COCKTAIL maestro Kathy Smith and international chef Stosie Madi of Weezo’s in Clitheroe have devised two tasty tipples to launch The Ribble Valley Food Trail, a year long programme of events to celebrate local produce.
Here Kathy and Stosie give you the chance to make your own — using locally sourced ingredients.
Lancashire Lassie (non-alcoholic, serves four)
Ingredients
500g natural yoghurt
500g local fruit in season, currently strawberries and rasberries
2tbs sugar
250ml water
250ml skimmed milk
Method
Blend the strawberries and rasberries
Add the yoghurt, milk and water
Add sugar to taste
Blend until light in consistency
Serve in a high ball glass filled with ice and garnished with leftover strawberries.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here