Step 1 Divide pineapple juice evenly among two 12-hole, 2-tsp (10ml) ice cube trays. Freeze overnight or until frozen. Step 2 Divide the orange slices, pineapple ice cubes and lemongrass among serving glasses. Pour over the Mount Franklin Lightly Sparkling Passionfruit. Top with mint to serve.
Place sugar and 1 cup water in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 minutes. Remove from heat. Set aside to cool completely. Place watermelon in a blender. Blend until smooth. Place lime slices in a large jug. Using the end of a rolling pin, slightly crush lime to release juice. Add watermelon, soda water, lime juice and cooled sugar syrup. Stir to combine. Add mint. Combine extra sugar and lime rind on a small plate. Place 1⁄4 cup water in a separate bowl. Dip the rim of serving glasses into water, then in sugar mixture. Divide ice among glasses. Add watermelon mixture. Serve immediately.
Using a blender, blend orange juice and sorbet together until just combined. Transfer to a large serving jug. Add mango nectar and soda water. Stir to combine. Divide crushed ice among serving glasses. Top with orange mixture. Serve with orange slices.
Place salt on a plate. Run the cut side of the lime around the rims of serving glasses. Dip in the salt to coat. Place sparkling apple juice, tequila, if using, lime rind, lime juice and ice in a blender and blend until smooth. Pour evenly among the glasses. Decorate with apple slices and lime zest.
Juice two of the oranges. Pour the juice into a large serving jug, add the iced tea and refrigerate until needed. Thinly slice the remaining orange, set aside. Reserve half a punnet of raspberries. Place the remaining 1 1/2 punnets in a bowl and crush with a potato masher or fork. Add the ice cubes and crushed raspberries to the orange juice. Top with orange slices, whole raspberries and hibiscus flowers. Pour into chilled serving glasses.
Place tea bags and boiling water in a large jug. Stand for 20 minutes to allow flavours to develop. Remove and discard tea bags. Set aside for a further 15 minutes to cool. Add mint and peach. Refrigerate for 1 hour or until cold. Add strawberries and lemonade. Serve with extra mint sprigs.
