Cucumber Spritzers with A Chamoy RIm

Hola! 

I am so excited to share two different recipes with you today! We’ll be making a chamoy rim sauce made with Sun-Maid’s new Chili Spiced Golden Raisins, and a bubbly cucumber lime spritzer (don’t worry, you can always add a shot or two of your favorite spirit if you’d like!). Sun-Maid has created a whole world of possibilities for raisins, re-imagining classic golden raisins with a spicy flare and haves debuted Chili Spiced Golden Raisins for the first time – available for a limited time at Costco in Los Angeles, Central California and SF area. 

When Sun-Maid approached me to get creative with their new product, I was both excited, and nervous at the same time, but those feelings quickly faded as soon as I got to taste the raisins. The chili spiced golden raisins were delicious. They have a tropical taste to them reminiscent of mango and pineapple and come with some heat from a blend of spicy guajillo and cayenne peppers, accented with the bright zip of fresh lemony tang for contrast. The raisins are great on their own (I found myself snacking on these throughout the day), but they also work great on a charcuterie board as a sweet and spicy addition.  

The mocktails we’re making today are super easy to throw together and are just reminiscent of being out by the beach with a good cocktail in hand. Since Spring Break is coming up, and traveling still isn’t safe, my tastebuds are the only ones taking a trip this year! This mocktail uses a chamoy rim sauce, which is made with tamarind, hibiscus and the chile spiced raisins and goes well with bright fizzy cocktails, micheladas, and things like hard seltzer!

If you try either of the recipes, make sure to tag me! You can find Sun-Maid’s Chile Spiced Golden Raisins only for a limited time at Costco in the LA, Central California and SF area for $8.89-$8.99 per bag and sure to head over to sunmaid.com for more recipe inspo! Definitely make sure to demand these during your next Costco trip if you don’t see them.  

Chamoy Rim Sauce 

Makes about 1 cup 

1/2 Cup Chili Spiced Golden Raisins 

1/2 Cup Dried Apricots 

1/2 cup Dried Hibiscus Flowers 

2 ounces Tamarind, shells and membranes removed 

1 1/4 cup Sugar 

1/4 Cup Tajin 

Juice from 1 Lime 

Start by adding the raisins, apricots, hibiscus, and tamarind to a medium sized saucepan over medium heat, then pour in 3 1/4 cups of water. Let this come to a simmer, then once it reaches a simmer, let cook for 5 minutes. Remove from heat and let cool.  

Use a slotted spoon to remove the tamarind, then press it through a strainer into the blender, then discard the seeds. Transfer the rest of the fruits and liquid from the saucepan into the blender, then bled for 30 seconds, until smooth. Strain this mixture back into the saucepan.  

Once you’ve strained the fruit mixture back into the saucepan, whisk in the sugar, tajin, and lime juice, then set over medium heat. Once the sauce comes to a simmer, let the sauce reduce for 30 minutes, stirring occasionally. 

After 30 minutes, the sauce should be slightly thickened, and will finish thickening as it cools. Store in the fridge, and let sit at room temp for 30 minutes before using.  

Cucumber Lime Spritzers 

Makes 4 

6 oz Cucumber, Peeled 

1 1/2 Limes, Juiced,  

1/2 cup water 

3 Tablespoons Agave Nectar (Use 4 for more sweetness) 

For Assembly: 

Chamoy Rim Sauce 

Ice 

Seltzer 

Cucumber Slices 

Start by blending together the cucumber, lime juice 1/2 cup water and agave nectar. Strain into a 2 cup measuring cup.  

To assemble the drinks, dip 4 tall glasses into the chamoy rim sauce, then add about 1/2 cup of ice to each glass. Divide the cucumber mixture between the glasses, then top with seltzer. Give it a stir, then garnish with a cucumber slice.