MISS SCARLETT’S COCKTAIL THEMED RECIPES
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.