Happy New Year.....

The perfect cocktail to end 2015. Thank you for a fantastic year and I hope you all have an amazing 2016. It's going to be a good one I can tell....! 


2/3 c caster sugar
2/3 c water
1/3 c mint leaves, roughly torn
1 medium ripe mango, peeled & chopped
1 lime zested & juiced
1/3 c water
2 tblspns white rum
2 tblspns mint leaves, thinly sliced

6 tblspns white rum
1/2 medium mango, peeled and chopped
1 bottle Prosecco or dry lemonade
1 lime zested
small mint leaves to garnish 

To make a sugar syrup combine caster sugar and water in a saucepan, and bring to boil over medium heat. Stir until the sugar has dissolved then simmer for 1 minute. Remove from heat, add 1/3 c torn mint, cover saucepan and set aside to cool. Strain syrup and refrigerate till cold.

In blender or food processor blend together mango, lime zest, sugar syrup, 1/3 c water and rum until smooth. Fold in 2 tblspns sliced mint leaves. Pour into an icecream maker, and process till frozen. Once done transfer sorbet to a sealed container and store in freezer. Or you can bypass the icrecream maker and freeze the sorbet in ice cube trays for 4 hours or until solid. 

To serve take 6 tall glasses, place 1 tblspn of white rum and 1 heaped tblspn of chopped mango in each glass. Add 1 scoop of sorbet or a few sorbet ice cubes (or 1 large golf ball sized one see below). Top with Proseco or lemonade and garnish with a little lime zest and mint leaves.

NOTE: I like to use the golf ball size ice moulds for the sorbet so you get a decent size block of sorbet in your daquiri before it melts. 


All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2015


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