GIVE IT A SHOT

Get cre­ative with pro­duce and make your own syrups, purées and tinc­tures, lift­ing sum­mer cock­tails to ad­ven­tur­ous new heights.

Dish - Everyday Dish - - Contents - Recipes — ED LOVE­DAY / Pho­tog­ra­phy — ME­LANIE JENK­INS

Botan­i­cal cock­tails us­ing home­made syrups, purées and tinc­tures.

Asur­plus of lovely sea­sonal fruit and veg should never go to waste. Move over pick­ling and pre­serv­ing – there’s a saucy al­ter­na­tive ready to turn your sum­mer sup­ping into an ex­plo­sion of fab­u­lous flavour. With a bit of prepa­ra­tion, a tasty li­ba­tion is but a shake away. See over the page for cock­tails us­ing th­ese juicy lovelies.

- HOT-PROCESS SYRUPS -

This is what most of us think of when syrup comes to mind. A vis­cous liq­uid is pro­duced by boil­ing wa­ter and sugar with your cho­sen pro­duce – fruit, herbs, spices. Strain through a muslin cloth or fine-meshed sieve and you have a con­cen­trated flavour at the ready.

- COLD-PROCESS SYRUP -

As the name sug­gests, there’s no heat in­volved with cold-process syrup mak­ing. A sim­ple zip-lock bag can be used to mix sugar and pro­duce to­gether which is then left to break down over time. The strained liq­uid is a fresher flavour than its hot-process coun­ter­part.

- PURÉES AND TINC­TURE -

A purée doesn’t need much ex­pla­na­tion, ex­cept to say make sure you have a high-pow­ered blender or pro­ces­sor to avoid lumps. A tinc­ture is a con­cen­trated liq­uid of 100-proof al­co­hol in­fused with herbs, spices, nuts etc. Use spar­ingly to “sea­son” your cock­tail with some je ne sais quoi.

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