#strawberry fizz

[y2kbeautyandother2000sstuff]

Victoria's Secret Beauty Rush Strawberry Fizz Body Zing Moisture Gel

early 2000s

Found on Ebay, seller ltdcouple

[aziebites]

All of my Equestrian OCs from my MLP AU!

[shortcake-incorrect-quotes]

Peppermint: You deserve a reward for putting up with me.

Strawberry: *kisses her* You are my reward, Pep-pep.

Huckleberry: You deserve a reward for putting up with me.

Angel: Yes, you're a real pain in the butt sometimes.

(What's that sound? It's the alarm that goes off when it's been too long since I last injected some StrawberryFizz into the world. ...Oh, and HuckleCake is kinda cute too, I guess.)

Pfft 💀

[dadjoke-ness]

Strawberry Fizz: How to Brew

Time for another Redwall post (I know I don’t post about it THAT much, but this time is good): How to make Strawberry Fizz the Redwall way! 

The first thing you need is either a ginger bug or champagne yeast, which the Cellarhog would have as a brewer of ales and other such drinks. Now, my recipe uses a ginger bug, which is SUPER easy to make literally anywhere, and instructions of which are below the strawberry fizz recipe! 

You need: 

-1 bag frozen strawberries (the 1 lb bag) or a pound of fresh strawberries (you can leave their hats on!) -3/4 cup plain white sugar -a clean, empty 2 liter bottle  -water that fills the bottle to about the “sticker” line -1/4 - 1/3 cup ginger bug or 1/8 tsp champagne yeast

In a saucepan, heat up your water, adding the strawberries and sugar. Stir until the sugar is dissolved. Allow to simmer for at least 5 minutes (you don’t have to bring it to a boil!). If you’re a college student using a coffee pot, stir the sugar and strawberries into the pitcher and leave it on the heat for 10-15 minutes. 

Allow your syrup to cool to room temperature. You don’t want to kill your yeast! 

Strain the syrup as best as you can, squeezing the strawberries to get as much juice out as possible. I find the best way to do this is with cheesecloth, though a normal metal strainer also works! (You’ll just have a bit of fruity debris at the bottom.) 

Add your yeast/ginger bug to the 2L bottle, stopping right before the bottle curves up. You need this air at the top, trust me. 

Lid the bottle, squeezing out a bit of air when you do so the sides are floppy. 

Place to the side, and wait! Every 12 hours or so, make sure you let out the air and re-squeeze the sides, because as the fermentation occurs, the bottle will start to expand and become as tight as an unopened soda bottle. 

It’ll be ready after about 5-7 days, and you can enjoy! Fermenting for longer makes it more bubbly, but you do risk it becoming ever so slightly tipsy. 

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How to make a ginger bug:

You need: 

-1 jar with a wide mouth and a watertight lid -white sugar -ginger root (organic if possible, but if not, just wash it really well) -a few cups of water

Fill your jar with the water, about 3/4 full.

Grate in about 1-2 tablespoons of ginger. (Later feedings, you can just chop ginger, but in the first few days, you’ll want grated, because it’s...grate!)

Add 2 tbsp sugar.

Put the lid on and tighten, then shake the jar vigorously. Loosen the lid and set the jar to the side.

Every 12 hours, tighten the lid, shake again, then loosen the lid. 

Every 24 hours during a shake, add 1 teaspoon more of both ginger and sugar (you can go over on the sugar)

After about a week (when the bubbles are super noticeable) you can start using it to make sodas and ginger ale! 

Just remember: whenever you take stuff out, you should add stuff back in! That means adding as much water as you took out ginger bug, another tablespoon of ginger, and another tablespoon of sugar, and giving it a couple days to re-establish itself.

You can feed and shake this less if you keep it in your fridge! After the first week, when your bug is established, you can leave it in the fridge with the lid tight, and you only have to take it out every week (excluding after you’ve just used it). Just take it out, feed it, shake it a bit, and let it sit out for the day to make sure your ginger bugs are eating! 

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**If your ginger bug gets mold on the top, just scrape it off. If it happens a second time, throw out that bug for sins, and start a new one. 

[recipe-cookbook]

Strawberry Fizz

[keeponmygrass]

Tell me they’re not gay....

[ronniemakesstuff-blog]

they’re lesbians okay

[mossflowermunchies]

When strawberries are in season, you’ve got to take advantage of that, and what better way than some sweet refreshing strawberry fizz? I looked up a few different recipes and modified them into my own personal version.

I started with about 4 cups of strawberries, tops cut off. While I worked on the strawberries, I boiled about 4 cups of water and added about half a cup of honey. The original recipe called for half sugar and half honey, but pure honey seemed both more delicious and more in the tradition of Redwall. Thanks bees!

Once the water was boiling and the honey was entirely dissolved, I turned off the heat and added the strawberries. The original recipe said to leave the strawberries to soak, covered, for at least an hour, but as I had to rush out of the house, they ended up getting a good 4 hours of soaking time.

As you can see, the strawberries get a bit creepy and pale after so long in the bath, but they still taste good! The strawberry juice went into two bottles, and when serving I just added sparkling water to taste. Adults could also add sparking wine or perhaps vodka to liven up a lazy spring evening.

I prefer a less sweet flavor, so you may want to adjust the amount of honey to your own taste. Happy cooking!