Pisco sour
Gooseberry chutney
- 2 CUPS PISCO (or RUM)
- 1 CUP LIME JUICE
- 1 EGG WHITE
- 100 GRAM ICING SUGAR
- 1 CUP CRUSHED ICE
- 500 GRAM GOOSEBERRIES
- 1/2 CUP VINEGAR
- 100 GRAM SUGAR
- 1 RED PEPPER, chopped
- 1/2 ONION, chopped
- PIECE OF GINGERROOT, grated
- 1/2 TSP SALT
Put all ingredients in a blender and blend for one minute. Serve with a splash of aromatic bitter.
Put all ingredients together, add /2 cup of water and bring to the boil. Simmer for half an hour, stir now and then. Add a little water if the mixture becomes too thick. Pour the chutney in glass jars and store them cool and dark.
Click
for Worldcook's recipe page