Friday, December 19, 2014

Guest recipe: Raz Mo Punch

RazMo Punch by Alicia Molina

This is a non-alcoholic mojito-like punch filled with a burst of fresh herbal and citrus flavors. Enjoy this on a hot summer day or anytime you are in the mood for a refreshing and light drink. While this version is non-alcoholic, you can always add your favorite rum or even vodka to this drink.

Single Serving Ingredients (more like the traditional mojito):
3 TB raspberry-lime flavored sparkling water
2 TB Quail and Olive Raspberry Basil vinegar*
2 tsp. mint-infused raspberry shrub (see below)
Fresh mint and basil leaves
Fresh raspberries
Juice from ½ fresh lime
Small handful of crushed ice (cubed ice is okay, but crushed is better)
Use a tall clear highball type glass and add 1-2 each fresh basil and fresh mint leaves and several fresh raspberries and lime juice. With a wooden muddler, mash the mint, basil, berries and lime juice together at the bottom of the glass. Add your ice, sparkling water, vinegar, and shrub, stir gently to blend. You can garnish your glass with fresh raspberries and mint on a toothpick or long wooden stir stick. *note, use less vinegar to start and adjust the amount according to your taste preference. Less vinegar makes drink less tangy.

Large Batch Recipe
1 liter raspberry-lime sparkling water
1 c shrub (or sweeten to taste) Recipe listed below
Juice of 2 limes
Mix all ingredients in a pitcher or small punch bowl
Serve in chilled glasses and garnish each glass with fresh raspberries and sprig of mint/basil on toothpick or long wooden stir stick.
Yield – 8 servings

Mint-Infused Raspberry Shrub
1 pound fresh raspberries
1 bunch fresh mint
2 to 3 cups sugar
Pinch salt
2/3 to 1 cup Quail and Olive Raspberry Basil vinegar
Start with one pound of ripe (or even overripe) raspberries and a bunch of fresh mint. Wash berries and mint and place in a large glass bowl. Add one or two cups of sugar, depending on how sweet you want it. Work the sugar in with your hands, but not so much the fruit becomes a pulp. A pinch of salt will accent the flavors, and also help draw out liquid. Let the mixture macerate on the counter for two to three days, stirring a few times a day. (You may want to cover your container with cheesecloth so air circulates but keeps your contents protected). You want the mixture to start to ferment, and you’ll see bubbles start to appear. Strain the mixture and add your vinegar of choice to taste. This recipe used the Quail and Olive Raspberry Basil vinegar. Start with less vinegar and add more if you want the vinegar flavor to be more prominent or subtle. Note, sherry and balsamic vinegar will add their own flavors. After adding the vinegar, combine and, bottle, and store refrigerated. Then add amount of your shrub according to your recipe. Enjoy. Keeps in the refrigerator a few weeks.

No comments:

Post a Comment