Wednesday, 4 July 2007

Rotegrutze (Red Grape Sago Pudding)

Silesian migrants brought this recipe to the Barossa Valley.

2 cups of freshly extracted juice from delicious red grapes
2 Tablespoons of sago
Simmer the juice and sago gently until clear and pearl like.
Allow to cool.
Serve chilled with fresh yoghurt or cream.

1 comment:

Kate said...

I wonder if this would also be nice with red verjuice - slightly tangy.