sugar Archives

Afternoon tea

Estelle’s milk tart

20 minutes

The raspberry sparkler

Serves 1

Difficulty Easy

Ingredients

For the raspberry syrup:

100 g sugar
½ cup boiling water
a handful fresh raspberries
edible gold glitter, to serve
rosé or brut Cap Classique, to serve

Method

1. To make the raspberry syrup dissolve the sugar in ½ cupboiling water. Add a handful of fresh raspberries, allow to steep, then strain.

2. Drop a knifepoint of Woolies’ edible gold glitter into a glass. Top with rosé or brut Cap Classique, then add a splash of raspberry syrup. Stir, and marvel at the pretty lights.

Cook's note: You can replace the syrup with Woolworths’ elderflower cordial, it’s just as delicious. But the raspberry syrup keeps for up to 5 days in the fridge and adds a lovely tang to cocktails and festive drinks. Pink lemonade, anyone?

Find more cocktail recipes here.

Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Tempura spring onions with ibhisto

Ma’s yellada

Ma’s steamed mielie cake

Aunty Bev’s mud cake

Chilli pineapple salad

Lemon posset pie

Seafood feast

Askoek

Estelle’s milk tart

Chunky braaied chakalaka

Garlic-and-burnt leek creamed corn

The raspberry sparkler

The raspberry sparkler

Ingredients

Method