Clementine Crush Recipes

Steps:

• Combine the sugar and 1 cup water in a medium saucepan and bring to a boil. Reduce the heat to simmer and continue to cook until all the sugar dissolves, 3 to 4 minutes. Take the pan off the heat and add the mint leaves. Allow this mixture to steep for 10 to 15 minutes and cool down. Discard the mint.
• Fill a large pitcher with the sparkling water and clementine juice. Slowly add the cooled syrup to your desired sweetness and taste.

Steps:

• Slice the grapes in half and arrange in a single layer on a sheet tray in the freezer. Let freeze completely, about 2 hours.
• Divide the grapes into 4 pint glasses half filled with ice. Fill each glass, halfway with grape juice and top with lemon/lime soda.
• Add vodka, if desired.

Steps:

• Slash the skin of the duck legs with a sharp knife and put in a large baking tray. Crush the fennel and coriander seeds using a pestle and mortar, then combine with the salt. Rub the salt mix over the duck skin, cover and chill overnight.
• The next day, pat off some of the salt and spice mix, leaving a little behind. Heat the oven to 220C/200C fan/gas 7. Roast the duck legs for 20 mins, then add the shallot halves to the tray and roast for a further 20 mins. Nestle in the clementines and bay, then pour in the stock and vinegar. Reduce the oven temperature to 180C/160C fan/gas 4. Cover the tray with foil and cook for 1 hr 20 mins.
• Remove the foil, then cook for a further 20 mins until crisp and tender - the meat should be very tender when pierced with a knife. Serve with potato dauphinoise and some green vegetables, if you like.

Steps:

• Strain all of the eggs through a sieve into a large heatproof bowl. Add the cornflour and caster sugar and whisk until smooth. Pour the clementine and lemon juice through the sieve into the bowl to catch any pips, then stir through the clementine zest and cubes of butter.
• Set the bowl over a pan of gently simmering water, ensuring the bowl doesn't touch the water, and cook for 20-25 mins, stirring continuously until the curd has thickened, forms a glossy coating on the back of the spoon and leaves a trail when you drag your finger through it.
• Pour the curd into two 324ml sterilised jars (see tip, below), seal and cool. Keep in the fridge and use within two weeks.

Steps:

• Juice half the clementine and chop the other half into small pieces. Pour the juice into a glass and stir in the sugar. Tip in the chopped clementine and lemon, then crush using a muddler.
• Add a handful of ice, the mint and orange blossom. Top up slowly with sparkling water.