I know this time of year can be difficult for anyone avoiding alcohol. There’s a big emphasis on getting “merry”, mulled wine and bubbly, and for most of us that’s great. However, for anyone avoiding alcohol out their for both physical and mental health reasons, I wanted to create something equally as special, sexy and sophisticated so no one feels like they’re missing out.
In particular, I was challenged to create this recipe in collaboration with Lily Soutter Nutriton and Bowel Cancer UK. More than 41,000 people are diagnosed with bowel cancer each year, around 300,000 live with Inflammatory Bowel Disease (Colitis and Crohn’s disease) and thousands more with IBS.
The festive season can be particularly hard on people with bowel conditions. The huge emphasis on food and drink can create real problems for people who are sensitive to certain foods or ingredients and can turn the party season into a stressful festive food nightmare.
So, soda and lime aside, I am delighted with this Spiced Grapefruit and dill fizz. I’ve used Seedlip Spice 94, a distilled non alcoholic spirit made with natural botanicals. I love how it genuinely replaces the feeling of a spirit which warms the throat and tummy. I’ve also used kombucha, a fermented tea instead of a soda water or tonic. It adds a greater depth of flavour and the benefits of probiotics, great for the gut microbiome. Paired with fresh grapefruit, dill and little jewels of pomegranate, everyone will want to be drinking what you’re drinking.
Juice the grapefruits and place the juice in the fridge. You can pass the juice through a sieve to remove the pulp or leave it in depending on preference. Probably a bit more “James Bond” if it’s smooth, but I like having a few bits in.
Fill two tumbler glasses with ice. Add a table of pomegranate to each glass. Roughly chop some dill and add a generous teaspoon teaspoon to each glass.
Add a shot of Seedlip over the ice and then fill the glasses full with half grapefruit juice and half kombucha.
Garnish with fresh dill and a raspberry.