SUGAR SYRUP
Place 1 cup of white sugar and 1 cup of
water into a saucepan and bring to the boil.
Place the syrup into a screw top jar and
refrigerate until required. This is also called
Gom and cocktail syrup, it is used to
sweeten drinks and provide a liquid to
help blending.
MARGARITA
60 ml tequila
60 ml cointreau
80 ml lime juice
1 cup ice cubes
1. Place tequila, cointreau, lime juice and
ice cubes into blender jug.
2. Using high speed, blend until well
combined and ice is crushed.
Serve in salt rimmed glasses.
DAIQUIRIS
fruit (approximately 1 cup)
120 ml white spirits (white rum,
vodka, kirsch or fruit liqueur, a
combination can be used)
60 ml sugar syrup
1 cup ice
1. Place all ingredients into the blender jug
and puree using high speed.
Most fresh fruit and berries can be used, if
using frozen fruit defrost first. Any fruit with
hard skin or stones must have them
removed before pureeing. Large fruit must
be diced first.
WATERMELON AND
VODKA SLUSHIE
2 cups water melon diced
30 ml vodka
1 cup ice cubes
1. Place all ingredients into the blender,
combine using high speed until combined.
Serve in parfait glasses with drizzle of
fresh lime juice.
19
PANCAKES
Makes approximately 8-10 pancakes
1 cup plain flour
1
⁄
4
teaspoon salt
1 egg
1
1
⁄
4
cups milk
2 tablespoons butter, softened
1. Combine the flour, salt, egg, milk and
butter in the blender jug, mix on low
speed with the lid firmly held in position,
mix to a smooth batter.
2. Heat a small greased frying pan on a
moderate heat; pour a small quantity of
batter into frying pan.
3. Cook until bubbles come to the surface
and break.
4. Carefully turn the pancake and cook until
golden brown.
5. Remove from pan. Continue with
remaining batter.
Serve with maple syrup and ice cream.
CREPES
Makes 10 - 12
1
1
⁄
4
cups plain flour
1
⁄
4
teaspoon salt
1 teaspoon vanilla essence
3 eggs, lightly beaten
1
1
⁄
4
cups milk
2 tablespoons butter, melted
1 tablespoon oil (greasing)
1. Add the flour, salt ,essence, eggs, milk
and butter to the blender jug, mix on low
speed with the lid firmly held in position,
mix to a smooth batter.
2. Lightly grease frying pan. Heat pan over
a moderate heat.
3. Pour sufficient batter into the pan to
cover evenly, but not too thick.
4. Crepes cook quickly 1-2 minutes;
overcooking causes crepes to toughen.
5. Turn and cook until golden.
Serve with raspberry sauce.
RASPBERRY SAUCE
250g fresh or frozen raspberries
1
⁄
4
cup icing sugar
2 tablespoons Grand Marnier or
orange liqueur
2 tablespoons water
1. To make sauce, place raspberries, icing
sugar, Grand Marnier, and water into
blender jug.
2. Using low speed, blend until smooth.
Spoon over crepes and serve.
BETTER BATTERS cont’d
COCKTAILS
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