Sumo Mocktail
Sumo Citrus mandarins are known for their sweet and tangy, thick and bumpy yet easy-to-peel demeanor. They’re easy to pick out in the produce aisle because of the telltale knob at the stem. Some may call it a top knot or bun, akin to what you might see atop the head of a Sumo wrestler, hence the name of this sweet citrus.
Sumos are known as dekopon in Japan, where they were first harvested in the ‘70s. Due to the level of care required to grow them, Sumos didn’t make their way to the United States until 1988 and didn’t hit grocery store shelves until 2011. Today, the majority of Sumos we see in the States are grown in California and tend to be a little more pricey than other varieties because of their delicate skin and short growing season.
Wherever they’re grown, Sumos are absolutely delicious in our fizzy and flavorful mocktail. This recipe is pleasingly easy to make, kind of a one-two punch. First comes the simple syrup, which consists of jalapeño, water and granulated sugar. Then the heart of the mocktail: guava juice, freshly squeezed lime juice, sparkling water and, of course, Sumo juice. We finish it all off with a mint sprig garnish.
It’s pretty much the ideal brunch beverage. Packed with vitamin C, it’s also perfect for those darker winter days when a little splash of citrus sunshine is just what the doctor ordered. If you want to take this mocktail to a cocktail, you could easily add champagne to the juice base. Bright, flavorful, delightful. If you’re lucky enough to catch the Sumos during peak season (January through April) don’t put up a fight — just grab ‘em and run!
1 serving
Preparation time: 5 min
Cook time: 10 min
Ingredients
For the jalapeño simple syrup:
3 jalapeños, sliced
1 cup granulated sugar
1 cup water
For the Sumo mocktail:
2 ounces freshly squeezed Sumo Citrus mandarin juice
1 ounce guava juice
½ ounce freshly squeezed lime juice
Ice
Sparkling water
Mint sprig, for garnish
Directions
- To make the jalapeño simple syrup: In a small saucepan, combine the sliced jalapeños, sugar and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10 minutes, then remove the pot from the heat. Steep for 10 minutes.
- Strain the syrup into a mason jar or heatproof container with a lid. Note: leftover jalapeño simple syrup can be stored in the refrigerator for up to 7 days.
- To make one Sumo mocktail: Fill a cocktail shaker halfway with ice. Add the Sumo juice, guava juice, ¾ ounce jalapeño simple syrup and lime juice. Shake for 15 seconds or until chilled through.
- Fill a lowball glass with crushed ice and strain the mocktail into the glass. Top with sparkling water and garnish with the mint sprig.
Recipe source: Ingredient
