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Alice is

cooking homemade ting

June 20, 2015

Ting is a can of grapefruit soda. You can buy in Peckham, Brixton or Stockwell, or anywhere with a Caribbean vibe. My local roti shop has a steady supply…

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Now, I’m well aware that unless you’re a South London naative, you may not have easy access to any Ting—if so fear not.

I like to do my own Ting. It’s a trusty hangover quencher and an excellent summer mixer. It works well as Gin an Ting, Vodka n Ting, Rum n Ting—any Ting, really. Ok, I’ll stop now.

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Make some Ting!

For 4:

75g caster sugar

75ml water

4 yellow grapefruits

1 litre soda water

ice cubes

Bring the sugar and water to the boil, then remove from the heat and allow to cool. Fridge it up for an hour or so until completely chilled. I usually make up a batch and keep it for things like sorbets.

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Juice the grapefruits, strain the juice…

white grapefruits

… combine it with the soda water and ice.

iceandting

Add the sugar syrup to your taste. If it’s a particularly scorchio day and you own a blender, add a tonne of ice and make yourself a Ting slushie.

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twotings

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You can do the same with limes, lemons and blood oranges.

cooking Aperol Spritz Jelly

April 25, 2015

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I love how you can get prosecco by the glass now, pretty much everywhere in London. Sure, you can’t find a room in a flat in for less than a million pounds, but the whole prosecco-by-the-glass-thing I’m finding helps soften the blow.

I wasn’t sure whether making Aperol Spritz jelly was either ingenius to the core, or kind of DISGUSTING. Anyway, I made several, then decided it was genius. Jelly & Fizz = lolz. I suggest if you’re making them as an aperitiv, add an olive to each glass. If you’re having them as a dessert add a blood orange segment and a dollop of mascarpone.

Aperol Spritz Jelly (makes one big jelly or several little)

1 bottle prosecco (750ml)

200ml Aperol

5 gelatine leaves

100g caster sugar

green olives (optional)

Make them:

Combine about 500ml of the prosecco with the Aperol, and set aside

Soak your gelatine leaves in cold water for 5min until they’re soft and wobbly

Heat up the remaining prosecco and the sugar in a pan until nearly boiling

Remove the hot liquid from the heat and whisk in the wobbly gelatine until it’s all dissolved

Gently whisk the hot gelatine liquid into the cold prosecco and Aperol. If you stir really gently, you won’t loose the bubbles

Pour the liquid into glasses or your mould. If you want the olive in there, just pour half way up the glass - chill it for about an hour keeping your reserved liquid out of the fridge so it doesn’t set, then add the olive and fill to the top with the leftover mixture

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