...is finding time to blog. Here are some photos of the process of making cordial and champagne. My aim is to show how simple it is if you feel like giving it a go.
Sunday weather has been totally all over the show - bright and summery for breakfast, wild and windy for smoko, pouring with rain for lunch and then right back around those right through the day. And despite being caught in the pouring rain at the Wynyard foreshore market, we managed to get some fantastic olive bread and fruit bread, three flowering cornflowers, zucchini and pineapple loaf, a wooden pepper grinder, the freshest bok choy in the north west, a stinging hot salami and Chris' crunchy apples.
Anyway, back to the brews....
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| Lemon and elderflowers |
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| Rhubarb champagne in the early stages |
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| Straining the champagne through muslin |
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| The final product - now the test is how long you can bear to leave the champagne before trying it |
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