A Quintin Tarantino shot in a foray of tropical fresh fruit salad or act of daring do in chilled vodka a more gentile version of Naga Chilli Vodka which rates 1000,000 on the Scoville scale (its hotter than most law-enforcement grade pepper sprays!) Personally I wish to retain the use of my palette!
Yet a useful stock syrup that becomes a bolt out sorbet of the blue and kicks tropical fruits into a whole new zone is different and has more cadence.
The fruits shown are mango, strawberries, watermelon and passion fruit with litle sprigs of fresh mint, drizzled with a little Cointreau because, well that’s the way I roll.
By Ratio: I use English eating apples ( a perfect option for using up tired fruit bowl disregards or windfalls.) discard the crud and chop.
Place the apples in a saucepan cover in water with about 20 percent sugar to water, and enough water to cover the apples. Cook on a medium heat until the ‘eaters’ are soft but usually wont disintegrate 20 mins to half and hour depending on the quality and quantity. With a muslin or disposable cloth within a sieve, placed over a bowl, pour the apples through to retain the juice.
Rather than discard the apples yet depending how they taste, whizz with some lemon juice to make apple sauce or pad a pie with a jar of mince meat at Christmas. I digress…
Once the juice is cooled, place in a food processor with 2-3 fresh chillies and whizz.
The syrup keeps well in the fridge and stores for ages.
I find this syrup one of the most useful kitchen standbys. It can take flavour levels in the most simple dishes to new heights.
The shots…? Well I simply poured the apple & chilli syrup into ice-cube trays, froze them for a few hours and popped them over the fruit salad.