DRY J ANUARY
RED ‘WINE’
WHAT YOU NEED • 240ml pomegranate juice
• 100ml beetroot juice • 100ml boiling water • 3g lapsang souchong tea • 20g grape molasses (available at Brothers on Mill Road) • 1/2 lemon juice HOW TO MAKE IT The one thing that we’ve been trying to achieve for our soft drink pairings is to re-create a red wine for our guests to enjoy – something that has enough body and structure to it, but that’s not too sweet on the palate. Interestingly, the beetroot is mainly used to give the drink some body as well as colour, rather than the taste of the vegetable itself. If you’re not a fan of smoke and want to replace the lapsang, then by all means, go for it – I’ve found that black tea works best to give off the right tannins, but green tea is also a good substitute if you’d rather have something slightly lighter. 1. In a heatproof bowl, combine the tea and the water, allowing it to sit for six minutes. Depending on how bitter you’d like it, you may want to taste it after three minutes to see what you prefer. Keep in mind that you are going to be mixing it with earthy and bold flavours to help balance it out. Strain the tea and let it cool completely (it most likely gives 80ml worth, due to the tea absorbing an amount). 2. In a large container, combine the tea, beetroot, pomegranate juice and molasses while stirring. I add some fresh lemon juice to bring up the acidity towards the end. Again, if you want to add more to suit your tastes, then please do! Cover and refrigerate until chilled. This lasts for up to two days in the fridge. If you would like even more of a red wine experience, remove the drink from the fridge at least 30 minutes before to let it come up to room temperature and serve.
43
C A M B S E D I T I O N . C O . U K
J A N U A R Y 2 0 21
Powered by FlippingBook