WELCOME to my BLOG
I’m slowly working towards some simplicity within the home, but hey! It’s a lot of hard work!
I love having a go at growing my own veges and always use herbs fresh from my garden. I try to plant from seed whenever I can and have learnt to save and share my own seed for the following year. I make Award Winning preserves and pickles; and my husband brews Award Winning boutique beers as well. I love to stockpile and try to limit quick trips to the shops. I dabble in bread making and enjoy making my own stocks too.
I enjoy feeding my family good hearty meals, nothing like those tiny restaurant stacks you have to look for on the plate. My husband maintains our vehicles and machinery and we both enjoy fabricating on a small scale mostly relying on metal & timber recyclers for any materials needed.
While I don’t always have time to reply to comments, I love reading them. I hope you enjoy your stay and I hope you learn something new because I love sharing what I learn, and I'm always looking for another new skill myself.
Wednesday, April 13, 2011
Pineapple Sage Cordial
I'm sorry, but I didn't take a photo of the bunches, but this is what I did with it....
I separated the leaves from the stalks and they are drying in the shed...I also kept the flowers, to make Pineapple Sage Cordial.
PINEAPPLE SAGE CORDIAL
1 Cup of Pineapple Sage Flowers
3 cups of water
3 cups of sugar
juice of 1 lemon
2 teaspoons of tartaric acid
In a saucepan, add the water and sugar, and heat until sugar is dissolved.
Add the flowers and lemon juice and bring to the boil. Simmer for 5-10 minutes....Stir the mix then add the tartaric acid.
Now strain in a colander over a cotton cloth
...bottle and keep in the fridge...
Will store well for 2 to 3 weeks.
Dilute with water before drinking. Serve to your friends when they come visiting. They will certainly be impressed.
For diluting amounts..It comes down to ones own taste. I personally like 1 cup of water to 40mls of cordial...
Serve with ice, and you will be reminded of the lovely summer days.
Oh so quick, and Oh so yummy.