By Dyllan Balm
A fun summer crusher, served in pairs, can be shared or saved for later
Inspiration: fighting off post tropical holiday blues and embracing a shared love of frozen pink drinks.
Glassware: Irish Coffee Glasses
Ingredients:
120ml Old Young’s Pavlova Vodka
60ml Lacto-Fermented Quandong Oleo
50ml Plum Juice
50ml Lemon Juice
Pinch of salt
Method:
Lacto-Fermented Quandong Oleo. Halve quandongs and remove pits
Weight, wash and place quandongs into a sanitised glass jar
Add 2% of the quandongs weight of good quality salt to jar of quandongs
Screw lid tightly, give a light shake to disperse salt and store jar at 22° Celsius, (avoid fluctuation of more than 2° either side)
Roll the jar daily without opening
On day 5 gently open lid trying to let the gas out without exposing to additional oxygen
Repeat this step on 7
On day 8 pour into a shallow and wide container, top fermented quandongs with 75% of their weight of castor sugar
Leave resting at 18° over night or until sugar is dissolved
Strain off liquid through cheese cloth, bottle and store in a refrigerator
Keep refrigerated or Pasteurise in a sous vide
Combine all in blender with 1 1/2 cup of slightly crushed ice until it looks like a frappe that holds shape
Pour into Irish coffee glasses and garnish with a quandong leaf and parasol