Bright and colourful, this tea is intriguingly tart and fruity. Serve with lime slices or raspberry ice cubes (see “Nice Ice,” below).
If fresh cherries are unavailable, substitute jarred sour cherries and juice. For a bit of crunch, top with toasted chopped hazelnuts or Brazil nuts.
West Coast oysters, which have a slightly mineral flavour, star alongside this cool spin on a traditional mignonette sauce. Crushing the ice cubes will help stabilize the oysters on the serving tray. If you fridge doesn't have an ice maker, simply crush ice cubes in a blender.
Soaking the cucumbers in an ice water brine helps retain their crunch.
Refreshing for hot summer nights, this smooth sipper showcases seasonal local vegetables. Fragrant with curry and ginger, it's swirled with yogurt and chilled until deliciously cold. To create this soup, as well as our zesty, colourful salsa topping, follow our simple steps.
This sauce is the perfect partner for vanilla or coffee ice cream.
