wheat and gluten free Archives

Cauliflower recipes

Creamy baked onions

45 minutes

Christmas dessert

Best-ever mince pie

35 minutes

Christmas dessert

Cherry-stained poached pears

30 minutes

Berry recipes

Christmas spiced jam

30 minutes

Christmas recipes

Caponata tart

30 minutes

Spicy Paloma with Hawaiian black salt

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

For the jalapeño syrup:

100 g sugar
½ cup water
2 jalapeño chillies, sliced

For the spicy grapefruit mix:

½ cup fresh grapefruit juice
2 T fresh lime juice, plus extra for serving
4 T blanco tequila
1 T jalapeño syrup
Hawaiian black salt, for the glasses’ rims
4 T sparkling water (optional)
citrus slices, to garnish

Method

1. To make the jalapeño syrup, combine the sugar, water and chillies in a small saucepan. Heat until the sugar dissolves. Set aside to cool.

2. In a cocktail shaker filled with ice, combine the grapefruit juice, lime juice, tequila and jalapeño syrup. Shake well.

3. Rim the glasses with lime juice, then dip into the salt. Pour the cocktail mix into the glasses, topping up with sparkling water if using. Garnish with slices of fresh citrus.

Cook’s note: The ingredients can be adjusted according to your preference. The jalapeño syrup can be stored in an airtight jar in the fridge for up to 6 weeks.

Find more beverage recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau

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Best-ever mince pie

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Spicy Paloma with Hawaiian black salt

Spicy Paloma with Hawaiian black salt

Ingredients

Method