Why should we be using #nativeingredients in #cocktails?
If you’re looking for a way to spice up your cocktails, #Australianbotanicals are a great place to start. Native ingredients like #fingerlime, #lemonmyrtle, #strawberrygum and #pepperberries can add a burst of flavour to any creative #concoction.
#Valentinesday the 14th of Feb will soon be upon us and sometimes I like doing something a little different to surprise someone special and a fun way to celebrate Valentine's day a little differently. Australian #ediblenatives are really entering the food industry with their unique and amazing colours and flavours.
Ruby Red KIsses Cocktail.
Davidson Plums are so tart they lend themselves well to being preserved. This refreshing drink is best served with sparkling water and a squeeze of fresh lime. It has a flavour similar to kombucha and is a favourite in our guesthouse after a long day in the sun.
Davidson Plum Shrub recipe
1kg Davidson Plums
1L apple cider vinegar
1L water
5 1/2 cups white sugar
Instructions
Wash your plums, giving them a gentle wipe with a clean dish cloth to remove the small irritating hairs on the outside. I suggest you wear gloves. Remove seeds - if you cut them down the middle there will be a seed on each side of the fruit.
Place the plums, vinegar and water in a large preserving pan and simmer for 30 minutes.
There are two options for processing the fruit. The first is the quickest and easiest but does rely on a juicer.
Allow the fruit to cool and put the fruit through a cold press juicer if you have one.
If you do not have a juicer, use a sieve or mouli to separate the juice from the fruit pulp.
Return the liquid to the pan and add the sugar. Heat slowly, stirring to dissolve the sugar. Simmer for 20 minutes.
Funnel into sterilised bottles.
To use the shrub, mix 20% shrub syrup (to taste) with soda or still water. Serve with a piece of lime.
Stores in a dark cupboard for 1 2 months.