8 Aug 2019 | Shaun Byrne & Nick Tesar
There is a rising trend in health-consciousness and mindful drinking in the younger generation, as a result, low- and no- alcohol drinks has become more popular. In All Day Cocktails, authors Shaun Byrne and Nick Tesar emphasise how drinking can be a good time and a delicious luxury with little to no alcohol. This book focuses on seasonality of ingredients, and making prep recipes to not only elevate your drinking experience, but also to take the recipe beyond as well. Orange sherbet is a good example of this philosophy, and with oranges so good in the coming seasons, now is the time to give this recipe a go to enjoy in your drink, alcoholic or otherwise and in a salad.
To make a sherbet, we must first learn a little Latin. The process involves preparing an oleo saccharum, which translates as sugar oil. When you combine caster sugar with fresh citrus peel, the sugar draws out the citrus oils, making a really fragrant sugar oil. When this sugar oil is combined with the juice from that same citrus fruit, we have what’s called a sherbet. This process can be used for any citrus fruit and is a great way to showcase the whole flavour of the fruit, including the zest, in liquid form.
|MAKES APPROX. 750 ML (25½ FL OZ)
5 sweet oranges of your choice
caster (superfine) sugar
Peel the oranges with a vegetable peeler. Juice them and measure out the total quantity of juice. In a separate bowl, measure out the same quantity of sugar. Refrigerate the juice until needed.
Combine the peels and sugar in a bowl and leave to rest in a warm place for 2 hours, stirring every 30 minutes. Add the juice to the sugar mixture and stir to dissolve.
Strain into a sterilised glass bottle and seal. Refrigerate for up to 1 week.
For another day
Just add soda. As simple as it seems, just start with 50:50 soda and sherbet over ice and continue adding more soda until you hit that sweet spot.
Spike my G&T. That’s right, bring a little orange to your G&T – but just a splash, as you still want to taste that gin.
Salad dressing. Cut the sherbet with white-wine vinegar and olive oil for a delightful salad dressing. Start with an equal-parts blend and adjust to taste.
Recipe is extracted from All Day Cocktails by Shaun Byrne and Nick Tesar
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