Clifftop drinks



When we walk down to the beach we often pass a patch of wild mint on our return and pick some for a hot tea. We do it in the knowledge that the mint, being invasive will not be reduced by our act in any way. The smell is so refreshing as we walk home and the tea we make is fantastic so when a colleague gave me some water kefir grains I thought I would make an elderflower fizz with them that I could serve with fresh mint. I kept the grains in a dormant state in the fridge until I had a couple of days at home to watch the fermentation. We picked some elderflower heads then I steeped them for a couple of days, strained them and attempted to activate the water kefir by dissolving some sugar into some hot water and adding the grains and the elderflower water. That was a couple of days ago and nothing happened just an occasional bubble on the surface  of the liquid but it is starting to wake up a little now.

Our neighbour came round with a bottle of homemade carrot wine, it was very old and he wondered if we wanted to try it as his wife doesn’t drink and it was too much for him. The wine was quite yellowy orange which we took to be because of the carrots and, knowing it was old, or rather vintage, we thought it tasted similar to a sherry – it was probably oxidised.

I used this link for the water kefir and I followed this recipe for elderflower champagne the first part of the elderflower water



About Ruth

I am an actor and theatre maker, I moved down to the SW of England 19 years ago with my partner and son. Five years ago we bought a chalet on the Rame Peninsula and are fully embracing life of the cliff.
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