The Australian Women’s Weekly Food — November 2017

SCROPPINO WITH

STRAWBERRY PUREE
PREP TIME 15 MINUTES (+ REFRIGERATION)
MAKES 12

375g strawberries, chopped
¼ cup (60ml) elderflower cordial
⅓ cup (80ml) vodka, chilled
750ml bottle prosecco (Italian
sparkling wine), chilled
3 litres (12 cups) lemon sorbet

1 Place glasses in the freezer
to chill. Meanwhile, blend or process
the strawberries and cordial until
smooth. Transfer to a jug; refrigerate
until needed.
2 To make the scroppino, place half
the vodka in a blender; slowly pour in
half the wine, then add half the sorbet.
Blend, in bursts, until combined.
3 Pour 1 tablespoon of strawberry
puree into the bases of six chilled
glasses, top with scroppino; serve
immediately. Repeat with the
remaining ingredients, to make
another six drinks.

BARBADOS

PREP + COOK TIME 25 MINUTES MAKES 6 CUPS

8 passionfruit

1½ cups (330g) caster sugar

1 cup (250ml) water

1 pineapple (1.2kg), peeled, halved,

sliced thinly

4 medium oranges (960g)

1 cup (250ml) dark underproof rum,

chilled

2 cups (500ml) lemonade, chilled

crushed ice, to serve

1 Remove pulp from passionfruit.

Reserve pulp.

2 Place sugar in a large heavy−based

frying pan over medium heat; cook,

stirring, for 2 minutes or until a dark

caramel (sugar will start to dissolve,

then form clumps; as you continue to

stir it will eventually liquefy).

3 Carefully add the water and the

passionfruit pulp to the sugar

(the mixture will spit); when the

bubbles subside, stir until smooth.

Pour mixture into a large bowl, add

pineapple; turn to coat in mixture.

4 Cut 1 orange into slices; juice the

remaining oranges. Add orange juice

and slices to the bowl, along with the

rum and lemonade; stir to combine.

5 One−third fill a jug with crushed

ice. Add rum and fruit

mixture; serve

immediately.

LYCHEE AND

RASPBERRY FIZZ

PREP TIME 15 MINUTES (+ FREEZING) SERVES 12

24 white sugar cubes

Angostura bitters

560g can lychees in syrup

125g frozen raspberries

1 cup (250ml) water, chilled

¼ cup (60ml) brandy

2 x 750ml bottles prosecco (Italian

sparkling wine), chilled

1 Place a sugar cube in each hole of

2 x 12−hole ice−cube trays; stain each

cube with two drops of bitters.

2 Strain lychees over a bowl, reserve

syrup; quarter lychees. Divide lychees

and raspberries into ice−cube trays.

Combine reserved lychee syrup and

the water; pour into trays; freeze

for 4 hours.

3 Unmould ice−cubes into a chilled

bowl. To serve, place two ice−cubes

into each cocktail glass, top with

1 teaspoon of brandy; pour in wine.

Serve immediately.

122 AWW FOOD • ISSUE THIRTY FOUR

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