Page 14 - Romeo's Christmas Cookbook

14
summer popsicles
ingredients preparation
• Bundaberg Pineapple & Coconut
• Bundaberg Ginger Beer & Lemon Myrtle
• 1 cup Pineapple pieces (fresh or canned)
• 1 cup Mixed Berries
1 Half ll ice-block moulds
with Bundaberg Pineapple
& Coconut. Wait for a minute until the zz settles. Add a
few pieces of fresh or canned pineapple. Freeze for 2-3 hours.
2 Make the second layer
– Pour in Ginger Beer & Lemon Myrtle and add mixed berries. Top with Ginger Beer & Lemon Myrtle until full.
3 Freeze for 2 hours, then insert popsicle sticks.
4 Freeze for a further 2 hours or until rm. Un-mould when ready to serve. Enjoy!
Gingerbread cocktail
ingredients preparation
• 30ml Irish Cream
• 30ml vodka
• 30ml full cream milk
• 90ml Bundaberg Spiced
Ginger Beer
• 1/2 teaspoon
powdered cinnamon
• Whipped cream, to serve
• Gingerbread cookies, to serve
1 Place powdered cinnamon in a shallow plate. Dip the rim of a long-stemmed glass in water, then in powdered cinnamon.
2 Fill one quarter of a cocktail shaker with ice. Add the Irish cream, vodka, milk and Spiced Ginger Beer and shake well. Pour into prepared glass.
3 Top with whipped cream and serve with gingerbread cookies.