ABSOLUT BLUE SOUVENIR COCKTAIL

This free Absolut Blue Souvenir Cocktail Recipe is made with Absolut Vodka, Cinnamon Schnapps Liqueur, blue curacao and champagne, and served in a champagne flute.

Ingredients


1 shot Vodka (Absolut Vodka)
1 shot Cinnamon Schnapps Liqueur
1 shot Blue Curacao
champagne to top up
maraschino cherry


Method

• Add the vodka, cinnamon liqueur and blue curacao to a chilled champagne flute.
• Top up with champagne and garnish with a maraschino cherry.

Makes 1 Cocktail

QUEEN OF HEARTS STRAWBERRY TARTS

This free Queen of Hearts Strawberry Tart Recipe is a great treat to serve at children’s birthday parties or tea parties! Mmm a delicious shortcrust pastry base filled with strawberry jam! Very easy to make!

Ingredients


Shortcrust Pastry 
250g cake flour
5 Tblsp icing sugar
125g butter
1 extra large egg yolk
4 Tblsp ice water


Filling
125ml strawberry jam
1 Tblsp castor sugar, to sprinkle


Method

• In a mixing bowl using an electric beater, mix the flour, icing sugar and butter together until the mixture resembles fine breadcrumbs.
• Add the egg yolk and pulse to combine. 
• Add enough cold water to form a soft dough.
• Cover the dough with cling wrap and refrigerate for 30 minutes.
• Preheat the oven to 180˚C.
• Roll out the pastry to 5mm thickness.
• Cut out rounds to line 12 small tart tins or a muffin pan.
• Cut out 12 small heart shapes from the leftover pastry
• Spoon 2 tablespoon’s of jam into each pastry shell, top with hearts and sprinkle over with castor sugar and bake for about 15 minutes or until golden.
• Allow to cool before serving.

Serves 4

LITCHI & PASSION FRUIT SORBET

Try this free tangy Litchi & Passion Fruit Sorbet for a refreshing treat for the summer. Sorbet is the healthier alternative to ice cream. Feel free to substitute the fruit in this recipe for any other tropical fruit, mango and passion fruit also taste great together.      

Ingredients


1 cup sugar
125ml litchi juice
1 cup litchis, puréed
375ml passion fruit pulp, fresh
2 extra large egg whites


Method

• Heat the sugar and litchi juice in a saucepan, stirring until the sugar has dissolved. Set aside to cool.
• Stir in the fruit and freeze for about an hour.
• Whisk the egg whites until stiff peak stage and fold into the fruit mixture.
• Refreeze and beat the mixture with an electric beater every 45-60 minutes, then refreeze, until mixture freezes into fine, fluffy crystals.

Serves 6