MINT CORDIAL RECIPES

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HUGO COCKTAIL RECIPE | BBC GOOD FOOD



Hugo cocktail recipe | BBC Good Food image

Refreshing, floral and herbal, the hugo cocktail is perfect for warm summer evenings. Make this simple spritz with prosecco and a dash of gin

Provided by Georgina Kiely – Digital food editor, bbcgoodfood.com

Categories     Cocktails

Total Time 5 minutes

Prep Time 5 minutes

Yield 1

Number Of Ingredients 7

small handful of mint leaves, plus 1 mint sprig to garnish
20ml elderflower cordial
20ml gin (see tip below)
ice
25ml soda water
120ml prosecco
1 lime wedge, to garnish

Steps:

  • Gently scrunch the mint in your hands to lightly bruise it, then put in the bottom of a large wine glass. Pour over the elderflower cordial and gin and leave to infuse for 1-2 mins.
  • Fill the glass with ice, then pour over the soda water and prosecco. Stir gently to combine. Garnish with the lime wedge and mint sprig before serving.

Nutrition Facts : Calories 171 calories, CarbohydrateContent 10 grams carbohydrates, SugarContent 10 grams sugar, ProteinContent 0.4 grams protein, SodiumContent 0.03 milligram of sodium

NON-ALCOHOLIC SUMMER DRINKS RECIPES | BBC GOOD FOOD



Non-alcoholic summer drinks recipes | BBC Good Food image

Discover the best alcohol-free drink ideas for summer. Mix up marvellous mocktails, lovely lemonades, refreshing iced teas and thirst-quenching cordials.

Provided by Good Food team

Number Of Ingredients 1

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  • This works great as a stand-alone recipe, but also as a component in Jamie’s Summery Feast from Together – see the full collection of menus here. GET AHEAD Put the gelatine into a small bowl and cover with cold water. Pour the cream into a pan with the sugar and vanilla paste. Place on a medium-low heat until the mixture just starts to bubble, then turn the heat off. Remove the gelatine leaves from the water and whisk into the pan until melted, followed by the yoghurt. Once smooth and combined, divide between espresso cups, small glasses or moulds, place on a tray lined with kitchen paper (to prevent them sliding about), cool, cover and leave to set in the fridge overnight. ON THE DAY Hull and halve or quarter the strawberries, depending on their size. Mix with the cordial in a nice bowl and leave to macerate for an hour or so. TO SERVE Either serve the panna cotta in their cups, glasses or moulds, or turn them out on to little plates or saucers – the easiest way to do this is by carefully dipping each cup into a bowl of boiling kettle water for 20 seconds, or until you get a wiggle, then place a plate on top and confidently flip out. Spoon over some strawberries and syrup, pick over a couple of cute baby mint leaves and tuck in. Delicious with a crumbling of bashed-up biscuits on the side.
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