OK, so I know I’d said I’d post this recipe in the next couple of days, but had a few spare moments now so decided to do this immediately. PLUS have a really exciting piece of news in this regard that I wanted to share.
For decades now I have simply followed the seasons making the sparkling grit drinks such as rhubarb, cherry, strawberry and so on which was great, but I had no way of keeping the supply going through winter. Such a shame as they are popular anytime and they are, as I pointed out in my last blog, free of artificial additives, they are nutritious and lower in sugar than commercial soft drinks.
As I had quite a lot of raspberries in the freezer left over from last season, enough to be a little adventurous, so I tried using these instead of fresh. Presto – it worked – really, really well in fact. So now I can make, enjoy and share these delightful drinks with friends and family all year round. Revolutionary. My grandchildren love them, especially helpful as one of them has a bad reaction to colourings.
I am so excited about this that I’ve decided to conduct a class for making scintillating Summer Drinks on December 11th here at the Sally Wise Cooking School at Molesworth. If you make the drinks around then, they will be ready for the holiday season.
So here is the recipe as I have developed it – have fun with it, use any berries or cherries – in fact try any fruit except apples.
Sparkling Fruit Drink (soft drink)
Makes 4.5 litres, approximately
875g fresh or frozen fruit (such as raspberries)
1 lemon, chopped
18 cups cold water
180ml white vinegar
Place all in a food-safe bucket, mix well, then place a tea towel over the top and leave to stand at room temperature for 48 hours.
Strain through a fine nylon kitchen sieve and pour into PET bottles and seal immediately. (Empty soft drink bottles are ideal, or you can buy new ones from home brewing suppliers – they are re-usable)
The sparkling drink will be ready in 2 weeks. Open carefully – it’s best to refrigerate it before opening.