1.25L blueberry basil lemonade mix (see below for recipe)
750ml sparkling water
30ml Vodka
Flowers to garnish
Mix (for a jug):
250ml cup water
1 ½ cups sugar
Fresh blueberries
Basil
Lemon
Ice
Method:
Prepare the sparkling water: Fizz 1 Litre of chilled water.
Bring water to a boil in a medium saucepan. Add sugar and stir until it dissolves. Add blueberries and basil and simmer for 5 minutes. Remove from heat and let mixture steep until completely cooled down. About 45 minutes to an hour.
In a large pitcher (or you can divide it between two) add lemon juice and 7 cups of cold water. Using a fine mesh sieve, strain blueberry and basil mixture into the pitcher and discard solids. Stir until mixed. Depending on the tartness of your lemons or sweetness of your blueberries, you may want to add an additional cup of water to tone down a too sweet or too tart of a batch, so make sure you taste test before serving!
To make your granita you’ll want to pour the lemonade into a glass baking dish (13″ x 9″). Place in the freezer for 4-6 hours, scraping the edges and surface with a fork every hour. You’ll want to break up any large chunks of frozen lemonade so you have a snow cone-like mix.
Preheat oven to 180 degrees. In a large bowl, with an electric mixer on medium, beat the butter and sugar for 3 mins. Add the egg, SodaStream Orange Flavour, honey and beat for 2 minutes. Add the sweet potato, evaporated milk, vanilla, salt, cinnamon and nutmeg and combine.
Pour the sweet potato mixture into the crust.
Pour lime juice, maple syrup, blackcurrant juice and vodka into glass and top with SodaStream sparkling water. Mix together.
Bake until the filling is set around 50-60mins. Let cool for at least 30 mins and serve at room temperature.
Preheat oven to 220 C and grease your donut pans with butter or non-stick spray
In a large bowl, combine butter, oil and sugar and whisk until smooth and fluffy, about 2 minutes
Add in eggs, vanilla, lemon zest and buttermilk and whisk until smooth. Add flour, baking powder, soda water and salt, and whisk just until combined. Stir in blueberries. Batter will be thick.
Spoon batter into a large disposable piping bag or freezer bag (or spoon batter into the pan). Cut off the end of the bag so your opening is about ½-3/4” wide (big enough for the blueberries to get through). Pipe batter once around each donut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
Bake for 7-8 minutes until a toothpick inserted comes out clean. Let cool 10 minutes before removing from the donut pan to cool completely.
To make the glaze:
In a medium bowl (not too deep as you’ll want to be able to dip your donuts), combine sugar, zest, and 6 tbsp of juice or milk. Add an additional 1-2 tbsp of liquid if needed.
You want your glaze to be thin enough to evenly coat your donuts, but thick enough that it will set and become dry to the tough.
When donuts are completely cool, dip tops of donuts into the glaze and overturn so the glaze runs down the sides. Set aside for the glaze to set.
In a large bowl, add flour, almond flour, salt, sugar and butter. Use your fingers and work the butter into the flour. The result should be a crumbly mixture. Add the water a little at a time and work quickly together until it forms a dough.
Press the pastry dough into a 10 inch large greased tart tin and chill in the refrigerator for 1 hour. Prick the bottom with a fork.
Bake in 190C oven for about 15 minutes or until golden. Cool on a wire rack.
In a saucepan heat up rhubarb and sugar, cook until the rhubarb start to soften. Stir in the strawberries. Fill the crust with the mixture and serve while warm with ice cream and enjoy with a glass of sparkling water!
Step 1:Combine the flour, oats, baking powder, salt and sugar in a large bowl. Whisk in the eggs and add sparkling water until combined.
Step 2:Scoop a spoonful of batter into a frying pan, carefully. Cook hotcakes until bubbles begin to form around the edges. Flip with a spatula and cook until golden brown.
Step 3:Enjoy with a topping of banana and honey or maple syrup!
Preheat oven to 175C with rack in middle. Grease the side and the bottom of a 9 x 3 inch spring form pan with butter or cooking spray. Line the pan with baking paper.
Pour into moulds, top with sparkling water, add sticks and freeze.
Sift flour, baking powder, and baking soda together into a medium bowl.
In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yoghurt and continue beating until very creamy and light in color, for about 1 more minute.
On low speed, mix in the flour until combined. Do not over mix.
Transfer the cake batter to the spring form pan. Top with sliced peaches and blueberries and sprinkle with granulated sugar.
Bake for about 1 hour, until cake turns golden and the tester comes out clean. (If you want and have extra time, midway through baking, add extra peach slices and blueberries for more bursts of flavours!).
When it's done, let cool on a wire rack for about 40 minutes then serve on a plate with a glass of sparkling water!
Prepare the sparkling water: Fizz 1 bottle of cold water.
Prepare the rockmelon: hollow out half a rockmelon and put aside. In a large serving bowl, combine the fruit together then add the fruit combination to the rockmelon half.
Add guava nectar, lime juice and ice. Top with SodaStream Tonic flavoured sparkling water and mix well. Serve and enjoy!
Mix the white wine and Sparkling Water, then pour over fruit and serve.
Place the flour, chilli flakes, chives, salt and pepper into a large bowl and then gradually whisk in the cold sparkling water until the mixture is smooth and reaches the consistency of double cream. (You may not need all of the water.)
Heat the vegetable oil into a saucepan, dip the prawns into the batter and fry for 2-3 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
For the noodle salad:
Cook the rice noodles in boiling water according to packet instructions, then drain and refresh under cold running water. Transfer to a bowl, stir in the soy sauce, sesame oil, sesame seeds and coriander. Season, to taste, with salt and freshly ground black pepper.
Pile the noodle salad onto a serving plate and top with the deep-fried prawns. Garnish with lime wedges and give yourself a pat on the back! Enjoy!
Mix together 120g of the cornflour and the sparkling water to make a batter. Season the remaining cornflour with salt and pepper.
Place a wok over medium–high heat. Heat 5cm oil in the wok until very hot.
Dust the squid in the seasoned cornflour and then dip in the batter. Fry in small batches until golden and crisp. Add the chili for the last few seconds.
Drain on kitchen paper and serve with lime wedges, fried red chili and seasoning! Enjoy!
