SanSin Wines

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CONTACT

Julia or Neil

                                   

T:  0161 408 0329
M: 0770 235 1403
E:  info@sansinwines.co.uk

Company No: 7506953
Vat No: 108986967
SanSin Wines Ltd
61 High Street
Great Budworth
Northwich
Cheshire
CW9 6HF

Visit http://www.alcoholfreebeerhere.com/ to see an exciting new website helping people find venues selling alcohol free drinks across the UK and worldwide.


SanSin Wines support

Fetal Alcohol Syndrome Aware.
http://www.fasaware.co.uk


Small Business Sunday Winners 21st August 2011

Voted by Theo Paphitis

  

Food Retailers - UK Business Directory

SanSin Autumn

SanSin Iced Green Mint Tea

Handful of Mint leafs
2 Tablespoons sugar
2 pints of green tea

Mix all together, place in the fridge for 2 hours, strain and serve in tumbler with ice and a sprig of mint for decoration. A superb refreshing drink on a warms summers evening.
SanSin Halloween Cocktail


A wonderful Halloween cocktail  for children - try serving it in a scooped out pumpkin.
For the spiced pumpkin purée

  • 1 medium-sized pumpkin, flesh scooped out and chopped, fibres removed; seeds removed, toasted and reserved for garnish

  • 1 litre/1¾ pints freshly squeezed orange juice

  • 2 tsp ground allspice

  • 2 tbsp clear honey

For the cocktail

  • ½ litre/18fl oz spiced pumpkin purée (see above)

  • ½ litre/18fl oz pressed pineapple juice

  • 3 tbsp grenadine syrup

  • crushed ice

  • 1 litre/1¾ pints chilled lemonade

  • Halloween jellies, to serve

Preparation method

  1. For the spiced pumpkin purée, bring a small amount of water to a simmer in a pan. Suspend a steaming basket above the water (do not allow the base of the basket to touch the water). Add the chopped pumpkin and steam for 15-20 minutes, or until tender. Remove from the steaming basket and set aside to cool.

  2. When the pumpkin has cooled, transfer it to the bowl of a food processor. Add the orange juice, allspice and honey and blend until smooth and well combined.

  3. For the cocktail, mix together the pumpkin purée, pineapple juice, grenadine and crushed ice in a large jug until well combined.

  4. Chill in the fridge for at least one hour.

  5. To serve, pour the mixture into a large bowl (preferably skull-shaped). The mixture should half-fill the bowl. Top up with the lemonade. Mix well. Ladle into cups and garnish with Halloween jellies.


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