Easy Mixed Drinks For Parties
easy mixed drinks for parties, looking for these recipes? check this for 5 best easy mixed drinks for parties: Frozen margarita,Raspberry iced tea,Eternal sunshine cocktail,Frozen berry frappe,Wheat-free sago plum pudding
Eternal sunshine cocktail
- 45ml vodka
- Schweppes Bitter Lemon
- 1 mandarin, cut into wedges (skin on)
- 1 teaspoon caster sugar
- Step 1Crush mandarin wedges and caster sugar together in a tall glass with a wooden spoon
- Step 2Fill with ice, add vodka and stir to combine
- Step 3Top with Schweppes Bitter Lemon, stir well and serve
- Salt, to decorate
- Lime wedge
- 2 cups ice cubes
- 80ml (1/3 cup) tequila
- 2 tablespoons Cointreau liqueur
- 1 1/2 tablespoons fresh lime juice
- Step 1Spread salt over a plate. Rub the rim of each serving glass with the lime wedge. Dip in the salt to coat. Place the glasses in the fridge for 5 minutes or until chilled.
- Step 2Place the ice in the jug of a blender. Use the pulse button to process until crushed. Add the tequila, Cointreau and lime juice, and blend until just combined.
- Step 3Divide the tequila mixture between the prepared glasses. Serve immediately.
Frozen berry frappe
- 2 x 500g pkts frozen mixed berries
- 1L (4 cups) cranberry juice
- 2 tablespoons honey
- Step 1Place half the berries, cranberry juice and honey in the jug of a blender and blend until smooth. Transfer to a large serving jug. Repeat with the remaining berries, cranberry juice and honey. Serve immediately.
Wheat-free sago plum pudding
- Melted butter, for greasing
- 250ml (1 cup) milk or soy drink
- 100g (1/2 cup, firmly packed) brown sugar
- 90g butter, cubed
- 50g (1/4 cup) sago
- 1 tablespoon rum or brandy
- 1/2 teaspoon vanilla essence
- 1/2 teaspoon mixed spice
- 1 teaspoon bicarbonate of soda
- 1 tablespoon milk or soy drink, extra
- 120g (1 cup, firmly packed) fresh gluten-free breadcrumbs
- 165g (1 cup) mixed dried fruit
- 1 egg, lightly whisked
- Step 1Brush a 1.25 litre (5 cup) pudding basin with the melted butter to lightly grease.
- Step 2Bring milk or soy drink just to the boil in a medium saucepan. Remove from heat and add the sugar, butter, sago, rum or brandy, vanilla essence and spice. Mix well, cover and set aside for 10 minutes.
- Step 3Combine bicarbonate of soda and extra milk or soy drink in a cup and stir until bicarbonate of soda dissolves. Add to the sago mixture and mix well.
- Step 4Combine the breadcrumbs and dried fruit in a medium bowl. Add the sago mixture and egg, and mix well. Spoon the mixture into the greased pudding basin and smooth the surface.
- Step 5Cut a piece of non-stick baking paper and a piece of foil large enough to cover the top of the basin and overhang the side. Place the foil on top of the paper and make a pleat in the centre. Place over the pudding basin, foil-side up, and tie firmly with unwaxed white string to secure.
- Step 6Meanwhile, place an upturned saucer on the base of a large saucepan. Quarter fill with water and bring to the boil over high heat. Add the pudding to the pan, ensuring the water comes about 2/3 up the side of the basin. Reduce heat to medium-high, cover and boil, replenishing the water as needed, for 2 hours or until a skewer inserted into the centre of the pudding comes out clean.nutritional information per serving: 5.5g protein, 16g fat, 53g carbohydrate, 2.5g dietary fibre, 1,535kJ (365 Cals).
Raspberry iced tea
- 3 raspberry and peach flavoured teabags
- 3 cups boiling water
- 2 cups lemonade, chilled
- 1 cup apple juice, chilled
- 1/2 cup frozen raspberries
- 1/2 cup frozen blueberries
- Ice cubes, to serve
- Step 1Place teabags in a large, heatproof jug. Add boiling water. Set aside for 5 minutes to infuse. Remove teabags. Refrigerate for 30 minutes.
- Step 2Add lemonade, apple juice, raspberries and blueberries to jug. Stir to combine. Add ice. Serve.