Fruit infused

Cocktails made with fruit infusions may be just what we need to sweeten our sultry afternoons.

Coconut cream with tropical fruit (photo credit: ALONIS)
Coconut cream with tropical fruit
(photo credit: ALONIS)
The Derech Hatavlinim (Spice Route) Farm in Beit Lehem Haglilit, makers of a wide array of spice and fruit infusions, suggest using their mixtures to create alcoholic and non-alcoholic fruit-based beverages that can be prepared quickly and easily. Keep the dry mixtures at home for when friends drop by. Try the following party cocktails.
✔ 300 gr. orange and passion-fruit infusion
✔ 6 Tbsp. orange liqueur
✔ 1 bottle of sweet dessert wine (Muscat), chilled
✔ 2 cups lemonade soda, chilled
Soak the infusion in boiling water for 10 minutes. Remove from heat and refrigerate until completely cooled.
Place in a large pitcher, add the rest of the ingredients, mix and pour over ice cubes.
✔ 400 gr. berry infusion
✔ Boiling water
✔ ¼ cup sugar
✔ 1 bottle of white dessert wine or sweet bubbly, chilled
✔ Sliced lemon
Soak the fruit infusion in boiling water for 10 minutes and strain. Dissolve the sugar in a little hot water.
Mix fruit and sugar water together in a pitcher, add ice cubes and wine, mix well. Add sliced lemon and serve in highball glasses.
✔ 1 bottle Gewürztraminer or Muscat, chilled
✔ 400 gr. melon-pomelo infusion
✔ 1 cup fresh melon, cut into cubes or balls
✔ 1 lemon, sliced
✔ 1½ cups orange juice
✔ 4 to 5 cups soda water
✔ Mint leaves
Soak the infusion in boiling water for 10 minutes. Strain and cool. Pour wine, soda and juice into a pitcher. Add the soaked fruit, melon and lemon slices and mix.
Serve chilled over ice.
Makes 6
✔ 1 can coconut milk, chilled
✔ 3 cups soda water
✔ 400 gr. strawberry infusion
✔ Ice
Soak the infusion in boiling water for 10 minutes, strain. Place all the ingredients in a blender and puree until smooth. Serve very cold.
The mixes cost between NIS 12 and NIS 16 for 100 grams.
Recipes and photos courtesy of Derech Hatavlinim Farm, Beit Lehem Haglilit. Tel: (04) 953-3405.