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Raspberry Vinegar

Raspberry Vinegar

  • Servings: 1 litre
  • Difficulty: ridiculously easy
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Ingredients:
* 1 kg raspberries
* 600 ml cider or white wine vinegar
* 450 g granulated sugar
Raspberries just put on to steep

Raspberries just put on to steep

Related to our recent Redcurrant Shrub recipe we now have Raspberry Vinegar on the go. As well as being a pleasant dressing for salads (and I suspect a good dip for fresh bread, with a little oil) this is meant to be a concentrate for drinks and make a very refreshing mix with a bit of soda water.

First take the raspberries, place them in a bowl and smush with a spoon (a highly technical term meaning to crush them a little bit). Add the vinegar. Cover the whole thing with a cloth and leave for 5 days with occasional stirring. Alternatively you can strain the liquid each day, and add fresh raspberries, but that requires a lot of raspberries and more time than we feel like spending.

Once steeped for long enough strain the liquid through a jelly bag without too much squeezing into a saucepan. For every 600 ml of liquid add 450 g of sugar. Turn the heat to low and allow to simmer gently, stirring until the sugar is dissolved. Boil for another ten minutes, skimming off any scum that forms. Remove from the heat and leave to cool.

Finally bottle in a sterilised bottle and seal. Use within 12 months. If mixing with soda water the measures are approximate 2 tablespoons to one glass of soda water.

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Posted by on June 25, 2014 in Preserve, Recipe

 

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Simple, easy sharbat (drinking sherbet)

Drinking Sherbet

  • Servings: 30 glasses
  • Difficulty: ridiculously simple
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Ingredients:
* 2 cups icing sugar
* 1 tsp citric acid
* 1 tsp tartaric acid
* 2 tsp bicarbonate of soda (baking soda)
* 2 tsp flavourings (optional)
Multicoloured sherbet

It even comes out in pretty colours depending on the flavour

Sometimes (and I’m well aware that this is probably blasphemy) you just don’t want an alcoholic drink. Even the fermented soft drinks have a little alcohol and, frankly, are a bit of a faff if what you want is a glass of something fizzy, refreshing and fruity right about now. Having to brew it all, wait a few days for everything to ferment, refrigerate and then drink it within the next few weeks might just be more than you can be bothered with on a boiling hot day.

I know that occasionally I just want something I can throw in a glass and drink, and since it’s socially unacceptable (apparently) to drink alcohol before eleven in the morning this seems to be the solution. Sharbat (also sherbet, sorbot, and various other corruptions) is basically the old familiar powder that comes in tubes with liquorice, looking like sticks of dynamite. It also works very well stirred into a glass of water to give it a little fizz and flavour. Along with all this it’s very easy to make, will keep forever if kept dry, and is cheap. If you’re not thirsty you can even just eat the powder.

So to the whole making bit. Very simple. Get a big bowl. Put all the ingredients in. Stir together thoroughly. Sieve if you want it to look a little more powdery, but that’s not essential. Store somewhere dry. When you’re ready to use some just drop a couple of spoonfuls into a glass of water, stir, and glug.

 
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Posted by on April 24, 2014 in Recipe, Soda

 

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