Mocktails to make merry

Star Anise and Mint Iced Tea

Preparation: (Takes 25 minutes)

Ingredients
¼ cup sugar
4 pieces of star
anise
2 tbsp green tea leaves
Ice cubes, as required
Handful of fresh mint leaves, to garnish

INFO: The refreshing flavour of mint is often used to create cooling, summery drinks. Here, it is combined with the liquorice taste of star anise to concoct a memorable drink.

Method
In a saucepan, combine the sugar and star anise with 60ml (2fl oz) water over a medium heat and bring to the boil.
Cook until the mixture thickens, remove from the flame, and allow to cool completely. Strain the syrup into a bowl and keep aside.
In another saucepan, heat 1.2 litres (2 pints) water until just hot but not simmering. Add tea leaves and remove from the flame. Set aside to cool to room temperature.
Strain the tea into a pitcher and stir in the syrup. Add the ice cubes to 4 glasses and pour the tea over it. Garnish with mint leaves and serve immediately.

Cherry, cherry Everywhere

Preparation: (Takes five minutes, plus chilling)

Ingredients
24 cherries, pitted plus extra for garnish
480 ml (16fl oz) canned cranberry juice
240 ml (8fl oz) coconut cream
Juice of 1 lime
A few drops of vanilla extract

INFO: This is a tangy, refreshing smoothie, accented with the taste of fresh cherries - an all- time flavour enhancer. The cream of coconut adds a thick consistency to the smoothie and also gives it a delicious tropical twist.

Method
Using a blender, process the cherries, cranberry juice, coconut cream, lime juice and vanilla extract together.
Garnish with the remaining cherries and serve chilled.

Pomegranate Sangria

Prep: (Takes 5 minutes, plus chilling)

Ingredients
480 ml (16fl oz) canned pomegranate juice
120 ml (4fl oz) canned cranberry juice
1 cup of diced mixed fruits
1 tbsp superfine sugar
juice of two lemons
8-10 peppermint leaves, to  garnish
Crushed ice, as required

INFO: A double treat of fruit flavours and a vibrant red colour, this drink combines the health benefits of pomegranate and cranberry. For mixed fruits, I prefer to use pineapples, apples, peaches, pears and apricots, as these lend a nice texture and colour to the sangria.

Method
In a large pitcher, combine the pomegranate juice, cranberry juice, diced fruits, sugar and lemon juice. Stir until mixed well.
Cover and refrigerate until chilled. Serve over crushed ice, garnished with peppermint leaves.