Silesian migrants brought this recipe to the Barossa Valley.
2 cups of freshly extracted juice from delicious red grapes
2 Tablespoons of sago
Method
Simmer the juice and sago gently until clear and pearl like.
Allow to cool.
Serve chilled with fresh yoghurt or cream.
1 comment:
I wonder if this would also be nice with red verjuice - slightly tangy.
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