Blood Orange Slushy
Photography Manja Wachsmuth.
Serves: 2
INGREDIENTS
60ml white rum
30ml Aperol
60ml blood orange juice
20ml lemon juice
10ml sugar syrup
dash of orange bitters
ice
lemon sugar
finely grated zest of a lemon
castor sugar
METHOD
Lemon sugar: Combine lemon zest and castor sugar on a saucer or plate. Use a lemon wedge to rim the top of two coupe glasses. Turn the glasses upside down and dip in the lemon sugar.
Process the liquid ingredients and ice in a blender and divide between the two coupe glasses.
Serve with Lemongrass Beef and Salad Skewers.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.