Bitter Crush Recipes

BITTER CRUSH

Steps:

• Fill an 8- to 10-ounce highball glass with crushed ice. Stir together Aperol, rum, lemon juice, and bitters in a small glass measuring cup. Add sugar to taste, stirring until sugar is dissolved, then pour over ice.

BUTTER FLAKY PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
• Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

LEMON, LIME AND BITTERS CRUSH

Steps:

• Combine sugar, wine and water in a large heavy-based pan, stir over heat, without boiling, until sugar dissolves.
• Bring to boil, simmer, uncovered, without stirring, for about 20 minutes or until syrup is thickened slightly (syrup must not change colour), cool to room temperature.
• Stir in juices and bitters.
• Pour mixture into 23cm square cake pan, cover with foil and freeze until firm.
• Beat lemon mixture in large bowl with electric mixer until smooth.
• Beat egg whites in a small bowl with an electric mixer until firm peaks form.
• Fold egg whites into lemon mixture in 2 batches.
• Return mixture to cake pan, cover and freeze until firm.