Let’s go with the most refreshing option first for Summer, a homemade…

Cherry & Lime Fizz

Serves 5 

Ingredients 

• 450ml Water 
• 64g Granulated Sugar  
• 200g Whole Cherries, pitted 
• Juice of Limes (4-5 limes) 
• Ice 

Method 

1. Combine the sugar and water in a small saucepan, and bring to boil. Once boiling, turn off the heat, and let the mixture cool. 
2. Blend your cherries in a blender until it’s a smooth purée. Sieve your mixture for no pulp.  
3. Mix the cooled liquid, the blended cherries and lime juice for a zesty finish.  
4. Add ice cubes and serve or refrigerate for later.   

Chef’s Tip: Get creative with your Cherry & Lime Fizz and add a boozy twist with a shot of vodka. 

End your diners’ evenings with a bang, with the tangy…

Summer Fruits Cheesecake

Serves 6-8 

Ingredients 

• 150g Digestive Biscuits 
• 75g Butter 
• 400g Cherries & mixed berries (i.e. blueberries, raspberries and/or strawberries) 
• 400g Cream Cheese 
• 60g Caster Sugar 
• 250ml Double Cream 
• 1 tsp Vanilla Extract 
• 2 Eggs 
• 4 tbsp Cherry Jam, warmed 
• Juice of a Lemon 

Method 

1. Break up the digestive biscuits in a food processor and blend until a fine crumb texture. Add the butter and whisk again until the crumbs begin to combine.  
2. Spoon the mixture into a prepared pan, and press the biscuit mix across the base and up the sides. Place in the fridge for 30 mins to set.  
3. Whilst that sets, beat the cream cheese, lemon juice, sugar, vanilla extract and eggs together in a bowl until smooth.  
4. Whip the double cream until it creates soft peaks and fold into the creamy mixture.  
5. Pour the cheesecake mixture on top of the set biscuit base and smooth out with a spatula. Place in the fridge for at least 3 hours or overnight.  
6. When you’re ready to serve, drizzle the heated jam across the top of the cheesecake and arrange the cherries and berries on top. Enjoy! 

You can also go dark and sultry with those Summer nights, with a…

Black Forest Mousse

Serves 6 

Ingredients 

Method 

1. Heat up some water in a saucepan and allow to simmer. Melt the dark chocolate in a heatproof bowl over the saucepan.  
2. Mix the sugar and double cream together, and then whip until soft peaks are created, then add the rum into the mixture and beat until combined.  
3. Fold the cooled chocolate into the cream until combined. Place in the fridge for at least 30 mins to set.  
4. For the Cherry Syrup, heat the sugar, cherries and water in a saucepan and allow to simmer for 10 mins. Do not boil.  
5. Remove from the heat and press the cherries to prep for straining.  
6. Allow the cherries to cool down, then pour through a sieve and push through the liquid. 
7. Divide the chocolate mixture into 6 bowls, and top with a generous number of cherries, and drizzle with the rich cherry syrup. Enjoy!  

Why not try a savoury option to zhuzh up a roast dinner, with a…

Sticky Cherry Sauce

Serves 4

Ingredients

• 12 Whole Cherries, pitted
• 50g Brown Sugar
• 2 tsp Lemon Juice
• ½ tsp Cinnamon
• 3 Tbsp Cornstarch
• 100ml Water

Method

1. In a small saucepan, mix the cornstarch, brown sugar, cinnamon, and water until combined, then add the cherries and bring to boil.
2. Continue to cook and regularly stir until the sauce thickens. Add the lemon juice.
3. Serve warm with Gammon, Turkey or Duck. Enjoy!