The Anderson Blouse Pt4

While my daughter was at her friend’s house, I managed to get some more work done on the Anderson Blouse. After unpicking the shoulder seams more than once, I managed to get them lined up in such a way so I could create the flat felled seam. I tried on the blouse shell (sleeves come next), and it fits really well.

My daughter returned home late in the evening bearing cupcakes:

Apparently they are ‘accidentally gluten-free, and taste a bit like rice’, I shall try one later!

I’ve been making homemade lemonade this week and was going to write up the adapted recipe I used for this blog. But the weather was grey and overcast for most of the day, so I’ve been struggling to take a good picture to finish off the post – hopefully, tomorrow…..

It has been ridiculously hot recently and so my normal caffeine fix has been too hot to drink. So I went scouring the internet for a recipe for Iced Coffee (as it is far too expensive to keep my coffee fix in hand by buying iced coffee in Starbucks etc.).

After converting, experimenting and tweaking I have finally settled on a recipe I like. So I thought you might like a copy as well. There is a recipe summary at the end.

To make it you need to start preparations a day in advance. Find a jar or plastic container that can hold a litre of water. I used an EasiYo yoghurt maker jar. Put 70g of coffee grounds in the jar and fill up with about a litre of cold water. Screw the lid on tightly and give it a good shake. Leave this to stand and infuse for about 12 hours.

After 12 hours (or overnight) filter the coffee. I put a coffee filter bag in a sieve balanced over a jug. The carefully put a little coffee at a time through the filter. It took about 20mins to filter all the coffee (and about 6 coffee filter papers). Decant this ‘coffee concentrate’ into a clean jar and store in the fridge.

Now you are ready to make iced coffee.

Put 4oz of coffee concentrate in a pint glass (or jar – if you want to take it travelling! Mine survived a 40min drive in a hot car in a Kilner jar) and top up with 4oz of milk. You can change these quantities, but make sure the coffee and milk are equal. Add some sugar (I normally have one tsp of sugar in my coffee, but found that this needed two). Give it a good stir and add in lots of ice cubes. Drink through a straw.

If you don’t drink too much, then the coffee concentrate should keep in the fridge for a week (or more), but I drank all mine in 2 days!

Iced Coffee

Homemade coffee concentrate means you can have iced coffee at a fraction of the coffee shop prices!
Prep Time12 hrs
Coffee Prep Time5 mins
Total Time12 hrs 5 mins
Course: Drinks
Keyword: coffee, summer
Servings: 6 servings
Author: kati10705

Equipment

  • 1-litre sealable container
  • Coffee Filters
  • Sieve
  • Jug
  • Funnel (optional, but makes life easier)
  • 1-litre Storage Jar for the fridge
  • Travel Container to take your Iced Coffee in.

Ingredients

Coffee Concentrate

  • 70 g Ground Coffee
  • 900 ml Water

Iced Coffee

  • 4 oz Coffee Concentrate
  • 4 oz Milk Any Type
  • Sugar To Taste
  • Ice Cubes

Instructions

Coffee Concentrate

  • Place grounds and water in a 1litre jar, seal and shake. Leave for 12 hours.
  • Pour coffee mixture through coffee filter paper and sieve into a jar, seal and store in the fridge.

Iced Coffee

  • Put coffee, milk and sugar (if needed) into a travel container (I use a Kilner jar)
  • Add ice until the container is full.
  • Either take with you or drink straight away.

 

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