CORNISH MEAD:
(A Wee taste of Cornwall)
INGREDIENTS
3lbs
(1360gm) clear honey
1oz (28gm) yeast 1 gallon (4.55l) water
2 lemons
2 oz (56gm) root ginger
Rosemary sprig
The water should be boiled
for 30 minutes then the honey stirred in and the mixture simmered for a
further hour. Remove any scum produced with a wooden spoon. The ginger
should first be bruised and tied in a muslin bag along with the
rosemary. This is added to the fluid along with the juice and rind of
the lemons. When the fluid has cooled to luke warm add the yeast and
stir. Cover the vessel and stand in a warm place removing the muslin bag
and floating lemon peel after 5 days but allow the mixture to ferment
for a further 6 days. Strain with a cloth sieve and bottle, leaving the
corks loose initially but when the gas production ceases tighten home.
It should be kept bottled for at least two months before drinking.
This drink was traditionally drunk by newly married
couples for a month after the wedding hence the term 'honeymoon'.
Summer Punch: (Kemyskyans Haf)
INGREDIENTS
Half
pint mint leaves
Juice of 2 lemons
3tbls hot water
1 pint Ginger Ale
Half pint apple juice
Wash mint
leaves and drain. Put into a jug with the lemon juice and add the
dissolved sugar and water. Stand for 2 hours stirring at intervals.
Strain and add Ginger Ale and Apple juice. Serve in a punch bowl with
lemon.
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