Blood Orange Slushy
Photography by Manja Wachsmuth.
Serves: 2
INGREDIENTS
60ml white rum
30ml Aperol
60ml blood orange juice
20ml lemon juice
10ml sugar syrup
dash of orange bitters
ice
lemon sugar
finely grated zest of a lemon
castor sugar
METHOD
Lemon sugar: Combine lemon zest and castor sugar on a saucer or plate. Use a lemon wedge to rim the top of two coupe glasses. Turn the glasses upside down and dip in the lemon sugar.
Process the liquid ingredients and ice in a blender and divide between the two coupe glasses.
Serve with Lemongrass Beef and Salad Skewers.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!