Feijoa Drinks
FEIJOA FIZZ
Ingredients:
enough Feijoa skins to press inside a 3-litre water packed and filled nearly to the top.
1/2 cup white sugar
2 litres boiled or sterilised water
1/4 tsp champagne yeast (optional, use if you want it fizzier)
1/2 cup white sugar
2 litres boiled or sterilised water
1/4 tsp champagne yeast (optional, use if you want it fizzier)
Method:
Prepare a 4-litre sterilized jug that you can close. Fill it with enough Feijoa skins packed and filled nearly to the top, leave enough space for a sterilized ramekin to push the skins down.
Add 1/4 cup of sugar then fill with clean water up to the top. Place a ramekin on top to push then skins down, do not let any fruit skin exposed in the air, it should all be under water. Cover tightly then leave it in room temperature for 3 days.
Pour and strain liquid into another sterilized container that can handle pressure (i.e. recycled coke plastic bottle), add the remaining 1/4 cup sugar and champagne yeast (if using).
Cover tightly, place in the refrigerator for three days or longer if you want more alcohol content then pop open and serve chilled.
SRC: https://www.angsarap.net/2020/08/17/feijoa-fizz/
FEIJOA AND APPLE GREEN SMOOTHIE
Ingredients:
1 ripe banana
1 apple cored and chopped
4 feijoas flesh scooped
6 spinach leaves (approx. 2 cups)
Juice of one lime
½-1 cup water
1 apple cored and chopped
4 feijoas flesh scooped
6 spinach leaves (approx. 2 cups)
Juice of one lime
½-1 cup water
Method:
Put everything in your blender, whiz up and enjoy a virtuous antipodean sense of good health!
SRC: https://quitegoodfood.co.nz/apple-feijoa-spinach-smoothie/
FEIJOA CAIPIRINHA
Ingredients:
4 feijoas, flesh scooped and skins discarded
2 limes
4 tablespoons raw sugar
180ml cachaca (Brazilian white rum)
Method:
Peel the feijoas, and chop into chunks. Then divide the feijoas between four glasses. Squash or muddle with a wooden pestle (or use a fork, or even the handle end of a large knife).
Cut the limes into quarters and then in half again. Divide between the four glasses. Add 1 tablespoon of raw sugar to each glass and muddle until the sugar has dissolved.
Fill each glass with ice. Pour over 45ml (1 nip) of cachaça into each glass. Stir well and serve, garnished with fresh mint leaves.
Can also be made up in a large pitcher or diluted with soda water if preferred.
Cut the limes into quarters and then in half again. Divide between the four glasses. Add 1 tablespoon of raw sugar to each glass and muddle until the sugar has dissolved.
Fill each glass with ice. Pour over 45ml (1 nip) of cachaça into each glass. Stir well and serve, garnished with fresh mint leaves.
Can also be made up in a large pitcher or diluted with soda water if preferred.