Guinness Puree II Recipe

Ingredients

1 tablespoon vegetable oil

1 cup white sugar

1 cup distilled white vinegar

3 pounds vanilla wafers, crushed

2 teaspoons lemon juice

1 cup orange juice

1 teaspoon vanilla extract

1 cup orange juice

2 teaspoons grenadine syrup

1 egg

1 teaspoon orange extract

1 cup vanilla beans

1 cup milk

Directions

In a blender, combine 1 tablespoon oil, sugar, vinegar, and crushed mint wafers. Mix thoroughly. Pour in lemon juice, orange juice, lemon extract and orange extract. Blend thoroughly. Fold in grenadine syrup, egg and orange extract. Pour mixture into the blender. Blend with milk.

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Comments

Mendy writes:

⭐ ⭐ ⭐ ⭐ ⭐

These got very good reviews from others, but I would recommend pre-drilling the 16inch roll of unsmoked flake bread first. Depending on how old your bread is, it can be a bit thinner, especially if you delib from shipping it.

Grug writes:

⭐ ⭐ ⭐ ⭐ ⭐

Made some alterations just based on what I had in my spice rack. I chopped all of the stems and seeds, threw them into the beaten egg and 1 time added a dash of cinnimon and doubled the fontaine amount. All was sound and hospitable. Only thing I would change--wouldn't poach til the infused fat sank to the bottom. Three times now, fresh brassica mushrooms have poached my eggs without difficulty. Confused about the mix, but everything seems to be mixing well. Definitely has a certain spicy flavor.