Refreshment on hot summer days

“HERB DUDLER“– THE COOL REFRESHMENT

On hot summer days there is nothing better than a hammock in the shade, a good book and a refreshing drink. You’re on your own setting up your hammock and choosing your book, but we can help you with your cool refreshment with a delicious herbal lemonade, a homemade “Almdudler“.

You will need:

1 Litre of natural cloudly apple juice, best of all organic
and the following herbs: lemon balm, peppermint, blossoming hyssop, lavender and marigold petals (quantity according to taste)

And just a few steps:

Crush all of the herbs and let them steep in the apple juice for around 12 hours.
Sieve out the herbs and add 1 litre of sparking mineral water to the juice.
Add ice cubes and a couple of lemon balm leaves.

And the “Herb Dudler“ is finished! Enjoy!

ROSE PETAL SYRUP – THE DELICATE FLAVOUR

Roses don’t just look beautiful, they are fantastic for food preparation because the rose has an incomparable taste. So that you can taste the plant as well as smell it, here is the perfect recipe.

For your own homemade rose petal syrup (ca. 1400 ml) you will need:

Ca. 100 g fresh rose petals
1000 ml water
1000 g sugar
1 packet of citric acid (5 g) or 6 – 7 tablespoons of lemon juice

And off you go:

Cut the fresh blossoming roses with scissors, in the morning if possible. This should include a couple of well-scented roses so that the rose petal syrup has a special aroma. The syrup has a particularly attractive red colour when several red roses are used in the preparation. Tip: depending on the type of rose, sometimes there are small, light, slightly thickened stem bases at the ends of the petals. These should be pulled off with the fingers or cut off with scissors as they sometimes taste a little bitter.
Boil the water with the sugar until it has completely dissolved.
Let the mixture cool a little and then dissolve the citric acid in it.
Add the rose petals, bring everything to the boil again and take the pan off the stove.
Leave to steep for around 12 hours.
Prepare clean bottles with suitable screw tops or corks.
Strain the rose petals through a sieve (press well) and warm the liquid up again in a pan.
Fill the bottles with the boiling hot rose petal syrup using a funnel to help.
This method of preparation means the syrup can be used for at least a year

Now it’s time to retire to the balcony and enjoy! Your rose petal syrup tastes particularly good pepped up with a little cold mineral water or in a glass of champagne.