💚 Cardamom tincture

 

 

• 90g green cardamom pods
• 360ml high quality vodka

1. Lightly grind the cardamom pods in a mortar & pestle, just until they open for better extraction.
2. Add the vodka and the pods to a container and seal.
3. Leave for 1 week to extract. Strain and decant into a tincture bottle with pipette. 
4. Use within 6 months year. 

Add a few drops to a glass of L.A Brewery lemongrass kombucha to create a delicious low alcohol cocktail to sip and savour. 

Mid October can be a fantastic time for hedgerow foraging. In Somerset, where Louise's mum lives, there was an abundance of late rosehips this year, as well as bullaces (wild plums that look quite like a sloe) & bramley apples. Edible hedgerow berries, fruits and flowers can be used to create an autumnal syrup - great for drizzling on puddings, or adding to a glass of sparkling. Plus, hedgerow syrups are thought to be a natural remedy for sore throats, perfect for this time of year!

 

 

• 1 kilo of hedgerow fruit, I used rosehips, bullaces (wild plums) and bramley apples
• 1 litre water 
• 500g-700g sugar depending on your palate

1. Wash the fruit and chop roughly before blending together.
2. Add the fruit and water to a saucepan over medium heat. Bring to the boil and simmer until the fruit is soft and pulpy. 
3. Strain through a muslin & leave to fully strain overnight.
4. Heat the juice and add the sugar (using roughly 650g of sugar per 1L of juice), stirring to dissolve.
5. Bring to a rapid boil for 10 mins and leave to cool. If you want to create a jelly instead of a syrup, keep boiling for 2 minute intervals and test for setting point after the rapid boil (see tips online for this).
6. Use within 1 year.

• 1 cup fresh turmeric 
• 1/2 cup fresh ginger 
• 1L water
• 1/2 cup honey
• Juice of 2 limes

1. Peel and slice your ginger & turmeric before blending together with a little water to loosen the mixture. 
2. Heat the mixture in a saucepan and simmer for 15 minutes.
3. Strain over a muslin.
4. Add your lime juice and honey. Stir to dissolve and leave to cool.
5. Keep refrigerated and use within a week. 

How to use:

We love a shot of this Jamu mixed with our Citrus Hops kombucha - serve it in a champagne flute for a non-alcoholic bucks fizz style drink. 

GIVEAWAY
We will be giving Louise's kit to one winner across Instagram & the L.A mailing list on Monday 22nd November. For your chance to win, simply...

👉 Follow @labrewery on Instagram
💛 Like this post & comment tagging three friends you would share your drinks with this season.

Competition closes Sunday 21st November 11pm.