If you’ve been lucky enough to pick up a copy of our Summer magazine already, you may have noticed we’ve gone with a bit of a BBQ theme! For our cover shoot I decided to contribute a delicious and refreshing beverage for our faux BBQ-goers, and it turned out so nice I want to share the recipe!
‘Twas the night before the photoshoot… and all through the house… the smell of lemons… was extremely strong!
Let’s just say I have a few more muscles in my arm now after juicing all those lemons. There were at least 12 in the first bag, then when I saw it was nowhere near enough to fill my kilner drink dispenser I had to run to the shops for more! I dont think i’ve ever juiced that much in my whole life!
Of course you lovely people at home wont need to juice so many, the real recipe only calls for one cup of lemon juice, and that produces enough for maybe a small jug full of lemonade. Unless you are having a big get-together and have one of these lovely kilner dispensers to fill (It would actually be ideal for that!) then kiss goodbye to your upper arm strength for a few hours…
Mashing and straining the rasberries
Apart from a tiny bit of elbow grease, this is a very easy recipe, a great one to try making with the kids, its a sweet treat with real fruit in! I’m sure they would enjoy mashing the raspberries and measuring out the simple quantities of ingredients.
The finished drink was so refreshing, I had a cup or two for myself, having spent the day walking on llanbedrog headland in the sunshine (and then burning calories squeezing lemons) it was very welcome. On the day of the photoshoot I added in the sliced lemons for visual effect and added some ice to make it look chilled and refreshing from the condensation on the outside of the glass. We borrowed some of those cute milk bottles to serve and topped them off with a slice of lemon and some cute floral paper straws.
Here’s the recipe so you can try it out for yourself!
You will need:
1 cup rinsed fresh raspberries (6 oz.)
2/3 cup sugar
1 cup lemon juice (fresh is always best!)
2 cups water
In a small bowl, with a potato masher or spoon, mash 1 cup rinsed fresh raspberries (6 oz.) with 2/3 cup sugar. Let stand 10 minutes, to allow the sugar crystals to dissolve.
Press through a fine strainer into a pitcher (at least 1 1/2 qt.); discard seeds.
Stir in 1 cup lemon juice and 2 cups water. Taste and add more sugar if desired. Pour into tall, ice-filled glasses.
In part 1 of this boozy edition of the blog I outlined how to go about creating Mint Humbug infused vodka and Werther’s Originals infused vodka. Now we get to the good stuff – my personal favorite of the three flavours, Creme Caramel Liqueur!
Now this one is rum based and a little bit smoother and creamier than the previous two. It almost resembles Baileys. Seriously nice on its own and in coffee!
I found this recipe on another blog while trawling the internet for ideas, and it looked too good to be true! I love trying new recipes and this one looked relatively simple, which was perfect considering I had a significant workload with putting the magazine to print at the same time!
The most intriguing part of making this recipe was the magical and mysterious process of boiling sealed tins of condensed milk….
The recipe indicated that the tins should be unopened and boiled for 3 hours, which I was slightly hesitant about, surely some sort of explosion may happen in my kitchen?
But apparently this is a well know method (unknown to me!) and often untilated to make the caramel-y bit in millionaires shortbread!
So I left the tins to boil and got on with some designing (never far away from the kitchen, the pans need to be monitored, and the water topped up if it gets low.) and Netflix. 😉
So I better explain how to take this magical yummyess and create our liqueur.
How To Make Creme Caramel Liqueur:
Prep time: about 3.5 hours (3 hours while the tins boil, but you can get on with the housework or play a video game while that does its thing) Ready to bottle instantly. Should be kept chilled, and lasts up to 4 weeks! (if it survives that long 😉 )
You will need:
– 70cl bottle of Dark Rum
– 2 tins condensed milk
– A vanilla pod
– A blender
– Tiny bottles for the finished product (50ml is the best size, and what I used, but you can go for any quantity depending on how generous you are feeling )
Step 1 – The long part
If the tins have paper labels, remove them. Pop them in a large pan and fill it with water so it covers the tins. Cover the pan with a lid and bring the water to the boil. Make sure it is simmering away nicely and set your timer for 3 hours – but you should check the tins every hour to make sure the water is always covering them (top up if necessary).
After the 3 hours take the pan off the boil and set aside to cool. DONT TOUCH! They are extremely hot. After about 10 minutes carefully drain the water and allow the cans to cool for AT LEAST 40minutes. Mine were still hot after 40 minutes near an open window so I waited longer, please dont get inpatient and burn yourself! 😦
Step 2 – Making it tasty!
Take a vanilla pod and scrape out the seeds. Pop them along with your rum and the now caramelised condensed milk to a blender, and whizz it up!
Now, I don’t own a proper blender, I had to make do with my tiny smoothie maker… It worked just as well, i just had to blend it in batches!
After making sure all the ingredients were well combined, I used a jug and funnel to fill my tiny 50ml bottles (see part one for more details!)
I had a bit leftover so popped it back in the rum bottle and kept everything refrigerated until the night of the party. I made sure on the labels it said to store refrigerated and indicated how long it would be fresh for. 🙂
Oh, and of course, had to have a try for myself!! 😉
Thanks for reading! I hope you try these recipes out for yourself, if you do please share with us on social media!
Our big boss lady had a significant birthday last weekend, and as she also happens to be my mother, I thought we better throw her a bash…
Now you may be thinking… ‘THAT CAKE! Is this a recipe blog for that??’
… I’m afraid not dear readers, that particular masterpiece was fabricated by the utterly talented Rebecca from Flipside Cafe and Cakery. Lets just take a moment to admire this masterpiece before we resume our scheduled blogging…
Fabulous cakes aside, this post is once again about me! (I see a pattern forming…) I decided that even though I had the magazine deadline looming that week, I wanted to torture myself further by creating some party favours for the 40+ guests that would be attending the party. After scouting the internet for inspiration I settled on making some different flavour boozy shots.
Bottle number one: Werthers Originals infused vodka
Bottle number two: Creme Caramel liqueur
Bottle number three: Mint Humbug infused vodka
The vodkas were extremely easy to execute, a seriously handy idea if you ever need a quick gift for someone, especially good for Christmas presents with a personal touch. In this blog I’ll outline how to make the vodkas, then in part two I’ll go into detail about the wonderful Creme Caramel yummyness 😇 – a little more involved in making that but still very simple to make!
I bought my little bottles off ebay for a very reasonable price, but for a more shabby chic touch you could save your old glass bottles or hunt around charity shops for odd Kilner type bottles.
How To Make Boiled Sweet Infused Vodkas:
Prep time about 15mins Ready in 3-5 days
You will need:
-Your sweet of choice (in my case Werther’s and Mint Humbugs – but any hard boiled sweet will work just as well!) – one bag of sweets per 70cl bottle of vodka
-A strong handled utensil (for smashing the sweeties)
-A spare bottle, jar, or other container
-Tiny bottles for the finished product (50ml is the best size, and what I used, but you can go for any quantity depending on how generous you are feeling 😘)
Step 1 – Preperation
You’ve bought your sweets of choice and your vodka, but damn, the sweets wont fit down that bottle neck! Time to take out the day’s rage and frustration on these bad boys. Use the butt of a strong handled kitchen utensil to firmly smash the sweet, still in its wrapper so you dont lose bits. Make sure you do this on a chopping board to save your work surface. And be careful! Watch your fingers.
Step 2 – Add the sweets
Now the sweeties are a convenient size to pop in the vodka bottle, and since they are smaller they will dissolve quicker. Before you add the sweets though- pour out about a third of the vodka into another container, to make room for the sweets. I put the spare vodka in a Kilner jar, and this became my Humbug vodka.
One whole packet of Werthers was a perfect amount for the 70cl bottle of vodka, but since the other vodka was just in a small Kilner jar, half a pack of humbugs was quite enough. I did not break up the humbugs as they fit in the jar easy. (as they have toffee centres they are hard to break up, so I recommend you get a jar if you choose to use humbugs.
Step 3 – Mature and shake!
Once you’ve filled your jars or bottles, and topped them up with more vodkaif required, you should leave them by the heater in your house to let them *mature* and to help the sweets dissolve.
Every day go back to your concoctions and give them a good shake. After 3 days the sweets had pretty much dissolved, but I left them a week to make sure they were well infused.
Step 4 – Fill your bottles
You will definitely need a funnel for this, and maybe a helper like I had! Either way it’s a bit of a sticky process. After you fill your bottles make sure the lid is on tight and rinse the outside under a tap to get rid of any stickyness from spills.
Step 5 – Decorate!
Your recipients will need to know what’s in the bottles – so get creative and make some nice pretty labels! I love a good shabby chic motif, so I used ripped up brown paper and ripped up old pages of a book to create an artsy looking (but nice and quick to make) label design, then printed off the name of the alcohol in a nice font to stick on the reverse. Some curled ribbon finished the whole thing off nicely!
And Voila! each guest recieved a cute little bottle to drink on the spot, add to their coffee after our meal, or take home with them. The overall feedback was very very good from all the guests and good times were had by all. A very special mention must be made to Zinc Bar and Grill in Abersoch for letting us have our party there. We had a fantastic evening, and a well deserved break from our magazine busywork.
Part 2 : Creme Caramel Liquour will be going live tomorrow. stay tuned!