Warm Sum­mer Evening

Dish - Everyday Dish - - Make The Cut -

Be sure to use a qual­ity sherry in this drink and do make sure you use a high-pow­ered blender or food pro­ces­sor in or­der to cre­ate a to­tally smooth con­sis­tency.

60ml fino sherry

45ml nec­tarine puree (see recipe be­low)

10ml sugar syrup (see recipe be­low)

soda wa­ter

sprig of basil, to gar­nish

Com­bine the sherry, nec­tarine purée and sugar syrup in a wine glass. Add ice and top with a dash of soda wa­ter, then stir gen­tly. Gar­nish with the basil.

Nec­tarine purée

500 grams nec­tarines, stoned and roughly chopped

100ml sugar syrup (see recipe be­low)

Com­bine the fruit and syrup in a food pro­ces­sor and blitz on high un­til smooth. The purée can be stored in a jar or bot­tle in the re­frig­er­a­tor for up to 1 week. Makes 2⅓ cups

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