easy drinks

Serve a round of Curtis Stone's non-alcoholic summer drink, made with fresh strawberries, lime juice and mint.

Curtis Stone'S Fresh Strawberry Water

strawberries, hulled, divided

(110 grams) caster sugar

(60 milliliters) fresh lime juice

sea salt flakes

mint leaves (optional)

ginger (optional)

Curtis Stone's fresh strawberry water

This easy Starbucks Iced Caramel Macchiato copycat recipe gives you all the sweet richness of this popular coffee drink without any artificial ingredients or preservatives. It takes just a few minutes to make and is SO good!!

Easy Starbucks Iced Caramel Macchiato Copycat Recipe

vanilla syrup

milk of choice

shots brewed espresso

tbsp caramel sauce

Into a tall glass, pour in vanilla syrup on the bottom. Feel free to use more or less to adjust the sweetness level to your preference.

Pour in the milk, then ice, then the brewed espresso.

Drizzle the caramel sauce on top of the esperesso, then serve immediately. ENJOY!

Concentrated, tart, lemony flavor paired with a rich simple syrup for the easiest, and the BEST lemon syrup recipe! Perfect lemon syrup for cocktails or mocktails, and to flavor any type of drink. You can simply dilute it to make delicious lemonade too. EASY - This recipe is super easy and fast. This recipe makes about 2 cups - 2¼ cups of lemon syrup.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. 

Concentrated Lemon Simple Syrup Recipe

lemon juice (strained (1.5 cups))

120 mL lemon juice (strained (½ cup))

350 g white sugar

Place the 360 mL / 1.5 cups of lemon juice in a small or medium-sized pot, along with the sugar.

Heat over medium heat while stirring to dissolve the sugar.

When the sugar has dissolved, keep cooking the syrup until it comes to a boil.

Reduce the heat to low, and let the syrup very gently simmer (without the lid) for about 8 - 10 minutes. The syrup should thicken during this time. The cooking time will depend on the pot that you use and the heat of your stove.

When the syrup has thickened, remove the pot from the heat and stir in the 120 mL / ½ cup of lemon juice.

Let the syrup completely cool to room temperature and transfer to a clean and dry jar or container with an air-tight lid.

Store in the fridge until you’re ready to use it for your drinks.

Soooooooo great used it for a school lemonade stall.

My daughter made this for my granddaughter's 10th birthday this weekend and used butterfly pea flower ice. Fantastic!!

I would love to know the source for the bottle you used for the syrup. I've been looking for something like it.

Best recipe for freshest tasting lemonade. Love this and making it a lot this summer to drink lemonade with hibiscus tea ice cubes. Heaven. Thank you!

Perfect lemon syrup! I made this for a gift for my girlfriend who loves anything lemon. And, I also put it in a really cool jar I found at a local store. The syrup turned out great and has a strong lemon flavor. I am adding this recipe to my favorites!

A simple, delicious, and refreshing rhubarb syrup to make cocktails, mocktails, and other flavored drinks! You can also easily infuse it for even more flavor and/or a spicy kick, and then freeze the syrup so that you can enjoy this lovely rhubarb syrup all year round!EASY - This recipe is very easy to make. It preserves the delicious flavor of rhubarb incredibly well. Makes about 1½ - 1¾ cups of syrup (depending on how long you simmer the syrup for).

Rhubarb syrup recipe (for cocktails and drinks)

rhubarb

water

250 g white sugar (1 ¼ cups)

black peppercorns (OPTIONAL)

pink peppercorns

pink peppercorns (OPTIONAL)

Cut the rhubarb stalks into smaller pieces. Roughly about 1 inch pieces.

Place the rhubarb pieces in a blender, along with the water.

Blend until the rhubarb is very finely processed and you have a very watery blend.

Pass this mixture through a nut milk bag or cheesecloth. Squeeze the pulp to get as much of the juice out as possible. This should be very easy as the rhubarb is very fibrous and easy to squeeze.

You should get about 320  - 360 mL of rhubarb juice.

If using, roughly crack the peppercorns in a small spice grinder or mortar and pestle. You do not want the peppercorns to be too finely ground, just larger pieces. See recipe notes.

Place the rhubarb juice, sugar, and peppercorns (if using), in a medium saucepan. Heat over medium heat, while stirring, to dissolve the sugar.

Bring the syrup to a boil, and then lower the heat to gently simmer the syrup. Simmer the syrup for 20 - 30 minutes. The final volume of the syrup should be between 1 ¾ cup (without the black pepper) or about 2 cups (with the peppercorns).

When the syrup has simmered and thickened, remove the syrup from the heat.

Let the syrup cool down to room temperature and transfer to a glass bottle or jar with an air-tight lid.

If you used peppercorns, let them sit in the syrup as it cools down to allow the flavor to infuse. You can also let the peppercorns infuse overnight for added flavor.

Strain the syrup to remove the peppercorns, and then store the syrup in the glass bottle or jar with an air-tight lid.

OPTIONAL - Finely ground the pink peppercorns, and add as little or as much as you like to the strained syrup for an extra kick in your drinks.

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