Dingle travels with Murphy's Ice Cream
Recently, my child had her first ice-cream. It’s a momentous taste and sure, there was nothing for it but to have a scoop of Murphy's brown bread ice cream. Safe to say she was a big fan.
We know there are lots of fans of the Dingle-based award-winning Irish ice cream, so you’ll welcome this good food news.
They are opening up two new locations, one in Kildare Village and another on the seafront in Bray, Co Wicklow.
After a day shopping in Kildare outlet, it’s the ultimate treat. Flavours include sea salt, the aforementioned and delectable Irish brown bread, honeycomb caramel, Dingle gin and Irish coffee.
Also exclusive to the kiosk in Bray will be their ice cream cookie sandwiches.
Run by brothers Sean and Kieran Murphy, they really bring ice cream to another level.
These guys collect the sea salt water from the local beach in Dingle and boil it down to make their bestselling sea salt ice cream.
They also caramelise brown bread for the Irish brown bread ice cream and they bake their own cookies for the cookies ice cream.
We look forward to enjoying in the sun.
Lavender lemonade elixir recipe
It's our first long weekend since restrictions have lifted and we’re looking forward to BBQs and patio drinks with friends.
If you’re looking for something special to celebrate a long-awaited reunion, check out the recipe for this lavender lemonade elixir, made using Lidl’s Hortus Violet & Blackberry Gin.
It's part of a range of flavoured gins that Lidl launched last week that includes Hortus Orange & Passionfruit Gin (€21.99, 70cl), refreshing Hortus Citrus Garden Gin (€21.99, 70cl), a crisp Hortus Rhubarb and Ginger Gin Liqueur (€14.99, 50cl) and the classic raspberry and blackberry-infused Hortus Premium Pink Gin (€19.99, 70cl). The Hortus Violet & Blackberry Gin used in this recipe also retails at €21.99.
2oz Hortus Violet & Blackberry Gin
1 tbsp dried lavender
½ cup water
½ cup honey
2oz Lidl Deluxe Sparkling Sicilian Lemonade
Lavender sprig (optional)
1. To make the lavender syrup, bring half cup water to boil in a small saucepan. Remove from the heat and stir in 1 tbsp dried lavender and ½ cup of honey until completely dissolved. Then leave sit for approx 30 minutes or until room temperature.
2. Strain the syrup mixture using a sieve and place to the side. Unused syrup can be stored in an airtight container in the fridge for up to two weeks.
3. Fill a glass with crushed ice.
4. Use a cocktail shaker to shake 2oz Deluxe Sparkling Sicilian Lemonade and 1oz of the syrup with ice and strain into the glass.
5. Layer 2oz Hortus Violet & Blackberry Gin on top and add more crushed ice.
6. Garnish with a lavender sprig (optional).