Lychee, Raspberry & Rosewater Fizz
I was flipping through a few recipe books that my sister owns when I picked up one with 500 recipes on juices. I was taken by this one as presently I am addicted to all things lychee! Raspberries were just coming into season, but were still wicked expensive so I bought them snap frozen for one third of the price.
I was pretty excited to both try this recipe and photograph it, so I decided to make it a day ahead of when I was scheduled to shoot it and save the bulk of it for the shoot. What could go wrong? Well, I guess nothing went wrong, I was just surprised to find the change in colour in the juice when I opened the fridge the next day. The juice went from the lovely and succulent raspberry colour it was when freshly made to this outrageous and fun purple colour. There was no difference in the taste and was just as good as when I first made it. The most likely explanation is that over night the juice oxidised and turned into the shade of ‘outrageous purple’. I didn’t know whether to be disappointed or excited! I always want to have my photography mirror the true colour, texture, nature and feel of the dishes I make and so having the juice resemble its succulent raspberry colour was preferable. On the other hand, photographing it’s outrageous purple qualities is still being true to the dish and I felt that I could not let this colour slip by and decided to go ahead and shoot it regardless.
I decided to have a little more fun with this shoot and play around with colour. A combination of colours that would smack you in the face – just like it smacked me in the face when I opened the fridge door!