To make the lavender syrup :
1 cup water
1 cup caster sugar
2 Tablespoons fresh lavender heads any variety except french lavender varieties
In a small saucepan, combine water, sugar, and lavender. Bring to a simmer over gentle heat. Remove from stove and let steep for 5-10 minutes. Strain and chill until ready to use.
To make up the drink, combine the lavender syrup above with freshly squeezed lemon juice to taste and top up with chilled sparkling mineral water; add ice and a sprig of mint.
Variation, if you can get hold of it, use elderflower and lavender syrup instead of the lemon. It is less sharp.
Showing posts with label Drink. Show all posts
Showing posts with label Drink. Show all posts
Lavender/Strawberry Vodka (or Gin)
400g/14 oz strawberries Hulled and thickly sliced
175g/6 oz caster sugar
8 Large Lavender flowers
750ml/1 1/4 pint/3 cups of Gin or Vodka.
Put the strawberries, sugar and lavender into a large wide necked jar. Pour on the Gin or Vodka and seal.
Leave the jar in a cool place for 7 days giving it a gentle shake each day.
Strain the Gin or Vodka off the fruit and lavender, then pour it back into the original bottle or into two smaller more decorative bottles. Seal well. Store in a cool place for up to four months
From the book Herbcrafts by Tessa Evelegh ISBN 1 85967 3430
175g/6 oz caster sugar
8 Large Lavender flowers
750ml/1 1/4 pint/3 cups of Gin or Vodka.
Put the strawberries, sugar and lavender into a large wide necked jar. Pour on the Gin or Vodka and seal.
Leave the jar in a cool place for 7 days giving it a gentle shake each day.
Strain the Gin or Vodka off the fruit and lavender, then pour it back into the original bottle or into two smaller more decorative bottles. Seal well. Store in a cool place for up to four months
From the book Herbcrafts by Tessa Evelegh ISBN 1 85967 3430
Cottage Cider - Strong stuff!!
Still working on making use of the windfall harvest of apples.
12lbs or so of mixed apples
1 gallon warm water
1lb raisins
1 1/2 - 2lbs sugar
yeast
Wash and chop apples, place in bin, add water, raisins, sugar and activated yeast. Stir well and cover. Leave in a warm place for 2 weeks, stir and push down the pulp daily.
Strain the liquid into a demi john, leave to ferment out; transfer to a cooler place for a month or so, then siphon into strong bottles. Can be drunk soon after, but improves with age.
This is from Home Made Country Wines - tried and tested recipes collected by The Farmers Weekly.
12lbs or so of mixed apples
1 gallon warm water
1lb raisins
1 1/2 - 2lbs sugar
yeast
Wash and chop apples, place in bin, add water, raisins, sugar and activated yeast. Stir well and cover. Leave in a warm place for 2 weeks, stir and push down the pulp daily.
Strain the liquid into a demi john, leave to ferment out; transfer to a cooler place for a month or so, then siphon into strong bottles. Can be drunk soon after, but improves with age.
This is from Home Made Country Wines - tried and tested recipes collected by The Farmers Weekly.
Old English Ginger Beer
2 1/4 lb sugar;
1-1.5 oz cream of tartar,
1-1.5 oz gingerroot,
2 lemons;
2 tbls fresh brewer's yeast,
3 gallons water boiling
Bruise the ginger, and put into a large earthenware pan, with the sugar and cream of tartar; peel the lemons, squeeze out the juice, strain it, and add, with the peel, to the other ingredients; then pour over the water boiling hot.
When it has stood until it is only just warm, add the yeast, stir the contents of the pan, cover with a cloth, and let it remain near the fire for 12 hours. Then skim off the yeast and pour the liquid off into another vessel, taking care not to shake it, so as to leave the sediment; bottle it immediately, cork it tightly; in 3 or 4 days it will be fit for use.
1-1.5 oz cream of tartar,
1-1.5 oz gingerroot,
2 lemons;
2 tbls fresh brewer's yeast,
3 gallons water boiling
Bruise the ginger, and put into a large earthenware pan, with the sugar and cream of tartar; peel the lemons, squeeze out the juice, strain it, and add, with the peel, to the other ingredients; then pour over the water boiling hot.
When it has stood until it is only just warm, add the yeast, stir the contents of the pan, cover with a cloth, and let it remain near the fire for 12 hours. Then skim off the yeast and pour the liquid off into another vessel, taking care not to shake it, so as to leave the sediment; bottle it immediately, cork it tightly; in 3 or 4 days it will be fit for use.
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