insideKENT Magazine Issue 41 - August 2015 | Page 141

OUTDOORLIVING

FUN IN THE SUN WITH

al fresco dining

BY LISAMARIE LAMB

If you don’t eat al fresco this summer, you’re missing out(doors). There’s nothing quite like sitting
outside – either picnic style or at a stylish dining set – with the warmth of a summer’s day or the
relaxed cool of a sunlit evening on your shoulders. A long, cold drink, a fresh, light meal, and the
sounds of nature are all you need to make dining al fresco the ultimate in summer chic and family
fun. Eat together, play together, and make the most of the sun before autumn comes.
Check out our ideas on how to make your al fresco dining experience even better.
2. Remove from the heat and add almost all of the mint (leave some for
garnish if you wish). Allow the mixture to cool to room temperature and
then strain
3. Add the teabags to 1 litre of water and boil, covered. After around 5
minutes remove the teabags and stir in the sugar mixture, lemon juice,
and another litre of cold water
4. Allow to cool completely and serve over ice with a sprig of mint if required

LSA Gatsby Long Mixer Glass – Set of 4
£60 // www.houseoffraser.co.uk
Gatsby is a brand new collection of drink ware
inspired by the glamorous parties of the roaring
1920s. Each glass is mouth blown using traditional
techniques then painted by hand with fine ribbons
or thick bands of platinum. Gatsby’s assorted décors
are a modern update on the opulence of a bygone
era. These are the perfect accompaniment to a
relaxing al fresco meal or get together.

Bormioli Rocco Dessert Bowls
£11.88 each // www.solavia.co.uk
Cool down in the sun with dessert in these stylish
Bormioli Rocco glass ice cream bowls. Perfect for
parties, barbecues and picnics these bowls are
made from durable hardwearing glass – and they
look great too. Imagine holding one of these as
you mingle with your guests, or while sitting back
comfortably on a soft recliner, watching the sunset
and eating your homemade dessert.

WATERMELON MARGARITA
Now that you’ve got your gorgeous Gatsby glasses, what are you going
to fill them with? One fabulous idea is a cool and refreshing watermelon
margarita, which might just be the perfect summer cocktail recipe.
Ingredients:
• 5 cubes watermelon
• 45ml tequila
• 30ml fresh lime juice
• 30ml orange juice
• 1 tbsp honey
• Ice
• Mint

BLUEBERRY AND COCONUT ICE CREAM SURPRISE
Since these Bormioli Rocco dessert bowls are just crying out for some ice
cream to go in them, here is a recipe for a truly delicious and utterly refreshing
summer pud that tastes great and looks beautiful too. Another plus point
is that this ice cream doesn’t need any special equipment to make it!
Ingredients:
• 2 limes (there’s the surprise!)
• 140g caster sugar
• 125g blueberries (with a few extra
to serve)
• 200ml coconut cream
• 300ml double cream

Method:
1. Pop the watermelon into a jug, and add
the ice, tequila, lime juice, orange juice, and honey
2. Shake it (or whizz it up) hard
3. Strain and pour into your Gatsby glasses. Garnish with a sprig of mint

LEMON ICED TEA
If you’re looking for something cooling and nonalcoholic, a good iced tea is perfect. This recipe
also has the tang of lemon for added zing!

Method:
1. Grate the zest of 1 lime into a
pan and add the juice of both limes.
Add the sugar and heat gently,
stirring constantly so that the sugar
completely dissolves. Throw in the blueberries and simmer until the skins
begin to split (about 2 minutes)
2. Pour this blueberry mixture into a bowl and stir in the coconut cream.
Leave to cool
3. In a separate bowl, whip the double cream until it is a little stiff, and then
gradually add the blueberry mixture, stirring as you go. Be gentle with it
4. Put the bowl into the freezer for about an hour
5. After an hour or so, remove from the freezer and whisk the mixture up.
When it’s smooth again, put it back in the freezer for another hour. After
the second hour is up, repeat the whisking
6. Put the twice-whisked mixture into a rigid container and cover. Now put
it back in the freezer until it is firm – it can stay there for up to a month
if need be

Ingredients:
• 2 large lemons
• 160g sugar
• 200g fresh mint leaves (plus garnish)
• 6 tea bags
• 120ml fresh lemon juice
Method:
1. Peel the lemons (it’s easiest to use a vegetable
peeler) and combine the peel and sugar in a
saucepan with around 120ml water. Bring to the boil, stirring all the time
to ensure the sugar is dissolved. Once boiling, lower the heat and simmer
for a further 2 minutes

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