Virgin raspberry daiquiri
| 4 ounces | Raspberries, (pureed) (Main) |
| ½ ounce | Lemon juice |
| 1 tsp | Caster sugar |
| 2 ounces | Pineapple juice |
| ½ ounce | Raspberries, (syrup, use monin brand if available) |
| 1 | Raspberries, (to garnish) |
| ½ cup | Ice, (crushed)) |
Sumac tuna
| 2 Tbsp | Olive oil |
| 600 g | Tuna |
| 1 Tbsp | Sumac powder |
| 1 | Salt & freshly ground pepper |
Directions
- Blend all cocktail ingredients briefly, pour into glasses and garnish with fresh raspberries.
- Cut the tuna into small cubes and marinate with the oil, sumac, salt and pepper for an hour, then sear briefly in a hot pan, serve with skewers.