01.01.70

Here’s how his frappé comes together:

Pickled strawberries : “You pickle vegetables, why not fruit?” asks Mr. Gares, who explains that escabeche, a method of preserving foods in vinegar, is a Spanish staple. Mr. Gares slices strawberries sourced from northern Thailand and immerses them in a solution of vinegar — cane, apple cider or red wine, depending on the sweetness of the fruit — strawberry puree, sugar and salt. After three days, the pickled fruit is ready.

Granita : The magenta-colored ice in the center of the frappé is inspired by the daiquiri cocktail. The flavored ice, also called granita, is a frozen mixture of pureed raspberries, orange and passion fruit juices and coconut rum.

Coconut milk : Koh Samui is home to so many coconut plantations that it’s been nicknamed “the coconut island.” A fan of the fruit in all its forms, Mr. Gares finishes the dish with coconut milk, which he obtains from a small local factory.

Source: Wall Street Journal (blog)

by sgary17

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by Jennifer Patterson

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