MOCKTAIL RECIPES & IMAGES COURTESY OF EDENVALE
Non-Alcholic Wines – Australia
Combine 1 part peach puree with 2 parts Edenvale Alcohol Removed Sparkling Cuvee and stir gently. Delicious!
Sparkling Fruit Sangria
1 orange, thinly sliced
1/2 lemon, thinly sliced
1 cup blueberries
1 cup raspberries
10 large strawberries, sliced
1 cup orange juice
1 750ml bottle sweet white wine
1 750ml bottle your favourite bubbly
Place all fruit and orange juice in a large pitcher or bowl, add wine and allow to sit in the refrigerator for 3 – 24 hours. Right before serving, add the sparkling wine. Taste; if you’d like it to be sweeter, add 1/4 cup granulated sugar, honey, or agave. Serve and enjoy!
Lemon & Lime Mocktail
1/2 Lemon, 1/2 Lime and Edenvale Sparkling Cuvee
1. Cut lemon and lime into small rounds
2. Pour desired amount of Edenvale Sparkling Cuvee into glass
3. Add lemon and lime rounds
4. Stir and enjoy!
Peel cucumber and blend in a blender to create a smooth consistency
Add mint leaves (muddle, bruise mint leaves with a wooden spoon)
Add 2 cups of Edenvale Sparkling Cuvee
Mimosas are synonymous with Sunday brunch. So, if you’re planning a festive season brunch at your place, why not try a DIY mimosa bar! Place a few bottles of Edenvale Alcohol Removed Sparkling Cuvee in an ice bucket, and arrange alongside different types of juice (orange, pomegranate, grape fruit, pear), bowls of chopped fruit for garnish (orange, lemon, lime, strawberry) and champagne flutes. Then let your guests create their own mimosas and experiment with unique flavour combinations.
**Information & Images Supplied by Evil Twin PR
Connie Lambeth – The Australia Times News
Editor GOURMET – Food/Wine/Events
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Chilled Orange Juice
MORE MOCKTAIL RECIPES FROM EDENVALE…
2 cups boiling water
1 black tea bag
½ cinnamon stick
2 tablespoons sugar (or stevia)
1 orange, sliced into thin rounds
1 lemon, sliced into thin rounds
1 lime, sliced into thin rounds
1 apple, slicked into thin rounds
2 cups Edenvale Shiraz
Mix together and leave overnight in the fridge or at least for a few hours
Place a teaspoon of pomegranate seeds in the bottom of a champagne glass. Fill halfway with pomegranate juice and top up with cold Edenvale Sparkling Cuvee. Garnish with a sprig of mint. Happiness in a glass!
750ml bottle of Edenvale Alcohol Removed Sparkling Rosé
Juice of 2 limes
2 cups cranberry juice
Combine all ingredients together with ice in a pitcher or drink dispenser. Serve over ice with sliced fresh strawberries and mint to garnish.
If you want a taste of Cuba without the white rum (or the headache) then this is the mocktail for you…
Add 30 ml of lime juice, 6 mint leaves and 2 tsp of brown sugar to a tall glass, making sure you bruise a few of the mint leaves. Leave the mix to rest for a while and then fill the glass with ice and top with 120 ml of club soda, lemonade, or our Edenvale Sparkling Cuvee. Stir, then add a sprig of mint for decoration & enjoy!
Cucumber Mint Fizz
In a cocktail shaker add a handful of mint leaves, 1 tsp of honey and the juice of 1 lime and give it a good shake. Pour the mixture into a glass over some ice, add a few slices of cucumber, and then top it up with some fresh and fruity Edenvale Alcohol Removed Sparkling Cuvee to add the fizz!
Rose Berry Bliss
Pour a bottle of Edenvale Rosé into a large jug
Add 250g frozen blueberries
Add 1 litre pink lemonade
Place in fridge for 1 hour
Pour into flutes and top up with lemon-lime soda and a few blueberries
Traditional Mulled Wine
Decant a bottle of Edenvale Shiraz into a large saucepan with 250ml water.
Add 3 tbsp honey, a clove, 1 sliced orange, 1 sliced lemon, 1 tsp ginger, 1 cinnamon stick.
Allow to simmer gently for 20 minutes.
Remove from heat.
Divide among heat-resistant serving glasses, garnish with orange slices and cinnamon sticks. and serve immediately.
Mulled Wine – the ‘quickie’ version
Decant a bottle of Edenvale Shiraz into a large saucepan. Add 200ml fresh orange juice, rind from the orange, 3 tbs honey and a mulled wine sachet. Simmer for ten minutes, stirring occasionally. Remove from heat, divide among heat-resistant glasses, garnish with orange slices and cinnamon sticks, and serve immediately.