Title: Scottish Fruits Uisge Beatha
Categories: Irish Alcohol Fruit
Yield: 6 Servings
| | | British measurements |
| 8 | oz | Jar or can black currants |
| | | . in syrup |
| 3 | oz | Caster (granulated) sugar |
| 8 | oz | Fresh raspberries |
| 8 | oz | Fresh strawberries |
| 4 | tb | Singel malt scotch whiskey |
Drain the syrup from the black currants and place it in a small pan with 2
ounces of sugar. Put the black currants in a serving bowl with the rest of
the fruit, and add the whiskey. Sprinkle over remaining sugar. Heat the
syrup in the pan, boiling until the sugar is dissolved and the mixture is
slightly syrupy. Pour over the fruit and leave to cool. Chill until cold.
Serve with fresh cream or ice cream and crisp biscuits (cookies). "Scotch
Whiskey Recipes"
by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4
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