Pinkice Recipes

PINKIES

Steps:

• In a saucepan, combine sugar and water. Boil for 1 minute, stirring to dissolve sugar. Remove from heat, and stir in vanilla and red food coloring; allow to cool. Store in a squeeze bottle for easy use.
• Fill glasses halfway with ice. Add 1 tablespoon syrup, then top with 8 ounces lemon-lime soda. Garnish with a slice of lemon.

PINK ICE

Steps:

• In a microwave, melt candy coating at 70% power for 1 minute; stir. Microwave in additional 10- to 20-second intervals, stirring until smooth., Stir in the crushed candies, peppermint extract and food coloring. Spread onto waxed paper to cool completely. Break into small pieces; store in an airtight container.

PINK ICE

Steps:

• Cut lemons into chunks and combine with the sugar, food coloring, and water in a blender half full of ice -- blend at high speed -- add more ice if too slushy -- or water if too thick.

PINK LEMONADE ICED TEA

Steps:

• combine the tea bags, sugar and water.
• boil softly 3-5 minutes.
• let cool to room temperature.
• add the can of lemonade to a gallon jar.
• fill 3/4 full with water.
• pour in the tea mixture.
• stir well.
• add ice cubes.
• enjoy!

PINK JAM SLICE

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm baking tin with baking parchment (2 lengths crisscrossing is the easiest way).
• Beat the butter, caster sugar, vanilla and egg yolk together in a large bowl with an electric whisk until pale. Stir in the flour with a good pinch of salt using a wooden spoon - then your hands to bring everything together into a crumbly dough.
• Press half into the base of the tin as evenly as you can - using a potato masher works quite well - and smooth the top. Spread the jam over the top, leaving a 1cm empty border all around the edge. Crumble over the remaining shortbread mixture, then pat down, trying not to dislodge the jam too much. It will look patchy, but don't worry, the icing will smooth it all out. Bake for 35 mins until pale golden. Leave to cool in the tin.
• Once cool, sift the icing sugar into a bowl, and stir in about 100ml water with some food colouring to a thick-ish but runny icing. Pour over the slice, then tilt the tin to evenly spread. Quickly dot over some more food colouring, then use a skewer or toothpick to swirl and marble the top. Leave to set overnight until the icing is hard, then cut into slices. Will keep in a tin for up to five days.

PINK DIPPIN' SAUCE

Steps:

• In a medium bowl, stir together the sugar and mustard powder. Whisk in the oil, mayonnaise and ketchup until well blended. Gradually whisk in water. Cover and refrigerate for 4 hours before serving. Use within 5 days.