Everand Logo

Welcome to Everand!

  • The Australian Women’s Weekly Food

    A very merry BREKKIE

    Nov 09, 2020 3 minutes

    GINGER ALE & CITRUS PUNCH

    PREP TIME 15 MINUTES (+ REFRIGERATION) SERVES 8

    125g strawberries, sliced thinly
    1 medium orange (240g), halved, sliced thinly
    1 medium lime (90g), sliced thinly
    700ml bottle Pimm’s No. 1
    1 Lebanese cucumber (130g)
    1.25 litres (5 cups) chilled dry ginger ale
    1 cup loosely packed fresh mint leaves

    1 Place strawberries, orange and lime in a large serving jug. Add Pimm’s; stir to combine. Cover; refrigerate for 3 hours or overnight.

    Just before serving, slice cucumber into ribbons; add to jug. Stir in ginger ale and mint. Serve over ice.

    You’re reading a preview, subscribe to read more.

    More from The Australian Women’s Weekly Food

    The Australian Women’s Weekly Food1 min read
    Cake Of The Month
    We used Pedro Ximenez sherry, a dark syrupy style of sherry with a complex taste, however any sweet style is suitable.
    The Australian Women’s Weekly Food1 min read
    Cheers to Mum
    Rosewater varies in strength between brands. Add just a small amount at a time, and adjust to suit your taste. Use scissors dipped in icing sugar to cut Turkish delight into small pieces. Store cake in an airtight container for up to 2 days. Cake is
    The Australian Women’s Weekly Food1 min read
    Dip It Real Good
    PREP TIME 15 MINUTES (+ REFRIGERATION) MAKES 1¾ CUPS Place a fine sieve over a bowl, spoon in 500g Greek yoghurt and ½ teaspoon salt. Cover, refrigerate for 2 hours or until thickened; discard liquid. Meanwhile, combine 1 coarsely grated Lebanese cu

    Related