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Recipe File: Drinks
50/50 Fruit Cordial
I thought I'd include this recipe here as some of you have been asking for lemon and orange recipes. My grandma used to make this, but no one in my family seems to have the recipe. So I looked it up online and here's what came up -
Ingredients:
3 cups of sugar
1 tablespoon of citric acid
1 tablespoon of tartaric acid
3 large lemons
3 large oranges
2 1/2 pints of boiling water
Method:
Put sugar and acids in a mixing bowl. Grate the rind of the fruit and add to the bowl.
Squeeze juice from the fruit and add to the bowl.
Pour boiling water over and stir until sugar is dissolved.
Cool the mixture, strain and bottle.
To serve mix 1 part cordial to 4 parts water.
Contributed by Wendy (melbourne), 20th July 2011
Ingredients:
3 cups of sugar
1 tablespoon of citric acid
1 tablespoon of tartaric acid
3 large lemons
3 large oranges
2 1/2 pints of boiling water
Method:
Put sugar and acids in a mixing bowl. Grate the rind of the fruit and add to the bowl.
Squeeze juice from the fruit and add to the bowl.
Pour boiling water over and stir until sugar is dissolved.
Cool the mixture, strain and bottle.
To serve mix 1 part cordial to 4 parts water.
Contributed by Wendy (melbourne), 20th July 2011
Barley Water
This is the recipe straight from my mother's recipe book, as she used to make it for us when we were sick.
Ingredients:
2 tbsp pearl barley
2-1/2 cups boiling water
Rind of 1 lemon wedge
Lemon juice to taste
Method:
Wash the barley under cold water. Add to a saucepan with the boiing water and lemone rind.
Simmer until reduced by half.
Strain. Pour barley water into a clean bottle.
To drink, add lemon juice and sweetener to taste. Use sugar or honey to sweeten.
Contributed by Cath Armstrong
Ingredients:
2 tbsp pearl barley
2-1/2 cups boiling water
Rind of 1 lemon wedge
Lemon juice to taste
Method:
Wash the barley under cold water. Add to a saucepan with the boiing water and lemone rind.
Simmer until reduced by half.
Strain. Pour barley water into a clean bottle.
To drink, add lemon juice and sweetener to taste. Use sugar or honey to sweeten.
Contributed by Cath Armstrong
Cafe Au Lait Mix
Ingredients:
2 cups instant nonfat dry milk
1/2 cup powdered sugar
1/2 cup instant coffee
1/2 teaspoon cinnamon
Method:
Blend together in a blender. Store in an airtight container. Use 1/4 cup of mix for each 2/3-cup hot water.
2 cups instant nonfat dry milk
1/2 cup powdered sugar
1/2 cup instant coffee
1/2 teaspoon cinnamon
Method:
Blend together in a blender. Store in an airtight container. Use 1/4 cup of mix for each 2/3-cup hot water.
Cappacino
Ingredients:
1 can evaporated milk, chilled for 24 hours
pinch dry mustard
pinch salt
4 teaspoons instant coffee
Method:
Add all the ingredients into a large, screw top jar. Tighten the lid on the jar and shake vigorously until doubled in volume and fluffy. Pour into 4 coffee cups. Top up with boiling water. Sprinkle top with cocoa and serve.
Contributed by Sue, Wantirna South
1 can evaporated milk, chilled for 24 hours
pinch dry mustard
pinch salt
4 teaspoons instant coffee
Method:
Add all the ingredients into a large, screw top jar. Tighten the lid on the jar and shake vigorously until doubled in volume and fluffy. Pour into 4 coffee cups. Top up with boiling water. Sprinkle top with cocoa and serve.
Contributed by Sue, Wantirna South
Cappuccino Mix
Ingredients:
1/2-cup instant coffee
1/2 to 3/4 cup sugar (depends on strength of coffee)
1-cup instant nonfat dry milk
1-teaspoon cinnamon
Method:
Mix together in a food processor or blender. Wait for the dust to settle after turning it off. Store in an airtight container. Use 2 Tablespoons per cup of hot water.
1/2-cup instant coffee
1/2 to 3/4 cup sugar (depends on strength of coffee)
1-cup instant nonfat dry milk
1-teaspoon cinnamon
Method:
Mix together in a food processor or blender. Wait for the dust to settle after turning it off. Store in an airtight container. Use 2 Tablespoons per cup of hot water.
Chocolate Spoons
These little treats finish off a cup of coffee to perfection.
Buy a packet of plastic tea spoons ($2 for 50 from the $2 shops) and a block of chocolate. You can add flavourings if you like (orange, strawberry, almond, mint are all really nice and can be bought where you pick up chocolate making supplies). Melt the chocolate, add any flavourings if you are going to use them, and then just dip the bowl of the spoon into the chocolate. Hold it up so that the chocolate drips off, leaving a layer on the bowl of the spoon. Lay them on a foil-lined tray and refrigerate to set. Gather them into bundles of six; pop them into cellophane or paper bag and with the handles sticking out and tie closed with a pretty ribbon. They are really nice to use when you have a cup of coffee - they will flavour the coffee while you stir. Total cost is approximately $6 for 50 spoons - 12 cents per spoon!
Contributed by Cath Armstrong
Buy a packet of plastic tea spoons ($2 for 50 from the $2 shops) and a block of chocolate. You can add flavourings if you like (orange, strawberry, almond, mint are all really nice and can be bought where you pick up chocolate making supplies). Melt the chocolate, add any flavourings if you are going to use them, and then just dip the bowl of the spoon into the chocolate. Hold it up so that the chocolate drips off, leaving a layer on the bowl of the spoon. Lay them on a foil-lined tray and refrigerate to set. Gather them into bundles of six; pop them into cellophane or paper bag and with the handles sticking out and tie closed with a pretty ribbon. They are really nice to use when you have a cup of coffee - they will flavour the coffee while you stir. Total cost is approximately $6 for 50 spoons - 12 cents per spoon!
Contributed by Cath Armstrong
Coconut Milk No. 1 Soaking Method
Ingredients::
250g coconut
2 cups water
A blender
Cheesecloth or Chux or muslin for draining
Step 1. Soak coconut in cold water for 2 hours.
Step 2. Put the coconut and water into the blender and blend on high until the mixture is very smooth.
Step 3. Once blended, pour the mixture into the cheesecloth, gathering up the sides and twisting to close.
Step 4. Twist the cheesecloth tight, squeezing as much moisture as possible out of the pulp. Keep twisting and squeezing until you can't get any more moisture from the pulp.
Pour into a clean jug or jar and chill.
250g coconut
2 cups water
A blender
Cheesecloth or Chux or muslin for draining
Step 1. Soak coconut in cold water for 2 hours.
Step 2. Put the coconut and water into the blender and blend on high until the mixture is very smooth.
Step 3. Once blended, pour the mixture into the cheesecloth, gathering up the sides and twisting to close.
Step 4. Twist the cheesecloth tight, squeezing as much moisture as possible out of the pulp. Keep twisting and squeezing until you can't get any more moisture from the pulp.
Pour into a clean jug or jar and chill.
Coconut Milk No. 2 Not Quite Instant Boiling Water Method
Ingredients::
250g coconut
2 cups water
A blender
Cheesecloth or Chux or muslin for draining
Step 1. Bring 2 cups water to a boil and pour over coconut. Let cool for 10 minutes.
Step 2. Put the mixture into the blender and blend until very smooth. This takes about 5 minutes so be patient.
Step 3. Once blended, pour the mixture into the cheesecloth, gathering up the sides and twisting to close.
Step 4. Twist the cheesecloth tight, squeezing as much moisture as possible out of the pulp. Keep twisting and squeezing until you can't get any more moisture from the pulp.
Pour into a clean jug or jar and chill.
250g coconut
2 cups water
A blender
Cheesecloth or Chux or muslin for draining
Step 1. Bring 2 cups water to a boil and pour over coconut. Let cool for 10 minutes.
Step 2. Put the mixture into the blender and blend until very smooth. This takes about 5 minutes so be patient.
Step 3. Once blended, pour the mixture into the cheesecloth, gathering up the sides and twisting to close.
Step 4. Twist the cheesecloth tight, squeezing as much moisture as possible out of the pulp. Keep twisting and squeezing until you can't get any more moisture from the pulp.
Pour into a clean jug or jar and chill.
Coffee Syrups
If you love good, flavoured coffee you are going to love these amazing coffee syrups. You've seen them at coffee shops and in boutiques and gourmet grocers and I'm betting you've almost choked at the price, I know I did.
Most syrups are based on a basic simple syrup - the one we all learned to make in Home Ec all those years ago, with flavourings added.
Basic Simple Syrup:
1 c. water
1 c. granulated sugar
Put both in a small saucepan over medium-high heat and bring to a low boil, stirring often. Boil for 5-7 minutes, or until all sugar has dissolved. Remove the pan from the heat and allow to cool. Store in a sealed container in the refrigerator.
Vanilla Syrup 1:
Split one vanilla bean down the centre and add to the saucepan with the sugar and the water. Remove after the syrup has cooled. You can strain it to remove the little vanilla seeds but I leave them as they add flavour and colour to the syrup.
Vanilla Syrup 2:
Add 2 teaspoons vanilla extract
Coffee Syrup:
Add 2 tablespoons of a strong, good quality instant coffee and 1 teaspoon of vanilla extract to the syrup and stir until it is completely dissolved.
Cinnamon Syrup 1:
Add 1 teaspoon of ground cinnamon to the sugar and water in the saucepan and follow the instructions for Simple Syrup. Shake well before adding to your coffee.
Cinnamon Syrup 2:
Add 1/2 cup of brown sugar to saucepan when cooking. After removing from heat add 1 teaspoon vanilla extract.
Raspberry Syrup:
Add 1/2 up of fresh or frozen raspberries to the sugar and water. Following the recipe bring to a boil, mashing the raspberries in the pan to release the juice. After the syrup has cooled strain, then pour into sterilised bottles to store.
Coconut Syrup:
Add 1/4 cup coconut cream to the water and sugar and continue to make the syrup. Shake well before adding to your coffee.
Caramel Syrup:
Follow the simple syrup recipe above. Once syrup is removed from the heat, stir in 1/2 cup of caramel sauce. This syrup may separate in the fridge, shake well before using.
Peppermint Syrup:
Add 2 teaspoons peppermint extract
Chocolate Syrup:
Add 1 cup cocoa to the saucepan with the white sugar and water. Cook as directed. Remove from heat and add 2 teaspoons vanilla extract.
Hazelnut Syrup:
Roast 150g blanched hazelnuts. Allow to cool and then crush with a rolling pin. Replace white sugar with 200g brown sugar and 2 tablespoons honey. Add to water and bring to boil, stirring until the brown sugar and the honey have dissolved. Add nuts. Bring mixture back to the boil. Keep the mixture boiling and continue to stir for 5 minutes. Reduce heat and allow to simmer until mixture has reduced by a third - approximately 10 - 15 minutes. Strain, cool and bottle.
Download MOO Coffee Syrup printable
Most syrups are based on a basic simple syrup - the one we all learned to make in Home Ec all those years ago, with flavourings added.
Basic Simple Syrup:
1 c. water
1 c. granulated sugar
Put both in a small saucepan over medium-high heat and bring to a low boil, stirring often. Boil for 5-7 minutes, or until all sugar has dissolved. Remove the pan from the heat and allow to cool. Store in a sealed container in the refrigerator.
Vanilla Syrup 1:
Split one vanilla bean down the centre and add to the saucepan with the sugar and the water. Remove after the syrup has cooled. You can strain it to remove the little vanilla seeds but I leave them as they add flavour and colour to the syrup.
Vanilla Syrup 2:
Add 2 teaspoons vanilla extract
Coffee Syrup:
Add 2 tablespoons of a strong, good quality instant coffee and 1 teaspoon of vanilla extract to the syrup and stir until it is completely dissolved.
Cinnamon Syrup 1:
Add 1 teaspoon of ground cinnamon to the sugar and water in the saucepan and follow the instructions for Simple Syrup. Shake well before adding to your coffee.
Cinnamon Syrup 2:
Add 1/2 cup of brown sugar to saucepan when cooking. After removing from heat add 1 teaspoon vanilla extract.
Raspberry Syrup:
Add 1/2 up of fresh or frozen raspberries to the sugar and water. Following the recipe bring to a boil, mashing the raspberries in the pan to release the juice. After the syrup has cooled strain, then pour into sterilised bottles to store.
Coconut Syrup:
Add 1/4 cup coconut cream to the water and sugar and continue to make the syrup. Shake well before adding to your coffee.
Caramel Syrup:
Follow the simple syrup recipe above. Once syrup is removed from the heat, stir in 1/2 cup of caramel sauce. This syrup may separate in the fridge, shake well before using.
Peppermint Syrup:
Add 2 teaspoons peppermint extract
Chocolate Syrup:
Add 1 cup cocoa to the saucepan with the white sugar and water. Cook as directed. Remove from heat and add 2 teaspoons vanilla extract.
Hazelnut Syrup:
Roast 150g blanched hazelnuts. Allow to cool and then crush with a rolling pin. Replace white sugar with 200g brown sugar and 2 tablespoons honey. Add to water and bring to boil, stirring until the brown sugar and the honey have dissolved. Add nuts. Bring mixture back to the boil. Keep the mixture boiling and continue to stir for 5 minutes. Reduce heat and allow to simmer until mixture has reduced by a third - approximately 10 - 15 minutes. Strain, cool and bottle.
Download MOO Coffee Syrup printable
Cordial
I make lots of cordial every summer and it's much nicer than the bought stuff. I have lemon and orange trees and get grapefruit from a friend, so citrus cordial costs about $1 for nearly 2 litres, less than a quarter of the shop price.
Recipes are easy to find but this is mine:
Peel 4 medium lemons, or a mixture of citrus to about the same amount. You can grate it but it's hard work! Chop the peel and place in a 2 litre jug. Add juice of the peeled fruit, 1kilo sugar and 1 tablespoon citric acid. Pour on 3 cups boiling water and stir until the sugar is dissolved. Leave in the fridge until the next day, then strain to remove the peel and any pips. Pour into clean bottles and store in the fridge for about 4 weeks, and dilute 1:4 or standard cordial mix.
If I give this as a gift, I use a shredder to get some fancy curls of rind, pour half a cup of boiling water over them and leave to soften until the water cools, then put the shreds into the bottle, but it's not necessary.
Contributed by Georgia Richard, 29th August 2013
Recipes are easy to find but this is mine:
Peel 4 medium lemons, or a mixture of citrus to about the same amount. You can grate it but it's hard work! Chop the peel and place in a 2 litre jug. Add juice of the peeled fruit, 1kilo sugar and 1 tablespoon citric acid. Pour on 3 cups boiling water and stir until the sugar is dissolved. Leave in the fridge until the next day, then strain to remove the peel and any pips. Pour into clean bottles and store in the fridge for about 4 weeks, and dilute 1:4 or standard cordial mix.
If I give this as a gift, I use a shredder to get some fancy curls of rind, pour half a cup of boiling water over them and leave to soften until the water cools, then put the shreds into the bottle, but it's not necessary.
Contributed by Georgia Richard, 29th August 2013
Christmas Punch
Punch is always good for Christmas. The following makes nearly 8 litres.
Ingredients:
4 litres dry ginger ale
1 litre orange juice
1 litre pineapple juice
1 litre strong black tea
2 cups of lemon cordial
Method:
Just mix all ingredients and chill. Delicious!! You can also add sprigs of mint for colour and flavour.
Contributed by Sarah Docherty, 29th August 2013
Ingredients:
4 litres dry ginger ale
1 litre orange juice
1 litre pineapple juice
1 litre strong black tea
2 cups of lemon cordial
Method:
Just mix all ingredients and chill. Delicious!! You can also add sprigs of mint for colour and flavour.
Contributed by Sarah Docherty, 29th August 2013
Decaf Chai Latte
Ingredients:
1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1/2 cup instant decaf tea
1 1/2 to 2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
1 teaspoon nutmeg (optional)(Spiced)
1 teaspoon allspice (optional)(Spiced)
1/4 teaspoon white pepper (optional)(Spiced)
Get a couple Latte Glasses or Latte Cups and use the powder with a little hot water. Make it organic by using all organic ingredients.
Instructions:
1. In a mixing bowl, mix together the non dairy creamer, vanilla flavoured creamer, milk powder, instant tea, cinnamon, ginger powder, cardamom, cloves and sugar.
2. In a food processor add 1 to 1 1/2 cups at a time and blend together until turns to fine powder.
3. Store in an air tight container and will last up to 1 year.
4. To make the Chai, simply use 2 to 3 tablespoons of the Chai tea into a mug and pour over hot water. Mix together and serve. You can also add as a finishing touch with some milk. Gives it an amazing flavour. If you do a web search you'll find powdered decaf tea.
Contributed by Julie Buxton, 31st May 2013
1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1/2 cup instant decaf tea
1 1/2 to 2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
1 teaspoon nutmeg (optional)(Spiced)
1 teaspoon allspice (optional)(Spiced)
1/4 teaspoon white pepper (optional)(Spiced)
Get a couple Latte Glasses or Latte Cups and use the powder with a little hot water. Make it organic by using all organic ingredients.
Instructions:
1. In a mixing bowl, mix together the non dairy creamer, vanilla flavoured creamer, milk powder, instant tea, cinnamon, ginger powder, cardamom, cloves and sugar.
2. In a food processor add 1 to 1 1/2 cups at a time and blend together until turns to fine powder.
3. Store in an air tight container and will last up to 1 year.
4. To make the Chai, simply use 2 to 3 tablespoons of the Chai tea into a mug and pour over hot water. Mix together and serve. You can also add as a finishing touch with some milk. Gives it an amazing flavour. If you do a web search you'll find powdered decaf tea.
Contributed by Julie Buxton, 31st May 2013
Easy Peasy Iced Tea
Ingredients:
1 x Peppermint Tea Bag (or herbal tea of choice)
3 x Green Tea Teabags
3 - 4 tablespoons of white or brown sugar (or according to taste)
Method;
Into a large (1Litre) Pyrex jug place sugar and teabags.
Carefully pour in boiling water to make 1 Litre,
stirring to dissolve sugar. Allow teabags to steep 5 - 10 minutes, or until brew is to your taste.
carefully remove hot teabags, allow tea to cool. When cool, place in fridge to chill. This Iced Tea is delicious served in tall glasses over ice blocks.
Contributed by Maureen Prichard, 6th January 2017
1 x Peppermint Tea Bag (or herbal tea of choice)
3 x Green Tea Teabags
3 - 4 tablespoons of white or brown sugar (or according to taste)
Method;
Into a large (1Litre) Pyrex jug place sugar and teabags.
Carefully pour in boiling water to make 1 Litre,
stirring to dissolve sugar. Allow teabags to steep 5 - 10 minutes, or until brew is to your taste.
carefully remove hot teabags, allow tea to cool. When cool, place in fridge to chill. This Iced Tea is delicious served in tall glasses over ice blocks.
Contributed by Maureen Prichard, 6th January 2017
Ginger Beer
Ingredients:
4 tsp sugar
2 cups cold water
2 tsp ground ginger
juice of 2 lemons
1 tsp of lemon pulp
8 sultanas (yes, you have to count them)
To start plant:
Mix the above and put in a screw top jar for 2 or 3 days with the lid on.
Feeding:
Add 1 tsp sugar and 1 tsp ginger on alternate days, for 6 days. make up on 7th day.
To make up:
Dissolve 2.5 -3 cups sugar in 3 cups of boiling water. Add juice of 3 lemons, and strained liquid from jar, plus 3.5 litres of cold water. Bottle and cap. Leave 1 week before using. Halve plant. Add 1 cup cold water, 1 tsp sugar, 1 tsp ginger, and continue to feed as before.
Note: I had trouble getting bottles so I use the homebrew bottles available from Big W, 15 for $12 with caps. They can be cleaned and re-used.
Contributed by Catherine, North Bayswater, 7th January 2005
4 tsp sugar
2 cups cold water
2 tsp ground ginger
juice of 2 lemons
1 tsp of lemon pulp
8 sultanas (yes, you have to count them)
To start plant:
Mix the above and put in a screw top jar for 2 or 3 days with the lid on.
Feeding:
Add 1 tsp sugar and 1 tsp ginger on alternate days, for 6 days. make up on 7th day.
To make up:
Dissolve 2.5 -3 cups sugar in 3 cups of boiling water. Add juice of 3 lemons, and strained liquid from jar, plus 3.5 litres of cold water. Bottle and cap. Leave 1 week before using. Halve plant. Add 1 cup cold water, 1 tsp sugar, 1 tsp ginger, and continue to feed as before.
Note: I had trouble getting bottles so I use the homebrew bottles available from Big W, 15 for $12 with caps. They can be cleaned and re-used.
Contributed by Catherine, North Bayswater, 7th January 2005
Homemade Chai Lattes
Ingredients:
2 whole black peppercorns
3 green cardamom pods, gently smashed with side of knife (available at Whole Foods)
3 whole cloves
1 cinnamon stick
1/2 inch fresh ginger, peeled & sliced
1 vanilla bean, scraped & seeds reserved
1 tbsp tea - decafe, (tear open a tea bag)
1 1/2 cups water
1/2 cup milk
1 tbsp sugar or honey
Method:
Combine peppercorns, smashed cardamom pods, cloves, ginger, vanilla bean and seeds and cinnamon stick with the water in a small pot. Bring to a boil then cover and simmer for five minutes. After five minutes, take off the stove (but keep covered) and let steep for 10 minutes, then add the tea and continue to steep for another two to five minutes. Pour tea through a fine mesh strainer (I use a sifter). This can now be refrigerated until required. To serve add milk (frothed is nicest) and sugar/honey. Warm up first if necessary.
Contributed by Susan Zelley
2 whole black peppercorns
3 green cardamom pods, gently smashed with side of knife (available at Whole Foods)
3 whole cloves
1 cinnamon stick
1/2 inch fresh ginger, peeled & sliced
1 vanilla bean, scraped & seeds reserved
1 tbsp tea - decafe, (tear open a tea bag)
1 1/2 cups water
1/2 cup milk
1 tbsp sugar or honey
Method:
Combine peppercorns, smashed cardamom pods, cloves, ginger, vanilla bean and seeds and cinnamon stick with the water in a small pot. Bring to a boil then cover and simmer for five minutes. After five minutes, take off the stove (but keep covered) and let steep for 10 minutes, then add the tea and continue to steep for another two to five minutes. Pour tea through a fine mesh strainer (I use a sifter). This can now be refrigerated until required. To serve add milk (frothed is nicest) and sugar/honey. Warm up first if necessary.
Contributed by Susan Zelley
Homemade Apple Juice
After you have peeled, cored and sliced the apples for a pie or cobbler, or to make applesauce, you do the "right thing" and put the peels and cores in the compost pile. Stop right there!
For a truly healthy treat, put the peels and cores into a large pot. Add enough water to cover them and bring them to the boil. Let them boil a few minutes until the cores and peels are soft. Then put the mush into a jelly bag (or a piece of clean cheesecloth or muslin if you don't have a jelly bag) and hang it over another deep pot until all the juice has dripped through. I use an old (but clean) muslin baby wrap for this step. I already had it and we are way past the baby wrap stage, so this is a great use for it instead of just taking up cupboard space.This may take a couple of hours.
Gently squeeze the bag to get all the juice and a little of the fine pulp. Bottle the juice and store it in the fridge. Now you can add the leftovers to the compost pile and let the worms feast.
This juice doesn't look like commercial apple juice and it doesn't taste like it either. It's heaps better, just ask my kids!
For a truly healthy treat, put the peels and cores into a large pot. Add enough water to cover them and bring them to the boil. Let them boil a few minutes until the cores and peels are soft. Then put the mush into a jelly bag (or a piece of clean cheesecloth or muslin if you don't have a jelly bag) and hang it over another deep pot until all the juice has dripped through. I use an old (but clean) muslin baby wrap for this step. I already had it and we are way past the baby wrap stage, so this is a great use for it instead of just taking up cupboard space.This may take a couple of hours.
Gently squeeze the bag to get all the juice and a little of the fine pulp. Bottle the juice and store it in the fridge. Now you can add the leftovers to the compost pile and let the worms feast.
This juice doesn't look like commercial apple juice and it doesn't taste like it either. It's heaps better, just ask my kids!
Homemade Lemon or Orange Cordial
Ingredients:
1 cup sugar
1/2 teaspoon citric acid
1/2 teaspoon tartaric acid
1 teaspoon of either orange or lemon essence
1 cup boiling water
Method:
Mix together till sugar is dissolved. Allow to cool and bottle.
Contributed by Pameal Conolly, 31st August 2013
1 cup sugar
1/2 teaspoon citric acid
1/2 teaspoon tartaric acid
1 teaspoon of either orange or lemon essence
1 cup boiling water
Method:
Mix together till sugar is dissolved. Allow to cool and bottle.
Contributed by Pameal Conolly, 31st August 2013
Homemade Lemon Cordial
Ingredients:
2 kg castor sugar
1 litre water
30g citric acid
30g tartaric acid
juice and pulp of 6 lemons, strained
finely grated rind of 2 lemons
Method:
Dissolve water in sugar over heat in a stock pot. Add citric acid and tartaric acid. Stir to ensure completely dissolved. Cool. Stir in juice and zest and bottle. Make up 1 part cordial to 2 parts cold water.
Contributed by Julie-Ann, Liverpool, 30th November 2006
2 kg castor sugar
1 litre water
30g citric acid
30g tartaric acid
juice and pulp of 6 lemons, strained
finely grated rind of 2 lemons
Method:
Dissolve water in sugar over heat in a stock pot. Add citric acid and tartaric acid. Stir to ensure completely dissolved. Cool. Stir in juice and zest and bottle. Make up 1 part cordial to 2 parts cold water.
Contributed by Julie-Ann, Liverpool, 30th November 2006
Homemade Lemon Cordial
Ingredients:
6 lemons
5 cups water
1kg sugar
30g citric acid
Method:
Grate rind from 4 of the lemons and place in a saucepan with the water, sugar and acid. Bring to the boil. While waiting, juice all the lemons. Remove the sugar syrup from heat and add the juice. Allow to cool before bottling. If preferred, strain through a cloth to remove rind.
Note: This recipe is from my grandmother's recipe book. I converted the Imperial measurements to Metric back in the early '80s when I inherited the book.
Contributed by Maureen, Cherrybrook, 17th December 2007
6 lemons
5 cups water
1kg sugar
30g citric acid
Method:
Grate rind from 4 of the lemons and place in a saucepan with the water, sugar and acid. Bring to the boil. While waiting, juice all the lemons. Remove the sugar syrup from heat and add the juice. Allow to cool before bottling. If preferred, strain through a cloth to remove rind.
Note: This recipe is from my grandmother's recipe book. I converted the Imperial measurements to Metric back in the early '80s when I inherited the book.
Contributed by Maureen, Cherrybrook, 17th December 2007
Homemade Lemon Cordial
Ingredients:
2 kg castor sugar
1 litre water
30g citric acid
30g tartaric acid
juice and pulp of 6 lemons, strained
finely grated rind of 2 lemons
Method:
Dissolve water in sugar over heat in a stock pot. Add citric acid and tartaric acid. Stir to ensure completely dissolved. Cool. Stir in juice and zest and bottle. Make up 1 part cordial to 2 parts cold water.
2 kg castor sugar
1 litre water
30g citric acid
30g tartaric acid
juice and pulp of 6 lemons, strained
finely grated rind of 2 lemons
Method:
Dissolve water in sugar over heat in a stock pot. Add citric acid and tartaric acid. Stir to ensure completely dissolved. Cool. Stir in juice and zest and bottle. Make up 1 part cordial to 2 parts cold water.
Hot Chocolate Drink Mix
Ingredients:
2 cups skim milk powder
1/2 cup sugar
1 cup unsweetened cocoa powder
1/2 cup coffee whitener (I use Coles Smartbuy)
Method:
In medium bowl, combine milk powder, sugar, coca, and coffee whitener. To serve, place 3 teaspoons cocoa mix in mug. Stir in 3/4 cup boiling water. Store the mix in an airtight container for up to 2 months.
Contributed by Cath Armstrong
2 cups skim milk powder
1/2 cup sugar
1 cup unsweetened cocoa powder
1/2 cup coffee whitener (I use Coles Smartbuy)
Method:
In medium bowl, combine milk powder, sugar, coca, and coffee whitener. To serve, place 3 teaspoons cocoa mix in mug. Stir in 3/4 cup boiling water. Store the mix in an airtight container for up to 2 months.
Contributed by Cath Armstrong
Iced Coffee
Approximate $ Savings: $5 per mix
We all love iced coffee too, and I got this recipe at a Tupperware party years ago. The original recipe was supposed to be stored in Tupperware in the fridge, but I use glass bottles and it keeps for ages in the pantry and makes fantastic Christmas presents if you buy fancy bottles at the $2 shop. This is my recipe:
Ingredients:
1 litre water
1 kg sugar
1 50gm jar Nescafe
1/2 bottle vanilla essence
Method:
Put sugar and coffee in large saucepan, pour on 1/2 litre boiling water and heat gently, stirring until sugar dissolves, mixture should be thick and sticky. Add 1/2 litre cold water and vanilla essence. Bottle and label. The original recipe was 2oz coffee, 2lb sugar , 2 pints boiling water,1/2 jar vanilla and you had to boil, stirring for about 30 minutes until the mixture thickened. By cutting back on the amount of boiling water it's quicker to make and saves gas!! You need a big pan as sometimes when it comes to the boil it can boil over if you're not watching closely and leave a real sticky mess on the stove. This needs to be the thickness of topping , and makes a lovely refreshing drink in summer.
Contributed by Joy Sleeman
We all love iced coffee too, and I got this recipe at a Tupperware party years ago. The original recipe was supposed to be stored in Tupperware in the fridge, but I use glass bottles and it keeps for ages in the pantry and makes fantastic Christmas presents if you buy fancy bottles at the $2 shop. This is my recipe:
Ingredients:
1 litre water
1 kg sugar
1 50gm jar Nescafe
1/2 bottle vanilla essence
Method:
Put sugar and coffee in large saucepan, pour on 1/2 litre boiling water and heat gently, stirring until sugar dissolves, mixture should be thick and sticky. Add 1/2 litre cold water and vanilla essence. Bottle and label. The original recipe was 2oz coffee, 2lb sugar , 2 pints boiling water,1/2 jar vanilla and you had to boil, stirring for about 30 minutes until the mixture thickened. By cutting back on the amount of boiling water it's quicker to make and saves gas!! You need a big pan as sometimes when it comes to the boil it can boil over if you're not watching closely and leave a real sticky mess on the stove. This needs to be the thickness of topping , and makes a lovely refreshing drink in summer.
Contributed by Joy Sleeman
Irish Cream
Ingredients:
6 eggs
1 tin evaporated milk
1 tin sweetened condensed milk
A few drops vanilla essence
300ml Whisky (or more to taste)
2 tablespoons drinking chocolate
Method:
Mix the above ingredients in a blender. Check that you have put in enough whisky. If not, give it more. Bottle and store in fridge.
Contributed by Eileen, Lake Albert, 8th December 2007
6 eggs
1 tin evaporated milk
1 tin sweetened condensed milk
A few drops vanilla essence
300ml Whisky (or more to taste)
2 tablespoons drinking chocolate
Method:
Mix the above ingredients in a blender. Check that you have put in enough whisky. If not, give it more. Bottle and store in fridge.
Contributed by Eileen, Lake Albert, 8th December 2007
Lemon Barley Water
This is the recipe I learned in my Form 1 cooking class, and it's the one I make during summer when we want a refreshing drink. I've used agave syrup instead of honey; it gives a slightly different flavour, but is still very nice. Serve over ice cubes in a tall glass and enjoy!
Ingredients:
3/4 cup pearl barley
2 lemons, jucied and save rinds
1.5 litres boiling water
1/2 cup honey
Method:
Rinse barley under cold water.
Add barley and lemon rinds to saucepan with boiling water.
Bring to a boil, reduce heat and simmer for 10 minutes.
Strain. Add lemon juice and honey. Stir to dissolve honey.
Pour into clean bottles.
Contributed by Cath Armstrong
Ingredients:
3/4 cup pearl barley
2 lemons, jucied and save rinds
1.5 litres boiling water
1/2 cup honey
Method:
Rinse barley under cold water.
Add barley and lemon rinds to saucepan with boiling water.
Bring to a boil, reduce heat and simmer for 10 minutes.
Strain. Add lemon juice and honey. Stir to dissolve honey.
Pour into clean bottles.
Contributed by Cath Armstrong
Lemonade Syrup
When my kids were little I would make this syrup and dilute with water to make cordial or soda to make Lemonade. Dissolve 2 cups of sugar into 2 cups boiling water and add 1-1/2 to 2 teaspoons citric acid. Stir to mix and taste for strength. Allow to cool and bottle. I kept mine in the fridge but if you've sterilized the bottles it should remain fine. Enjoy.
Contributed by Melody Francia, 29th August 2013
Contributed by Melody Francia, 29th August 2013
Lemon Cordial
Use equal measures of freshly squeezed lemon juice and sugar. Dissolve in a saucepan over low heat stirring constantly. Once dissolved increase heat until mixture gets bubbles around the sides of the saucepan. Remove from heat and add 1 teaspoon tartaric acid and one teaspoon of citric acid (both available in supermarket near the essences). Bottle while hot in sterilized bottles. To consume, dilute to taste with cold water or soda water. Refrigerate once opened.
Contributed by Kerry Rowles, 29th August 2013
Contributed by Kerry Rowles, 29th August 2013
Lemon and Ginger Healer
Ingredients:
6-10 washed plump lemons
250g honey
100g very finely diced ginger
2l water
Method:
Wash lemons and slice in half, placing them into a large pot filled with the water. Set on stove and warm up to a boil. Add ginger and honey once boiling and reduce to simmer for about an hour until 3/4 of the liquid remains. Mash lemons up whilst in pot to release all juice and the lemon oil from skin. Remove from heat and strain to your preferred consistency. This leaves you with a mix that you can store in the fridge for 2 weeks. Add about an inch of mix to a mug and top up with boiled water, you may vary this depending how strong you like it. I usually make this when anyone in our house is coming down with a cold or flu, works like a charm each time!
Contributed by Lisa Jackson, 25th February 2011
6-10 washed plump lemons
250g honey
100g very finely diced ginger
2l water
Method:
Wash lemons and slice in half, placing them into a large pot filled with the water. Set on stove and warm up to a boil. Add ginger and honey once boiling and reduce to simmer for about an hour until 3/4 of the liquid remains. Mash lemons up whilst in pot to release all juice and the lemon oil from skin. Remove from heat and strain to your preferred consistency. This leaves you with a mix that you can store in the fridge for 2 weeks. Add about an inch of mix to a mug and top up with boiled water, you may vary this depending how strong you like it. I usually make this when anyone in our house is coming down with a cold or flu, works like a charm each time!
Contributed by Lisa Jackson, 25th February 2011
Lemon and Lime Cordial
Ingredients:
3 cups sugar
1 tablespoon of citric acid
1 tablespoon of tartaric acid
3 large lemons
5 limes
1.5 litres boiling water
Method:
Put sugar and acids in a mixing bowl. Grate the rind of the fruit and add to the bowl.
Squeeze juice from the fruit and add to the bowl.
Pour boiling water over and stir until sugar is dissolved.
Cool the mixture, strain and bottle.
To serve mix 1 part cordial to 4 parts water.
3 cups sugar
1 tablespoon of citric acid
1 tablespoon of tartaric acid
3 large lemons
5 limes
1.5 litres boiling water
Method:
Put sugar and acids in a mixing bowl. Grate the rind of the fruit and add to the bowl.
Squeeze juice from the fruit and add to the bowl.
Pour boiling water over and stir until sugar is dissolved.
Cool the mixture, strain and bottle.
To serve mix 1 part cordial to 4 parts water.
Lemonade
Ingredients:
1 cup castor sugar
1 cup lemon juice
3 cups soda water, chilled
Method:
Place the caster sugar in a saucepan with one cup water and stir over low heat until the sugar dissolves to make a simple syrup. Allow to cool. Stir in the lemon juice. To serve, top with chilled soda water. Adjust sugar if necessary.
1 cup castor sugar
1 cup lemon juice
3 cups soda water, chilled
Method:
Place the caster sugar in a saucepan with one cup water and stir over low heat until the sugar dissolves to make a simple syrup. Allow to cool. Stir in the lemon juice. To serve, top with chilled soda water. Adjust sugar if necessary.
Lemonade (with bubbles)
Ingredients:
6 lemons, quartered
20 cups cold water
3 1/2 cups sugar
11 tbsp cider vinegar (must be cider vinegar)
Method:
Mix lemons, water,sugar and cider vinegar in a clean bucket. Stir to dissolve the sugar. Cover with a clean tea towel and leave to ferment for 48 hours. Strain through a jelly cloth (I use calico) and bottle. Leave for 10 days before drinking.
Note: My mother used to make this and bottle it in clean beer bottles. You can use clean, plastic 600ml soft drink bottles if you can't get beer bottles. Just be sure to screw the lid down as tight as you can. You can also buy bottles from homebrew shops if you like, but they are expensive so make sure you re-cycle them.
Contributed by Angela, Croydon, 8th August 2007
6 lemons, quartered
20 cups cold water
3 1/2 cups sugar
11 tbsp cider vinegar (must be cider vinegar)
Method:
Mix lemons, water,sugar and cider vinegar in a clean bucket. Stir to dissolve the sugar. Cover with a clean tea towel and leave to ferment for 48 hours. Strain through a jelly cloth (I use calico) and bottle. Leave for 10 days before drinking.
Note: My mother used to make this and bottle it in clean beer bottles. You can use clean, plastic 600ml soft drink bottles if you can't get beer bottles. Just be sure to screw the lid down as tight as you can. You can also buy bottles from homebrew shops if you like, but they are expensive so make sure you re-cycle them.
Contributed by Angela, Croydon, 8th August 2007
Mexican Hot Chocolate Drink Mix
Ingredients:
1 cup icing sugar
1/2 cup dark cocoa powder (the best you can afford, at the moment I'm using Hershey's, it's just delicious)
1-1/4 cups skim milk powder
1 tsp cornflour
1 tsp cinnamon
1/2 tsp ground nutmeg
Small pinch of cayenne pepper
Method:
Mix all the ingredients together and pour into a large jar. Seal.
If you're giving it as a gift (and it makes a wonderful Handmade Christmas gift), add a fabric jar topper and tie with a length of twine or raffia.
Add a label that says:
Mexican Hot Chocolate
Spoon 3 tablespoons into a mug, add hot water and stir. Enjoy.
Tip of the Day, 16th July 2013
1 cup icing sugar
1/2 cup dark cocoa powder (the best you can afford, at the moment I'm using Hershey's, it's just delicious)
1-1/4 cups skim milk powder
1 tsp cornflour
1 tsp cinnamon
1/2 tsp ground nutmeg
Small pinch of cayenne pepper
Method:
Mix all the ingredients together and pour into a large jar. Seal.
If you're giving it as a gift (and it makes a wonderful Handmade Christmas gift), add a fabric jar topper and tie with a length of twine or raffia.
Add a label that says:
Mexican Hot Chocolate
Spoon 3 tablespoons into a mug, add hot water and stir. Enjoy.
Tip of the Day, 16th July 2013
Mock Champagne
Ingredients:
4 litres dry ginger ale, chilled
1.5 litres pineapple juice, chilled
2 litres white grape juice, chilled
Method:
Mix all ingredients in a large punch bowl. Serve immediately. Servings: 40.
Contributed by Rena, North Bayswater
4 litres dry ginger ale, chilled
1.5 litres pineapple juice, chilled
2 litres white grape juice, chilled
Method:
Mix all ingredients in a large punch bowl. Serve immediately. Servings: 40.
Contributed by Rena, North Bayswater
Mocha Coffee Syrup
Ingredients:
2-1/2 cups white sugar
3/4 cups cocoa (sift it if it has lumps in it)
1-1/2 cups water
3 tsp vanilla extract
Method:
Put all ingredients in a small saucepan. Cook over a medium heat, stirring constantly until the sugar dissolves. Bring to a boil and boil 1 minute. Pour into a sterilised bottle and keep it in the fridge. Add a slug or two (or two tablespoons for those who don't do "slugs") to your freshly brewed coffee and enjoy!
2-1/2 cups white sugar
3/4 cups cocoa (sift it if it has lumps in it)
1-1/2 cups water
3 tsp vanilla extract
Method:
Put all ingredients in a small saucepan. Cook over a medium heat, stirring constantly until the sugar dissolves. Bring to a boil and boil 1 minute. Pour into a sterilised bottle and keep it in the fridge. Add a slug or two (or two tablespoons for those who don't do "slugs") to your freshly brewed coffee and enjoy!
MOO Baileys
If your friends are fans of Baileys the following recipe is much cheaper than buying Baileys. Homemade Baileys
Ingredients:
1 tin condensed milk
1 carton UHT cream
1 cup scotch
1/2 cap vanilla essence
1 tbsp chocolate topping
1 tin evaporated milk
2 eggs
1 cap coconut essence
1 tbsp milk
Method:
Whisk all ingredients together and serve chilled.
Contributed by Sarah Docherty, 29th August 2013
Ingredients:
1 tin condensed milk
1 carton UHT cream
1 cup scotch
1/2 cap vanilla essence
1 tbsp chocolate topping
1 tin evaporated milk
2 eggs
1 cap coconut essence
1 tbsp milk
Method:
Whisk all ingredients together and serve chilled.
Contributed by Sarah Docherty, 29th August 2013
MOO Bailey's Irish Cream
Ingredients:
1 cup (250ml) Scotch Whiskey
1 tin sweetened condensed milk (200ml)
1 carton fresh cream (200ml)
1 egg
1 tbsp chocolate topping
1 tsp vanilla or vanilla essence
1 tsp coconut essence
Method:
Blend all the ingredients in a blender, bottle it and enjoy! This tastes better a couple of days after it is made - if you can wait that long. Keep Chilled.
Contributed by Rebecca van der Kley, 23rd September 2013
1 cup (250ml) Scotch Whiskey
1 tin sweetened condensed milk (200ml)
1 carton fresh cream (200ml)
1 egg
1 tbsp chocolate topping
1 tsp vanilla or vanilla essence
1 tsp coconut essence
Method:
Blend all the ingredients in a blender, bottle it and enjoy! This tastes better a couple of days after it is made - if you can wait that long. Keep Chilled.
Contributed by Rebecca van der Kley, 23rd September 2013
MOO Kaluha
Ingredients:
4 cups water
4 cups sugar
50g instant coffee (good stuff that you would drink)
1 750ml bottle vodka
Method:
Bring the first two ingredients to the boil and simmer for 5 minutes, making sure the sugar is melted Cool for a few minutes then add the coffee. Slowly bring back to the boil then add the vodka and vanilla bean. Place every thing into a flagon/2Ltr bottle (it's best to put the sliced vanilla bean into the bottle first). Screw on lid tight and tip daily for 2 weeks. After two weeks, strain through muslin to remove the vanilla bean seeds. Pour into bottles. If you have a Kahlua bottle even better. They, the friends, will not be able to tell bought from home made. A quicker way/shortcut If you need it tomorrow: instead of the vanilla bean use a small bottle of vanilla essence. Put the whole lot into the fridge to cool and it can be used that day/next day, but it will taste homemade. If you take the time and do it as above there is no way people can tell the difference to the expensive bought Kahlua.
Contributed by Sandra Langridge, 4th January 2013
4 cups water
4 cups sugar
50g instant coffee (good stuff that you would drink)
1 750ml bottle vodka
Method:
Bring the first two ingredients to the boil and simmer for 5 minutes, making sure the sugar is melted Cool for a few minutes then add the coffee. Slowly bring back to the boil then add the vodka and vanilla bean. Place every thing into a flagon/2Ltr bottle (it's best to put the sliced vanilla bean into the bottle first). Screw on lid tight and tip daily for 2 weeks. After two weeks, strain through muslin to remove the vanilla bean seeds. Pour into bottles. If you have a Kahlua bottle even better. They, the friends, will not be able to tell bought from home made. A quicker way/shortcut If you need it tomorrow: instead of the vanilla bean use a small bottle of vanilla essence. Put the whole lot into the fridge to cool and it can be used that day/next day, but it will taste homemade. If you take the time and do it as above there is no way people can tell the difference to the expensive bought Kahlua.
Contributed by Sandra Langridge, 4th January 2013
MOO Tia Maria
Ingredients:
1 cup sugar
1 cup hot water
4 heaped tsp instant coffee (can use decaf)
1 dessert spoon vanilla
1 cup underproof rum
Method:
Dissolve sugar nd coffee in hot water. Then add vanilla. Allow to cool. Add rum, then bottle. Allow to stand for one week before using (the longer the better, this becomes more "smooth" over time). Makes approximately 1 litre.
Contributed by Rebecca van der Kley, 23rd September 2013
1 cup sugar
1 cup hot water
4 heaped tsp instant coffee (can use decaf)
1 dessert spoon vanilla
1 cup underproof rum
Method:
Dissolve sugar nd coffee in hot water. Then add vanilla. Allow to cool. Add rum, then bottle. Allow to stand for one week before using (the longer the better, this becomes more "smooth" over time). Makes approximately 1 litre.
Contributed by Rebecca van der Kley, 23rd September 2013
Mum's Lemon Drink
Ingredients:
5 lemons
1 cup sugar
1 cup of boiling water
3 cups of cold water
Method:
Peel the 5 lemons with a vegetable peeler, keeping the lemon peel aside. Place the 1 cup of sugar in a stainless steel bowl, and dissolve with the 1 cup of boiling water. Whisk to dissolve sugar, when dissolved add lemon rind and let cool completely. Cut lemons in half, and squeeze all the juice out. When sugar solution is completely cold strain into larger bowl, add juice of lemons, and the 4 cups of cold water, stir or whisk to blend. Pour into a jug and chill. Very refreshing on a hot day. Drink undiluted with ice cubes. If too strong decrease lemons, if too weak add another lemon, according to taste. The lemon sugar solution may be made early in the morning and refrigerated, and finished in the afternoon. The oil from the rind comes out in the taste of the drink, nice on a hot day.
Contributed by Annette Cerasi, 1st December 2011
5 lemons
1 cup sugar
1 cup of boiling water
3 cups of cold water
Method:
Peel the 5 lemons with a vegetable peeler, keeping the lemon peel aside. Place the 1 cup of sugar in a stainless steel bowl, and dissolve with the 1 cup of boiling water. Whisk to dissolve sugar, when dissolved add lemon rind and let cool completely. Cut lemons in half, and squeeze all the juice out. When sugar solution is completely cold strain into larger bowl, add juice of lemons, and the 4 cups of cold water, stir or whisk to blend. Pour into a jug and chill. Very refreshing on a hot day. Drink undiluted with ice cubes. If too strong decrease lemons, if too weak add another lemon, according to taste. The lemon sugar solution may be made early in the morning and refrigerated, and finished in the afternoon. The oil from the rind comes out in the taste of the drink, nice on a hot day.
Contributed by Annette Cerasi, 1st December 2011
Oat Milk
Ingredients:
1 cup oats (any kind)
4 cups water
Method:
Place oats in a bowl and cover with hot water (not boiled). Soak in the fridge overnight. Drain and rinse the oats. Add 4 cups cold water to oats and blend. Strain pulp (pulp may be used in baking or porridge). Add a dessertspoonful of sugar and a sprinkle of salt, for taste if desired. Keep oat milk in fridge for about 5 days.
Cynthia Gibson, 4th February 2012
1 cup oats (any kind)
4 cups water
Method:
Place oats in a bowl and cover with hot water (not boiled). Soak in the fridge overnight. Drain and rinse the oats. Add 4 cups cold water to oats and blend. Strain pulp (pulp may be used in baking or porridge). Add a dessertspoonful of sugar and a sprinkle of salt, for taste if desired. Keep oat milk in fridge for about 5 days.
Cynthia Gibson, 4th February 2012
Orange Cordial
Ingredients:
3 cups orange juice
4 cups water
2 cups sugar
Method:
Put all ingredients into saucepan and bring slowly to the boil. Continue boiling until sugar is dissolved. Cool and bottle. To use dilute 1 part cordial to 2 parts water.
Contributed by Rena, North Bayswater
3 cups orange juice
4 cups water
2 cups sugar
Method:
Put all ingredients into saucepan and bring slowly to the boil. Continue boiling until sugar is dissolved. Cool and bottle. To use dilute 1 part cordial to 2 parts water.
Contributed by Rena, North Bayswater
Orange or Tangelo Cordial
Use one cup of orange or tangelo juice to 3/4 cup of sugar. Dissolve in a saucepan over low heat stirring constantly. Once dissolved increase heat until mixture gets bubbles around the sides of the saucepan. Remove from heat and add 1 teaspoon tartaric acid and one teaspoon of citric acid (both available in supermarket near the essences). Bottle while hot in sterilized bottles. To consume, dilute to taste with cold water or soda water. Refrigerate once opened.
Contributed by Kerry Rowles, 29th August 2013
Contributed by Kerry Rowles, 29th August 2013
Overnight Ginger Beer
Ingredients:
5 cups boiling water, cooled slightly
3/4 cup sugar
50ml fresh lemon juice (1 large lemon)
1 tbsp ground ginger
1 tsp dried yeast
1 lemon, thinly sliced
Method:
Combine the water, sugar, lemon juice, ginger and yeast in a large bowl. Cover loosely with a tea towel and leave it overnight.
The next morning use a slotted spoon to skim off the scum that has risen to the surface of the yeast mixture. Use a funnel to pour the mixture into a 2 litre airtight plastic bottle (don't fill the bottle to the top). Tighten the lid. Place in the fridge to chill (the ginger beer must be kept well chilled).
5 cups boiling water, cooled slightly
3/4 cup sugar
50ml fresh lemon juice (1 large lemon)
1 tbsp ground ginger
1 tsp dried yeast
1 lemon, thinly sliced
Method:
Combine the water, sugar, lemon juice, ginger and yeast in a large bowl. Cover loosely with a tea towel and leave it overnight.
The next morning use a slotted spoon to skim off the scum that has risen to the surface of the yeast mixture. Use a funnel to pour the mixture into a 2 litre airtight plastic bottle (don't fill the bottle to the top). Tighten the lid. Place in the fridge to chill (the ginger beer must be kept well chilled).
Passionfruit Cordial
Ingredients:
2 cups white sugar
1 cup water
1 cup passionfruit pulp (about 12-16 passionfruit)
juice of two large lemons
2 level teaspoons tartaric acid
Method:
Put sugar and water in saucepan. Bring to boil and boil for five minutes. Add passionfruit pulp and lemon juice. Bring to boil and boil again for 5 minutes. Strain the pips out and discard. Add the tartaric acid and stir well. Bottle in sterilised bottles. Same keeping and storage as above. It is unlikely this will go off as it will not last. If you want to make natural "Passiona", use soda water when diluting.
Contributed by Kerry Rowles, 29th August 2013
2 cups white sugar
1 cup water
1 cup passionfruit pulp (about 12-16 passionfruit)
juice of two large lemons
2 level teaspoons tartaric acid
Method:
Put sugar and water in saucepan. Bring to boil and boil for five minutes. Add passionfruit pulp and lemon juice. Bring to boil and boil again for 5 minutes. Strain the pips out and discard. Add the tartaric acid and stir well. Bottle in sterilised bottles. Same keeping and storage as above. It is unlikely this will go off as it will not last. If you want to make natural "Passiona", use soda water when diluting.
Contributed by Kerry Rowles, 29th August 2013
Party Punch
Ingredients:
1 bottle dry ginger
1 bottle lemonade
1 bottle fruit punch cordial
1 x 3l can tropical fruit juice
crushed ice
Method:
Mix all together and chill. This makes up a large quantity of punch. I store it in a drink cooler so the kids can serve themselves before lunch. For lunch I pour it into glass jugs to have on the table. Float some grapes or slice strawberries in the top for a festive finish.
Contributed by Cath Armstrong
1 bottle dry ginger
1 bottle lemonade
1 bottle fruit punch cordial
1 x 3l can tropical fruit juice
crushed ice
Method:
Mix all together and chill. This makes up a large quantity of punch. I store it in a drink cooler so the kids can serve themselves before lunch. For lunch I pour it into glass jugs to have on the table. Float some grapes or slice strawberries in the top for a festive finish.
Contributed by Cath Armstrong
Raspberry Cordial
Ingredients:
500g raspberries
3 cups sugar
1 tsp citric acid
Juice 1 lemon
500ml boiling water
1.5 litres cold water
Method:
Dissolve the sugar and citric acid in the boiling water in a large bowl. Place the raspberries in a blender or food processor and puree. Add the pureed raspberries, lemon juice and 1.5 litres of cold water to the sugar water mixture. Stir to combine. If you don't want the seeds in your cordial strain it before bottling.
To serve use one part cordial to four parts cold water or soda water or plain mineral water.
Contributed by Cath Armstrong
500g raspberries
3 cups sugar
1 tsp citric acid
Juice 1 lemon
500ml boiling water
1.5 litres cold water
Method:
Dissolve the sugar and citric acid in the boiling water in a large bowl. Place the raspberries in a blender or food processor and puree. Add the pureed raspberries, lemon juice and 1.5 litres of cold water to the sugar water mixture. Stir to combine. If you don't want the seeds in your cordial strain it before bottling.
To serve use one part cordial to four parts cold water or soda water or plain mineral water.
Contributed by Cath Armstrong
Rhubarb Champagne
Ingredients:
5 litres cold water
1 lemon, thinly sliced
3-1/2 cups rhubarb
3-1/2 cups sugar
3/4 cup apple cider vinegar
Step 1. Wash rhubarb and lemon. Don't peel the lemon but slice it thinly. Cut the rhubarb into rough chunks.
Step 2. In a clean and sterilised bucket put the water, apple cider vinegar, sugar, rhubarb and lemon. Sit the bucket in a warm spot on your kitchen bench. Don't put a lid on the bucket, the mixture needs to gather the natural yeasts in the air to start the fermentation process. Leave for 48 hours (no longer or the rhubarb will sour the drink and it will be ruined).
Step 3. On bottling day, wash and sterilise bottles and caps. I use recycled soft drink bottles that have been thoroughly washed and cleaned; you can use cleaned and sterilised wine or beer bottles and caps if you can get them.
Step 4. Strain the rhubarb champagne through a cheesecloth or Chux. Add the rhubarb and lemon to the compost or feed the scraps to your chickens if you have them. Bottle and cap the champagne. Store in a dark cupboard for up to 2 weeks.
The drink is ready in three days - two weeks, depending on how fizzy you like your drinks and of course the weather, it's ready earlier in summer than it is in winter. Chill well before serving.
Makes four 1.25ml bottles of rhubarb champagne.
31 Days of MOO 2014, No. 26
5 litres cold water
1 lemon, thinly sliced
3-1/2 cups rhubarb
3-1/2 cups sugar
3/4 cup apple cider vinegar
Step 1. Wash rhubarb and lemon. Don't peel the lemon but slice it thinly. Cut the rhubarb into rough chunks.
Step 2. In a clean and sterilised bucket put the water, apple cider vinegar, sugar, rhubarb and lemon. Sit the bucket in a warm spot on your kitchen bench. Don't put a lid on the bucket, the mixture needs to gather the natural yeasts in the air to start the fermentation process. Leave for 48 hours (no longer or the rhubarb will sour the drink and it will be ruined).
Step 3. On bottling day, wash and sterilise bottles and caps. I use recycled soft drink bottles that have been thoroughly washed and cleaned; you can use cleaned and sterilised wine or beer bottles and caps if you can get them.
Step 4. Strain the rhubarb champagne through a cheesecloth or Chux. Add the rhubarb and lemon to the compost or feed the scraps to your chickens if you have them. Bottle and cap the champagne. Store in a dark cupboard for up to 2 weeks.
The drink is ready in three days - two weeks, depending on how fizzy you like your drinks and of course the weather, it's ready earlier in summer than it is in winter. Chill well before serving.
Makes four 1.25ml bottles of rhubarb champagne.
31 Days of MOO 2014, No. 26
rhubarb cider
Ingredients:
20 cups water
4-1/2 cups chopped, uncooked rhubarb
4 cups sugar
2 tbsp apple cider vinegar
juice of one lemon
Method:
Place all ingredients in a large container, cover with cloth, leave for 2 days, then strain and bottle. You can drink straight away or leave for a few days. Place in refrigerator, pour into a glass - you can add lemonade, soda water, ice, vodka etc. Depending on the colour of your rhubarb the more pink in colour your drink. Its easy, quick and no cooking.
Contributed by Judy Fisk, 19th December 2016
20 cups water
4-1/2 cups chopped, uncooked rhubarb
4 cups sugar
2 tbsp apple cider vinegar
juice of one lemon
Method:
Place all ingredients in a large container, cover with cloth, leave for 2 days, then strain and bottle. You can drink straight away or leave for a few days. Place in refrigerator, pour into a glass - you can add lemonade, soda water, ice, vodka etc. Depending on the colour of your rhubarb the more pink in colour your drink. Its easy, quick and no cooking.
Contributed by Judy Fisk, 19th December 2016
Shirley Temple
Ingredients:
1/2 cup orange juice
1/2 cup lemon-lime soda
1 tablespoon grenadine syrup
1 maraschino cherry
Method:
In a tall glass, combine orange juice and lemon-lime soda. Pour grenadine in and let it sink to the bottom. Garnish with a maraschino cherry and a straw for stirring.
1/2 cup orange juice
1/2 cup lemon-lime soda
1 tablespoon grenadine syrup
1 maraschino cherry
Method:
In a tall glass, combine orange juice and lemon-lime soda. Pour grenadine in and let it sink to the bottom. Garnish with a maraschino cherry and a straw for stirring.
Simple Iced Tea
Ingredients:
2 "fruit" tea bags (or peppermint, chamomile, lemon ginger - whatever you like)
1/2 litre boiling water
1/2 litre cool water
lemon
Method:
Steep the two teabags in the boiling water for about 4 minutes. Pour into a jug with the cool water. Chop the lemon into wedges and pop in. Keep it in the fridge. It's best drunk within 24 hours.
Contributed by Donna Reid, 22nd January 2011
2 "fruit" tea bags (or peppermint, chamomile, lemon ginger - whatever you like)
1/2 litre boiling water
1/2 litre cool water
lemon
Method:
Steep the two teabags in the boiling water for about 4 minutes. Pour into a jug with the cool water. Chop the lemon into wedges and pop in. Keep it in the fridge. It's best drunk within 24 hours.
Contributed by Donna Reid, 22nd January 2011
Simple Lemon Cordial
When lemons are in abundance, or when neighbours offer lemons, we make a homemade lemon cordial/lemon juice. Only ingredients lemon and sugar. We juice the lemons and then mix one pint of lemon juice with one pound of sugar. Just keep stirring until the sugar is dissolved in the juice. To drink, mix your lemon juice/sugar concentrate with water on the ratio of one part juice with around 4 parts water. You can always add extra water. The mixed lemon/sugar concentrate will keep in the fridge for around a month and you just mix it with water as needed. Super refreshing on a warm day. If you want to bulk prepare the juice, freeze the juiced lemon juice BEFORE you add the sugar, then just defrost as needed, mix with sugar and you are good to go. We freeze the squeezed lemon juice in small containers or empty plastic bottles. Great use of lemons and very low cost thirst quenching drink! We always keep a mixed jug in the fridge.
Contributed by Melanie Beer, 19th September 2011
Contributed by Melanie Beer, 19th September 2011
Simple syrup lemon cordial
Ingredients:
1 kg white sugar
1 litre lemon juice
Zest of 2 - 3 lemons
1 tbsp citric acid
1 litre water
Method:
Bring all ingredients to a boil in a large saucepan, stirring until sugar is dissolved. Pour into sterilised bottles. Seal Keeps in fridge for up to two weeks. For longer storage, waterbath for 20 minutes. Store in a dark cupboard.
1 kg white sugar
1 litre lemon juice
Zest of 2 - 3 lemons
1 tbsp citric acid
1 litre water
Method:
Bring all ingredients to a boil in a large saucepan, stirring until sugar is dissolved. Pour into sterilised bottles. Seal Keeps in fridge for up to two weeks. For longer storage, waterbath for 20 minutes. Store in a dark cupboard.
st clement's cordial
Ingredients:
4 oranges
2 lemons
1.5kg sugar
1 Tsp citric acid
4 cups of boiling water
Method:
Finely grate the zest from the oranges and lemons. Cut the oranges and lemons in half and juice. Place the zest and juice in a bowl with the sugar and citric acid and add boiling water. Stir until the sugar dissolves.
Leave to stand until cool. then strain through a sieve and pour into sterilised bottles. Seal. Store in fridge after opening.
Makes 2 litres.
Contributed by Elizabeth Stevenson, 13th November 2017
4 oranges
2 lemons
1.5kg sugar
1 Tsp citric acid
4 cups of boiling water
Method:
Finely grate the zest from the oranges and lemons. Cut the oranges and lemons in half and juice. Place the zest and juice in a bowl with the sugar and citric acid and add boiling water. Stir until the sugar dissolves.
Leave to stand until cool. then strain through a sieve and pour into sterilised bottles. Seal. Store in fridge after opening.
Makes 2 litres.
Contributed by Elizabeth Stevenson, 13th November 2017
strawberry banana smoothie
Ingredients
2 cups frozen strawberries
1 large banana
1/2 cup milk (or non-dairy milk)
1/4 cup kale, chopped, ribs removed
Method:
Place all ingredients into blender and blend until smooth.
2 cups frozen strawberries
1 large banana
1/2 cup milk (or non-dairy milk)
1/4 cup kale, chopped, ribs removed
Method:
Place all ingredients into blender and blend until smooth.
Strawberry Thick Shake
Ingredients:
4 cups vanilla ice cream
2 cups icy cold milk
1/2 cup cream
1/4 cup strawberry Quick
Method:
Put all ingredients in a blender and mix until well combined, thick and a consistent pink colour. If necessary stop the blender, stir with a spoon and blend again.
Contributed by Cath Armstrong
4 cups vanilla ice cream
2 cups icy cold milk
1/2 cup cream
1/4 cup strawberry Quick
Method:
Put all ingredients in a blender and mix until well combined, thick and a consistent pink colour. If necessary stop the blender, stir with a spoon and blend again.
Contributed by Cath Armstrong
Strawberry Wine
Ingredients:
3 cups dry white wine
1/4 cup castor sugar
2 cups strawberries, hulled and halved
Method:
In a medium glass or ceramic bowl stir the wine and sugar until the sugar is dissolved. Add the hulled and halved strawberries, stir gently. Cover with a damp tea towel or cheesecloth. Refrigerate three days. Strain wine through a cheesecloth into a sterilized bottle with a tight fitting lid. A preserving bottle is ideal.
Note: This can be made using non-alcoholic wine if a non-alcoholic drink is desired.
Contributed by Rena, North Bayswater, 17th September 2009
3 cups dry white wine
1/4 cup castor sugar
2 cups strawberries, hulled and halved
Method:
In a medium glass or ceramic bowl stir the wine and sugar until the sugar is dissolved. Add the hulled and halved strawberries, stir gently. Cover with a damp tea towel or cheesecloth. Refrigerate three days. Strain wine through a cheesecloth into a sterilized bottle with a tight fitting lid. A preserving bottle is ideal.
Note: This can be made using non-alcoholic wine if a non-alcoholic drink is desired.
Contributed by Rena, North Bayswater, 17th September 2009
Summer Smoothie
Ingredients:
2-3 ice cubes
1 banana, frozen
1/3 cup frozen berries
3/4 cup plain yoghurt
1/2 cup orange juice
Method:
Put everything in a blender and whizz to combine.
Contributed by Michelle, Donvale, 30th December 2009
2-3 ice cubes
1 banana, frozen
1/3 cup frozen berries
3/4 cup plain yoghurt
1/2 cup orange juice
Method:
Put everything in a blender and whizz to combine.
Contributed by Michelle, Donvale, 30th December 2009
Swiss Mocha
Ingredients:
1/2-cup instant coffee
1/2-cup sugar
1-cup instant nonfat dry milk
2 Tablespoons cocoa
Method:
Mix together in a blender. Store in an airtight container. Use 1 Tablespoon for each ¾ cup of hot water.
1/2-cup instant coffee
1/2-cup sugar
1-cup instant nonfat dry milk
2 Tablespoons cocoa
Method:
Mix together in a blender. Store in an airtight container. Use 1 Tablespoon for each ¾ cup of hot water.