1Pour the suger and yeast into a 2L soda bottle using a funnel. Then shake the bottle to mix up the yeast and suger
2Juice the lime and lemon. Then put them in a small bowl with the pineapple juice.
3Add the grated ginger to the small bowl and mix a little.
4Use the funnel to pour the mixture from the small bowl into the 2L bottle. Add the bay leavesor leaf. Then fill a add water to the small bowl and swish it around a bit then pour it into the 2L bottle.
5Close the bottle and shake it until the suger mixes with the ginger mixture. open the bottle and fill the bottle up leaving a one inch space from the cap to the ginger level. If you don’t leave the space the bottle might explode.
6Shake bottle every 15 minutes for an hour to keep the suger from setteling on the bottom. Leave in a warm place for 24 to 48 hours or until you can’t squeaze the bottle easily.
7Cool and enjoy. Try adding other things like diffrent herbs and spices to get a unique taste
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
Best Chicken Quesadilla
Crunchy, gooey, and crazy delicious, these chicken and cheese quesadillas are super simple to make, and even easier to eat. Before you start, prep some pico de gallo (or whatever kind of salsa you like) and guacamole for topping, and don't forget the sour cream. Read more.