Lavender Lemonade

August 6th, 2011 § 0 comments § permalink

Makes ½ Gallon

Ingredients

1 cup lavender lemon sugar syrup, recipe below (see note*)
1 cup lemon juice (10 to 12 big juicy lemons)
1 tablespoon fresh lavender flowers
5 cups water
2 cups sparkling water

Directions

In a one gallon pitcher combine lavender lemon sugar syrup, lemon juice, lavender flowers, water, and sparkling water, stir well. Serve over ice with lavender wand.

Lavender Sugar Syrup

Ingredients

1 cup sugar
1 cup water
2 tablespoons lemon zest
½ cup fresh lavender flowers or 2 tablespoons dried

Directions

In a medium saucepan, over medium-low heat, add sugar, water, lemon zest and lavender flowers warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.

*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.

Rose Berry Sangria

June 27th, 2011 § 0 comments § permalink

Makes 1 pitcher

Ingredients

½ cup raspberries
½ cup blackberries
½ cup blueberries
½ cup chopped strawberries
2 bottles of rose wine
1 bottle sparkling water
1 cup citrus herbal simple syrup

Directions

To make the herbal citrus simple syrup place a handful of herbs of choice, 1 lemon sliced, 1 orange sliced, ½ cup water and ½ cup sugar in a saucepan and boil until all the sugar dissolves. Take off heat and set aside for 10 minutes. Strain and cool. Mix all ingredients in a large pitcher and let stand for 2 hours. Serve room temperature over ice.

Ginger Ale

October 13th, 2010 § 1 comment § permalink

Makes 1 large pitcher

INGREDIENTS

2 chunks of fresh ginger the size of a medium sized hand each
1 cup sugar
1-2 limes juiced
1-2 liters seltzer water
2 cups water

PREPARATION

Wash and scrub ginger well, remove skin by scraping ginger with a spoon, not worrying too much about getting all peel off. Chop Ginger up into medium chunks, like chopping an onion roughly. In a medium sauce pan place ginger and 2 cups water and bring to a boil, let simmer for about 30 minutes. Take off burner and let rest until room temperature. Strain out ginger chunks and discard ginger. Add 1 cup of sugar and place back on burner, bring to a boil and then reduce temperature to simmer about 5 minutes. Cool mixture completely.

In a pitcher combine ginger syrup and lime juice and 1-2 liters of seltzer water, until desired sweetness and taste. Chill & serve over ice.

Ginger Ale

Lemon Verbena Basil Cava Cooler

October 13th, 2010 § 0 comments § permalink

Makes 1

INGREDIENTS

2 ounces gin
1 ounce of fresh squeezed organce juice
1 ounce of fresh squeezed lemon juice
1 tablespoon basil leaves
1 tablespoon lemon verbena leaves
1 ounce seltzer water
1 teaspoon sugar in the raw
½ cup cava

PREPARATION

Place all ingredients in a mixer glass and muddle leaves for about a minute. Fill glass with ice and cover and shake vigorously. Strain into a lowball glass filled with ice and add cava. Garnish with a basil and verbena leaf.

Blueberry Rickey

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

2 liters seltzer water
2 cups lime simple syrup (1 cup sugar, 1 cup water, 2 T lime zest)
2 cups fresh blueberries
Fresh mint leaves for garnish

PREPARATION

Smash blueberries in a medium sized mixing bowl. In a pitcher, add seltzer, lime simple syrup and smashed blueberries. Pour rickey over ice and blueberries and garnish with fresh mint.

Blueberry Rickey

Strawberry Mint Fizz

October 13th, 2010 § 0 comments § permalink

Makes 1 serving

INGREDIENTS

3 tablespoons strawberry syrup, recipe below
Juice of 1 lime
3 tablespoons roughly chopped mint
1 cup chilled sparkling water

PREPARATION

In a tall glass muddle strawberry syrup, lime juice and mint.
Fill glass with ice and sparkling water, stir well and serve.

Strawberry Syrup

INGREDIENTS

¼ cup fresh strawberries, mashed
½ cup sugar
¼ cup water

PREPARATION

Combine all ingredients in a medium heavy bottom saucepan.
Bring to a gentle boil, reduce heat and simmer for 5 minutes.
Blend and cool till ready to use.

Strawberry Mint Fizz

Sparkling Lemonade

October 11th, 2010 § 0 comments § permalink

Makes 1 Gallon

INGREDIENTS

2 cups lemon juice (20 big juicy lemons)
1 tablespoon baking soda
2 cups lemon sugar syrup, recipe below (see note*)
2 tablespoons lemon zest
6 cups water
6 cups sparkling water

PREPARATION

In a one gallon pitcher combine lemon juice, baking soda, lemon sugar syrup, lemon zest, and water, stir well.
Serve over ice with herb sugared lemon wedge.

Lemon Sugar Syrup

INGREDIENTS

1 cup sugar
1 cup water
2 tablespoons lemon zest

PREPARATION

In a medium saucepan, over medium-low heat, add sugar, water and lemon zest and warm through until sugar is dissolved.
Take syrup off heat and let cool until ready to use.

*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.

Sparkling Lemonade

Lavender Lemonade

October 11th, 2010 § 0 comments § permalink

Makes ½ Gallon

INGREDIENTS

1 cup lavender lemon sugar syrup, recipe below (see note*)
1 cup lemon juice (10 to 12 big juicy lemons)
1 tablespoon fresh lavender flowers
5 cups water
2 cups sparkling water

PREPARATION

In a one gallon pitcher combine lavender lemon sugar syrup, lemon juice, lavender flowers, water, and sparkling water, stir well.
Serve over ice with lavender wand.

Lavender Lemon Sugar Syrup

INGREDIENTS

1 cup sugar
1 cup water
2 tablespoons lemon zest
½ cup fresh lavender flowers or 2 tablespoons dried

PREPARATION

In a medium saucepan, over medium-low heat, add sugar, water, lemon zest and lavender flowers warm through until sugar is dissolved.
Take syrup off heat and let cool until ready to use.

*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.

Lavender Lemonade

Lavender Lemonade

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