SUMMER BEVERAGES.

Manawatu Standard, Volume LIII, Issue 14, 14 December 1932, Page 14

SUMMER BEVERAGES.

Apricot Gin. —To lib apricots weighed after stoning allow 2oz. sugar candy and some dry gin. Use ripe apricots, wipe them, and cut them in slices, removing the stones. Then take some wide-necked bottles or jars, half fill them with the prepared fruit, add crushed sugar candy in the above proEortion, and a few of the kernels lanelied and sliced. Fill up with gin and close up tightly. Leave the cordial for three months, shaking it up occasionally, then strain or filter, and rebottle for use. Strawberry Wine.—To one gallon strawberries allow one quart water, and to one gallon juice allow 2Ub. cane sugar and one pint whisky. Choose ripe, sound strawberries, hull them, and bruise them down, adding the water. Cover and leave for 24 hours, then strain and add sugar in the above proportion. Put into a cask, reserving a little of the liquid for filling up. Cover the bung-liole lightly until fermentation has ceased, and keep adding more liquid as the scum works over. When fermentation has ceased add the whisky, close the bung, and leave six weeks before bottling.