Switchel--thirst quenching drink

[freemotion]

Can you just water it down?

 

[BeccaOH]

Free's Shrub recipe made me think about raspberry cordial (as in from Anne of Green Gables ). I've never had it, but I might try a recipe (if I can get some raspberries). I only picked about a cup of black raspberries this year. Seems the coons were beating me to them.

Blackberries are looking good so far. Just turning pink now.

Edit: just Googled for a cordial recipe. Vodka! Wow, I'm not really a vodka girl and it takes quite a bit of sugar. But it does say it can be used as a syrup deluted in iced tea, lemonade, and other things. :/

 

[aggieterpkatie]

Free's Shrub recipe made me think about raspberry cordial (as in from Anne of Green Gables ).

*hiccup*

 

[TanksHill]

Can you just water it down?

yeah, I did. Was ok but really just taste like watered down molasses. I think that's the problem. Like someone said above next time I would cut the molasses.

But it does seem like a good way to drink the ACV.

g

 

[BeccaOH]

Free's Shrub recipe made me think about raspberry cordial (as in from Anne of Green Gables ).

*hiccup*

Exactly!

 

[Bubblingbrooks]

Shrub is similar....here is a recipe that sounds good, from the New Galt Cookbook published in 1898, Wifezilla posted the link in another thread. I've been copy/pasting recipes to my files. Here's shrub:

STRAWBERRY AND RASPBERRY SHRUB.
On four quarts of berries pour white vinegar enough
barely to cover them. Let them stand for forty-eight
hours, then drain off the vinegar, squeezing the juice out
of all the fruit with the vinegar. If strawberries are
used, the vinegar must be poured over a second supply
of the fruit before it will attain the proper flavor; but
one supply of raspberries is sufficient. Measure out the
liquor when it is ready, and to every pint allow a pound
of sugar. Put it in a porcelain-lined kettle with the
sugar and let it boil for ten minutes, then bottle it and
set it away in a cool place. A cupful of this syrup is
sufficient to flavor a quart of ice water.


I have some peach vinegar that smells pretty good, from some wine I made last fall. The wine was nasty, the vinegar smells peachy, go figure! I think I'll make a simple syrup and cool it then add it to the vinegar and water so I don't kill the good beasties in the raw vinegar.

I want to try this next time my kombucha goes to long. Less sugar though, and I would let it dissolve rather then boiling it.

 

[BeccaOH]

Shrub is similar....here is a recipe that sounds good, from the New Galt Cookbook published in 1898, Wifezilla posted the link in another thread. I've been copy/pasting recipes to my files. Here's shrub:

STRAWBERRY AND RASPBERRY SHRUB.
On four quarts of berries pour white vinegar enough
barely to cover them. Let them stand for forty-eight
hours, then drain off the vinegar, squeezing the juice out
of all the fruit with the vinegar. If strawberries are
used, the vinegar must be poured over a second supply
of the fruit before it will attain the proper flavor; but
one supply of raspberries is sufficient. Measure out the
liquor when it is ready, and to every pint allow a pound
of sugar. Put it in a porcelain-lined kettle with the
sugar and let it boil for ten minutes, then bottle it and
set it away in a cool place. A cupful of this syrup is
sufficient to flavor a quart of ice water.


I have some peach vinegar that smells pretty good, from some wine I made last fall. The wine was nasty, the vinegar smells peachy, go figure! I think I'll make a simple syrup and cool it then add it to the vinegar and water so I don't kill the good beasties in the raw vinegar.

I want to try this next time my kombucha goes to long. Less sugar though, and I would let it dissolve rather then boiling it.

So, would you use the vinegary Kombucha in place of the white vinegar?

 

[freemotion]

Yep, and it sounds delicious!