Basil Grande Cocktail Sorbet

Ingredients

235ml Water

75g Caster Sugar

10g Fresh Basil Leaves

1 Lime, Zest and Juice

150g Raspberries or Strawberries

135ml Cranberry Juice

355ml Cranberry and Raspberry Flavoured Sparkling Water

1tbsp Cointreau

1tbsp Vodka

1tbsp Chambord Raspberry Liqueur

Add water, sugar and basil leaves to a pan and let simmer on a medium heat for 5 minutes until the sugar has dissolved and the basil has infused, then remove from the heat and remove the basil leaves. In another bowl sieve the raspberries to get the juice and add this to the cranberry juice. Add the zest and juice of one lime to the cranberry mixture and add the alcohol (optional) and sparkling water. Now add the sugar basil mixture to the rest give it all a stir and place in a Pyrex dish suitable for freezing.

Place in the freezer and go back every 30 mins to an hour and give it a mix around. After 3-4 hours the mixture should have set.

Serve with some fresh raspberries and a spring of basil to garnish.

Mojito Sorbet

Ingredients

235ml Water

200g Caster Sugar

15g Mint Leaves

25g Grated Lime Zest

235ml Freshly Squeezed Lime Juice

355ml Citrus Flavoured Sparkling Water

30ml Rum (Optional)

Heat the water, sugar and mint leaves in a pan over a medium heat gently stirring until the sugar melts then let boil for 3-5 minutes so that the mint flavour is released. Sieve out the mint leaves and let the sugar mixture cool. To this add the lime juice, lime zest and sparkling water giving it a good stir add the rum now as well if you are using it.

Place the mixture in a Pyrex dish and put in the freezer going back every 30 mins to an hour to stir it around so it doesn't freeze solid. (Or if you have an ice cream maker follow the manufacturers instructions) After 3-4 hours in the freezer you should have a good sorbet consistency.

Once set serve with a spring of mint or a slice of lime and save any remaining sorbet in an air tight container in the freezer.

Enjoy :-)

Easter Nest

Ingredients

250g Milk Chocolate

185g Shredded Wheat

Bag of your favourite mini eggs.

Melt the chocolate in a bowl over a pan of hot water. Whilst this is melting bash up the shredded wheat. Make sure you don't bash it to much or you will end up with dust. Mix the chocolate and shredded wheat together and spoon into cases. Make a little hollow in the centre and place two or three eggs. Leave to set, then enjoy :-)

Easter Egg

Ingredients

500g Milk Chocolate

125g White  Chocolate (optional)

125g Plain Chocolate (optional)

Optional

Edible glitter

Nuts

Flavoured Sugar (See Chocolate Snaps Recipe)

You will need an Easter egg shaped mould I found mine in Lakeland but I'm sure there are more out there from other suppliers.

If you are using nuts, glitter or flavoured sugar sprinkle your moulds with these then melt the white chocolate and plain chocolate in a bowl over a pan of hot water then drizzle over the mould to create a pattern or if you are just using milk chocolate cover the mould evenly. Now put it in the fridge to set.

Once set melt the milk chocolate in batches and let sit for a minute or two to thicken up.  Coat the moulds with thin layers of milk chocolate and place in the fridge to set again. Keep doing this for three or four layers. Turn out of the moulds and brush the edges with some more melted chocolate to stick together.

Fill your eggs with your favourite sweets or mini eggs.

And enjoy! Happy Easter :-)

Bailey's Irish Cream Liqueur Cupcakes

Ingredients

275g Self Raising Flour

275g Caster Sugar

275g Butter

30g Cocoa Powder

3tbsp Bailey's Irish Cream Liqueur

6 Eggs

For the Icing

250g Butter

775g Icing Sugar

100ml Bailey's Irish Cream Liqueur

Pre-heat the oven to 180oC. Whisk the sugar and butter together then add one egg at a time and keep whisking. Sift in the flour and cocoa powder and add the baileys mix thoroughly. Spoon tablespoons of the mixture into either cupcake cases or a greased cupcake tin. Bake for 15-20 minutes until the cakes are springy to touch or you can insert a skewer and it comes out clean.

Allow the cakes to cool thoroughly once baked. Whisk the butter and baileys together and gradually add a little icing sugar at intervals. Ice the cakes and then serve :-)

Rocky Road

100g Dark Chocolate (70% Cocoa Minimum)

100g Butter

5tbsp Golden Syrup

325g Mixture of Dried Fruits, Bashed up Biscuit, Marshmallows, Nuts, Malteasers, Glace Cherries. Mix to your own taste if you love nuts but hate dried fruits leave them out etc.

Melt the chocolate, butter and syrup in a bowl over a pan of hot water. In another bowl mix all the dry ingredients together. Pour in the melted chocolate mixture and combine. Pour into a dish pat down and place in the fridge to set for a couple hours.

To serve cut into pieces and dust with some cocoa powder or try drizzling some melted chocolate over the top.