4 x kiwi fruit, peeled, washed, chopped
1 x pomegranate, seeded in water
2 x bananas, sliced
1/4 cup fresh orange juice
1 x royal gala apple, peeled. cored. chopped
1/3 cup kale ( center ribs and stems removed)
1 cup ice cubes
1/4 cup cold water
1. Place water and kale leaves in a blender and blend for 30 seconds (I used my Kambrook Blitz2Go for this recipe). Add orange juice, apple, bananas and ice cubes. Pulse a few times before blending on high until smooth.
2. Pour mixture into glasses and top generously with pomegranate seeds. Garnish with mint leaves.
1 packet Aeroplane create-a-jelly, jelly
50ml Malibu coconut liqueur
10 pieces edible flowers (optional)
10 disposable tasting cups (30ml)
1 packet Aeroplane lime jelly crystals
50ml Midori melon liqueur
1. Empty contents of create-a jelly-packet into a bowl & add 1 cup (250ml) of boiling water. Stir and dissolve
Let it cool f or f or 15 minutes then add the Malibu coconut liqueur. Stir and let it stand f or 5 minutes.
Pour the mixture into the disposable cups (about 2/3 with the mixture) and place one edible f lower into each
cup and place in the f ridge for 3 hours or until set.
2. Empty contents of packet of lime jelly into a bowl & add 1 cup (250ml) of boiling water. Stir and dissolve
well. Let it cool for a few minutes then add the Midori liqueur and stir. Let it cool slightly and pour on top of
the Malibu jelly mixture. Return the jelly in the f ridge f or another 3 hours or until set.
3. Remove jellies f rom moulds and serve.
350g tinned peach slices, in fruit juices
750ml pink champagne
80ml strawberry liqueur
1. Add the peaches and their juice to a food processor. Whiz for a few minutes until really smooth. Add the strawberry liqueur and mix to combine.
2. Divide peach puree among glasses. Gently top them up with champagne (be careful as it can easily bubble over). Decorate with maraschino cherries and mint leaves.
Who doesn’t love a great Bellini? This one is especially delicious, using chilled pink champagne, peach puree and a dash of strawberry liqueur! This is my twist on the classic Bellini recipe.