Here, Chanelle Schoon, of Schoon De Companje, shares her delicious recipe for the Terroir and Peace cordial, as seen at Jackie Burger’s Salon 58 Magic soirée.
INGREDIENTS
- 4L water
- 2 vanilla pods
- 1 cup fynbos honey
- 1 ½ cups picked fynbos
- 3 bay leaves
- ½ lemon
- 1 cup sugar
METHOD
Place all ingredients in a pot and bring to the boil, reduce to a simmer and reduce liquid to ½. Allow to cool before serving.
SERVING
Place a tot or two to your desired glass and top with half tonic water and one half sparkling water, a bay leaf and crushed ice.
Get your hands on VISI 82 for Chanelle’s scrumptious Elderflower Jelly and Lemon Macaron Trifle recipe.
