You know the Thermomix is actually a cocktail machine don’t you? Yeah, we make food but how about the drinks?! With the cocktail recipes at Dani Valent your anytime party, hen’s night or New Year’s Eve is sorted.
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Ah, frosé! It’s pink, it’s slushy, it’s wine and it’s fruit. It’s frozen rosé, aka fro-zay baby! This is the drink of the summer and it’s so easy to make in your Thermomix. (And if you’re in the northern hemisphere, it’s the drink to make you look forward to next summer!)
No matter the weather and no matter what’s in the diary, eating this pudding for breakfast makes me feel like I’m about to step out of my front door and onto a tropical beach for a day in the sunshine. It’s so delicious and exotic that it also works as a dessert!
With this sparky syrup on hand, you’re only one minute from fabulous refreshing fizz whenever the moment seems ripe. I also share an easy and adaptable pickle for watermelon rind and ginger.
This delicious Peach Margarita has the consistency of a granita and the punch of a prizefighter. Try it with nectarines or mango too – frozen fruit can be used if fresh isn’t available.
The Negroni is a classic cocktail, often served as an aperitif. It’s dry and refreshing – though it does pack rather a punch, too. I love the classic Negroni but I also love to play around with flavour and texture. That’s how I came up with Nefrozi!
I love watermelon in cocktails! This is a sweeter drink but the sugary notes are reined in by Campari and lemon juice. Mint adds freshness: you can simply garnish with mint if you prefer a pinker drink. Gin-sprinkled watermelon makes a cheeky garnish.
My new take on sangria is a bit lighter and more tropical than the Spanish classic, made with white wine and tropical fruit. I’ve also messed with the Spanish influence by including a French elderflower liqueur. It’s sooo refreshing and delicious.
Refreshing and spritzy, this drink is based on the Italian sgroppino, lemon sorbet topped off with sparkling wine. It’s usually served as a palate cleanser or dessert and is best known in Venice. I’ve turned it into a blended drink which can be toned down with extra ice or soda water.