Archive for November, 2010

Summer Cocktail

Posted: November 12, 2010 in Uncategorized

• 4 cups of Frozen Sujon Mixed Berries
• 4 shots of vodka
• 1c cold water (soda water is nice too)
• Juice of 1 lime

Whiz together Sujon Mixed berries, vodka, water and lime juice. If you find the consistency is too thick for your liking add more water. Best served straight away over ice.

If you would like to gain access to exclusive comps, health news and recipes that are amazing for your body and great for your lifestyle!… then you can follow us on:

Facebook
http://www.facebook.com/superfruit

Twitter
http://www.twitter.com/sujonberries

Youtube
http://www.youtube.com/sujonberries

An exceptionally versatile summer salsa.

This is an exceptionally versatile summer salsa: its intensely vibrant colour and flavour goes well with all grilled meats, especially grilled sausages, as well as cold meats: from smoked salmon to roasted turkey cuts.
And it makes a superb vegetarian summer salad that can be enjoyed with a light chilled off-dry red or rose or a crisp white wine.
Blackcurrants are related to the gooseberry and NZ-grown Blackcurrants have the same flavour molecule in them (methoxypyrazine) as NZ-grown sauvignon blanc: so despite the colour differences NZ Blackcurrants and Sauvignon blanc can pair very well together.

This recipe is from Sophie Grigson’s book ‘Organic – A New Way of Eating’

➢ 200g blackcurrants (this recipe is perfect for the frozen NZ-grown Blackcurrants now available in supermarkets)
➢ 4 teaspoons caster sugar
➢ 1 Tbsp white wine vinegar
➢ Handful shredded mint leaves
➢ 400g tomatoes (skinned seeded and finely diced for an elegant salsa or chopped with skin-on and seed-in for a more robust salsa)
➢ 4 spring onions, thinly sliced
➢ salt and pepper to taste.

Method:

1. Put Blackcurrants in pan with sugar and vinegar, Stir over low-medium heat until blackcurrant juices start to run, sugar dissolved and blackcurrants coated in a richly purple-red sweet-sour juice (about 4 minutes: don’t let it catch: slower better than hotter).
2. Take off heat and let cool. Mix all ingredients except half the shredded mint: add salt and pepper to taste.
3. Set aside for an hour before serving.
4. Sprinkle with remainder of shredded mint for serving.

Bill Floyd
Blackcurrant Advisory Service

If you would like to learn about the latest comps, health news and recipes that are amazing for your body and great for your lifestyle, then you can follow us on:

Facebook
http://www.facebook.com/superfruit

Twitter
http://www.twitter.com/sujonberries

Youtube
http://www.youtube.com/sujonberries

A delicious treat!


Ingredients
2 1/2 cups self raising flour
100g butter, chopped
1 cup Sugar
1 cup milk
1 egg
1 cup Frozen Sujon Raspberries
1/2 cup white chocolate bites
Icing Sugar for dusting

Method
Preheat the oven to 180°C. Lightly grease a 12 muffin tin.
In a large bowl place the flour and using your fingertips, rub the butter into the flour, until well combined. Add the Sugar, milk, egg, Sujon raspberries and white chocolate. Mix until just moistened. Spoon into the muffin cups, then bake for 20 minutes. Stand for a few minutes before turning onto a wire rack to cool. Dust with icing sugar.

If you would like to learn about the latest comps, health news and recipes that are amazing for your body, great for your lifestyle, then you can follow us on:

Facebook
http://www.facebook.com/superfruit

Twitter
http://www.twitter.com/sujonberries

Youtube
http://www.youtube.com/sujonberries