The syrup was Ozzified by using agave syrup in place of the sugar. It also was made using a more easily found red wine (Malbec) & since both the online recipe & Mario’s demonstration omitted the clove, the leftover syrup doesn’t have it either. While the clove would’ve enhanced the syrup on the peaches had the recipe appeared then as it does now on the website, it would’ve made for a nasty Purple Cow. Happy accident for me - I was able to use the syrup in a totally different way today to make a grown-up Purple Cow.
Of course, I went a couple of steps further and Ozzified the remaining ingredients from Clinton Kelly’s Purple Cow as well. I used sherbet instead of ice cream & ice-cold, sparkling Pellegrino instead of seltzer water. Sherbet has less fat and calories than ice cream and Pellegrino is rich with minerals like calcium not found in seltzer water.
The steps are the same as they were on today’s The Chew:
- Put a generous amount of the leftover Red Wine syrup at the bottom of a tall glass – about one ounce.
- Put in a scoop of sherbet. If you decide to use sherbet instead of ice cream, be sure it is sherbet & not sorbet. Sorbet doesn’t have milk and will not foam up the way ice cream and sherbet will.
- Pour in the sparkling mineral water. To mix it all together without it effervescing all over the place, take an iced tea or other long handled spoon & rapidly move it up and down while pouring in the water, much the way Clinton did on his segment.
The result is a very foamy, very sweet, bubbly mauve drink. Drink immediately or the whole thing collapses when the foam deflates. The Purple Cow grows up - Salud!
No comments:
Post a Comment