Spicy Thai leaf wraps with peach, plum and apri­cot dip­ping sauce

Recipe Peter Gottgens

House and Leisure Food - - FRONT PAGE -

16 lime wedges 32 mint leaves, torn crushed ice 4 shots (100ml) light rum 4 shot (100ml) Monin mo­jito

mint syrup 8 shots (200ml) plus 4T Asara

White Cab 8 shots (200ml) soda wa­ter mint sprigs, to gar­nish

Serves 4

Place four lime wedges into each of four Bur­gundy-style wine glasses. Add equal amounts of the torn mint leaves to each glass and fill with crushed ice. Add a shot each of rum and mo­jito mint syrup to each glass, and two shots of Asara White Cab, and churn with a spoon. Top up each serv­ing with soda and a ta­ble­spoon of Asara White Cab and if nec­es­sary more crushed ice. Gar­nish with sprigs of fresh mint.

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