Well, well, and a big well! We nailed this one, and you know, as far as colas go, we think this is the cream of the crop and tastes very adult and pretty darned delicious as well as being a great substitute for that other nasty thing I love!
This will last in the fridge for literally months due to the fermentation (which is good for you right?). Serve at will diluted with plenty of sparkling water, or alcohol of choice. Our snack attack month began with Twisties and ended up with coke.
We think we are pretty clever! (And you will be too when you serve this!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 2 large oranges
- 2 lemons
- 4-6 limes
- 20 Grams Fresh Ginger grated with a microplane
- 1 Fresh Rosemary sprig
- 1 Star anise pod, slightly crushed
- 1/2 Fresh nutmeg finely grated
- 2-3 Kaffir Lime leaves leaves
- 2 Cups Apple Cider Vinegar
- 250 Grams dark brown sugar
- 2 Drops Cinnamon Bark Oil BUY
- 1 Drop doTERRA Oils lavender BUY
- 1 Teaspoon Vanilla Extract BUY
- 1 Teaspoon citric acid
- 1/2 Teaspoon dried active yeast
- Sparkling mineral water to dilute as needed BUY
Squeeze the citrus fruit, cut the rinds into small pieces and place juice and rinds into a large jar with a lid.
Add grated ginger, rosemary sprig (whole), star anise, grated nutmeg and the kaffir lime leaves. Pour the vinegar over all of this and muddle with a spatula handle or wooden spoon.
Heat the brown sugar in a frying pan over a medium heat until it has darkened and smells a little smoky. You need to work quickly at this point, scrape the molten sugar onto a silpat baking mat and allow to cool until brittle. Break into pieces and transfer to the Thermomix bowl. Mill 4 sec/speed 8.
Tip the milled sugar on top of the fruit and vinegar mixture and stir vigorously. Leave this at room temperature for 2-3 days, stirring occasionally.
Strain the fruit and all other solids out, and return the liquid to a size appropriate glass bottle. Add the oils, vanilla, citric acid and yeast. Stir with a spatula and then seal the bottle. Again leave it at room temperature for around 2-3 days. Shake the bottle occasionally just to make sure the yeast has dissolved, but be careful, bubbles will start to form from this point.
When you open the lid and get that nice fizz sound, it is ready to keep refrigerated. It is quite strong, so serve diluted with ice, lime slices and plenty of San Pellegrino. YUM!
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