We offer FREE UK mainland delivery on orders over £40. More info...

Sake Passion Cocktail

September 24, 2013

Have a night of passion with this tangy, tropical cocktail. Adjust the recipe to your own taste by adding more or less rice syrup.

Serves 4

Ingredients

  • 3 passion fruits
  • 150g strawberries
  • Juice of one orange
  • 400g ice
  • 4 shots Sake
  • 1.5-2tbsp Clearspring Rice Malt Syrup
  • 4 large mint leaves (optional)

Method

  1. Cut the passion fruits in half and scoop the seeds and pulp into a blender. Add the strawberries and orange juice and blend until the strawberries have broken down in to a smooth pulp.
  2. Now strain the mixture through a fine sieve pressing it with a spoon until only the seeds are left in the sieve.
  3. Rinse the blender and put in the ice. Blend until it has the consistency of snow. Add the passion fruit mix back into the blender along with the sake, rice syrup and mint (if using). Blend until all the ingredients are evenly mixed. Taste, and add a little more rice syrup if desired.

Chef

Celia PlenderCelia Plender

Celia Plender is a freelance food writer and chef with experience in both Japan and the UK. She has written for publications including Time Out Magazine, channel4.com/4food, goodfoodchannel.co.uk and clearspring.co.uk.

Since returning from Japan, where she worked as a chef in a Tokyo kaiseki restaurant, she has devoted more and more of her time to Japanese cuisine. As she trained in the West, she is also fully conversant with European cuisine.

She is the proud editor of two cookbooks: Dashi and Umami, the Heart of Japanese Cuisine (Cross Media 2009) and Umami World Recipes, Filipino (Cross Media 2009).

In her food writing career she has written for various magazines and websites, including www.channel4.com/4Food, where she is currently Deputy Editor, www.goodfoodchannel.co.uk, Time Out Eating and Drinking Guides, www.Eat-Japan.com and www.clearspring.co.uk. She is also a member of the Guild of Food Writers.





Also in Recipes - Vegan, Macrobiotic & Japanese

Buckwheat Breton Galettes With An Autumnal Filling
Buckwheat Breton Galettes With An Autumnal Filling

February 22, 2017

Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.

Continue Reading

Berry & Banana Breakfast Parfait with 5 Grains
Berry & Banana Breakfast Parfait with 5 Grains

February 22, 2017

Perfect for using up leftover cooked grains, this simple to make breakfast parfait looks and tastes like an indulgent ice cream sundae, and would be equally good served as a dessert.

Continue Reading

King Coco Smoothie with Coconut Water, Green Tea & Nectarine
King Coco Smoothie with Coconut Water, Green Tea & Nectarine

February 22, 2017

Starting the mornings with a green smoothie is an excellent way to be on track for your 5 (or more) a day. By cold brewing green tea in coconut water overnight you gain all the benefits and flavour of the tea, with none of the bitterness and without diluting the taste.

Continue Reading