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| This page is for children or those young at heart. Getting the kids involved is an excellent way of spending time with them that they usually appreciate and they can have a yummy drink at the end of the process. I always remember the excitement of having my very own drink when I was a kid. You just have to get over the "is it ready yet?" questioning!!! We recommend using plastic PET bottles for the fizzy drinks. They are easy to reseal and are easy to test when the drink is ready. The kids can help by saving the bottles, washing them and recapping them.
Make up a solution containing 200g of Sodium Metabisulphite and 1 kg of sugar in 10 litres of water. Select firm but ripe fruit, halve them and remove the stones. Place halved fruit into the solution and leave to soak for about 12 hours. Remove from solution, place on mesh racks and put into a sunny spot to dry. Drying will take about 5 days. Fruit will be of good colour and will keep for a long time. Fruit leather can be made by making a puree of almost any fruit. Process the very ripe fruit through a mincer or blender. To each 2.5L of puree add 1 cup of sugar and 1 tsp of ascorbic acid to prevent browning. Heat the mixture in a double boiler to 90ºC. Pour the puree onto heavy duty plastic sheet laid in a shallow pan to a thickness of 1 cm. Dry in the sun or drying cabinet (it usually takes a couple of days). It is ready for storage when it comes away from the plastic easily. Cut into strips wrap in cling wrap and store in airtight jars or the freezer. Take 1L of boiling water, add 3 cups of sugar and ½ a teaspoon of citric acid, stir until all is dissolved. when cold add 1 dessertspoonful of ginger and ½ a dessertspoonful of cayenne pepper and colour with a bit of burnt sugar. Use one tablespoonful to a glass of water (or beer for the adults). START A GINGER BEER PLANT by placing 50g of fresh bakers yeast in a jar with about 300ml of water, 2 teaspoons of ground ginger and 2 teaspoons of sugar FEED THE PLANT each day for the next 7 days by adding one teaspoon of ground ginger and 1 teaspoon of sugar. MAKE THE GINGER BEER by straining the mixture through fine muslin (keeping the sediment) and reserving the liquid. Dissolve 450g of sugar in 600ml of boiling water. when cool add the juice of 2 lemons and the reserved liquid then make up the volume to 4½L. Bottle in P.E.T. (coke or similar) bottles as you can keep an eye on the pressure forming and if it gets to great you can release some as required (slowly). RESTART THE PLANT by dividing the sediment into 2 parts and placing each half into a jar with 300ml of water. You now have 2 plants to feed as above. If one plant is enough you can either give one away or throw it away. Epsom
salts 2 rounded teaspoonfuls Tartaric
Acid 2 rounded teaspoonfuls Citric
Acid 1 rounded teaspoonful Sugar
450g The
fully grated rind and juice of two lemons METHOD:
Put all ingredients in a large bowl and add 4 pints of boiling water and stir to
dissolve sugar. Add a further 4 pints of cold water and stand for 24 hours.
Strain and bottle. If you like it slightly more bitter, soak lemon skins also. LEMON SYRUP No 2 (From Alison)
1 lemon Pare the lemon. Put the rind in a jug. Remove the white pith. Slice the lemon finely. Add the sugar and the acid. Add 1 litre of boiling water. Stir until the sugar dissloves. When cold, strain and bottle. RHUBARB CHAMPAGNE (Non Alcoholic) 3½ cups rhubarb (cut fine) 1 lemon (sliced fine) 3½ cups sugar 150ml white vinegar 20 cups cold water Mix. Let stand in a bucket for 48 hours (4 days is better) covered with a clean tea towel. Stir daily. Strain and bottle. Do Not try to keep for to long as it tends to become very gassy, and as with ginger beer, you may get some bottles exploding.
ELDERFLOWER CHAMPAGNE (Non Alcoholic) 3½ cups elderflowers (packed firm) 1 lemon (sliced fine) 3½ cups sugar 150ml white vinegar 20 cups cold water Mix. Let stand in a bucket for 4 days covered with a clean tea towel. Stir daily. Strain and bottle. Do Not try to keep for to long as it tends to become very gassy, and as with ginger beer, you may get some bottles exploding. "Isn't nature beautiful !!!!"
ROSE PETAL CHAMPAGNE (Non Alcoholic) 3½ cups rose petals (strongly perfumed and coloured) 1 lemon (sliced fine) 3½ cups sugar 150ml white vinegar 20 cups cold water Mix. Let stand in a bucket for 4 days covered with a clean tea towel. Stir daily. Strain and bottle. Do Not try to keep for to long as it tends to become very gassy, and as with ginger beer, you may get some bottles exploding.
Contact InformationPhone & Fax (0362) 346230 Postal address 222 LIVERPOOL STREET HOBART TAS 7000
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