NOT QUITE A PINA COLADA
A pina colada without the rum (below left), but still tasting deliciously creamy and looking every bit as good as the real thing.

METHOD
Begin by adding all the ingredients (except the cherries and pineapple wedges) to a blender and whiz everything together for 1-2 minutes, until frothy and smooth.

Serve over ice in tumblers and decorate each glass with a glacé cherry and a pineapple wedge (you could even add an umbrella if you feel so inclined!).

INGREDIENTS
½ x 400 ml can coconut milk
½ x 432 g tin crushed pineapple in natural juice
1 x 300 ml carton pineapple and coconut juice drink (Tesco or Sainsbury)
about 5 oz (150 g) ice, plus extra to serve
2 scoops mango sorbet
4 glace cherries
pineapple wedges, to decorate

Begin by cutting the orange into quarters and then slice the quarters.

Halve the lemon and then slice into quarters. Stud the small orange with the cloves, then put all the ingredients into a large saucepan and add 1¾ pints (1 litre) of cold water. Stir together and simmer for 15-20 minutes to allow the flavours to infuse. Taste before serving and add more honey or sugar, if needed.

Ladle into mugs or heatproof glasses, remembering to remove the cinnamon stick and star anise.