Photo: No machine-readable author provided. JoJan assumed (based on copyright claims)., CC BY-SA 3.0 · source
Fermentation · From Bladwijzer
Frênette (ash-leaf drink)
- Makes: ± 5 litres
- Time: 1 hr + 3–4 weeks
- From: Ash
Ingredients
- 20 g dried ash leaves
- 5 litres water
- 700 g sugar
- 10 g citric acid
- 1 teaspoon roasted chicory (optional, for colour)
- 1 teaspoon dried baker’s or brewer’s yeast
Method
- Bring 2 litres of water to the boil, add the leaves and simmer gently for 15 minutes.
- Strain, then dissolve the sugar, citric acid and chicory in the warm infusion.
- Pour it into a clean bucket or fermenting bin and top up with 3 litres of cold water.
- When the mixture is lukewarm (below 25 °C), stir in the yeast. Cover with a cloth and leave to ferment for 7 to 10 days in a cool place (15–20 °C). Stir daily for the first few days.
- Carefully pour the drink into strong swing-top bottles, leaving the sediment behind. Leave a little headspace.
- Leave the bottles to rest for another 2 to 3 weeks in a cool cellar, releasing the pressure now and then.
Storing: Keeps for several months in a cool, dark place. Open carefully, as frênette is fizzy. It contains 1–3% alcohol.