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Cocktail Hour with Tys: The Red Love Potion



IMG_0002-1With a warm anticipation of the season of love generally known and acceptable as Valentine’s day, and in curiosity of our very own election fast approaching, I would like to calm your nerves of the tension or what I call {The Election Syndrome}. I call it syndrome because the fear of what may, or may not happen has engulfed quite a good number of Nigerians and caused them to flee from our beloved country.  For me and some bold hearted patriots, we have chosen to remain in our fatherland to exercise our civic duty.

Permit me to take you on a step by step approach to a new whole experience of cocktail making. With this experience, you are the captain of your ship; you decide where you want to take that cruise. I suggest you that you have as much fun with it as you can. Relax in the comfort of your bar or bathtub, entertain your supreme highly classified guest in your paradise, you can as well most importantly make a living out of it.

Getting down to the business of the day I will be introducing a wonderful and carefully crafted salivating creation I call ‘RED LOVE POTION’ in dedication to St. Valentin and every Lovers out there. For me I have most of my exciting and fun full moment anytime I’m behind the bar fixing a drink, and I hope you find this interesting as much as I do. Don’t worry, it’s very easy; just remember to ease your mind from the stress of any form encountered by the day and simply follow the steps.


Preparation, Steps and Time: 20 minutes | Total Time: 3 hours, 20 minutes


What you Need {Serves 4}

170 grams raspberries
1 large ripe mango
1 pound fresh strawberries
A small handful of fresh mint
2 cups simple syrup
1 teaspoon mango infused rum or vodka (optional)
A bottle of good quality Champagne, chilled. (optional)

How to make Simple syrup
2 cups of sugar
2 cups of water
Combine sugar and water in a sauce pan set over medium heat. Stir until the sugar is completely dissolved, about 5 minutes. Set aside to cool.

Red Love Potion

Start with fresh colorful fruits

Remove leaves from the strawberries (hull the strawberries) and set aside. Pit, peel and dice the mango. To pit the mango, just keep your knife close to the pit and slide it down, very easy:

In a blender, blend together all ingredients, except the Champagne.
Strain puree through a colander to remove seeds and pour strained puree on a cookie sheet lined with parchment paper. Freeze until set (about 3 hrs).


Break the frozen purée into pieces.

Add all into blender again.

Until it reaches this creamy consistency.


Serve immediately or freeze. If feeling a bit frisky (or something along those lines) top sorbet with a shot of chilled Champagne – a grown up float.


Note: Alcohol does not freeze so it helps keeps the sorbet smooth and gives it a less grainy texture.

Depending on how ripe, sweet or tart the fruit is, you’ll need to add more or less simple syrup.

If frozen, remove from the freezer and let it soften for a few minutes before serving.