Sunburst Spritz

A spiced and acidic drink with an interactive way to add sweetness.

SERVES 1

Easy

30 minutes + overnight infusion time

5 min

RECIPE DEVELOPED BY:

Monray van der Heyde - ICA third year student specialising in Professional Wine Studies

STYLING & PHOTOGRAPHY:

Timothy Subjee and Luïse Staats - ICA third year students specialising in Media Communication

WINE PAIRING:

INFUSED RUM

250ml (1 cup / 250g) white rum

3 (30g) jalapeños, roasted

SPICED BLUEGUM PEARLS

60ml (¼ cup / 85g) So Natural Raw Bluegum Honey

10ml (2 tsp) chilli flakes

125ml (½ cup / 125g) water

10ml (2 tsp) vegetal

250ml (1 cup) sunflower oil, chilled

COCKTAIL

30ml (2 tbsp / 30g) lime juice

60ml (¼ cup / 60g) So Natural Tropical Burst Jun

1 (30g) egg white

handful ice

soda water, to finish

For the infused rum, combine the white rum and roasted jalapenos and set aside to infuse overnight.
For the spiced bluegum pearls, heat the So Natural Raw Bluegum Honey and chilli flakes in a saucepan over medium heat until simmering, 2 minutes. Remove from the heat.
Add the water to the honey mixture, then return it to medium heat.
Once the mixture starts to boil, add the vegetal and continue to boil, 1 minute. Remove from the heat.
Use a dropper to add small amounts of the spiced honey mixture into the cold oil until it forms pearl shapes.
Strain the oil and rinse the pearls. Set aside until needed.
For the cocktail, combine ¼ cup of the infused white rum with the lime juice, So Natural Tropical Burst Jun and egg white in a shaker.
Shake without ice until the egg white becomes frothy.
Add ice to the shaker and shake again until chilled.
Strain into a serving glass and top with soda water.
To serve, spoon two tablespoons of the spiced bluegum honey pearls into the drink.

TIP: Char the halved limes on a griddle pan before juicing for an alternative flavour profile.

As part of our annual ICA 3^rd year student specialisation project, ICA collaborated with @so_natural_sa (So Natural), a Stellenbosch-based brand known for its locally sourced nuts, artisan nut butters, raw honey, Medjool dates, pomegranate juice and Kombucha Jun.

Students worked with the So Natural product range to develop creative recipes that highlighted natural ingredients and product versatility.

BROWSE OUR RECIPES

Looking to go on a culinary adventure? Try out some of our recipes in the comfort of your home. Created by our chef students under the expert guidance of ICA lecturers, these recipes invite you to get creative, with a professional flair.

LEARN FROM THE BEST

READY TO JOIN THE ICA?

We believe, "to be the best, you need to learn from the best". So why not join the ICA and train with an award winning and Internationally rated the BEST chef school in Africa & one of the top three in the WORLD. The training ground for highly skilled world-class chefs. Our comprehensive and specialised training is based on classic gastronomic principles, coupled with innovative thinking and creative flair.

FIND YOUR COURSE

The Institute of Culinary Arts (ICA) is South Africa's leading Chef School and in the top 3 in Africa. Learn from the best with ICA and start your culinary journey.

Student portal

ICA

Home About Accreditation Testimonials

ICA COURSES

Courses 2 Year Diploma 3 Year Advanced Diploma 3 Year Specialised Diploma

ADDITIONAL

Upcoming Events Latest News & Blogs Terms & Conditions

Website Designed & Managed by 19 Digital