A fun recipe for testing out drink fermentation, with an alternative option for those just looking for a sip of refreshing gingery zest!  

 Makes 1 cup syrup or 2L ginger beer 

Ingredients  

For the ginger syrup: 

¾ cup granulated sugar
½ cup water
3 Tbsp peeled & grated fresh ginger
Soda water
Lemon wedges 

 For the fermentation: 

1 tsp instant yeast
¼ cup lemon juice
1.5L still water  

Method  

1. Add sugar and water to a pot over high heat. Bring to the boil and stir to dissolve the sugar completely.
2. Add the ginger and boil for 2 minutes, then remove from the heat and leave to infuse for at least 2 hours.
3. Sieve out the grated ginger to leave behind a thick ginger syrup. Decant this into a sealable jar.
4. To use as is, add 3 Tbsp (or amount as per preference) of ginger syrup to a glass and top up with soda water. Stir to combine and finish with ice and lemon wedges.
5. To ferment, add yeast to a 2L glass or plastic bottle (or divide between two 1L bottles).
6. Add all the ginger syrup, followed by the lemon juice, then the water.
7. Seal tightly and shake bottle vigorously until well combined and yeast has dissolved into the solution.
8. Set bottle in a dry, dark spot at room temperature (like a cupboard or shelf out of direct sunlight) and allow to ferment for 2-3 days. For slower fermentation, place in the fridge for 5-6 days.
9. Loosen lid once a day to release pressure building within the bottle – this will prevent the bottle from bursting.
10. After 2-3 days, taste the ginger beer. If you’d like a tangier fermented taste, leave for another day or two. Once ready, serve with ice and refrigerate further until finished. Consume within 5 days.

Good to know  

As the days pass, the ginger syrup and water will begin to ferment, causing carbonation from the yeast feeding on the sugar. The fermented ginger beer will be tangy, bubbly and sharp. While topping up the ginger syrup with some soda water will achieve a carbonated drink too, it delivers a sweeter taste. Whether you’re tight on time and want a quick cool down, or enjoy the fermentation process, both result in fresh, fun drinks you’ll love.  

Recipe & Styling: Sjaan Van der Ploeg
Photographs: Zhann Solomons  

The post Homemade ginger beer   appeared first on MyKitchen.

If you go to France and don’t end up with a steaming hot chocolate, a side of cream and a croissant to dip into it, I’m afraid you’re doing it wrong. Turn to page 56 to make your own croissant or buy them to pair with this hot drink that can, let’s be honest, double as a chocolate sauce.

Serves 3-4

Ingredients

Combine ¼ cup full-cream milk,
1½ cups cream,
1-2 Tbsp icing sugar and 1 tsp instant coffee.

Method

Finely chop 230g 70% dark chocolate and add to the cream mixture. Place mixture over medium heat until the chocolate is melted (or use the microwave and stir every 30-60 seconds). Whisk ½ cup cold cream, 2 Tbsp sifted icing sugar and 1 tsp vanilla extract to stiff peaks. Serve the hot chocolate steaming, with a side of piped cream.

Recipe & styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons

The post Iconic Parisian Hot Chocolate appeared first on MyKitchen.

A fun and zesty mocktail for cooling down on those sweltering days.

Lemon & lime rooibos fizz 

Serves 6 

Ingredients

For the popsicles 

1 peach or plum, thinly sliced
250-300ml rooibos iced tea

For the fizz 

Ice
¾ cup lime juice
1L Sprite
Small handful mint leaves 

Method

1. For the popsicles, add slices of stone fruit to each mould, then fill with iced tea.
2. Seal with lids and freeze for at least 3 hours. If you don’t have lids, freeze for 1 hour or until half-frozen, then add wooden popsicle sticks to each and freeze until solid. (You can keep skewers upright by sticking tape on either side of sticks.)
3. Unmould popsicles once frozen.
4. Add a handful of ice to six glasses and pour 2 Tbsp lime juice into each.
5. Top up with soda, then finish each with a few mint leaves and a popsicle.

Recipe & styling: Sjaan Van Der Ploeg
Photography by: Zhann Solomons

Also read: Frozen mangorita

The post Lemon lime & rooibos fizz  appeared first on MyKitchen.

Almost as popular as a frozen margarita, this icy, crunchy cocktail captures summer in a drink. To turn into a mocktail, omit the tequila.

Frozen mangorita

Serves 2-4 

Ingredients

300g frozen mango cubes
¼ cup tequila of choice
2 Tbsp lime juice
¼ cup water
2 Tbsp white sugar
3 large handfuls ice
Coarse salt, for coating 
Tajin spice 

Method

1. Add mango, tequila, lime juice, water and sugar to a food processor and blitz until smooth, about 1-2 minutes. (Add a splash of extra water if the mixture doesn’t blend easily at first.)
2. Place one plastic bag inside another, creating a double bag. Fill with ice, tie closed and use a rolling pin to smash into small bits. (This makes it easier for the blender to break up the ice).
3. Add ice to the blender with the mango mixture and blend for another minute to form a slushy.
4. Combine salt and spice on a flat plate.
5. Dip glasses into a shallow dish of lemon juice or water, then press into salt mixture, turning around to coat the inside and outside of the rim.
6. Decant frozen mangorita into glasses, finish with a wedge of lime and enjoy.

 

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Bartender’s note 

Instead of using mango fruit, you can simply decant pure mango juice into 3-4 ice cube trays and freeze overnight before blending along with the other ingredients. 

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons

Also read: Raise your glass to the New Year with 4 festive drinks 

The post Frozen mangorita appeared first on MyKitchen.

The post Grapefruit and rosemary ombré spritz  appeared first on MyKitchen.

Sip, savour and soak up the sunshine with these refreshing drinks – perfect for your spring picnic!  

Gooseberry lemonade  

Makes 1.8L // Cooking time 20 minutes 

Ingredients 

For the gooseberry lemonade 

4 lemons, juiced 

¼ cup honey 

⅔ cup gooseberries 

8 mint sprigs 

To serve 

1.5L sparkling water 

1-2 cups gooseberries 

1 lemon, sliced 

Method 

1. For the gooseberry lemonade, blend the lemon juice, honey and gooseberries until smooth.
2. Push the mixture through a sieve, reserving only the liquid.
3. Stir through the mint and refrigerate until needed.
4. To serve, mix the lemonade (about 1½ cups) with the sparkling water. Pour into glasses filled with ice and top with extra gooseberries and a slice of lemon.

Recipe & styling: Kate Turner 

Photography: Andreas Eiselen // HMimages.co.za 

Lemon and mint green iced tea  

Makes 1L // Total time 15 minutes (plus refrigeration)  

Ingredients 

1L boiling water  

Tea 2 Green teabags   

6 mint leaves + extra to garnish  

2 lemons, sliced + extra to garnish 

2 Tbsp honey   

Method 

1. Combine the boiling water, teabags, mint and lemons in a heat-safe bowl or jug.
2. Add the honey and stir to dissolve.
3. Set aside to infuse for 5 minutes, then remove the teabags and refrigerate until cold.
4. Top up with water to taste.
5. Serve poured over ice, and garnish with lemon and mint. 

Words: Sjaan van der Ploeg 

Photography: Fresh Living Magazine 

Granadilla, ginger beer and brandy cooler 

Serves 6 ⁄ ⁄ Preparation time 10 minutes    

Ingredients 

Pulp of 12 granadillas 

1 cup brandy  

4 limes, 3 juiced + 1 sliced 

6 glasses of ice 

6 cups ginger beer 

Handful mint  

Method 

1. Mix the granadilla pulp, brandy and lime juice together.
2. Divide between 6 ice-filled glasses and top with ginger beer.
3. Garnish with mint and lime.

Recipe & Styling: Kate Turner 

Photography: K-Leigh Siebritz // HMimages.co.za 

Also read: 3 spicy cocktails for summer

The post 3 Refreshing drinks to pack for your spring picnic  appeared first on MyKitchen.