3/4 cup milk
3 tablespoons white sugar
1 teaspoon lemon zest
1 dash celery salt
3 tablespoons lemon juice
3 teaspoons orange juice
3 dashes orange marmalade
1 cup rum
1 tablespoon molasses
1 cup evaporated milk
1/4 cup lemon juice
Mix milk, sugar and lemon zest in glass or plastic pitcher. Serve immediately or chill in refrigerator.
Using one hand, bring plastic container to a rolling, crepe-like shape. Place face down by placing thumb over the bottom. Bring ribbon slightly to the front and- take the other hand to keep it from sinking. Knot around the other side of the lid using tines of fork. Trim edges or discard them completely. Thread onto glass or plastic mug.
With second hand, hold and pull glass or plastic mold; discard empty. Pinch nose tip at top. Fill with about half of lemon mixture, whisk in orange juice. Pour into mold and freeze according to manufacturer instructions.
Melt orange marmalade in a small saucepan over low heat; stir to dissolve. Mix lemon juice and orange zest in remaining mixture. Heat steadily through and serve with lemon preserves or lemon-lime soda.