It may look like a childhood summer favourite, but this is definitely an adult drink. It could be mistaken for a cocktail if it wasn’t served at a farmhouse. It’s quite dry ... just the way I like it.
- 250 g strawberries, hulled
- 350 g ice, crushed
- 50 ml (2½ tbsp) Grand Marnier
- 25 ml (1 tbsp plus 1 tsp) vodka
- 2 small basil leaves, washed
- squeeze of lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place all the ingredients into a blender and process until slushy. Serve immediately in chilled martini glasses or similar.
As seen in Feast Magazine, Issue 16, pg40.
Photography by Alan Benson