Ingredients

• 2 Tots Amarula Cream
• 150ml Vanilla Ice-Cream
• 25ml Rose Syrup

Method

1. Combine all the ingredients in a shaker/blender
2. Blend Well.
3. Pour into a glass.
4. Garnish with chocolate powder or spun chocolate.

• 5ml (1 tsp) rose syrup
• 50ml Amarula Gold
• 125ml (¼ cup) dry sparkling wine (JC Le Roux Brut is best)
• Maraschino cherries or fresh berries to garnish (optional)

Method:

1. Pour the rose syrup, followed by the Amarula Gold, into a champagne flute.
2. Top with sparkling wine.
3. Garnish with cherries or berries.
4. Beat the spring heat in Amarula style!!

Ingredients
4 cups granulated sugar
1 1/4 cups cornstarch
1 teaspoon cream of tartar
4 1/4 cups water
1 tablespoon lemon juice
1 1/2 tablespoons rose water
1 cup confectioner’s sugar
1 teaspoon vegetable oil

Nutritional Guidelines (per serving)
250 Calories
Og Fat
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Steps to Make It
In a 9-inch baking pan, grease the sides and bottom with vegetable oil or shortening.
Line with wax paper and then grease the wax paper as well.
In a saucepan, combine the lemon juice, sugar and 1 1/2 cups of water and set on medium heat.
Stir constantly until the sugar dissolves.
Allow the mixture to boil.
Then reduce the heat to low and allow it to simmer until the mixture reaches 240 degrees F on a candy thermometer. Remove from the heat and set aside.
Combine the cream of tartar, 1 cup of cornstarch and the remaining water in a saucepan over medium heat.
Stir until all the lumps are gone and the mixture begins to boil.
Stop stirring when the mixture has a glue-like consistency.
Stir in the lemon juice, water and sugar mixture.
Stir constantly for about 5 minutes.
Reduce the heat to low, and allow the mixture to simmer for 1 hour, stirring frequently.
Once the mixture has become a golden color, stir in the rosewater.
Pour the mixture into the wax paper lined pan.
Spread evenly and allow to cool overnight.
Once it has cooled overnight, sift together the confectioners sugar and the remaining cornstarch.
Turn over the baking pan containing the Turkish delight onto a clean counter or table and cut with an oiled knife into one-inch pieces.
Coat with the confectioners sugar mixture.
Serve or store in an airtight container in layers separated with wax or parchment paper.