Sparkling Elderflower Rocks! & Non-Alcohol Cocktails using Rocks Drinks and herbs & berries ! >> shop.rocksdrinks.co.uk

Sparkling Elderflower Rocks! & Non-Alcohol Cocktails using Rocks Drinks and herbs & berries ! >> shop.rocksdrinks.co.uk

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New Sparkling Elderflower, a blooming delicious drink from Rocks in Devon is sure to put a spring in your step when you need refreshments on the go.

This brand new sparkling blend of Elderflower and Rocks Drinks’ own Devonshire spring water is a sophisticated pick-me-up that’s deliciously tasty on its own or perfect as a mixer.

Delicately bubbly and offering a delightful flavour, Rocks’ Elderflower comes in a handy 250ml bottle that can be enjoyed at home or when you’re out and about. Keep chilled in the fridge for a classy drink when friends come round or just as easily pop it in your handbag, or picnic basket for a refreshing drink.

Full of natural energy, teens and adults will love its refined taste while those wanting something more spirited can enjoy Sparkling Elderflower with Prosecco, in cocktails and added to many other tipples.

Using traditional methods, Rocks Drinks has been making squashes, cordials and soft drinks for over 30 years and is known for using a simple process and absolutely no nasties.

Rocks Drinks Sparkling Elderflower is available in independent retailers, farm shop, delis, restaurants, pubs and online at shop.rocksdrinks.co.uk priced at £1.99 per bottle.

Cucumber & Elderflower Spritzer

 

A delightfully refreshing drink everyone can enjoy.

 

Serves: 4-6

Preparation time: 5 minutes plus 30 minutes steeping

What You Need

1L Rocks Sparkling Elderflower (4 x 250ml bottles)

½ cucumber

4 sprigs of mint

What You Do

  1. Use a vegetable peeler to cut ½ the cucumber into ribbons. Put them in a jug along with ½ of the mint leaves and 250ml of Rocks Sparkling Elderflower. Stir the mixture well giving the mint and cucumber a bit of a press to release their flavours. Leave too steep for half an hour in the fridge.
  1. Strain the liquid through a fine sieve or muslin and discard the solids. Pour the remaining liquid into a large jug along with lots of ice and the remaining cucumber ribbons and mint. Top up with the Rocks Sparkling Elderflower and stir well.

See more at > www.rocksdrinks.co.uk

Elderflower & Raspberry Mocktail

Alcohol-free, but packed with lots of fruity, flowery taste. This cocktail ensures you’re joining in the party.

Serves: 6

Preparation time: 5 minutes plus 20 minutes to macerate

What You Need

150g Raspberries

1 tbsp icing sugar

1L Rocks Sparkling Elderflower (4 x 250ml bottles), well chilled

Orange Zest to decorate

What You Do

  1. Mash together the raspberries and icing sugar, cover and refrigerate for 20 minutes to macerate.
  1. Sieve the raspberries to remove the seeds, pressing the flesh through the sieve with the back of a spoon.
  1. Divide the raspberry puree between 6 glasses and top up with Rocks Sparkling Elderflower. Peel thin strips of orange zest with a vegetable peeler and drop one into each glass to serve.

See more at > www.rocksdrinks.co.uk

Elderflower 75

 

New take on the classic French 75, now with sparkling elderflower. C’est Bon!

 

Serves: 1

Preparation time: 2 minutes

What You Need

2 tbsp dry Gin

2 tsp lemon juice

100ml Rocks Sparkling Elderflower

150ml Champagne or Prosecco

What You Do

  1. Shake the gin and lemon juice with ice then pour into a wine glass or large champagne flute. Add the Rocks Sparkling Elderflower and Champagne then top with a twist of lemon peel.
  1. Note: If you have a few edible flowers or a couple of mint leaves they will add a pretty touch to the cocktail.

See more at > www.rocksdrinks.co.uk

Elderflower Granita

A light dessert dish or an afternoon treat, this granita recipe comes packed with delicious Elderflower taste.

Serves: 2

Preparation time: 2 minutes plus 6 hours freezing

What You Need

500ml Rocks Sparkling Elderflower

2 sprigs mint

1 lime

What You Do

  1. Pour the Rocks Sparkling Elderflower into a wide freezer proof container and freeze for 2 hours with the lid on. After 2 hours stir with a fork to break up the ice. Repeat this regularly until the whole thing is frosty ice chips.
  1. Chop the mint leaves and stir through the ice then pile into two bowls and serve topped with some grated lime zest.

Cook’s tip: Alternatively, after the first 2 hours, freeze overnight then break up the ice with a sturdy fork in the morning. You will have to set about it with vigour, but it will break up.

See more at > www.rocksdrinks.co.uk

Elderflower Jelly

If jelly is your favourite dessert then these fruity floral treats will be just your cup of tea.

 

Serves: 4

Preparation time: 15 minutes, plus 5-6 hours to set

What You Need

500ml Rocks Sparkling Elderflower

4 sheets gelatine

4 tbsp red fruits or seasonal fruits, cut to bite size pieces if necessary.

What You Do

  1. Put ¾ of the Rocks Sparkling Elderflower in a bowl and soak the gelatine leaves. Put the remaining liquid into a small pan and heat to a simmer. Remove from the heat, squeeze the excess liquid from the soft gelatine and drop it into the hot Rocks.
  2. Whisk vigorously until the gelatine has dissolved.
  3. Pour the gelatine liquid into the bowl and stir well. Refrigerate for 2 hours until it starts to thicken then stir in the fruit.
  4. Pour the semi set jelly into 4 bowls or glasses and return to the fridge for 3-4 hours until set.

Note:  If the fruit floats when you pour it into the glasses, come back in an hour and gently poke it down then the jelly has set a little more but is not yet solid.

See more at > www.rocksdrinks.co.uk

 

Rhubarb Elderflower Tarts

 

Delicious individual rhubarb tarts, made easy with ready-made custard and delicious with an elderflower drizzle

 

Serves: 4

Preparation time: 10 minutes, plus cooling time

Cooking time:  30 minutes

What You Need

1 pack ready rolled shortcrust pastry

2 sticks rhubarb

250ml Rocks Sparkling Elderflower

100ml Double cream

½ vanilla pod, seeds scraped

200ml ready-made custard

What You Do

  1. Heat the oven to 180C/160C Fan. Roll out the pastry to the thickness of a £1 coin and cut circles to fit 4 x 10cm individual tart tins. Gently press the pastry into the tins then line with greaseproof paper and fill with baking beans or rice. Cook for 20 mins until the pastry is golden and cooked. Remove the paper and beans and set aside to cool.
  1. While the pastry is cooking, cut the rhubarb into approx 8cm pieces put into a saucepan with the Rocks Sparkling Elderflower and gently simmer for 5 minutes until the rhubarb is softened. Remove the rhubarb from the liquid and set aside. Continue to boil the liquid for a 2-3 minutes until it has reduced and is syrupy. Remove from the heat and set aside to cool.
  1. Beat the cream and vanilla seeds in a bowl until thickened. Fold in the custard thoroughly then cover and return to the fridge until all elements of the tart are cold.
  1. When ready to serve fill the tarts with the custard mixture. Top each tart with 2 or 3 pieces of rhubarb, depending on their thickness and drizzle with the elder syrup.

See more at > www.rocksdrinks.co.uk

Elderflower Strawberry Float

 

An exciting variation of the classic summer treat.

Serves: 1

Preparation time: a moment

What You Need

250ml Rocks Sparkling Elderflower

2 strawberries chopped

1 scoop strawberry ice cream/ frozen yogurt

What You Do

  1. Pour the Rocks into a glass along with the strawberries, drop the scoop of ice cream into the top of the glass and serve immediately with a straw and spoon.

See more at > www.rocksdrinks.co.uk

Floral Martini

 

A classic cocktail, this version includes elderflower for a floral twist.

 

Serves: 4

Preparation time: 12 minutes plus cooling time

What You Need

2 tbsp fresh or dried lavender flowers

250ml Rocks Sparkling Elderflower

8 tbsp gin

2 tbsp dry vermouth

Ice

What You Do

  1. Firstly, make the floral syrup. Put 250ml Rocks Sparkling Elderflower into a small saucepan with the lavender. Bring to the boil and simmer for 10 minutes until the liquid has reduced by half. Turn off the heat and leave too steep until it goes cold. Strain into a clean container and use immediately or keep in the fridge for a week.
  1. To make each martini, pour 2 tbsp of the syrup into a cocktail shaker with the 2tbsp gin, ½ tbsp vermouth and some ice. Shake well and pour into a cold martini glass. Top up with an extra dash of Rocks Sparkling Elderflower if desired and garnish with a few lavender or elder flowers.

Cook’s tip: Culinary lavender flowers are available in some supermarkets or on line. If using fresh make sure that they are not sprayed with any pesticides etc.

See more at > www.rocksdrinks.co.uk