ZARI Ruby Rose sundowner
Celebrate the star that you are at any age or stage of your life! A Moroccan themed mocktail and platters of traditional sweets, pastries and delicacies capture the ambience and flavour of traditional Middle Eastern hospitality.Ingredients:
- 750ml ZARI Sparkling red grape juice
- 250ml Pomegranate juice
- 2T Rose geranium cordial
- 2 Limes
Decant chilled ZARI grape juice into a jug then add the pomegranate juice, rose cordial and juice of one lime. Stir and add more lime juice to taste . Serve with ice cubes and garnish with fresh rose petals.
Food pairing suggestion: Pistachio nuts and crisp phyllo pastry provide texture to this sweet and smokey visual feast, idea to be served as part of a Mediterranean or Middle Eastern-style hors d’oeuvre spread.
Aubergine and pistachio spoonsServes 10
- 2 medium aubergines
- 1T olive oil
- 2tsp Sumac
- 1tsp ground cumin
- ½ tsp honey
- Smoked sea salt to taste
- 2T pistachio nuts, roughly chopped
- Pomegranate arils to garnish
- 2 sheets phyllo pastry
- 2 T melted butter
Preheat oven to 180C. Place whole aubergines on roasting tray and drizzle with olive oil. Roast for 20 minutes or until soft.
Turn the oven down to 150C Scoop the flesh from the skins into a food processor, then add sumac, cumin, honey and salt. Blend until smooth.
Phyllo crisps: Cut the crisps into long triangles about 6cm long, 1cm wide at the thickest part. Brush with melted butter and place in the oven until brown and crisp (approximately 7-10 mins).
To serve: Place a dollop of aubergine pâté onto a spoon and garnish with pistachios and pomegranate arils.