PEI Liquor - Celebrate Summer 2022

• 1 lemon, juiced and zest set aside • 3 Tbsp white sugar • 250mL sparkling elderflower cordial • 1 bottle Ruffino Prosecco, 000000 • Ice • Fresh slices of lemon for garnish • Fresh elderflowers for garnish • Fresh mint for garnish Directions Mix the lemon juice and sugar together in a large pitcher until it dissolves. Add the lemon peel, cordial and prosecco and then fill the rest of the pitcher up with ice. Serve right away in a glass filled with ice and garnished with lemon slices, fresh mint and elderflower blossoms if available.

Honey Lemon Sorbetto From page 33 Makes about 1 Litre 1 cup white sugar 1/4 cup PEI Honey

Directions Preheat your oven to 375F. • 1 cup all-purpose flour • 1 1/2 tsp baking powder • 1/2 tsp salt • 1/2 cup cornmeal • A little sugar for garnish Blueberry Cornmeal Cobbler From page 30 Serves 6-8 • 7 cups frozen PEI blueberries • 1/3 cup sugar • 2 Tbsp cornstarch • 1/4 cup canola oil • 1/2 cup white sugar • Juice and zest of ½ lemon • 1/2 cup milk • 2 eggs

2 tsp grated lemon zest 1/2 cup fresh lemon juice A pinch of salt 1 1/2 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 mix- ture 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 ma- chine 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.

Spicy Cucumber, Gin & Basil Punch From page 37 Serves 4-6 • 1 cucumber, sliced thinly • 1 lemon, sliced • 1 lime, sliced • 1 cup fresh basil leaves • 8 oz Hendricks Gin • 1-3 tsp sriracha, or to taste • 500mL tonic water, or to taste • Ice • Freshly cracked black pepper to garnish Directions Stir the first five ingredients togeth- er in a large pitcher and stir well to combine. Add the tonic water and hot sauce to taste, then top up the pitcher with ice. Serve right away with some of the fruit and cucumber slices, garnished with some freshly cracked pepper.

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 togeth- er 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.

Summer Punch

Sparkling Lemon & Elderflower Punch From page 34 Serves 4-6

Serve warm with fresh cream or ice cream.

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CELEBRATE SUMMER 2022

Limited time offers from July 27 - August 31