With the remains from the vinegar episode, I decided to make an ‘infusion’. This drink is a classic case of using up leftovers and doing something I’ve wanted to do for ages – make a drink of Agbalumo.
While it was brewing, I saw the saffron :). You know what happened. A tiny pinch only.
Sugar, some cups of water later and 15 minutes of cooking time, we were ready.
I let the mixture cool down before decanting, without straining.
The end result is a bright orange drink with a complex flavor. You get the essence of the fruit, but the saffron lends it an edge reminiscent of ‘bitters’ – Angostura, Orijin (a complex Nigerian blend of herbs and spices), etc.
I found it so interesting. On ice, it was awesome. I think it would make an amazing addition to a cocktail or a mixer with orange juice.
My daughters loved it, so much so I had to make another batch. In round two, I held back on adding too much saffron and you know what? It tasted the same, just without the gorgeous orange. Oh well, another one learned and added to the ‘must-stays’. I absolutely love exploring Nigerian fruits and vegetables in season.
- Skin and seeds of 6 Agbalumo
- 1/2 cup of white, granulated sugar (to taste)
- Seeds of 6 green cardamom pods, crushed
- 2 teaspoons vanilla extract
- Pinch of saffron - 10 to 15 strands
- Combine all ingredients in a pan
- Top with a litre of water
- Bring to the boil and then turn down to simmer for 12 - 15 minutes
- Remove from heat and let cook down
- Decant (straining if you like)
- Serve on ice
- You can include the flesh of the Agbalumo but the resulting drink will be cloudy
- Vary the spices to suit your desires
- Make mocktails and cocktails - I think combinations with orange juice would work really well