Sherbet Fizz Mocktail
The aromatic sweetness of the home-made Oleo Saccharum pairs fantastically here with the bitterness of grapefruit. Lifted by the bubbles and salty subtlety of soda water, it’s a buzzing beauty.
|25ml||freshly squeezed grapefruit juice|
|20ml||Oleo Saccharum (see below)|
|Large grapefruit peel, to garnish|
|For the Oleo Saccharum (makes about 900ml):|
You will need: a white wine glass.
To make the Oleo Saccharum:
Peel the lemons, grapefruit and oranges (I use a veggie peeler) and place the peels into a large metal bowl. Reserve the fruit and keep in the fridge for later. Add the sugar and, with a muddler or flat-ended rolling pin, ‘bash’ the sugar into the peels. Do this for about 15 minutes, cover with clingfilm and leave for 24 hours in a cool, dry place.
Every so often, feel free to go back and bash the peels a bit more to help them release their oils into the sugar. Once you have a very thick syrup, juice the lemons, oranges and grapefruit, and add to the mix. Stir and then strain. Decant into a sealable bottle. Keeps for 1–2 weeks in the fridge.
To make the Sherbet Fizz cocktail:
Pour all the grapefruit juice and Oleo Saccharum into the wine glass filled with ice cubes, top with soda water and stir gently. Garnish with a grapefruit peel.