🍾 How to make exotic Passion Fruit Champagne Slush
Halve passion fruits crosswise and scoop out pulp with seeds into a bowl. Sprinkle sugar over the pulp. Let sit at room temperature for an hour. Stir in lime juice and boiling-hot water. Stir until sugar is dissolved. Pour through a fine sieve, pressing on solids, then discard the seeds. Freeze in ice cube tray. Once frozen, add 1 cube per champagne flute, then slowly add the champagne.
Makes 6 cocktails:
✔️ 10 passion fruits ✔️ 1/2 cup sugar ✔️ 1 tbsp lime juice ✔️ 1/4 cup boiling hot water ✔️ 1 chilled bottle of Champagne or sparkling wine
😍 How to cover an ugly spot with a fragrance and and beauty, stop and smell the roses
🌹 Our Quisqualis vine - Rangoon Creeper - has grown over a roof of our water treatment system (which wasn't the prettiest view!). Now every time we pass by we have to "stop and smell the roses". It is so beautiful, and it does smell like roses!
🌹 It's scent is unforgettable, fruity and intoxicating... The flowers are born in clusters and each flower has many variations of color, depending on how old the flower is.
🟠 Madame Fransis - dark orange pulp, slightly fibrous, robust, meaty like a steak, good with cognac. A little pulpy but unique flavor.
🟠 Diamond - bright yellow, fiberless, sugary, juicy, no pulp at all, classic mango taste, good with ice cream, "wow" taste!
🟠 Pickering - zesty, waterfall: all the flavors come at once, eat with White wine and/or a cake. Oval fruit somewhat flat, very large for a dwarf tree!
🟠 Baptiste - hint of citrus, melts in your mouth, dark orange flesh, crisp, eat with Red wine and cheese.
🟠 Florigon - creamy, buttery, spicy. Eat with Ice cream!
🟠 Tommy Atkins - has a bit zing to it, perfect consistency, perfect taste. Super colorful, crimson red to purple skin!