Whatever the weather, summer calls for cocktails. Our personal favourite is the ginger and orange marmalade mule. Why not try it for yourself…
Ingredients:
1.5 ounces of vodka
1/2 ounce of orange juice
1 heaping teaspoon of ginger and orange marmalade
1/2 to 1 crushed cup ice
1/2 bottle of ginger beer
Garnish: Orange slices
Instructions:
To serving glass add ice, orange juice, ginger, orange marmalade and vodka
Stir mixture
Top with ginger beer
Serves: 1
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Looking forward to spending some quality time with the kids during the summer holidays, but not sure how you’re going to keep them entertained? Why not challenge them to get creative by filling our globe jars with arts and crafts goodies!
What better excuse to indulge in an ice cold sweet treat than National Ice Cream Month? Why not add a generous dollop of our Sunny Lemon Conserve to vanilla ice cream for a cheeky citrus twist!
Add a citrusy twist to a classic British eton mess by swapping strawberries for clementines and marmalade – you’ll thank us later!
Makes 2
3 tbsp Duerr’s Sunny Seville Fine Cut Marmalade
1 tbsp hot water
100ml whipping cream
3 tangerines, clementines or satsumas
2 meringue nests (individual size)
2 squares of dark chocolate to garnish
Whip the cream
Wash then remove the zest from one of the tangerines, clementines or satsumas and stir the zest into the cream.
Peel and segment the tangerines, clementines or satsumas. Reserve half of the whole segments for decoration and cut the rest in half. Stir the half segments through the cream.
Break the meringue into pieces.
In a small bowl, combine the Duerr’s Sunny Seville Fine Cut Marmalade with the hot water and stir to make a sauce – you may need to use a small whisk to make it nice and smooth.
Place a few pieces of meringue in the base of your jars and then a spoonful of fruit cream. Add a couple of segments of fruit and a drizzle of sauce. Repeat the layers and finish with a few pieces of fruit and a spoonful of the sauce.
Grate chocolate over the top if desired.
Come rain or shine why not celebrate the arrival of summer with this moreish marmalade ice cream – ice cream + marmalade = heaven!
Recipe courtesy of Robin Weir from Ices: The Definitive Guide, Publ: Grub
Ingredients
310g Duerr’s Classic Seville Thick Cut Marmalade
500ml whipping/heavy cream (36 per cent fat)
30g Caster sugar
1-2 tsp orange juice
Method
Combine the marmalade, cream and sugar in a food processor or blender and blend briefly so that the peel remains in discernible pieces.
Taste and add the orange juice to your liking.
Either still freeze or start the ice-cream machine – pouring in the marmalade mix, and churn until the ice cream is the consistency of softly whipped cream.
Quickly scrape into plastic freezer boxes and cover with a piece of waxed or greaseproof paper and a lid. Finally label, then freeze.
Serve within 1 hour, or if frozen the ice cream will need about 20 minutes in the fridge before it is soft enough to serve.