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Top 10 Summer Mocktails
Ginger, Apple and Vanilla Punch

Ingredients (serves 10):
1L of Ginger Beer 
500ml of Chilled Apple Juice
1 tsp of Vanilla Extract
4 Limes (2 juiced, 2 cut into wedges)
1 Apple (thinly sliced)
A thumb-sized piece of Ginger (peeled and thinly sliced).


  • Combine ginger beer, apple juice, vanilla extract and lime juice in a large jug.

  • Add apple, ginger and lime wedges to the punch. Add lots of ice before serving.

- Courtesy of BBC Good Food

Ultimate Summer Picnic Punch

Ingredients (serves 6):
1 Mini Seedless Watermelon
240ml of Lemon Juice
300g of Frozen Strawberries
145g of Sugar
2 cups of Ice

  • Slice the mini watermelon in half, using a spoon to scrape out all of the fruit from the centre of the melon. Place in a large blender.

  • Add the lemon juice, strawberries, sugar, and ice to the blender. Blend until pureed.

  • Pour lemonade straight from your blender, or pour into a pitcher. For an extra fun way to serve this drink, pour it into the two empty halves of the watermelon, add a skewered strawberry and lemon for garnish, then slurp your lemonade from straw.

- Courtesy of

Haymaker’s Ginger Switchel

Ingredients (serves 8):
2l of Water (divided)
58g of Fresh Ginger (minced)
86g of Honey or Pure Maple Syrup
89g of Molasses
180ml of Lemon Juice
60ml of Cider Vinegar
Fresh berries, mint sprigs or lemon slices for garnish.

  • Combine 3 cups of water with the ginger in a small saucepan. Bring to a boil over medium-high heat. Boil for 2 minutes. Remove from the heat, cover and let infuse for 15 minutes.

  • Strain the ginger-infused water into a pitcher, pressing on the ginger solids to extract all the liquid. Add honey (or maple syrup) and molasses; stir until dissolved. Stir in lemon juice, vinegar and the remaining 6 cups of water. Chill until very cold, at least 2 hours or overnight.

  • Stir the punch and serve in tall glasses over ice cubes. Garnish with berries, mint sprigs or lemon slices, if desired.

- Courtesy of

Pineapple Cooler

Ingredients (serves 6):
1 large (about 1.8kg) Fresh Pineapple
243g of Sugar
11 sprigs of Fresh Lavender, Rosemary, or Lemon Verbena
60ml of Fresh Lemon Juice

  • Cut the peel from the pineapple, remove the core, and cut the fruit into 1-inch pieces.

  • Place the fruit in a blender and pulse until the pineapple is crushed but not pureed. Transfer to a large nonreactive pot, add the sugar, 4 cups of water, and 3 herb sprigs.

  • Bring to a simmer over medium-high heat. Reduce heat to a medium-low and cook for 15 minutes. Strain the mixture through a fine-mesh sieve. Gently press the solids to extract the juice. Serve over ice garnished with the remaining herb sprigs.

- Courtesy of

Watermelon Agua Fresca

Ingredients (serves 6):
1.5kg of Watermelon (cubed and seeded) – about 2.7kg with the rind
240ml of water (divided)
65g of Sugar (divided)
60ml of Fresh Lime Juice
1 Club Soda, Seltzer Water (well chilled)
Lime slices for garnish

  • Combine half the watermelon, half the water and half the sugar in a blender; puree. Pour through a coarse strainer into a large container. Repeat with the remaining watermelon, water and sugar. Stir in lime juice. Refrigerate until well chilled, about 4 hours.

  • To serve, stir in club soda (or seltzer) and garnish with lime.

- Courtesy of

Peach Melba Smoothie (BBC Good Food)

Ingredients (serves 2):
410g can Peach Halves
100g Frozen Raspberries
100ml Orange Juice
150ml Vanilla Yoghurt

  • Drain and rinse peaches and place in a blender with raspberries. Add orange juice and fresh yoghurt and blend together.

  • Pour over ice, garnish with another spoonful of yoghurt and a few raspberries.  Best served chilled.

- Courtesy of BBC Good Food

Rosemary Infused Cucumber Lemonade

Ingredients (serves 10):
3 Large Cucumbers
1 tablespoon Fresh Rosemary (chopped), plus 4 sprigs for garnish
240ml Water
120ml Lemon Juice
45ml of Agave Syrup

  • Cut 12 thin slices of cucumber for garnish.

  • Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary, and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, lemon juice, and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.

- Courtesy of

Family Friendly Sangrias (

Ingredients (serves 6):
1l of Passion Fruit Juice
2l of Sparkling Water or Ginger Ale
1 Fresh Kiwi (sliced)
1 Orange (sliced)
1 Star Fruit (sliced)
1 Lime (sliced)
50g Fresh Cranberries

  • Fill large pitcher with ice. Add the juice and sparkling water or ginger ale

  • Toss in the fruit slices.

  • Store in the fridge until ready to serve.

- Courtesy of

Raspberry Spritzer

Ingredients (serves 2):
500ml of Seltzer
70g of Frozen Raspberries
2 sprigs Fresh Mint
60ml Raspberry-flavoured syrup
Ice Cubes

- Courtesy of

  • Combine seltzer, raspberries, mint and raspberry-flavoured syrup in a small pitcher. Pour over ice.

Strawberry Lemonade

340g of Strawberries (hulled)
2L of Lemonade

  • Put strawberries in blender and puree.

  • Strain through a fine mesh sieve.

  • Stir strawberry puree into lemonade.

- Courtesy of

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