Mandarin rose

Serve this delicate, dainty drink after a long afternoon on the croquet lawn.

Ingredients:

375 ml (1 ½ cups) mandarin juice

1 teaspoon rosewater

2 teaspoons pomegranate syrup

250 ml (1 cup) soda water or lemonade

ice cubes, to serve

Method:

Combine the mandarin juice, rosewater, pomegranate syrup and soda water or lemonade in a jug. Serve over ice. Make 2 large glasses.

Sweet-tart

Suck it in and prepare for the sour cherry punch.

Ingredients:

250 ml (1 cup) blood orange juice

125 ml (½ cup) sour cherry juice

1 tablespoon lime juice

250 ml (1 cup) soda water

ice cubes, to serve

Method:

Combine the blood orange juice, sour cherry juice and lime juice in a jug. Stir through the soda water and serve over ice. Make 2 large glasses.

Peach nectar spider fluff

The ultimate classic combo, give peaches and cream a modern makeover.

Ingredients:

600 ml (21 fl oz) peach nectar

600 ml (21 fl oz) soda water

4 scoops vanilla ice cream

1 peach, sliced

Method:

Combine the peach nectar and soda water in a jug. Pour into 4 tall glasses, top each with a scoop of ice cream and garnish with peach slices. Make 4 medium glasses. 

Lychee passion fizz

Clean, crisp lychees hook up with earthy passion fruit for an affair worth remembering.

Ingredients:

500 g (1 lb 2 oz) lychees, peeled and seeded

2 cm piece ginger

3 large passion fruit, halved

500 ml (2 cups) lemonade or soda water

Method:

Juice the lychees and ginger through a juice extractor. Scoop out the passion fruit pulp and stir through the lemonade or soda water. Make 2 large glasses. 

Fuzzy peach

Add heat to sun-warmed peaches with a pinch of spicy nutmeg.

Ingredients:

6 peaches, stones removed

1 lemon, peeled

large pinch freshly grated nutmeg

250 ml (1 cup) dry ginger ale

ice cubes, to serve

Method:

Juice the peaches and lemon through a juice extractor. Stir through the nutmeg and dry ginger ale. Serve over ice. Make 2 large glasses.