Add a touch of creativity to your recipes this holiday season!
With South Africa being in the height of summer, you have to find creative recipes that celebrate the season, but that are also refreshing. Luckily, you don’t have to look far, because Cape Town Gin has just the recipes for this season! From your Pink Lady G&T spruced up with a grapefruit slice and rosemary sprig, to a delicious Rooibos Red Cranberry Jelly, they are the ideal combination of summer refreshment.
Cool off this season with these creative festive recipes:
Cranberry Rooibos Gin Jellies
- 100ml Cape Town Rooibos Red Gin
- 800ml water
- 800g cranberries (fresh or frozen)
- Peel from 1 orange
- 500g sugar
- Bring the cranberries and water to the boil, and let simmer for 20 minutes. Scoop out half a teacupful of whole berries and keep to the side. Bash the rest with a potato masher or wooden spoon and simmer for another 10 minutes.
- Line a plastic sieve with muslin and sit this over a bowl. Pour in the cranberry mush and leave to drain overnight.
- Have ready 4 200ml jars. Put the orange peel in a bowl and cover with boiling water.
- Measure the strained cranberry liquid and make it up to 700ml with water. Pour into a pan and add the 100ml gin and sugar. Heat gently, then bring to the boil. Boil until it reaches a rolling boil (a furious mass of bubbles rising to the top of the pan). Take the pan off the heat and pop a few drops on a cold saucer.
- Wait a couple of minutes, then push the puddle of jelly with your fingernail. It should wrinkle – if not, return the pan to the heat and boil again for another minute before testing again.
- Once the jelly is ready, ladle into the jars. Leave to stand until tepid, then push the orange peels and reserved cranberries into the jelly. Leave to cool completely, then put on the lids. Leave for 24 hours.
Gin and Tonic Ice Lollies
- 80ml Cape Town Classic Dry Gin
- 600ml tonic water
- 50g caster sugar
- ½ orange juice
- ½ orange zested and cut into thin slices
- 16 star anise
Pour the tonic water into a large jug. Add the sugar and stir until dissolved and the tonic has lost its fizz. Add the orange zest and juice, mix in the gin, then pour into 8 x 100ml ice lolly moulds. Freeze for 3 hrs, stirring halfway through, until semi-frozen.
Remove the lollies from the freezer, stir, then push 2 star anise and 1 orange slice into each. Push the sticks in, then freeze for another 8-10 hrs until solid. Remove from the moulds to serve.
Raspberry Gin Sorbet
- 3 Tsp Cape Town Pink Lady Gin
- 4 cups frozen raspberries
- 2 Tablespoons honey
- ½ cup water
Blend or process the ingredients: Get out either a blender, or a food processor, and add all of the ingredients to it. Then simply run the blender/food processor until all of the blueberries are pureed.
Freeze the sorbet: Pour the sorbet mixture into a freezable plastic container, and then place it into your freezer for at least 4 hours, no longer than 24 hours.
Spiced Rooibos G&T
- 50ml Cape Town Rooibos Red Gin
- 100ml Indian tonic water
- Orange slice
- Star anise
- Cinnamon stick
Add the gin and tonic to a highball glass filled with ice. Garnish with orange slice, star anise and cinnamon stick.
Pink Grapefruit G&T
- 60ml Cape Town Pink Lady Gin
- 120ml Indian tonic
- 90ml grapefruit juice
- 2 sprigs rosemary
- Grapefruit slice
Add 1 sprig of mint to a shaker and muddle. Add the grapefruit juice, gin and some ice and shake until well blended. Strain over a glass with ice, add the tonic and mix. Garnish with the remaining mint sprig and a grapefruit slice.
Apple and Fynbos G&T
- 60ml Cape Town Black Rhino Gin
- 30ml apple juice
- Tonic water
- Sprig of thyme
- Apple slices
Muddle thyme with apple juice in the bottom of a pint glass. Add gin and fill with ice. Stir well. Strain into a cocktail glass filled with ice. Top with tonic water and garnish with apple slices and a sprig of thyme.
Let the spirit flow this season!