One of the few traditional Chinese desserts is almond jelly – also known as almond float. It is a refreshing light dessert and provides a serving of milk and fruit.
Spring is one of my favorite times to make mead. Since I use all-natural, mostly local ingredients that I have grown or wild-foraged myself, the myriad edibles that pop up in my yard and wildlands are just begging to be made into mead.
For this recipe you will need a large pot, cheesecloth or a spice bag, canning jars and lids, and canning tongs for removing the hot jars from boiling water.
One of the few traditional Chinese desserts is almond jelly – also known as almond float. It is a refreshing light dessert and provides a serving of milk and fruit.
Spring is one of my favorite times to make mead. Since I use all-natural, mostly local ingredients that I have grown or wild-foraged myself, the myriad edibles that pop up in my yard and wildlands are just begging to be made into mead.
For this recipe you will need a large pot, cheesecloth or a spice bag, canning jars and lids, and canning tongs for removing the hot jars from boiling water.
