• Skittled Vodka

• Rumpot (Rumtopf)

• Cherry Brandy

• Gin and Tonic Sorbet

Skittled Vodka

I'm scared - JC

1 bottle vodka

6 packets of skittles.

Open the bottle of vodka

Empty out about 3-4 shots of the vodka into a smaller empty bottle.

Open the first packet of skittles. Remove Green Skittles. Add all other skittles to the large vodka bottle. Repeat for other 5 packets of skittles.

Add all the green skittles to the vodka, which was initially removed.

Leave over night (not in fridge).

Wake up and put bottles in fridge.

Remove bottles from fridge that night - note skittles have completely dissolved - and PARTY!

Result : One bottle of sweet sweet red vodka, which goes down smooth as summer fruit kia-ora (which is what it has been compared to) but is as lethal as they come (because to all intensive purposes it is straight vodka and also because its full of sugar). Also one bottle of green, which tastes quite Lime-y.

Obvious question: why remove the greens? - If you don't you end up with a brown drink which looks mingin' and no-one will drink it.

Rumpot (Rumtopf)

This is makes a wonderful desert, served in little glasses topped with whipped cream, the fruit mixed with some whipped cream makes a wonderful cake filling, and the rum itself tastes wonderful - hot or cold - Paula

Fruit (see notes below on type and preperation)

Sugar (½ lb to each 1 lb fruit)

Rum - your choice whether to use dark or white, I use dark usually as I prefer the flavour, but it does colour the fruit.

This can be made in any jar or pot that has a wide neck. Sterilise the jar and all equipment (I usually soak them in Milton then rinse well in boiling water).

Layer the preparedfruit in the pot. Cover with the rum, ensuring the fruit is completely immersed.

Cover the pot with clingfilm or a loose fitting lid. Air should not be able to get in but similarly if the rumpot should decide to ferment on you the pot could explode it the lid is too tight. Leave in a dark place to mature - at least 3 months, preferably more.

To prepare fruit firstly ensure that only ripe unblemished fruit are used. No damaged or over-ripe fruit should be used as these can spark off fermentation, which you don't want. Fruit should be carefully washed prior to use.

Place fruit in a bowl and add sugar. To each 1 lb of fruit add ½ lb sugar. Mix, careful not to damage the fruit and allow to sit for ½ hour before adding to the rumpot. I usually process each batch of fruit separately and layer then put the into the pot in layers.

Although nowadays most types of fruits are available all year round this was not always the case. Traditionally the rumpot was added to as different types of fruit came into season and hence the idea of layering the fruit. You can thus make the rumpot all in one go, or by stages if you prefer.

Cherry Brandy

Although technically this recipe is for cherry brandy, the cherries used to produce the brandy taste amazing too. I guess this recipe is adaptable to any type of fruit suitable for a rumpot (see page 81) - Paula

Makes 1 bottle brandy

1 lb cherries

½ lb sugar

1 bottle brandy (I used the cheapest stuff I could find for this)

Sterilise all equipment by soaking in Milton then rinsing with boiling water. To start you will need a largish bowl (big enough for 1 lb cherries), a large jar (big enough to hold all the ingredients), and a spoon. Once the brandy is ready you will need a bottle, a funnel, a spoon and a smaller jar for the cherries.

Ensure fruit are just ripe and undamaged/unblemished. Remove any stalks from the cherries and wash them carefully. Place the cherries in a bowl and carefully mix in the sugar. Leave to sit for ½ hour.

Place the cherries into a large wide-mouthed jar and pour in the brandy. Cover jar with clingfilm and place in a dark place for 3 months.

The brandy can then be strained off and bottled. The cherries may also be packed into a smaller jar and covered with a little of the brandy and kept for use in deserts, cakes etc. or eaten straight away.

Gin and Tonic Sorbet

- Paula

Serves:4

Preparation time 15 mins plus freezing

175g caster sugar

450 ml water stirring constantly

Juice and rind of 2 limes

450ml tonic water

6 tbsp gin

In a saucepan over medium heat dissolve the sugar in the water. Add the lime rind and juice and bring the mix to the boil. Boil for 5 minutes or until 110 C / 225 F. Cool and strain the liquid if you want to remove the lime. Add in the gin and tonic.

Freeze, stirring (well beat up really) a couple of times as it gets slushy to prevent ice crystals forming. Enjoy