One of our favorite garden surprises this year has been the discovery that we're growing everything we need to make delicious drinks. A few favorite ingredients: raspberry, blackberry, blueberry, lavender, purple coneflower (echinacea), mint, basil, sage, and bee balm. We've learned it doesn't take much to elevate an experience. A little extra attention to detail and a little unexpected color or flavor can be the difference between the mundane and the extraordinary.
First, our favorite ways to preserve these delicious plants for use in drinks and treats of all kinds:
Berry Simple Syrup
This syrup can be made with raspberries, blackberries, or a combination. We like adding extracts and herbs as well. Once you have the basic idea down, the world is your oyster!
Ingredients
2 c berries, cleaned
1 c purified water
2 c sugar
1 tsp vanilla (optional)
Directions
Combine all ingredients (except vanilla) in saucepan over medium heat, stirring occasionally.
Cook 10 minutes or until berries are soft enough to mash.
Place strainer over bowl and pour mixture through. Mash berries through strainer with the back of a wooden spoon to ensure more syrup gets through.
Cool, stir in vanilla (if desired), and pour into airtight container. Store in refrigerator for up to 6 months. Syrup has passed its prime once it becomes cloudy.
Lavender Simple Syrup
This syrup follows the same basic idea as the berry simple syrup. It can be made with lavender alone or with vanilla for a little more dimension. The ratio of lavender to water will determine how strongly lavender-scented and flavored the syrup is. Adjust to taste.
Ingredients
1/4 c lavender buds, dried (be sure they haven't been treated with pesticides; if purchasing ask for culinary grade)
1 c purified water
1 c sugar (2c sugar if extended refrigerator life is desired; see note after Directions)
Directions
Combine all ingredients in small saucepan.
Bring to a light boil and then cook over medium-low heat for 3 minutes.
Take off heat and cool to room temperature.
Pour through sieve to remove lavender buds.
Syrup will be a light golden color. Add lavender food coloring if desired.
Note: You can store this syrup in a covered container in the fridge for up to 4 weeks. If you'd prefer your syrup last for up to 6 months in the fridge, use a ratio of 2 c sugar to 1 c water. Your syrup will be sweeter of course, so remember to account for it when using in recipes!
Flower globe ice
Any edible flower will work for flower globe ice, so long as it hasn't been treated with pesticides. We've been using bee balm and purple coneflower this summer because we've had a bumper crop. Rose, nasturtium, and violet are also lovely. If you're purchasing any flowers that you intend to eat, just make sure they haven't been treated (in other words, don't eat the roses you buy as a centerpiece!)
We picked up an inexpensive silicone ice globe tray at Target, but you can find one on Amazon as well. You can make any shape that strikes your fancy or you can use a standard ice cube tray. The ice will be pretty no matter what!
Directions
Carefully wash your flowers or petals. Pat dry.
Fill ice tray 1/2 way full of water.
Arrange flowers/petals in ice tray.
Fill the rest of the way with water.
Place in freezer until frozen.
Voila! Enjoy in your favorite cocktail, mocktail, or even just in a glass of water or seltzer.
Dried Flowers & Herbs
We're in the habit of drying edible flowers and herbs for use in the chillier months. After harvesting and washing, simply tie with twine and hang your bouquets of herbs or flowers upside down out of heat and direct sunlight until they've dried. I've found that my herbs and flowers dry much faster in the PNW than they did when we lived on the East Coast, presumably due to our cool mornings and evenings and low humidity. Whereas it used to take ~ one month, now things generally dry in 1-2 weeks.
Once dried, store in your choice of vessel. We prefer glass. Bee balm (flower petals and leaves) is stored in a mason-type jar, as are Rosemary, Sage, Mint (due to the quantity we have). Lavender, Echinacea, and Basil we store in glass test tubes which we then label. Let us know if you'd like the links to our favorite storage supplies. All dried herbs and flowers should be stored out of heat and direct sunlight.
And now...drumroll please...the recipes!
Blackberry Sage Smash with Echinacea
Ingredients
4 ounces blackberry simple syrup (or, to taste)
6 sage leaves
6 blackberries
2 lime wedges
6-12 echinacea petals (fresh or dried)
2 shots vodka or gin (optional)
Directions
Muddle blackberries, sage, and echinacea (if dried).
Shake with vodka or gin. (Skip this step if making a mocktail)
Pour in seltzer.
Strain.
Combine with simple syrup.
Divide between two glasses of ice (flower globe ice is a lovely addition if you have it!)
Garnish with lime, top with echinacea and a few blackberries. and serve.
Lavender Lemon Drop with Bee Balm
Ingredients
2 ounces lavender simple syrup
2 ounces fresh squeezed lemon
1- 2 shots vodka
Handful of bee balm or sprig of rosemary
Directions
Pour all ingredients (except bee balm, and vodka if making a mocktail) into a shaker over ice.
Shake and strain.
Pour into chilled glass, garnish with bee balm, and serve!
The Easiest Strawberry Rhubarb Mocktail/Cocktail You'll Ever Make
Ingredients
Trader Joe's Strawberry Rhubarb Soda (note: if you feel like mixing things up, this works well with TJ's Lemon Elderflower soda too)
Dried garden herbs/flowers (we like a combination on lavender + echinacea)
Vodka or gin (optional)
Directions
Pour soda into chilled glass over 1-2 ice cubes.
(Optional) Add 1.5 shots vodka or gin
Garnish with lavender + echinacea and enjoy
Happy garden crafting!
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