Believe me when I say I’m thinking of you here in hot, sunny Colombo. Even though I’m not missing winter one bit, the pictures and video of it snowing in Canberra have made me a little homesick. And all the pictures of frosty mornings and postcard perfect Canberran sunsets.
We are finally settling into living in Colombo. Someone once told me that it takes four months to get over the change, cultural adjustment, missing home and all that. I dare say it’s true. Colombo may not be one of the great cities of the world, but it suits us Aussies quite well. It’s laid back much in the same way that we are and beautiful beaches are but a short drive away.
Some lots of things are hard to get, but on the plus side tropical fruit are eternally in season – it’s just a roundabout of what’s coming and going really – soursop, guava, rambutans, small watermelons that are perfect for a personal vodka watermelon… coconuts and super sweet pineapple are always in too. Fresh coconuts cost about 50c, I’m starting to worry that I won’t be able to go back to drinking normal water again.
But, because I’m thinking of you guys back home, and it’s just starting to warm up in Australia (I know, I’m checking the forecast), here’s one for the sunny days. And if you’re in Canberra where it’s pretty much still 10 degrees at the moment, it’s to help you remember that spring is just around the corner. If you’re wishing to be where I’m at right now, I’ll just remind you that the grass is always greener and also that I’m really, really missing good cheese.
- 4 fresh passionfruit
- 150ml white rum (Bacardi)
- 70ml sugar syrup*
- 40ml fresh lime juice
- 10 leaves of mint
- ice, to serve
- Cut passionfruit in half and scoop out flesh into a blender.
- Add rum, sugar syrup, lime juice and mint then blend on high for 1 minute. Add more syrup to taste, I like the passionfruit tang so I've intentionally made it less sweet.
- Strain directly over ice to remove the pips. To make frozen daiquiris, add the strained mixture and one cup ice back into the blender and blend on high until the ice is crushed.
- Garnish with mint and serve immediately.