LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
4 MOCKTAILS
6 COCKTAILS
3 HR 15 MINS
INGREDIENTS
For the mocktails:
4 cups ice
1 cup cloudy apple juice
1 lime, quartered
½ tsp mixed spice powder
2-3 cans (200ml each) Schweppes Ginger Ale
8 round apple slices
8 whole star-anise
4 whole cinnamon sticks
For the popsicles:
½-¾ cup cloudy apple juice
½ lime
½ tsp mixed spice powder
6 round apple slices
1-2 cans (200ml each) Schweppes Ginger Ale
METHOD
For the mocktail:
1. Divide the ice, cloudy apple juice, juice of a lime and mixed spice powder between 4 mocktail glasses and stir with a spoon.
2. Top each glass with the Schweppes Ginger Ale until full. Add 2 slices of apple and 2 whole star-anise to each glass.
3. Using a kitchen lighter, carefully burn the end of each cinnamon stick for about 30 seconds until the stick releases smoke. Carefully place each cinnamon stick into the mocktail glasses, ensuring the lit end sticks out.
4. Serve while allowing the cinnamon sticks to release smoke for a few seconds, before it goes out. Once the sticks are no longer lit, drink safely and ENJOY!
For the popsicles:
5. Divide the cloudy apple juice, juice of a lime and mixed spice powder between a 6-hole popsicle mould. Add a slice of apple to each hole and top with Schweppes Ginger Ale. Place it into the freezer for about an hour until semi-frozen. *Chef’s Tip: Alternatively, use paper cups instead of a mould!
6. Insert a popsicle stick into each mould and return the pops to the freezer for a further 2 hours until completely solid.
7. Once the popsicles are frozen, place the popsicle mould under running water to remove the popsicles easily, serve in a tray or bowl over ice and ENJOY!
Spicy Ginger-Apple Mule
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LEVEL:
EASY
SERVES:
4 MOCKTAILS
6 COCKTAILS
TOTAL TIME:
3 HR 15 MINS
PREP TIME:
COOK TIME:
Spicy Ginger-Apple Mule
INGREDIENTS
For the mocktails:
4 cups ice
1 cup cloudy apple juice
1 lime, quartered
½ tsp mixed spice powder
2-3 cans (200ml each) Schweppes Ginger Ale
8 round apple slices
8 whole star-anise
4 whole cinnamon sticks
For the popsicles:
½-¾ cup cloudy apple juice
½ lime
½ tsp mixed spice powder
6 round apple slices
1-2 cans (200ml each) Schweppes Ginger Ale
METHOD
For the mocktail:
1. Divide the ice, cloudy apple juice, juice of a lime and mixed spice powder between 4 mocktail glasses and stir with a spoon.
2. Top each glass with the Schweppes Ginger Ale until full. Add 2 slices of apple and 2 whole star-anise to each glass.
3. Using a kitchen lighter, carefully burn the end of each cinnamon stick for about 30 seconds until the stick releases smoke. Carefully place each cinnamon stick into the mocktail glasses, ensuring the lit end sticks out.
4. Serve while allowing the cinnamon sticks to release smoke for a few seconds, before it goes out. Once the sticks are no longer lit, drink safely and ENJOY!
For the popsicles:
5. Divide the cloudy apple juice, juice of a lime and mixed spice powder between a 6-hole popsicle mould. Add a slice of apple to each hole and top with Schweppes Ginger Ale. Place it into the freezer for about an hour until semi-frozen. *Chef’s Tip: Alternatively, use paper cups instead of a mould!
6. Insert a popsicle stick into each mould and return the pops to the freezer for a further 2 hours until completely solid.
7. Once the popsicles are frozen, place the popsicle mould under running water to remove the popsicles easily, serve in a tray or bowl over ice and ENJOY!