1. PROEXPORT: Uchuva Recipes
By: Chefs Carmen Angel & Rob Pevitts
*These recipes were designed specifically for ProExport to introduce the Uchuva,
also known as the Cape Gooseberry, to the international marketplace. This
tropical fruit is a versatile, delicious and unique option for an array of culinary
preparations ranging from cocktails and sauces to savory and sweet dishes.
Uchuva cocktail 75
6 Champagne Flutes
• 150 grams whole uchuva
• 150 ml. water
• 150 grams sugar
• 360 ml. gin
• 540 ml. sparkling wine, cold
• 18 uchuvas, for muddling
• 24 mint leaves, for muddling
• 220 grams ice
• mint sprigs, for garnish (optional)
• 3 uchuvas, for garnish (optional)

2. INSTRUCTIONS:
1. For the uchuva syrup, combine the sugar and water in a small saucepan
and cook over medium heat until the sugar is completely dissolved. Cool
the syrup in an ice bath or in the freezer.

3. 2. Combine the uchuvas and the syrup in a blender and process on high
speed for one minute.
3. Pass the mixture through a fine mesh strainer and discard the pulp and
seeds.

4. 4. In a large pitcher combine 180 ml. of uchuva syrup, the mint leaves and
the 18 uchuvas muddle for two minutes. Strain the syrup again and return
to the pitcher, discard the mint and uchuva pulp.
5. Add the gin and ice and stir with a long spoon for 1 minute to chill the
mixture, strain the ice out.

5. 6. To serve, add the sparkling wine, stir, and divide the cocktail into 6
champagne flutes. Decorate each flute with an uchuva half and a mint
sprig.
Recipe Notes:
Vodka can be used as a substitute for gin.