A thirst-quenching drink, Iced Tea is a favourite with all the family.
4 teaspoons tea
4 fl. oz. boiling water
6 teaspoons sugar
12 ice cubes
1 mint sprig
1 lemon, sliced
Place the tea in a jug. Pour the boiling water on to the tea and leave it to infuse for 3 ½ minutes. Strain the tea and pour it back into the jug. Add the sugar and stir until it dissolves.
Put the ice cubes into a large jug.
Pour the hot tea over the ice cubes and stir well. Add the mint sprig and the lemon slices. Add more ice if it has melted by the time the tea is chilled.
Serve the tea with extra sugar and lemon juice.
Sometimes called Coupe Siciliana, Zabaglione is a light egg and Marsala custard chilled until very cold and served in wine glasses. Madeira or sherry may be used as a substitute for the Marsala.3 oz. sugar
2 fl. oz. water
2 egg whites
6 egg yolks
3 tablespoons Marsala
In a small saucepan, dissolve the sugar in the water over low heat, stirring constantly. When the sugar has dissolved, increase the heat to high and boil the syrup until the temperature registers 240 °F on a sugar thermometer or until a little of the syrup dropped into cold water forms a soft ball. Remove the pan from the heat.
In a medium-sized mixing bowl, quickly whisk the egg whites with a wire whisk or rotary beater until they form stiff peaks. Pour on the syrup and continue whisking until the egg whites and syrup are well mixed. Set aside.
In a medium-sized heatproof mixing bowl, combine the egg yolks with the Marsala. Place the bowl over a saucepan of barely simmering water.
Beat the egg yolks and Marsala with a wire whisk or rotary beater for 5 to 8 minutes or until the mixture is very thick and pale in colour.
When the mixture is thick, remove the bowl from the heat and fold the egg yolk mixture into the egg white mixture. Spoon the custard into wine glasses. Cover the glasses with plastic wrap and put them into the refrigerator to chill for at least 1 hour before serving.