"Eucalyptus isn't just for koalas; it gives a pleasing menthol hit to this hibiscus syrup that pairs beautifully with fresh red fruit and berries, both of which are in their prime in early February," says Quade. "Try to get your hands on the best-quality organic almond milk you can find - your lactose intolerant friends will be forever grateful."
- 360 ml almond milk
- 60 gm maple syrup
- 45 gm white chia seeds
- 1 lime, segmented, cut into 1cm dice
- 220 gm (1 cup) caster sugar
- 6 gm citrus pectin
- 40 gm dried hibiscus flowers (see note)
- 10 gm young eucalyptus leaves (see note)
- 200 gm strawberries, hulled and halved or quartered
- 125 gm raspberries (about 1 punnet)
- 150 gm cherries (optional), halved and pitted
- 150 gm watermelon balls
- 1For berries and watermelon in eucalyptus and hibiscus syrup, bring sugar, pectin and 250ml water to the boil in a saucepan over high heat, stirring to dissolve sugar. Add hibiscus flowers and eucalyptus leaves, remove from heat and stand to infuse (15 minutes). Add berries and cherries, refrigerate to chill, then just before serving add watermelon.
- 2For almond-milk chia, combine almond milk, maple syrup and chia seeds in a bowl, stir well to combine, then stand, stirring every couple of minutes, until thickened (15-20 minutes; the chia seeds will absorb the liquid). Serve topped with fruit and syrup, and scattered with coriander cress, lime and puffed millet.
Note Coriander cress is available from select greengrocers. If it's unavailable, substitute small coriander leaves. Dried hibiscus flowers are available from select health-food shops and online from specialist food stores. Eucalyptus leaves are available from florists; ask for unsprayed leaves.