![]() ![]() Use the fruit solids to make chutney or preserves or compost them. Pour the shrub into clean glass bottles and store in the refrigerator, where it will keep for many weeks. To finish, set a large strainer over a deep bowl, line the strainer with two or three layers of cheesecloth, tip the shrub into it and let drain for about 30 minutes, stirring it now and then. Add the vinegar and refrigerate for at least three days and up to six days. Put the fruit, prepared according to the suggested combinations following the main recipe, into a large nonreactive container. ![]() Chill overnight before passing through a food mill. Add 3 tablespoons grated fresh ginger, a tablespoon of lightly crushed white pepper and 2 teaspoons of kosher salt. Peel a large pineapple, cut it into quarters and cut the quarters into chunks.For an adult drink, add a jigger of absinthe to each serving. Combine with two peeled, seeded and chopped cucumbers and a handful of crushed spearmint leaves. Pass 4 cups of raspberries through a food mill, combine with 8 cups freshly squeezed lemon juice, add simple syrup to taste and chill for at least three hours. ![]()
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