Ingredients
(Serves 2)
Method
Put all the ingredients in a blender and whizz. Put the ice cubes, if using, into 2 tall tumblers, pour over the milkshake, pop in a straw or two and enjoy.
Ingredients
(Serves 4)
Method
Mash half of the raspberries with the sugar, a sprig of torn mint leaves and a squeeze of half a lemon and half an orange. Pour into the bottom of a jug. Cover with the Ocean Spray Cranberry High Juice, soda water and ice. Top with the remaining raspberries, a few slices of lemon, apple and orange and the remaining mint leaves. Serve in tall glasses.
Ingredients
(Serves 4)
Method
Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the sugar crystals, then raise the heat and bring to the boil. Reduce the heat, simmer for 5 minutes then remove the pan. Soak the gelatine in cold water for 5 minutes or until the leaves are soft. Take out the leaves, squeeze out as much water as possible and add them to the sugar syrup. Whisk until the gelatine has completely dissolved then add the Ocean Spray Cranberry & Raspberry High Juice and whisk to combine. Allow to cool thoroughly. Setting aside a few of the raspberries for decoration, place a small handful of raspberries in the bottom of 4 ramekins or jelly moulds. Cover with the jelly mixture until each mould is half full and place in the freezer for 5 minutes until set. Remove and fill each ramekin with the remaining gelatine mix. Leave in the fridge to set. To serve, turn each jelly out onto a plate and top with fresh raspberries and a sprig of mint.
Top Tip
To ensure each jelly turns out easily, warm each mould in a bowl of hot water for a few seconds, place each mould up-side down on a plate and the jelly should slide out easily.