Juicy Rose Mocktail - Recipe by Vinada
A refreshing celebratory drink made with Vinada non-alcoholic rose and fresh apple juice.
500g Port Lincoln kingfish loin
1/2 bunch spring onion, thinly sliced
1/2 bunch coriander leaves
2 lime - juice and zest
1 large lemon - juice and zest
300mL kingfish stock
150mL olive oil
1 1/2 fresh chilli, diced or 1 large pinch of chilli flakes
Native river mint sorbet:
100mL lemon juice
300mL simple syrup (equal parts water and sugar heat to dissolve)
20g native river mint leaves
Sea salt to taste.
Mix all ingredients together.
Heat the simple syrup to a simmer and add the lemon zest for 2 minutes.
Strain the zest – you can roll this in caster sugar and dry for a nice garnish for a dessert on another occasion.
Cool the syrup slightly then add the lemon juice & chopped river mint.
Chill completely before putting in into your ice cream churner.
Thinly slice the kingfish. In a medium bowl mix the fish with the coriander, spring onion and enough sauce to generously coat the fish.
Sit the mix for between 1-5 minutes.
Serve the fish mix on plates and top with a spoon of sorbet.
Recipe provided by Watervale Hotel