Health Hub
Having a Dry July has great health benefits. We've brought together a collection of articles that could help you with your Dry July.
Rose Lemonade
By The Mindful Mocktail on
This pretty, refreshing drink is perfect for one or a crowd. It looks so pretty served in a jug for guests, just increase the quantities.
Ingredients
1/3 cup water
1/3 cup sweetener of your choice
1/3 cup rose dried rose petals (found in health food shops)
Lemon juice
Sparkling water
- Add water and sweetener to a small saucepan and dissolve over medium-high heat. Don’t let it boil - you don’t want to water to evaporate!
- Turn heat to low, add rose petals and stir.
- Leave on low until the colour fades from the petals. It will only take a few minutes. You can remove from the heat and leave it longer to seep if you want a deeper flavour/colour.
- Strain and leave to cool.
To Serve
- Place 2 TBS rose syrup into each glass.
- Add 3 TBS lemon juice to each glass.
- Top with sparkling water.
- Add more lemon juice depending on taste and enjoy!
NOTE:
This recipe will make 3-4 serves.
For more recipes like this, follow @themindfulmocktail on Instagram
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By Lyre's Spirit Co on
Ingredients (serves 1) 45mL Lyre's Agave Blanco Spirit OR Lyre's Agave Reserva Spirit
15mL Lyre's Orange Sec
30mL lime juice
7.5mL white sugar syrup (1:1)
1 dash of orange bitters (optional)
Method
1. Shake ingredients briefly with ice.
2. Fine strain into a half salt-rimmed coupette.
3. Garnish with a lime wedge.
For more recipes like this, head to lyres.com.au
Lyre's Amalfi Spritz
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Ingredients
• 60mL Lyre's Italian Spritz
• 60mL Lyres Classico (a homage to prosecco)
• 30mL Premium bottled soda water
Method
Add all ingredients in glass, stir, fill with fresh cubed ice.
Glass
Large or stemless wine glass
Garnish
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For more recipes like this, head to lyres.com.au
Lyre's G&T
By Lyre's Spirit Co on
Ingredients
60mL Lyre's Dry London Spirit
120mL premium bottled tonic water
1 pink grapefruit slice
Method
Add all ingredients to glass, fill with ice, stir
Glass
Highball
Garnish
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