December 17th, 2014 Drink of the Week
This beautiful concoction comes from our beloved member @morgan who says “this was gorgeous enough to cause the drinkers to abandon their wines, so make plenty! I put the syrup in a jar in the fridge for further drinks, & to ensure I had some for myself – drinkers can be so utterly grasping & thoughtless! I think this would also be wonderful with guavas, strawberries, apricots when they arrive, or tinned – anything lovely ????
Ingredients:
2 sticks of Rhubarb
1/2 cup sugar
2 cups tap water
Lychees
Handful of Raspberries (frozen or fresh)
Soda water
Ice
Lemon (optional)
Method:
First make a syrup. Cut the rhubarb into pieces and add to a pot with the raspberries, tap water and sugar.
Bring to a boil, reduce to a simmer for 5 minutes, then run the mixture through a sieve so you are left with a sweet syrup. Cool.
When you are ready to make a drink add half a cup of syrup to a glass & add ice, lychees, a couple more raspberries, soda water, some lychee juice and fresh lemon juice if want a little bite to it.
Happy playing with heavenly, healthy flavours!!
Today’s expert is Bernie, an Alcohol and Drug clinician based in Dunedin.
July 25, 2019 – 2 comments
Today’s expert is Cheryl – a mindfulness practitioner who runs courses and retreats through her company Mindfulness 4u.
March 8, 2017 – 8 comments
Drink of the Week: Sprig & Citris The first step in making this drink is to brew a ‘simple syrup’ (sometimes known as ‘sugar syrup’) but the difference here is that there is hardly any sugar!
July 27, 2018