Skittled Vodka
I'm scared - JC
For your next party
Ingredients
1 bottle vodka
6 packets of skittles.
Method
Open the bottle of vodka
Empty out about 3-4 shots of the vodka into a smaller empty bottle.
Open the first packet of skittles. Remove Green Skittles. Add all
other skittles to the large vodka bottle. Repeat for other 5 packets of
skittles.
Add all the green skittles to the vodka, which was initially removed.
Leave over night (not in fridge).
Wake up and put bottles in fridge.
Remove bottles from fridge that night - note skittles have completely
dissolved - and PARTY!
Result : One bottle of sweet sweet red vodka, which goes down smooth
as summer fruit kia-ora (which is what it has been compared to) but is
as lethal as they come (because to all intensive purposes it is straight
vodka and also because its full of sugar). Also one bottle of green,
which tastes quite Lime-y.
Obvious question: why remove the greens? - If you don't you end up
with a brown drink which looks mingin' and no-one will drink it.
Rumpot (Rumtopf)
This is makes a wonderful desert, served in
little glasses topped with whipped cream, the fruit mixed with some
whipped cream makes a wonderful cake filling, and the rum itself tastes
wonderful - hot or cold - Paula
Ingredients
Fruit (see notes below on type and preperation)
Sugar (½ lb to each 1 lb fruit)
Rum - your choice whether to use dark or white, I use dark usually as
I prefer the flavour, but it does colour the fruit.
Method
This can be made in any jar or pot that has a wide neck.
Sterilise the jar and all equipment (I usually soak them in Milton then
rinse well in boiling water).
Layer the preparedfruit in the pot. Cover with the rum, ensuring the
fruit is completely immersed.
Cover the pot with clingfilm or a loose fitting lid. Air should not
be able to get in but similarly if the rumpot should decide to ferment
on you the pot could explode it the lid is too tight. Leave in a dark
place to mature - at least 3 months, preferably more.
Notes
Suitable fruit for this recipe are firm, soft fleshed fruits
as follows: berries (e.g. raspberries, blackberries, strawberries,
boysenberries, tayberries, gooseberries); cherries; plums; apricots and
currants (black, white or red).
Unsuitable fruit include apples, bananas, peaches, nectarines, and
all citrus fruits.
To prepare fruit firstly ensure that only ripe unblemished fruit are
used. No damaged or over-ripe fruit should be used as these can spark
off fermentation, which you don't want. Fruit should be carefully washed
prior to use.
Place fruit in a bowl and add sugar. To each 1 lb of fruit add ½ lb
sugar. Mix, careful not to damage the fruit and allow to sit for ½ hour
before adding to the rumpot. I usually process each batch of fruit
separately and layer then put the into the pot in layers.
Although nowadays most types of fruits are available all year round
this was not always the case. Traditionally the rumpot was added to as
different types of fruit came into season and hence the idea of layering
the fruit. You can thus make the rumpot all in one go, or by stages if
you prefer.
Cherry Brandy
Although technically this recipe is for
cherry brandy, the cherries used to produce the brandy taste amazing
too. I guess this recipe is adaptable to any type of fruit suitable for
a rumpot (see page 81) - Paula
Makes 1 bottle brandy
Ingredients
1 lb cherries
½ lb sugar
1 bottle brandy (I used the cheapest stuff I could find for this)
Method
Sterilise all equipment by soaking in Milton then rinsing
with boiling water. To start you will need a largish bowl (big enough
for 1 lb cherries), a large jar (big enough to hold all the
ingredients), and a spoon. Once the brandy is ready you will need a
bottle, a funnel, a spoon and a smaller jar for the cherries.
Ensure fruit are just ripe and undamaged/unblemished. Remove any
stalks from the cherries and wash them carefully. Place the cherries in
a bowl and carefully mix in the sugar. Leave to sit for ½ hour.
Place the cherries into a large wide-mouthed jar and pour in the
brandy. Cover jar with clingfilm and place in a dark place for 3 months.
The brandy can then be strained off and bottled. The cherries may
also be packed into a smaller jar and covered with a little of the
brandy and kept for use in deserts, cakes etc. or eaten straight
away.
Gin and Tonic Sorbet
- Paula
Serves:4
Preparation time 15 mins plus freezing
Ingredients
175g caster sugar
450 ml water stirring constantly
Juice and rind of 2 limes
450ml tonic water
6 tbsp gin
Method
In a saucepan over medium heat dissolve the sugar in the
water. Add the lime rind and juice and bring the mix to the boil. Boil
for 5 minutes or until 110 C / 225 F. Cool and strain the liquid if you
want to remove the lime. Add in the gin and tonic.
Freeze, stirring (well beat up really) a couple of times as it gets slushy to prevent ice crystals forming. Enjoy
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