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.
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Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.