Made rusks....did not turn out at all. Made melktert...I think I have a winner. Tonight we open the Roodeberg and maybe the Amarula too. Need to find mint liqueur to make springboks.
Laurie, I publish the Foundation Newslater to the Area Reps and would like to steal a photo of the two teams off your blog if that's alright? Also, if you want to make mint liqueur here's a recipe. Unfortunately it's not for immediate use!! Takes some aging! Carlene Roche - 1 1/4 cupsfresh mint leaves 3 cups vodka 2 cups granulated sugar 1 cup water 1 tsp glycerine 8 drops green food coloring 2 drops blue food coloring
Wash leaves in cold water several times. Shake or pat dry gently. Snip each leaf in half or thirds. Discard stems. Measure cut mint leaves, packing lightly. Combine mint leaves and vodka in aging container. Cap and let stand in a cool place for 2 weeks, shaking occasionally. -- After initial aging, strain leaves from liqueur, discard leaves. In a saucepan, combine sugar and water. Bring to a boil, stirring constantly. Let cool. Add cooled syrup to liqueur base, stirring to combine. Add glycerine and food color, pour into aging container for secondary aging of 1-3 more months.
Sure, use photos with attribution and PLEASE send me a copy of the newsletter. It was the most amazing experience and I am so proud that Rotary chose me (and by extension Housatonic Community College) to participate. If you cannot capture the photos from this blog, write me at Laurie@LaurieNoe.com and tell me which ones you want and I will send them to you.
Laurie,
ReplyDeleteI publish the Foundation Newslater to the Area Reps and would like to steal a photo of the two teams off your blog if that's alright? Also, if you want to make mint liqueur here's a recipe. Unfortunately it's not for immediate use!! Takes some aging!
Carlene Roche -
1 1/4 cupsfresh mint leaves
3 cups vodka
2 cups granulated sugar
1 cup water
1 tsp glycerine
8 drops green food coloring
2 drops blue food coloring
Wash leaves in cold water several times. Shake or pat dry gently. Snip each leaf in half or thirds. Discard stems. Measure cut mint leaves, packing lightly. Combine mint leaves and vodka in aging container. Cap and let stand in a cool place for 2 weeks, shaking occasionally.
--
After initial aging, strain leaves from liqueur, discard leaves. In a saucepan, combine sugar and water. Bring to a boil, stirring constantly. Let cool. Add cooled syrup to liqueur base, stirring to combine. Add glycerine and food color, pour into aging container for secondary aging of 1-3 more months.
Sure, use photos with attribution and PLEASE send me a copy of the newsletter. It was the most amazing experience and I am so proud that Rotary chose me (and by extension Housatonic Community College) to participate. If you cannot capture the photos from this blog, write me at Laurie@LaurieNoe.com and tell me which ones you want and I will send them to you.
ReplyDelete