HONEY, LEMON AND GINGER PRESERVE
Cut enough lemons to fit as many bottles as you want into thin slices.
Peel and slice the ginger. Also to your taste. I love a lot so I use quite a bit.
Layer the lemon and ginger slices in a glass jar. Don’t pack it tight.
Fill with honey, making sure to remove all the bubbles.
Close and put in fridge for about a week. (It’s ok if you can’t wait that long. I don’t always)
Place a slice of lemon and ginger in a cup with 1½ – 2 tablespoons of the honey and fill with boiling water. You can add more if so desired.
Recipe and photos: Nicolette Papas
Photo 2 – My Honey, ginger and lemon preserve made as a tea.

HOMEMADE CHOCOLATE LIQUEUR
1 bottle gin, vodka or cane
½ cup sugar
2 packets chocolate flavored hard candy
1-1½ teaspoon concentrated chocolate paste

Pour the liquor, candy and sugar in a large enough bottle. Shake well every day until all the candy has melted. Then add the chocolate paste adjusting the amount till the desired chocolate color. Pour liqueur through a fine sive then through filter paper or a very vine cloth till all residue has been retained.
Pour in desired bottle.
Note: Blood orange flavored gin works very well with the chocolate flavor.
Recipe Nicolette Papas

WAATLEMOEN KRUISEMENT EN VODKADRANKIE
3 koppies waatlemoenstukke, pitte verwyder
vars afgestroopte blare van 8 kruisementtakkies
10 ml suurlemoensap
120 ml vodka

Versap die waatlemoenstukke en kruisementblare in ‘n versapper.
Voeg die suurlemoensap en vodka by die waartlemeon en kruisementmengsel en meng goed.
Dien op met gebreekte ys en versier met vars kruisementblare.
Foto: Benhet Nieuwenhuis

CRANBERRY GIN COCKTAIL
1 measure gin (2 if you like)
150 ml cranberry juice
10 ml lemon juice
ice cubes
fresh cranberries
mint leaves

Fill a tumbler glass with ice cubes and add the gin and lemon juice. Top with the cranberry juice and stir. Taste and adjust the quantities how you’d like.
Garnish with a few cranberries and mint leaves.
Recipe and photo: Gideon Louw

OUMA ISSIE’S GINGER BEER
8 liters water
7 cups sugar
1 tablespoon cream of tartar
½ tablespoon tartaric acid
4 teaspoons ground ginger
1 cup raisins
1 tablespoon active dry yeast

Bring the water to boil – now add the sugar, cream of tartar, tartaric acid and ginger to boiling water.
Allow the mixture to cool down for an hour or two.
Now add 1 cup raisins and yeast.
Leave at room temperature until raisins have risen to the surface.
Pour into bottles, close securely and store in refrigerator.
I always store the ginger beer outside the house (bar fridge in the garage) as bottles may explode with the buildup of gases. ALWAYS open away from your face!!!
Recipe posted by Louise Venter
Photo: Louise Venter

NUWEJAARS PONS
1 bottel Bacardi rum
1 bottel vodka
2 x 2 liter sprite
2 x 2 liter lemon twist
1 x 1.5 liter dry lemon

Meng alles saam en verkoel in die yskas tot benodig. Bedien met ys.
Resep geplaas deur Juanita Vermeulen
Foto: Juanita Vermeulen

KOFFIEMENGSEL MET ‘N KINKEL
1 koppie Nescafé
1 koppie suiker
1 koppie koue water

Meng in voedselverwerker, skep in plastiese bak en vries.
Ek gebruik 1 hoogvol teelepel per koppie, en dan kookwater, dit skuim lekker soos cappuccino (mengsel vries nie hard nie, hou in vrieskas).
Resep en foto: Annetjie van Huyssteen

FRANCIS SE GEMMER LEMONADE
Ek het hierdie heerlike gemmer lemonade gemaak. Die resep is op die blad, maar ek het dit effens aangepas.
1 liter water
6 koppies suiker
1 groot stuk vars gemmer, geskil en in klein stukkies gesny
10 ml kremetart
10 ml sitroensuur
10 ml engelse sout
500 ml suurlemoensap

Kook alles behalwe suurlemoensap tot suiker opgelos is en laat prut vir nog 5 min.
Haal van stoof af en laat effens afkoel.
Voeg die suurlemoensap by en roer goed deur.
Laat staan vir ongeveer 1 uur.
Giet in gesteriliseerde glasbottels en laat yskoud word.
Klein stukkies van die gemmer kan saam in die bottels gesit word. ( die gemmer gee dit net nog ‘n lekkerder smaak)
Dit maak ongeveer 3 x 750 ml bottels vol.
As dit koud is, bedien dit met yskoue sodawater of gewone water. Ongeveer 10% stroop is vir my soet genoeg, maar meng na smaak en geniet ‘n yskoue drankie.
Foto:  Francis Schoeman

AFFORDABLE BRANDY LIQUEUR

Yields 4  x 750 ml bottles. (2 different flavours)
2 bottles cheap brandy
4 cups caramel brown sugar
2 sachets Cremora powder (250 g each)
4 tablespoons coffee powder
800 ml boiling water
2 extra empty bottles

Add sugar to brandy and heat in microwave until sugar is dissolved. Keep aside.
Add Cremora to boiling water and mix well. Keep aside.
Divide brandy mix in two bowls.
Add coffee powder to one bowl.
Fill 2 bottles halfway with coffee brandy syrup.
Fill 2 bottles halfway with plain brandy syrup.
Fill the 4 half bottles with Cremora mix.
Shake well to combine.
Cool before refrigeration.
Shake often. Enjoy!
Recipe and photo:  Roelette Spies

CHANTE SE MOJITO
Net ‘n wenk. Die heerlike vars smaak van ‘n mojito kom van vars lemmetjies en kruisementblare af. Jy sny die lemmetjies in blokkies en kneus dit dan saam met die kruisement blare en suiker voordat jy jou wit rum bygooi. Hier is my resep.
(Maak 1 mojito)
25-50 ml wit rum (Bakardi is my gunsteling)
1 lemmetjie, in blokkies gesny
4-6 groot kruisement blare
1 teelepel suiker
ys
200 ml lemonade

Knees die lemmeTjie, kruisement blare en suiker saam in ‘n drinkglas met die agterkant van ‘n houtlepel. Voeg die rum by, hou toe die bokant van die glas en skud goed. Maak die glas vol ys.
Skink nou die lemonade bo-oor alles en garneer met nog lemmetjies en kruisementblare.
Resep: Chante Putter