NEW WAYS WITH Satsumas
Jul 30, 2019
5 minutes
photography by nicole du bois
recipe development by kathleen kanen and laura crandall
food styling by kathleen kanen
styling by beth k. seeley
WITH THEIR EASY-TO-PEEL SKIN AND SWEET-TART FLAVOR, SATSUMAS ARE ONE OF OUR FAVORITE LOUISIANA FRUITS. THEY’RE GREAT FOR SNACKING BUT ALSO FOR INCORPORATING INTO ALL KINDS OF SWEET AND SAVORY RECIPES. THIS SEASON, TRY SIX NEW WAYS TO MAKE THE MOST OF THE BAYOU STATE’S SATSUMA CROP.
SATSUMA MULE
MAKES 6 TO 8 SERVINGS
Gingeroo is a ready-to-drink ginger cocktail made with Old New Orleans Crystal Rum. It is sold in various stores throughout the New Orleans area.
2 cups ice
1 (750-ml) bottle Gingeroo*
¾ cup fresh satsuma juice
2 tablespoons fresh lime juice
Garnish: satsuma slices, lime slices
Place ice in a large pitcher. Add Gingeroo, satsuma juice, and lime juice, stirring to combine. Serve
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