Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
One of the easiest fermentations - it only requires minimal monitoring and some patience but the end product is well worth the wait!
Calling it 'cola' doesn't do this recipe justice. This is delicious stuff.
I took foraged dandelion roots and combined them with hollyhock roots, honey and maple syrup to make a root beer.
Testing out the NYT recipes adapted from the famous Brooklyn Farmacy and Soda Fountain. Check out the surprising ingredients.
Just boil the roots with some spices and molasses, strain, add sugar, and store as a syrup. Mix the syrup with soda water to make the root beer.
One sip and you'll feel the island breeze blowing across your face and hear the sound of steel drums. Add some rum, and you'll hear the steel drums too!
As surprising as the idea may first sound, Tarkhun is actually quite good and carries tarragon’s pleasant, mildly liquorice flavor.
In truth, this is actually two recipes: it yields a fruit syrup that is a stunning Day-Glo red starter for bubbling cold beverages, and also its by-product—my most favorite strawberry jam to date. Absolutely do not discard the macerated fruit.
Three recipes are available: Cream Soda, Grapefruit & Quince. Put that SodaStream to work.
Is it possible that harvesting yeast in my kitchen could yield all this fizz? And so much taste!