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nicola lando - sous chef founder

www.souschef.co.uk

Your Recipes

Prep Time: 5

Cook Time: 15

Total: 20

Servings: 4

Cost: $1.12 /serving

Author : #Image--2 { max-width: 210px; max-height: 210.0px; } #ImageWrapper--2 { max-width: 210px; } #ImageWrapper--2::before { padding-top:100.0%; } <img class="" src="//cdn.shopify.com/shopifycloud/shopify/assets/no-image-2048-5e88c1b20e087fb7bbe9a3771824e743c244f437e4f8ba93bbf7b11b53f7824c_2048x2048.gif" alt=""> About the author After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.

Ingredients

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Instructions

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Begin by making the shichimi togarashi sugar syrup. In a pan bring the sugar, water and shichimi togarashi to the boil. Stir until all the sugar has dissolved. Set aside to cool and then refrigerate. Once the syrup is cool mix together the yuzu juice, lemon juice, syrup and sparkling water in a large jug. Fill four tumblers with ice and pour over the cocktail.