Sparkling Mango Ginger-Chili Refresher
Back to Recipes & MoreIngredients
For the ginger-chili simple syrup:
- ¼ cup (50 g) Redpath Simply Raw™ Turbinado Sugar
- 2 tbsp (30 ml) lime juice, preferably freshly squeezed
- 2 tbsp (30 ml) orange juice, preferably freshly squeezed
- 2 inches (12 g) fresh ginger, thinly sliced
- ½ tsp (2 g) crushed chili flakes
- ⅛ tsp (1 g) cayenne pepper
For the refresher:
- 1½ cups (248 g) mango, cubed (fresh or frozen, thawed)
- 2 tsp (4 g) lime zest, finely grated
- 2 tsp (4 g) orange zest, finely grated
- 1 cup (250 ml) coconut water, chilled
- 1⅓ (333 ml) club soda OR sparkling water, chilled
Garnishes (optional):
- Thai bird’s eye chili
- Fresh mango
- Orange wheels
- Lime wheels
Equipment
Small, heavy-bottomed saucepan
Scale OR dry measuring cups
Liquid measuring cup
Measuring spoons
Heatproof spatula OR wooden spoon
Food processor fitted with a metal blade OR blender
Microplane OR box grater
Fine mesh sieve
Highball glasses (16 oz) x 4
Instructions
For the ginger-chilli simple syrup:
Step 1
In a small heavy-bottomed saucepan, combine the Redpath Turbinado Sugar, orange juice, lime juice, ginger, chili flakes, and cayenne pepper over medium heat just until steaming. Do not simmer. Stir to dissolve sugar.
Step 2
Cover and remove from heat. Allow to cool to room temperature; at least 15 minutes. Place in fridge to chill.
For the refresher:
Step 1
In the bowl of a food processor fitted with a metal blade or in a blender, add mango, lime zest, and orange zest. Strain the chilled simple syrup into the food processor. Discard solids.
Step 2
Process mixture until smooth. Strain through a sieve to remove any mango fibres for a smoother texture, if desired. Add ice to 4 (16 oz) highball glasses. Divide the purée amongst the glasses (approximately 5 tablespoons per glass).
Step 3
Add ¼ cup (63 ml) of coconut water to each glass. Top each glass with ⅓ cup (83 ml) club soda or sparkling water. Serve immediately.
Step 4
Stir and enjoy!
