Kiwi-Plum-Basil Mocktails

Looking for an alternative to the usual boozy drink on a spring or summer afternoon? This mocktail can be made with either sparkling water or healthy, good for you Kombucha – depending on your taste. I’ve done it with both, and can say either is de-lish-us!

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Kiwi-Plum-Basil Mocktail

This recipe is the perfect amount for two people – and don’t let the mocktail part fool ya! Feel free to experiment with some vodka if you feel like adding a kick.

 

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You’ll need:

  • simple sugar syrup: 1/2 c sugar to 3/4 cup or 1 cup of water
  • 4 plums
  • 2 kiwis
  • 1/4 cup of fresh basil
  • 2/3 cup of lemon juice (or squeeze 3-4 lemons minus seeds)
  • sparkling water or kombucha

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For the simple sugar syrup, I boiled a pot of water with less than 1/2 cup of sugar – I wanted a bit of sweetness but didn’t want to over do it, so this is VERY diluted. Adjust to your taste. Once the sugar dissolved, I removed this from the hear and let is sit for about 15 minutes.

Get a bowl and add your fruit: I chopped the plums and kiwis (but didn’t over do it) and also threw in some of the basilĀ before muddling it all together with the syrup. Refrigerate anywhere from 4 hours to 24 to let the flavors saturate one another. When you’re ready to serve, Fill your glass (with ice) about 2/3 of the way, and then add your sparkling water, kombucha or booze to fill. Garnish with a few leaves of basil and you’re ready to go!

Enjoy!

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Apple Almond Chicken Salad

The long lazy days of summer are here in New Zealand and I’m taking full advantage of them. This means a little less time in the kitchen and a bit more time outdoors. I’ve lived here for about two years now and don’t think I’ll ever get over the amazing scenery I have access to outside my front door!

With the days being hotter than usual – and that is saying something considering how windy Wellington is – my hubby and I both find our tastebuds crying out for colder items, steering us away from the warm comfort foods we both usually adore. I’m a fan of a good chicken salad and this one is one of my favorite cold (and gluten free) salads to whip up when we need a fix.

 

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Apple Almond Chicken Salad

  • 1 cup chopped apple
  • 1/2 cup mayo (I used Best Foods Lite)
  • sugar (to taste)
  • 1/4 cup almonds chopped or slivered
  • 2 cups of chopped or shredded chicken
  • 1/4 c chopped parsley (fresh)
  • 1/4 cup of shredded carrots
  • 2 tbsp lemon juice

CombineĀ apples, almonds, chicken, carrots and parsley in one bowl. In a separate bowl mix the mayo with sugar (I used approximately 1 1/2 tbsps this time). Once this was properly whisked, I added it to the other bowl of ingredients then topped it with the lemon juice. Give it a stir or two then put in the fridge. I liked letting it sit for about 2 hours to let the flavor truly pop before we ate.

We enjoyed our meals on a bed of lettuce with some tomato and cucumbers on the side – we also had some of my homemade ranch dressing nearby, but found we didn’t need to use it. The tastes and textures of this dish will keep you happy bite after bite!

PS: If you’re watching your sugar intake, feel free to leave it out. I play with the amount I use depending on how I feel. It’s totally up to you.