ingredients

  • Three green chillies
  • Around 450g diced watermelon
  • Two teaspoons of honey or maple syrup
  • Around 300g of ice cubes
  • 15 grams fresh mint leaves
  • Two juiced limes
  • One cucumber for garnish
  • Goes well with gin
Chilli watermelon agua fresca

Image credit: Myriad Musings

How to make

  1. Grab a blender and throw in at least a third of the fresh mint leaves, all three green chillies, plus the watermelon, lime juice, honey and half the ice cubes, then blend them together until pureed. Add water if the mixture looks a little thicker than you’d like.
  2. Strain into a jug (unless you prefer a thicker, more pulpy drink, in which case skip this step). Then grab the majority of the remaining mint leaves and add them to the liquid, pressing them with a muddler to release their minty flavour into the drink.
  3. To serve, add the remaining ice into glasses and pour over the blended watermelon agua fresca, garnishing each glass with the last of the mint plus slices of cucumber and lime to taste.

More amazing recipes

So that’s our blog about summer drinks: three refreshing favourites – each one packed with tasty herbs and other fresh ingredients. Which one will you try first?

If full alcoholic cocktails infused with herbs are more your thing, check out this post over at Relish. And of course, head to The Chopping Board for more of our favourite recipes featuring soft and hard herbs, as well as other fresh ingredients of all kinds.

Related posts

Lip-Lickin’ Herby Chicken Pie Recipe

Lip-Lickin’ Herby Chicken Pie Recipe https://rgfresh.co.uk/wp-content/uploads/Herby-Chicken-Pie.jpg 1024 569 R&G Fresh R&G Fresh https://rgfresh.co.uk/wp-content/uploads/Herby-Chicken-Pie.jpg

Preparation Time

Roughly 2-2.5 hours (including 1hour 30mins in the oven)

Yield: 4 servings

Ingredients

For the pastry:

  • 1tbsp chives (chopped)
  • 1tbsp thyme leaves (fresh)
  • 1 sprig separated sage leaves (fresh)
  • Roughly 130g diced unsalted butter (including up to 10g for greasing)
  • 240g-250g plain flour (including some for dusting)
  • 4tbsp milk of your choice (use unsweetened if non-dairy)
  • 1 egg, beaten (for glazing)

For the filling:

  • Small bunch parsley (finely chopped. Try using our curly parsley for added flavour!)
  • ½ bunch tarragon leaves (finely chopped)
  • 2 tbsp cooking oil (we prefer olive or rapeseed)
  • Spring onions (sliced)
  • 200g peas (ideally frozen)
  • 250g spinach (ideally frozen)
  • 400g-500g shredded chicken or six roasted chicken thighs
  • ½ tbsp wholegrain mustard
  • 200ml crème fraiche (full or half fat, to your preference)
  • 350ml chicken stock (hot)
Herby chicken pie filling

How to make

1) Start with the pastry. Place 225g of the flour into a good-size mixing bowl and work in the butter with your hands until the mixture has the consistency of breadcrumbs. Then add the thyme, chives and milk and mix with a large metal spoon or blunt knife, adding a splash of water if the now-doughy concoction feels a little dry and brittle.

2) Sprinkle flour over a flat surface and place the dough on it for kneading. Once kneaded, form it into a circle and wrap in clingfilm, then put it in the fridge for 15-20 minutes to firm up.

3) Now for the filling. Preheat the oven to 180C or 160C for fan ovens (gas mark 4). Add the cooking oil to a deep pan or casserole dish and place on the stove on medium heat. First, fry the spring onions for 3 minutes, then add the frozen spinach for a further 2 minutes, stirring the whole time.

4) Next, add the chicken. (If you’re using thighs, you’ll need to remove the meat from the bone first, discarding the skin and clean carcass). Pour in the stock and dollop in the wholegrain mustard, then cook on the stove for around 10 minutes. Take off the heat, add the crème fraiche, tarragon and parsley, and stir, then leave to settle.

5) Your filling is now ready to go in the pastry! For this stage, first, grease and then flour the pie plate or cake tin you want to cook your pie in. Then take around half the chilled pastry and roll it out to fit the plate or tin. Line the plate/tin with the pastry to create the base for your pie, and scoop in the herbily fragrant filling!

6) Take the remaining pastry and after rolling it out to a size that will cover the pie, carefully press the sage leaves into it. Lay your newly-herbed pie lid over the filled pie plate/tin and firmly join the edges of the pastry lid and sides. Remove any excess pastry and, if you like, arrange it decoratively on the top of the lid. (We like to cut it into little herby leaf shapes, but that’s just us!).

7) Cut a small slit in the middle of the pie and glaze with the brushed-on egg, and bake in the middle of the oven for around 90 minutes until your pie is a deliciously light golden-brown. Then serve with seasonal greens and enjoy!

Tip: We love to serve this recipe with Clean Eating’s deliciously rich White Wine Herb Sauce, which incorporates herbs like flat-leaf parsley, tarragon, chives and chervil. Check that out here.

Lemon Thyme Drizzle Cake

Lemon Thyme Drizzle Cake https://rgfresh.co.uk/wp-content/uploads/Lemon-drizzle-cake.jpg 1500 833 R&G Fresh R&G Fresh https://rgfresh.co.uk/wp-content/uploads/Lemon-drizzle-cake.jpg

Preparation Time

35-40 minutes

Yield: 4 servings

Ingredients

  • 115g caster sugar
  • 2 tbsp lemon thyme leaves, finely chopped
  • 115g butter, softened
  • Finely grated zest and juice of 1 lemon
  • 2 large eggs, lightly beaten
  • 170g self-raising flour, sifted
  • A pinch of salt
  • For the icing
  • 2 tbsp lemon thyme leaves, finely chopped
  • 140g icing sugar, sifted
  • 1 lemon

For decoration:

  • A few sprigs of lemon thyme with flowers, if available

How to make

1) Preheat the oven to 180C/350F/gas mark 4. Grease a 450g loaf tin, line the base and ends with a strip of baking paper and lightly grease.

2) Make sure the lemon thyme leaves are dry before you chop them. Place in a food processor with the caster sugar and whizz until the sugar turns green and the leaves have been finely chopped.

3) Add the butter and lemon zest and whizz until fluffy, then gradually add the eggs. Mix in 1 tbsp lemon juice, then scrape into a bowl and fold in the flour and salt.

4) Spoon into the loaf tin. Bake for 20 minutes, then loosely cover the top with foil if it is browning too quickly and bake for a further 20-25 minutes or until well risen and golden. Test by inserting a skewer into the cake; if it comes out clean, the cake is cooked.

5) To make the icing, stir the finely chopped lemon thyme into the icing sugar and add enough lemon juice to form a thick icing.

6) While it’s still in the tin, transfer the cake to a wire rack. Leave for 5 minutes, then remove from the tin and spoon the icing over the top of the warm cake. It will drizzle down the sides. Leave to cool. Shortly before serving, decorate with the sprigs of lemon thyme.

panna cotta on a plate with fresh basil

Basil Panna Cotta

Basil Panna Cotta https://rgfresh.co.uk/wp-content/uploads/basil-panna-cotta.jpg 1500 833 R&G Fresh R&G Fresh https://rgfresh.co.uk/wp-content/uploads/basil-panna-cotta.jpg

Preparation Time

35-40 minutes

Yield: 4 servings

Ingredients

  • 70ml milk
  • 2 vanilla pods, scored and seeds separated
  • Finely grated zest of 1 lemon
  • 375ml double cream
  • 2 large bunches basil, leaves picked and chopped
  • 1½ gelatine leaves, soaked in water
  • 1 tbsp icing sugar

How to make

1) Put the milk, vanilla pods, vanilla seeds, lemon zest and half the cream into a small pan and slowly simmer for 10 minutes or until reduced by a third.

2) Remove from the heat, remove the vanilla pods and stir in the chopped basil and gelatine leaves until dissolved. Allow to cool a little, then place in the fridge, stirring occasionally, until the mixture coats the back of a spoon.

3) Remove from the fridge and either strain the mixture through a fine sieve to remove the basil leaves or if, like me, you like the direct flavour of the leaves, leave them in.

4) Whip together the icing sugar with the remaining cream. Mix the two cream mixtures together. Divide into four serving moulds or small glasses. Cover and chill for at least an hour in the fridge.

5) Serve by dunking the glasses into hot water then tipping on to a serving plate; this will remove the panna cotta from the container. Decorate with a few basil leaves and serve with figs, redcurrants, peaches or nectarines.

Garden Herb Spread

Garden Herb Spread https://rgfresh.co.uk/wp-content/uploads/herb-spread.jpg 1500 833 R&G Fresh R&G Fresh https://rgfresh.co.uk/wp-content/uploads/herb-spread.jpg

Preparation Time

35-40 minutes

Makes around 500g

Ingredients

  • 60g raw cashews
  • 1 garlic clove, chopped
  • 450g firm tofu, drained
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh thyme
  • 1 tbsp fresh tarragon
  • 2 tbsp fresh oregano, chopped
  • Juice of 1 lemon
  • 30g red onion, chopped
  • ¼ tsp salt
  • 2 tbsp nutritional yeast
  • Salt and black pepper

How to make

In a blender, blitz the cashews into coarse crumbs. Add the garlic and pulse to incorporate. Crumble in the tofu. Blend until relatively smooth. Add everything else and pulse. You don’t want the onion and herbs to completely puree – they should be chopped into small bits.

You can serve immediately, but it’s best when it has been chilled for at least 30 minutes.

Amazing Marinara Sauce

Amazing Marinara Sauce https://rgfresh.co.uk/wp-content/uploads/Marinara-1.jpg 1500 833 R&G Fresh R&G Fresh https://rgfresh.co.uk/wp-content/uploads/Marinara-1.jpg

Preparation Time

35-40 minutes

Yield: 4 servings

Ingredients

  • 3 cans Italian Plum Tomatoes (I Recommend San Marzano, 26- To 28-ounce Cans)
  • 60 ml Olive Oil
  • 12 cloves Coarsely Chopped Garlic
  • 12 leaves Fresh Basil, Sliced
  • 2 teaspoons Chopped Flat Leaf Parsley
  • 1 teaspoon Salt
  • Freshly Ground Black Pepper

How to make

1) Drain the tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.

2) In a large pot, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook it, stirring, for about 5 minutes or until golden brown. If the garlic cooks too quickly, reduce the heat.

3) Add the basil, parsley, salt, and pepper to taste. Cook the mixture for 30 seconds. Add the tomatoes, increase the heat to high, and cook them for about 5 minutes, using a wooden spoon or long-handled fork to break them up, or until the tomatoes boil. Reduce the heat and simmer the sauce for 10 minutes or until the tomatoes break down.

4) Add the reserved tomato liquid. Increase the heat to high and bring the sauce to a boil. Boil it for about 12 minutes or until it starts to thicken. Stir it occasionally and scrape the bottom of the pan to prevent the sauce from burning.

5) Transfer the sauce to a bowl and set it aside for about 1 hour or until it cools to room temperature. Transfer it to a tightly covered storage container and refrigerate for up to 1 week or freeze for up to 1 month. (I freeze one cup portions flat in baggies so I can easily thaw as needed.)

Royal Potato Salad

Royal Potato Salad https://rgfresh.co.uk/wp-content/uploads/potato-salad-1.jpg 1500 833 R&G Fresh R&G Fresh https://rgfresh.co.uk/wp-content/uploads/potato-salad-1.jpg

Preparation Time

35-40 minutes

Yield: 4 servings

Ingredients

  • 800g jersey royals, cleaned but not scrubbed
  • 15 quail eggs
  • 150g petit pois (blanched for 30 seconds and refreshed)
  • 60g parmesan, grated
  • 60g pine nuts
  • 2 cloves garlic, crushed
  • 20g basil leaves
  • 20g parsley leaves, plus extra for garnishing
  • 1 bunch mint leaves, finely shredded
  • 200ml olive oil
  • ½ tsp white-wine vinegar
  • Salt and pepper

How to make

1) Put the eggs in a saucepan, cover with cold water and bring to a boil: simmer for 30 seconds (semi-soft) to two minutes (hard-boiled), according to taste. Refresh in cold water and peel.

2) Cook the potatoes for 15-20 minutes until soft but not falling apart. Meanwhile, put the basil, parsley, parmesan, pine nuts and garlic in a food processor and blitz to a paste. Add the oil and pulse until you have a runny pesto.

3) As soon as they are cool enough to handle, cut the potatoes in two (they will absorb more flavour when hot) and toss with the pesto, peas, vinegar and sorrel. Mix well, even crush the potatoes slightly, so all the flavours mix.

4) Taste and adjust the seasoning, being generous with the pepper. Cut the eggs in half and fold into the salad. Garnish with parsley.

HEAD OFFICE

7 Chancerygate Way, Hawley Lane
Farnborough, Hampshire GU14 8FF

Tel: +44 (0)1483 474041
Fax: +44 (0)1483 476371
E-mail: info@rgfresh.co.uk

COVENT GARDEN

Stand C65 Buyers Walk, The Pavilion
New Covent Garden Market London SW8 5DZ

Tel: +44 (0)20 7720 6990
Fax: +44 (0)20 7720 6990
E-mail: info@rgfresh.co.uk

POLICIES

SOCIAL