Fruit – Whatever kind you like (except bananas); make sure it’s good and ripe for maximum sweetness and flavor. Use all kinds of citrus and berries. Pineapple and watermelon work well for flavoring water.
Herbs – These are optional, but many herbs are a surprising complement to fruit flavors; almost any herb will work depending on your personal preference.
Jars or pitchers – Use 2 quart mason jars primarily, but any 2 quart pitcher will do. Fruit infusion pitcher is another option if you think you’ll be making infused waters regulary; a very easy, tidy way to strain fruit from water.
Muddler or wooden spoon for mashing fruit and herbs.
Water – Use filtered or spring water.
Remember when I said I wasn’t going to make a comic about food?
Juniper Snickerdoodles | Hunger and Thirst
240ml Mineral water
2½/3g Agar flakes
a pinch of vanilla sugar
Add the water to a double boiler and sprinkle the agar flakes on top.
Heat until boiling without stirring.
Add the vanilla sugar.
Stir occasionally, trying not to introduce too many bubbles for around 5/10 minutes, until the agar has completely dissolved.
Pour into a half sphere mould and cool in the fridge to set.
The mochi is very delicate as less agar has been used, so it will fall apart easily. It will also begin to melt after 20 minutes or so at room temperature.
If done right, you’ll have a completely transparent half sphere of water that literally melts back into water in your mouth.
Fudge recipe on a headstone
I feel like I should make this just to be able to say a dead person taught me how to make it. Maybe I’ll do it for Halloween.