EADT Suffolk - - Food Bites -

Colonel Mus­tard’s Mo­jito

El­e­gantly dol­lop a tea­spoon of Scar­lett & Mus­tard Lime & Mint curd into a tum­bler. Grad­u­ally add a shot of white rum and whisk like mad un­til well com­bined. Serve with a cou­ple of cubes of ice, a slice of lime and a sprig of mint. Lengthen with soda wa­ter if re­quired. Cheers!

Mo­jito Ice Cream

This recipe was sent to me from a lady in Lan­cashire, who shared her won­der­ful Mo­jito ice cream with me which she made with Scar­lett & Mus­tard Lime & Mint curd. De­li­ciously re­fresh­ing and a lit­tle bit naughty, it makes a very im­pres­sive pud­ding.


200g (7 oz) caster su­gar 250ml (8 fl oz) milk 250ml (8 fl oz) dou­ble cream, chilled 2 heaped ta­ble­spoons of Scar­lett & Mus­tard Lime and Mint Curd 2 ta­ble­spoons Caribbean white rum with co­conut


In a medium bowl, stir to­gether the milk and su­gar un­til the su­gar has dis­solved, then stir in the white rum. In a sep­a­rate bowl, whip the dou­ble cream un­til stiff but not grainy. Gen­tly fold the whipped cream into the milk mix­ture un­til blended. Stir in the Scar­lett & Mus­tard Lime & Mint Curd. Pour the mix­ture into a 23cmx13cm (9in×5in) freezer-proof con­tainer and cover. Freeze for three hours, or un­til firm.

Charlotte’s Mother’s El­der­flower Cor­dial Ice

40 el­der­flower heads 50g cit­ric acid 4 lemons 3-3/4 lb su­gar 2 pt. boil­ing wa­ter Slice lemons into large bowl and add cit­ric acid and su­gar. Re­move el­der­flower stalks and add flow­ers (don’t wash) to bowl. Pour over boil­ing wa­ter and stir un­til su­gar has dis­solved. It needs quite a lot of stir­ring. Leave overnight then strain through a sieve lined with muslin. As the cor­dial doesn’t set solid when frozen it is best put in plas­tic ice cream tubs be­fore plac­ing in the freezer. Scoop into a jug/glass us­ing a spoon and di­lute to taste.

Mo­jito any­one?

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