A P P L E , P E A R & RO S E M A RY G I N Makes about 700ml Takes 10 mins plus 23 days infusing Cost per serve 31p 1 ripe but firm pear 1 dessert apple 700ml gin 1 rosemary sprig
1 Wash the fruit in warm water; dry well. Thinly slice, removing cores and stems. Put in a 1ltr jar or bottle*. Top up with gin. 2 Seal the jar and store in a cool, dark place for 3 weeks, shaking every couple of days to help infuse. 3 Push the rosemary sprig down into the gin until itās covered. Seal and store for a further 2 days. 4 Strain through a sieve into a jug, then through a coffee filter or muslin-lined sieve into 1 large or several small bottles or jars*. Seal and decorate.
Cocktail tip Shake 25ml in an ice-filled cocktail shaker with 1 tsp dry vermouth. Serve with a twist of lemon zest. Each 25ml serving contains Energy
Fat
Saturates
Sugars
Salt
240kJ 58kcal 3%
0g 0%
0g 0%
0g 0%
0.0g 0%
of the reference intake. See page 8. Carbohydrate 0g Protein 0g Fibre 0g
with a cinnamon stick, orange zest and a cocktail cherry. Each 25ml serving contains Energy
Fat
Saturates
Sugars
Salt
233kJ 56kcal 3%
1g 1%
0g 0%
1g 1%
0.0g 0%
of the reference intake. See page 8. Carbohydrate 1g Protein 0g Fibre 0g
C H RI S T M A S P U D D I N G RU M
P I N K G R A P E F RU I T & P O M E G R A N AT E VO D K A
Makes about 700ml Takes 20 mins plus 1 week infusing Cost per serve 40p
Makes about 700ml Takes 10 mins plus 4Ā½ weeks infusing Cost per serve 27p
100g pecans 1 large orange, peel pared into thick strips 75g dried cranberries 1 cinnamon stick 700ml white rum
160g pomegranate seeds 700ml unflavoured vodka 1 pink or red grapefruit
1 Heat a dry frying pan over a low heat, add the pecans and toast for 8-10 mins until lightly golden. Cool, then put in a colander and tap gently to remove any flakes. 2 Put the nuts in a 1ltr jar or bottle* with the peel, cranberries and cinnamon. 3 Pour over the rum and seal tightly. Store in a cool, dark place for 1 week, gently shaking every day to help infuse. 4 Strain through a sieve into a jug, then through a coffee filter or muslin-lined sieve into 1 large or several small bottles or jars*. Seal and decorate. Cocktail tip Shake 50ml in an ice-filled cocktail shaker with 50ml pineapple juice and 30ml coconut cream. Serve
1 Put the pomegranate seeds in a 1ltr jar or bottle* and pour over the vodka. Seal the jar tightly and store in a cool, dark place for 4 weeks, gently shaking occasionally to help infuse, until the vodka is a pretty pink colour. 2 Pare the grapefruit peel into thin strips with a veg peeler and remove the pith. Slice the flesh, then stir the peel and slices into the vodka. Seal and store for a further 3 days to infuse. 3 Strain through a sieve into a jug, then through a coffee filter or muslin-lined sieve into 1 large or several small bottles or jars*. Seal and decorate. Cocktail tip Pour 25ml into a cocktail glass and top up with fizz. Each 25ml serving contains Energy
Fat
Saturates
Sugars
Salt
236kJ 57kcal 3%
0g 0%
0g 0%
0g 0%
0g 0%
of the reference intake. See page 8. Carbohydrate 0g Protein 0g Fibre 0g
120
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RECIPES LOUISE PICKFORD PHOTOGRAPHY GARETH MORGANS FOOD STYLING KATHY KORDALIS PROP STYLING MORAG FARQUHAR * Jars and bottles should be sterilised before use. To sterilise, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140Ā°C, fan 120Ā°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
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