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                   Infused syrups and oils and vinegars

Infused syrups



Simple infused syrup.:

You will need a seive and a clean muslin cloth to train liquid at the end of the process.

water

cane sugar

aromatic foraged treasures of your choosing

Place equal parts sugar and water into a saucepan over anmedium heat and stir until sugar is disolved.

Bring to the boil and as soon as it boilsremove it from the heat. Wash the foraged treasures and pick them over to remove foreign material and bugs.

Place cleaned plantmaterial in a bowl or jug. POur enoughhot syrup over them to cover them. Leave to infuse for 12 to 24 hours. Strain the infused oils syrup through muslin into a jug. Transfer syrup into serilised bottles or jar. Keep refridgerated.

Flowers to consider:

Camomile, rosehips, manuka, Elderflowers, calendula

Mint, scented pelargonium, kawakawa leaf or berries,lavender

Citris peel, jasmine flowers, fennel, rose petals

Elderberrys, hawthorne berries, dandelion leaf

Simple fruit syrup.

By weight equal parts of foreged fruits or berries, sugar, honey and water.



Pear & Ginger Fizz

Ingredients

410 g can Wattie's Pear Quarters in Clear Fruit Juice 2 tsp chopped fresh root ginger 2 lemons, juiced ice lemonade

Method

Place , ginger and lemon juice in a blender and blend until Wattie’s Pear Quarters in Clear Fruit Juice smooth. Place about 1/4 cup crushed ice in 3-4 tall glasses and divide the pear mix between the glasses and top with lemonade. Garnish with lemon slices.



Strawberry & Mango Fizz

Strawberry & Mango Fizz ½ punnet strawberries, topped 2 cups Golden Circle Mango Nectar ice lemonade

Place strawberries and in a blender and blend until smooth. Place about 1 Golden Circle Mango Nectar /4 cup crushed ice in 3-4 tall glasses and divide the fruit mix between the glasses and top with lemonade. Garnish with strawberries


Infused oils



Preserved Artichokes in Olive Oil

fresh artichokes

olive oil to cover

1 tsp salt per potful

sliced lemons, cloves of garlic and fresh herbs (optional)

Leave tiny artichokes intact. For larger artichokes, halve them lengthways, remove hairy chokes with a spoon and trim off tough outer leaves.

Place artichokes in a pot so they fit snugly in a single layer. Add enough olive oil to cover and teaspoon salt. Cover and cook over lowest heat for 25-30 minutes. The oil should never get so hot it sizzles. Allow artichokes to cool in oil then pack into clean jars and cover with oil. They will keep for months in the fridge.

To vary the flavour, add a couple of cloves of garlic, a handful of herbs or some slices of lemon to the artichokes as they cook.


Infused Vinegar's