The ginger was pureed with approximately 300 ml
of water and then heated in a preserving pan with an additional 250 ml
of boiling water. The ginger was heated for a few minutes and then
strained
and placed into a fine mesh nylon bag. An additional 250 ml of boiling
water
was used to extract as much juice as possible.
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The resultant juice was heated with the herbs
for approximately 10 minutes on a low heat and then the liquid was
passed
through a fine mesh sieve.
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This resulted in approximately 750 ml of
extract, which was then mixed with an equal volume of vodka. An attempt
was made
at prefiltering, but aborted after a few hours. The liquid, did
separate
and the clear portion was siphoned off.
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