Mint Julep Cordial

PICKUP ONLY

Mint Julep Cordial ~ like Grandma made (but less sugar, more tang!)

Mint Julep Cordial is a summer & winter delight, that should be kept in the fridge. 
AVAILABLE now in the 450ml Grolsch bottle, while stocks last.
Mix with Hot or Cold water (more options below) for a refreshingly tangy, thirst quenching drink. It's excellent for helping to balance your alkalinity levels during the day, plus its anti-oxidant properties help reduce free radicals, which is why it's so thirst quenching and invigorating.

It helps boost Vit C and Potassium levels which have the ability to: increase red cell production, control blood pressure, aid clearer skin, reduce stress and help you focus!

Made with our own organically grown & freshly picked: Mint, Lemons, Limes, Lemon Verbena, Basil, Plus Ginger & Juniper berries. 
Delicious with:
~ Water, Soda Water, Herb Tea(hot)
~ A dash with Gin & Tonic
~ A base for taking Fish oil, to remove the after taste: Place 1ml (1/4 teaspoon) into a small glass and top with your fish oil.

Available only by pick up at Skyezone in Kensington Park SA,
All Bottles are green recycled Grolsch while stocks last.
Please reuse or return these bottles if possible. Rubber seals are replaced as required. 
Refrigerate for long shelf life, otherwise at room temperature in summer it will start to ferment after a week.
Note: After 3 years fermenting in a cool fridge you will have your own mint julep champagne ENJOY!

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Want to make your own? Here you go:

RECEPIE: DOUBLE BATCH MINT JULEP

A. Dissolve:

• 3 Ltr boiling H20
• 2.8kg brown sugar
• 120gm Citric acid
• 60gm Tartaric acid ( if available) 
• 12 Lemons juiced
• 4 grated lemon rinds (in organza bag for easy removal to use in cake later)
• 1 Tablespn dried ginger ;(if none – 1.5cups Bickford’s ginger cordial )

OPTIONAL:
20 Juniper berries (in organza bag for easy removal )
4 cups Lemon verbena leaves fresh or dried 
4 cups basil leaves (could use any kind)
1 cup targets lucida or aniseed myrtle leaves - both have aniseed taste
100 ml (max) lime juice max or too bitter

B. METHOD

1. Dissolve sugar and extras first in the 3Ltr boiling water
2. Add Fresh MINT & Herbs
   1/2 -3/4 Stock pot (10Ltr) of freshly picked mint, mix in and then cover and stand overnight or 6-7hrs
3. After Standing time to infuse, pour thru strainer 2-3 times.
4. Taste now and see if it needs more tang...add 0.25gm (max)   each of Spearmint and peppermint essential oil
5. Strain well & fill into sterilised bottles, label.
6. Always refrigerate - store in the fridge.

NOTES:
Best to prepare lemon juice when they are in supply.  Store 300gm / per batch plastic bags.
-Same with the grated lemon rind.
-Freshly picked Mint can be a combination of normal (Mentha × piperita), spearmint, peppermint, choc mint ( Melissa balm, apple & pineapple mints are too mild but can be added as well)