PEI Liquor - Summer eFlyer

1 cup white sugar ¼ cup PEI Honey

2 tsp grated lemon zest ½ cup fresh lemon juice A pinch of salt 1 ½ cups of cold water 1 Tbsp Matos Orange Liqueur , 16017Z

Directions: Place all the ingredients in a blender and blend for about 1 minute, until all the sugar is dissolved. Strain the mixture through a fine sieve into a pitcher or bowl and then refrigerate until fully chilled. Transfer the lemon mixture to the (pre-frozen) bowl of an ice cream machine and churn for 15-25 minutes, until it’s the texture of a milkshake. Scrape the sorbet mix into an airtight container with a lid and freeze until firm, about 2 hours.

Blueberry Cornmeal Cobbler From page 16 Serves 6-8

Caipirinhas From page 15 Makes 1

7 cups frozen PEI blueberries ⅓ cup sugar 2 Tbsp cornstarch ¼ cup canola oil ½ cup white sugar Juice and zest of ½ lemon ½ cup milk 2 eggs 1 cup all-purpose flour 1 ½ tsp baking powder ½ tsp salt ½ cup cornmeal A little sugar for garnish Directions: Preheat your oven to 375F.

½ a lime, cut into wedges 2 tsp sugar 2 oz Cachaça or white rum such as

Havana Club , 03694Z A splash of soda water

Directions: Squeeze the lime wedges into an old fashioned glass, then put the wedges in the glass and muddle the sugar and lime until the sugar is dissolved. Fill with completely with ice, add the cachaça or rum and stir briefly. Add a splash of soda water if desired and enjoy ice cold!


In a medium mixing bowl, mix together the blueberries, sugar and cornstarch. Pour into a medium cast iron pan. In a large bowl, whisk together the butter, sugar, lemon, eggs and milk. Whisk until well-combined and pale and fluffy. In a separate small bowl, mix together the flour, baking powder, salt and cornmeal. Pour the dry ingredients into the wet, stir until just combined, then carefully spoon the mixture over the blueberries. Sprinkle a small handful of sugar over the cornmeal topping for some extra sparkle. Bake for 30-35 minutes, until the cornmeal topping is golden brown and the sides of the cobbler is bubbly and sticky.

Souris Sunrise From page 35 Makes 1

Brandied Plum Preserves From page 17 Makes 2.5L (about 5 pint jars )

2 oz fresh grapefruit juice (pink is best) ½ oz fresh lime juice 1 tsp grenadine 4 oz San Pellegrino Grapefruit (pompelmo) soda 1 grapefruit wedge or slice Directions: Pour the kosher salt on a plate, rub half of rim of a highball glass with grapefruit wedge and then dip the rim of the glass in the salt. Combine the grape- fruit juice, lime juice, grenadine and sugar in the glass; stir until sugar is dissolved. Add enough ice to fill the glass, then top off with the soda. Garnish with a grapefruit wedge.

4 cups sugar 1 x 750 ml bottle Napoleon Brandy , 00830Z 1 cinnamon stick 1 star anise 4 whole cloves 4 cups small ripe plums, halved and pitted

Serve warm with fresh cream or ice cream.

Directions: Bring the brandy, sugar and spices to a boil in a large Dutch oven over high heat. Reduce heat, and simmer, stirring constantly, 2 to 3 minutes or until sugar dissolves completely and the sauce becomes syrupy in consistency. Pack the plums into clean glass jars. Strain the syrup into a large pitcher. Cover plums with hot syrup, filling to 1/2 inch from top. Remove air bubbles, and wipe jar rims. Cool and cover with lids. Store plums in the refrigerator for up to 2 months. These preserves are delicious on ice cream, crepes, oatmeal and even paired with with charcuterie!

Honey Lemon Sorbetto From page 18 Makes about 1 Litre



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