I've toyed with the idea of making an agua fresca for a little while. What with the focus on Brazil and South America at the moment with the Olympics I have seen a few frescas popping up on menus. But I wondered, is it worth the effort, isn't it just easier to squeeze a bit of fruit then water it down? Well yes, but it turns out it's just not the same. And the (what might seem an unnecessary step but take my word for it it's definitely needed) sieving
January is the month in which we all need a bit of sunshine. When the clouds fail to part sometimes you need to rely on a plateful of bright beams to keep you going. The dark mornings and evenings are easily punctuated by citrus fruits; particularly the blood orange. If anything is going to brighten a chilly evening it's a platter of thinly sliced citrus fruits covered in a decadent Champagne sabayon with hints of mint and pomegranate.