In a small saucepan, combine sugar and water. Stir on medium heat until sugar dissolves. Add lime zest and juice. Bring to a boil and cook for 5 mins. Remove from heat and allow to cool.
Strain syrup into bowl of an ice cream machine. Add tonic water and gin. Churn according to manufacturer's instructions until firm (about 20 mins).
Transfer to a chilled freezer container. Freeze until completely firm. Serve in cocktail glasses with lime wedges.
Muddle the strawberry in a shaker.
Add the Gin, Lemon Juice and Simple Syrup.
Shake and strain over fresh rocks in a collins glass.
Top with Brut Rose or Brut Champagne.
Garnish with a strawberry.
f the scallions.
Squeeze juice from 1 lime over fish
Squeeze lime into cocktail glass and drop lime wedge into the juice; add watermelon and enough ice to fill glass to top. Pour gin and tonic water over the watermelon and ice; stir.
Muddle orange rind strip, fresh cranberries, and sugar in a cocktail shaker. Add ice cubes, gin, and fresh orange juice. Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds). Pour into an 8-oz. glass; top with tonic water. Serve immediately.
Place the ice cubes in a glass. Mix the Curacao and gin and pour over the ice. Top up with tonic water and decorate with an orange slice.
b>and the garlic in a pestle and mortar.
Mix in the gin and
Place 6 tall glasses in the fridge for an hour. Fill with ice. Measure 2 tbsp gin and 1 tbsp liqueur into each glass. Top up with tonic and a squeezed lemon or lime wedge. Serve immediately.
Place sugar, glucose, gin and tonic in a medium saucepan.<
Pour the gin in a highball glass filled with ice.
Add the tonic water; stir.
Garnish with a slice of lemon in the drink.
**The correct proportion is one measure of gin and two of tonic.
Use fresh tonic water from a small bottle or can.
Do not drown the gin.
Put a mint sprig, 2 lime wedges and a few cucumber pieces in each of 4 glasses. Muddle slightly.
Fill the glasses with ice.
Add the gin, and top off with tonic water.
Garnish with a stick of lemongrass.
Peel, seed, and chop all fruits and veggies. Place in large bowl and mix
Mix cornmeal, eggs, soda, jalapeno peppers, milk, salt, salad oil and bell peppers together.
Pour half of mixture into a large greased 9 x 13-inch pan.
Cook ground meat until all pink is gone and drain.
Mix cream-style corn, onion and grated Velveeta cheese.
Mix well.
Pour over the 1/2 mixture in pan.
Pour remainder of batter over this and bake at 375\u00b0 until done, about 30 minutes.
In a small bowl, combine garlic, ginger and cumin and season with salt and pepper. Add chicken and toss well to coat.
Heat oil in a large deep pan on high. Saute onion for 1-2 mins, until tender. Stir in chicken and cook for 3-4 mins, until browned. Add carrots and zucchini. Reduce heat to medium and cook, stirring, for 3-4 mins, until vegetables begin to soften.
Pour in apple juice or stock and add lemon zest and juice. Simmer for 10-12 mins, until reduced by half.
Stir in the cilantro leaves. Serve with couscous and extra cilantro.
inger.
Place lemon and grapefruit flesh and juice, grapefruit rind, muslin bag
emon zest and juice, salt, pepper and red pepper flakes and pulse to
Cook and stir chicken in hot oil in large skillet until well browned.
Add peppers.
Cook and stir 1 to 2 minutes.
Mix cornstarch and soy sauce.
Add to pan with pineapple and juice, vinegar, sugar, ginger and garlic powder.
Bring to a full boil. Prepare rice as directed on package.
Serve chicken over rice. Makes 4 servings, 350 calories per serving with 7 grams of fat.
aking paper.
Combine raisins and orange juice in a small bowl
Put water, spices and chilli into a small saucepan over medium heat.
Simmer till liquid is reduced by half.
Add orange juice, honey, lemon zest and juice.
Cook further 5 minutes or until aromatic.
Put orange slices into 4 tall glasses.
Pour tea through a strainer into glasses.
Serve warm.
Combine couscous, cumin and 1 3/4 cups boiling