Recipe
Why make it
A deep purple summer cooler made from tart falsa berries, lightly sweetened and finished with black salt and mint. Cook it when falsay are in season and the days are hot.
Serves 4
+ 1 more in the full recipe
Step 1 of 8
Rinse the falsa berries in a bowl of cold water, lifting them out and discarding any soft, bruised or split ones. Drain well.
Step 2 of 8
Put the berries, sugar and 250 ml water in a saucepan and bring to a gentle boil over medium heat.
Step 3 of 8
Lower the heat and simmer for 8 minutes, until the berries are soft, wrinkled and the liquid is deep purple. Turn off the heat and cool for 10 minutes.
Step 4 of 8
Mash the berries in the pan with a potato masher, pressing well to release the pulp from the seeds.
Step 5 of 8
Pour the mixture through a fine sieve set over a jug, pressing with the back of a spoon. Scrape the underside of the sieve and discard the seeds and skins that remain.
The last 3 steps are in the full recipe.
Cook’s tip
Choose berries that are dark purple and slightly soft; red, hard ones are very sour and need more sugar.
Ready to cook?
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