POMELO & LEMONGRASS COCKTAIL, easy, alcohol-free opt

Not a cocktail as we know it, Jim, but so enjoyable no one will care...

'Wonderful' 'Refreshing' 'Works perfectly
with the other flavours'

Chinese New Year equals pomelo -- the giant pear-shaped grapefruit & melon hybrid seen tumbling over one another in front of Chinatown shops. Pomelo has a melon-like sweetness that's faintly astringent; the large capsules of flesh burst in the mouth, refreshing the palate. 

It was the perfect choice for a drink to go with 67's Chinese style canapés ( Hoisin Orange Glazed Beef Skewers & Unfried Vegan Dumplings).  

Teamed with lemongrass, the pomelo produced an enticing blend, unpretentious and nicely balanced.   

Mixed with champagne, it was ambrosial; even in fizzy water, the mix was delightful.  Perhaps in vodka or gin the blend would be  more muscular; test it; let 67 know. 

For best results, prepare a day in advance to allow flavours to blend  

Cost: very little plus cost of alcohol
Makes: 8-10 glasses (recipe halves nicely)

Ingred:

Pomelo 

  

   300gm/generous 11oz pomelo flesh, free of peel and membranes

   1 grapefruit, peeled, segments removed from membranes 

   2 small apples, peeled & cored

   1/2 cup boiling water

   4 lemon grass, trimmed of dry outer leaves and the bottom couple of inches of fibrous bulb

Prepare a day ahead

Method:

1. Give the lemon grass a couple of good whacks with a rolling pin or equiv until the fragrance released is unmistakeable
2. Slice finely; place in heat-proof bowl, pour over boiling water; steep 20 mins
3. Pour lemongrass infusion into blender/smoothie maker
4. Add all the other ingred; whizz to a fine pulp 
5. Place a fine mesh sieve over a bowl; pour in pulp, pressing the flat of a spatula against the mesh to extract all the liquid
6. Pour into an air tight container; chill 24 hours 
7. When ready to serve, mix one part cocktail with 1 1/2 parts champagne or other alcohol, prosecco or fizzy water

Comments:

'Wonderful!  It tastes exactly as it smells; the pomelo & lemongrass flavours are distinct.' Wine Journalist

'Goes perfectly with the canapés; doesn't override the hoisin flavour of the beef.' Husband of wine journalist 

'Very refreshing; tastes good in the mouth.' Mother of wine journalist

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 More canapés & first courses on NavBar: Recipes 

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.