Nutritionist Samantha Peris shows us how to make oat, nut or seed milk. She uses oats as the main ingredient for the milk in this video.
Another use, this one quite old, for fruit leather/dehydrated fruit puree. Apparently, in the Middle East dried apricot puree is made into a refreshing fruit drink.
The fruit leather is reconstituted by soaking in warm water for several hours (overnight) – can also be put into the blender to speed things along – then it is refrigerated. You can adjust the amount of water and add a sweetener if you feel it necessary at this point.
The following videos show two slightly different techniques. A warning that the background music in both is fairly loud (I’d mute it, as there is no talking in either video, just visual demonstration).
A shrub is an old-time drink with an acidic base, in this case vinegar. The shrubs I’ve read about call for fruit.
Pairing fruit with vinegar was a way of preserving it without refrigeration, so that, for example, you could have a berry drink in winter, when berries would otherwise not be available.
Julie, in New South Wales, Australia made a ginger flavored version based on this recipe and writes:
“The cordials are generally drunk diluted about 1:10 with water, soda water or rum; we tried ours with lemonade because we had an open bottle in the fridge which needed drinking.
Damn! It’s good!
Sorta kinda like a cross between lemon/lime bitters and ginger ale, to my palate (with the lemonade that is). The cider vinegar gives it a tang on your tongue which feels deceptively alcoholic, except of course, it isn’t, so I reckon it would make the base for an excellent mocktail.
So easy to make too”
Ingredients you’ll need: vinegar, a flavoring (here it’s ginger) and sugar.
Julie notes that “To make a berry shrub, substitute 1½ cups raspberries, blackberries or blueberries for the ginger and reduce the cider vinegar to 2/3 cup for blueberries and ½ cup for raspberries and blackberries.”
A detailed video tutorial on how to make first soy milk and then tofu from that soy milk. An electric soy milk maker makes the first step fast and easy (you don’t have to watch the pot as when you do it manually, as is demonstrated. I’m not clear on what she is using to curdle the soy milk as she uses both two different names but you can use either nigari (magnesium chloride) or gympsum aka terra alba to curdle the soy milk
Sarah in Florida shows us how to make a fizzy fermented drink, beet kvass. For this recipe you’ll need beets, whey, salt and water. She mentions that the beets should be fresh and “clean” – so if you grow your own, this would be a great recipe.
Kimberly Gallagher shows us a method for making a homemade fizzy drink. These first two videos are about making the culture (to which you’ll later add flavored syrups to make your drink):
Here she uses her culture to make a fizzy ginger beer (fermented soda/pop):
Interesting, because I know one of the traditional ways to make ginger beer is to grate ginger, squeeze water through it to extract the flavor, add a lot of sugar to the liquid and let it sit bottled (covered loosely) to get fizzy.
Someone who’d seen the video commented that they used honey instead of white sugar to create/feed their culture and that it had not taken a month to get to the right stage for soda/pop making.
Kimberly didn’t mention this, but I assume that there is alcohol in the beverage (but at what level I don’t know) since it was a sugar solution and was fizzing and wasn’t vinegar.