Tangerine Sunrize

By Foodies of South Africa · 15 min

Ingredients

Instructions

1. Make the decorative ice: place a maraschino cherry and a naartjie slice in each ice cube mould, fill with water and freeze overnight.
2. Grill the pineapple slices in a griddle pan over high heat until griddle lines show. Set aside.
3. Thinly slice a fresh naartjie into thin wheels and set aside. Pack each highball glass to the top with the decorative ice.
4. Add about 3 tablespoons of grenadine to each glass, then slowly pour in the tangerine drink.
5. Garnish with the naartjie slices, maraschino cherries and a grilled pineapple slice. Do not stir, so the gradient stays intact.
6. For the poptails: pour grenadine into each popsicle mould to a depth of ¼ of the mould and freeze overnight.
7. Once frozen, fill the moulds with tangerine drink, letting the fizz settle first so the freeze is solid.
8. Insert the sticks and freeze for at least 6 hours, until completely solid.
9. To release the poptails, run the mould under warm water and pull them out. Serve over ice.

Summarized from Foodies of South Africa's video. Watch it for the details.

More recipes with

PineappleTangerine