Drinks for Baby Showers

It’s not just Wills and Kate that are soon to be parents – two close friends of mine are also due to pop within the next month, which can mean only two things: baby showers, and the perfect excuse to try out some of my favourite non-alcoholic cocktail recipes. They’re not just for mums-to-be and designated drivers though. Whilst it can be fun getting a bit tiddly in the middle of the day at summer picnics, you often pay for it by the evening. Try these virgin cocktails at your next garden party and enjoy all of the hedonism with none of the headaches.

Green Goddess Maternitini
Serves 6

Cucumber might not be the first ingredient you think of for a cocktail, but when combined with lime, elderflower and mint, it makes a thirst-quenching and very eye-catching drink.


1 cucumber, coarsely grated
2 limes, juiced
4 mint sprigs
100 ml elderflower cordial
1 litre sparkling mineral water






To serve:
12 fresh borage flowers
2 tbsp granulated sugar
4 mint leaves, finely chopped
1 tsp sea salt

• Put the grated cucumber in the centre of a clean tea towel, then bring up the edges and wring out the juice into a bowl.
• Mix the cucumber juice with the lime, mint and elderflower cordial, then chill in the fridge for 2 hours to infuse.
• Fill an ice cube tray with water and add a borage flower to each hole. Freeze for 2 hours or until solid.
• Grind together the sugar and chopped mint with a pestle and mortar, then stir in the salt and tip the mixture onto a plate.
• Dampen the rim of 6 martini glasses and dip them in the mint, salt and sugar mix.
• Fill each glass half full with the infused cucumber juice and top up with sparkling water before adding the borage ice cubes.

 

Lemon and lavender barley water
Makes 2 litres

As well as being one of the most refreshing things you can drink on a summer’s day, barley water also has reputed health benefits for pregnant women and new mothers: http://www.diethealthclub.com/health-food/barley-water.html

125 g pearl barley
7 large unwaxed lemons
175 g granulated sugar
6 sprigs lavender (with or without flowers)








• Cook the barley in boiling water for 4 minutes, then drain well and transfer to a large mixing bowl.
• Finely grate the zest of the lemons and add it to the bowl with the sugar and lavender sprigs.
• Squeeze the lemons and add the juice to the bowl along with any pulp and seeds.
• Pour over 1.5 litres of boiling water and stir to dissolve the sugar.
• Cover the bowl and leave the mixture to infuse somewhere cool for 24 hours.
• Strain the barley water through a fine sieve into a jug and serve with plenty of ice cubes.

Strawberry, lime and ginger virgin daiquiri
Makes 6

This frozen daiquiri is like a slush puppy for grown-ups. You can also freeze any leftover mixture after blending and turn it into a granita or sorbet. Not that you’re likely to have much leftover…

500 g frozen strawberries
5 limes, juiced
4 tbsp caster sugar
2 tbsp syrup from a jar of stem ginger









• Put the strawberries in a blender with the lime juice, sugar and ginger syrup.
• Blend until smooth and thick, then spoon the daiquiri into 6 glasses and serve immediately.
• If you prefer something less intense, add a big handful of ice cubes to the blender.

Happy nibbling!
Fiona B x