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BRINGING ON SUMMER

Long days, long lunches, long drinks and summer are just around the corner — I hope. And to refresh and enjoy, Barker's of Geraldine has created a range of premium-handcrafted cordials made from squeezed fruits with botanicals.

The range includes Squeezed Lemons with Lime, Cucumber and Mint; Squeezed Blood Oranges with Lime and Bitters; Squeezed Redcurrants with Cranberry and Pomegranate and Squeezed Blackcurrants and Blueberries with Elderflower. Thanks to careful fruit and botanical selection and reduced sugar, the result is a drier more refined cordial.

premium crafted cordials new product

The Barker family has been crafting locally made condiments for more than 47 years from a corner of their original family farm near the rural town of Geraldine and each new addition to their range sparks excitement.

"Our customers asked us for a more sophisticated 'adult' cordial, so we set about crafting fruit syrups which felt a little bit fancy and would work well with a dash of whatever our customers might fancy."

Wherever possible, Barker's source their fruit from local growers. The new Squeezed Fruit & Botanicals range follows this ethos, with several fruits selected from Canterbury, Hawke's Bay and Northland.

The new 500ml premium crafted cordials are available in NZ supermarkets nationwide from RRP $5.99.

www.barkers.co.nz


RASPBERRY & POMEGRANATE ROSE COCKTAIL

raspberry pomegranate cocktailHoney Syrup: 1/2 cup honey
90ml water

Place the honey and water in a heavy-based saucepan over medium heat. Bring to the boil, ensuring that the honey dissolves completely. Remove from heat and cool completely.

Cocktail: 2 tablespoons honey syrup
1 cup ice cubes
1/4-1/2 cup gin
2-3 tablespoons Barker's Squeezed Redcurrants with Cranberry & Pomegranate
juice fresh lime
1/2 cup soda water
1 cup fresh raspberries
1/4 cup pomegranate seeds
rosé wine to taste
mint leaves, to garnish

Place the honey syrup, ice, gin, Squeezed Redcurrants with Cranberry & Pomegranate and lime juice in a cocktail shaker. Close and shake well to combine.

Taste for sweetness and add the rest of the honey syrup if you prefer it to be sweeter. If not, reserve it for another use.

Add soda water and stir with cocktail stirring spoon.

Divide the raspberries and pomegranate seeds between 4 cocktail glasses. Strain the cocktail mixture over the fruit. Top it off with rosé. Garnish with mint leaves and serve immediately. Serves 4.