Arándano fresco

A blueberry and confetti bush mocktail.

SERVES 1

Easy

15 min

2 min

RECIPE DEVELOPED BY:

Ashleigh Sequeira - ICA third year student specialising in Professional Wine Studies & Event Coordination

STYLING & PHOTOGRAPHY:

Lola Lambrechts & Stephan Language - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

BLUEBERRY SYRUP

100g (½ cup) blueberries fresh

100g (100ml) water

100g (½ cup ) white sugar

2 orange peels

10 sprigs confetti bush

2 limes, charred and juiced

TO SERVE

5ml (1 tsp) grenadine

handful ice

1 (200 ml) can soda water

1 lime wedge, charred

For the blueberry syrup, combine all of the ingredients in a saucepan over medium heat. Bring the mixture to a boil and gently mash the blueberries to release their juices.
Strain the syrup into a jug and allow to cool.
To serve, pour the grenadine into a glass. Fill the glass with ice and pour in the soda water.
Add 30ml of the blueberry syrup and stir to combine.
Serve the drink topped with a charred lime wedge.

TIP: For an alcoholic version, add 30-45ml of rum.

As part of a unique partnership with @SantaAnnas, ICA third-year Professional Wine Studies & Event Coordination students created a series of drinks designed to pair with Mexican-style dishes – all inspired by the campaign theme: Mexican Style, South African GEES!

This refreshing mocktail was developed by Professional Wine Studies & Event Coordination student Ashleigh Sequeira, and styled and photographed by Culinary Media Communication students Lola Lambrechts and Stephan Language. This Arándano Fresco combines a blueberry and confetti bush syrup, charred limes and grenadine with soda water,

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