Grandma’s Drinks

South African Country Life - - Author Interview - WORDS MAR­I­ANNE HERON PIC­TURES DAVID MOR­GAN

Just as boerekos and for­ag­ing are mak­ing a come­back, so are those home-made drinks of old. So let’s dust off the recipe

books and fol­low in grandma’s foot­steps. Cheers

Op­por­tu­nity sel­dom closes one door with­out open­ing an­other. The clam­p­down on drink driv­ing, and the sugar tax on over­sweet drinks, has led to more than a few light-bulb mo­ments and ideas for new non-al­co­holic drinks. Of­ten th­ese take their cue from Grandma’s time-hon­oured recipes for bev­er­ages like ginger beer and le­mon­ade, al­co­holic or oth­er­wise.

Now, in back-to-the-fu­ture fashion, th­ese old favourites are mak­ing a come­back, as canny folk take a leaf from Grandma’s recipe book. It’s part of a trend that in­cludes craft brew­eries and ar­ti­san prod­ucts, where of jams and condi­ments on the shelves. Spell­bind­ing stuff.

Out­side, An­na­marie was lin­ing up bot­tles of her hop beer to sit in the sun for two days, an es­sen­tial step in the mak­ing of her pop­u­lar brew. An­na­marie re­sists sug­ges­tions that she should mar­ket her beer else­where. “It goes straight from my kitchen to the farm stall. I like to keep my business small and to keep a hand on my prod­ucts.”

It’s a long time since An­na­marie had a hol­i­day in De­cem­ber, when the val­ley is busy with tourists and hol­i­day­mak­ers. At least not since her wish for a farm stall was granted and the Hop Val­ley Farm Stall was built. Now her jams, chut­neys and drinks made from lo­cal farm pro­duce

all day,”she says. “Just keep­ing up with de­mand.”.

Her hops beer is made after the Fe­bru­ary hop har­vest, from a tra­di­tional recipe con­tain­ing hops, sugar and water, handed down by her mother-in-law. The Hops Farm

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