Lavender Lemonade4 tbs (1/4 cup) culinary lavender (for pink, choose Hidcote variety) 2 cups boiling water 2/3 cup sugar 1 1/2 cups fresh lemon juice (about 8 lemons) 2 cups cold water
- Steep the lavender in boiling water for 15 minutes. Strain and discard the lavender.
- Put lavender tea and sugar in a small saucepan over medium heat, stirring continuously until the sugar dissolves, about 5 minutes.
- Remove from heat and let cool for about 20 minutes.
- Stir in the lemon juice and the cold water. Add more to taste. Serve over ice!
1 cup peach, peeled, chopped (frozen or fresh) 1 (750 ml) bottle sparkling apple cider, chilled (3 cups) 1. Allow chopped peaches to defrost if using frozen. If using fresh peaches, put puree in freezer to chill about 1/2-1 hour before proceeding(or put peaches in freezer till they are really cold, about 1/2-3/4 hour. 2. Place in blender with 1/2 cup sparkling cider. Blend until peaches are pureed. 3. Divide puree evenly between 4 champagne glasses. Fill glasses with remaining sparkling cider.
1 unpeeled cucumber wheel, plus 1 peeled cucumber spear 1 ounce simple syrup 1/4 teaspoon salt Ice 2 ounces cranberry juice 1 ounce fresh lime juice. 1. In a cocktail shaker, muddle the cucumber wheel, Simple Syrup and salt. 2. Add ice and the juices and shake well. 3. Strain into a chilled martini glass. Garnish with the spear.
Blackberry Vanilla Mocktail
1/3 cup fresh blackberries Juice from 1/2 a lemon 1/4 teaspoon vanilla extract 1/2 teaspoon honey Club Soda or Sparking Water 1. In the bottom of a glass or cocktail shaker, use the back of a spoon or a muddler to muddle the blackberries with the lemon juice, vanilla, honey, and a splash of the club soda. 2. Pour the mixture through a fine mesh strainer and then again through a coffee filter to get the liquid nice and clean. 3. After straining the liquid, transfer it to a cocktail glass filled with ice and fill the remainder of the glass with club soda or sparkling water. Garnish with some fresh blackberries and mint leaves.