Pumpkin Spice Sangria ~ Infused Pumpkin Spice Syrup

Pumpkin Spice Sangria

Lighten up this refreshing, sparkling pitcher drink by choosing non-alcoholic apple cider or even sparkling apple juice to mix with the wine.
Ingredients
1 bottle dry rosé wine
4 oz Infused Pumpkin Spice Syrup (recipe follows)
2 oz orange liqueur
Sliced autumn fruit, such as pear, apple, red grapes
2 cups (500 mL) sparkling apple juice or non‑alcoholic apple cider (or substitute a 473-mL =16 oz. can sparkling apple cider)
Directions:

In a large serving pitcher, combine wine, syrup, liqueur and sliced fruits. Refrigerate for 15 to 30 minutes.

When ready to serve, add sparkling juice or cider, and gently stir.

Fill wineglasses with ice and top with sangria, adding fruit from
pitcher to each glass.     Makes 7 to 8 servings

ISyrup.

nfused PumpkThis syrup is richly amber-coloured and perfect for spirit-forward cocktails that are typically not opaque. Use a small, melon-size pie pumpkin— they have sweeter, tender flesh.

Infused Pumpkinn Syrup

1 small pie pumpkin
1 cup (250 mL) cold water
1 cup (250 mL) cane or turbinado sugar
1 cinnamon stick
6 whole allspice berries, lightly crushed with back of knife
3 whole cloves
3 gratings whole nutmeg
2-inch (5-cm) piece fresh ginger, peeled and cut into coins
Pinch sea salt
Pinch white pepper
1 tsp (5 mL) vanilla extract
Directions
Preheat oven to 425°F (218°C).

Using a sharp peeler, peel the tough orange skin and any green bits off the pumpkin. Cut off the stem end then cut in half, scooping out the stringy flesh and seeds with a spoon; discard seeds or retain (see TIP 1). Cut pumpkin into wedges, then into chunks, about 1 inch (2.5 cm) square. Place on parchment on a sheet pan and bake for 20 minutes or until lightly browned, turning after 10 minutes.

While pumpkin is baking, in a small saucepan whisk cold water with sugar and heat over medium-low, until sugar is dissolved and mixture gently bubbles. Do not boil. Add spices, salt and pepper, then cook for up to 5 minutes longer, until slightly thickened. Remove from heat. Add vanilla and stir to combine.

Add cooked pumpkin chunks to warm syrup and cover saucepan. Infuse for at least 2 hours or overnight at room temperature.

Strain cooled, infused syrup through a fine-mesh strainer. Do not press on pumpkin chunks (this would make the syrup cloudy). Discard solids or retain (see TIP 2). Store syrup in a tightly closed glass bottle for up to 3 weeks and gently invert or agitate the bottle to mix before serving. Makes 12 oz (1 1/2 cups/375 mL).

TIP 1 Make Pumpkin Spice Seeds by mixing 1/2 cup (125 mL) cleaned pumpkin seeds with 1/2 oz (15 mL) Infused Pumpkin Spice Syrup and a drizzle of melted butter. Spread them on parchment paper on a sheet pan and bake in a 350°F (177°C) oven for 30 minutes or until browned and crispy, turning every 10 minutes. Cool and store in a dry, sealed contained for up to 1 day.

TIP 2 After infusing, retain the syrup-soaked, spicy pumpkin chunks to stir into a loaf-cake or muffin batter.

Elderflower Mocktail

 

Elderflower Mocktail

Elderflowers have a light, delicate fragrance and flavor that is easily captured in a simple syrup or infusion.Ingredients:

½ ounce elderflower syrup
8 ounces sparkling water
Dash of aromatic bitters
Lemon and/or fresh flowers, for garnish
Directions
Fill a Collins glass with ice.

Add syrup.
Top with sparkling water and a dash of bitters.
Garnish as desired.

Pumpkin Spice Latte

 

Everyone's Favorite Gourd Is For More Than Pie

Ingredients

2 tsp pumpkin-pie spice

2 cups 3.25% milk

1/3 cup canned pumpkin purée

3 tbsp granulated sugar

1 tsp vanilla

2 tbsp instant espresso powder

1/4 cup sweetened whipped cream

cinnamon or grated nutmeg, (optional)

• Directions:

  Toast spice in a small non-stick saucepan over medium-low until fragrant, 2 min.

  
  

  Whisk in milk, pumpkin and sugar. Increase heat to medium-high. Cook until milk begins to steam and bubbles form at edges of pan, 3 to 5 minutes

  
  

  Divide espresso between 2 mugs. Pour in milk mixture and stir until espresso dissolves. Top with whipped cream and sprinkle with cinnamon.

  
  

  Blend of spices for Pumpkin Latte or use this homemade blend as pumpkin-pie spice. Combine 1 tbsp cinnamon, 1 tbsp ginger, 1 tsp allspice and 1/2 tsp each cloves and nutmeg.

Pumpkin Latte ~ Pumpkin Pie Spice

This is the same spice for Pumpkin Latte or Pumpkin Pie Spice.
Warning: you might be tempted to put this tasty spice on just about everything.
Ingredients:
1 tbsp cinnamon
1 tbsp ground ginger
1 tsp allspice
1/2 tsp ground cloves
1/2 tsp ground nutmeg

Directions:

Combine cinnamon, ginger, allspice, cloves and nutmeg.  Whisk well to blend.

See recipe, Post of "Pumpkin Spice Latte".

Coconut-Lime Cooler ~ Vegan

                                           

Coconut-Lime Cooler  ~  Vegan

Cool off with a low-carb coconut lime cooler, a deliciously creamy tropical drink that is truly refreshing. They also make great cocktails!
Ingredients:
1 cup full fat canned coconut milk
⅓ cup freshly squeezed lime juice
Sweetener equivalent to 2 tablespoon sugar
1 teaspoon lime zest
1 cup crushed ice
Club Soda for topping up
Lime wedges for garnish
Directions:
In a blender, combine the coconut milk, lime juice, sweetener, lime zest and ice. Blend until smooth and well mixed.
Divide into 4 small glasses and top each up with club soda.

Watermelonade

Watermelonade

Ingredients:
1/2 cup sugar
3 1/2 cups water, divided use
4 cups cubed seedless watermelon
1/2 cup freshly squeezed lemon juice

Directions:
Bring sugar and 1/2 cup of the water to a boil in a small saucepan, stirring sugar to dissolve; set aside to cool.

Puree the watermelon in a blender until smooth. Strain through a fine mesh sieve. You should have about 2 cups watermelon juice.

Combine sugar syrup with 3 cups cold water and lemon juice in a large pitcher. Fill glasses with ice; top with 3 T. of the watermelon juice and then top off with lemonade. Stir gently before serving. (Try adding a shot of vodka with the watermelon juice for an adult beverage.)    Serves 10   

Strawberry Basaltic Soda

Strawberry Balsamic Soda

The unexpected combo of strawberry and balsamic vinegar is one that chefs have been incorporating into dishes for a long time. Riffing on this culinary concept, the syrup here amps up the flavor of in-season strawberries with a dash of balsamic.

Ingredients:

Makes 1 cocktail
1 1/2 oz Seltzer OR Sparkling Water

Strawberry Syrup (recipe follows)
6 to 8 oz watermelon-flavoured hard seltzer or sparkling water
1/4 tsp (1 mL) balsamic glaze
A basil sprig for garnish
Watermelon slice for garnish

Directions:
Pour syrup and hard seltzer into a tall glass filled with ice. Pour in balsamic glaze. Garnish with basil and watermelon slice. Serve with a straw so it can be stirred right before enjoying.
Strawberry Syrup
Place 2 cups (500 mL) of halved or quartered strawberries into a medium pot along with 

1 1/2 cups (375 mL) granulated sugar and 

11/2 cups (375 mL) water. 

Bring to a boil. Reduce heat and simmer until softened and strawberry flavour infuses into syrup, 5 to 10 minutes. 

Remove from heat and let cool completely. Using the back of a ladle, swirl and push through a sieve into a sterilized jar. 

Keep leftover fruit purée in the fridge (up to 4 days) for another use like pouring over ice cream or stirring into yogurt.

Makes 2 cups (500 mL) syrup for 10 cocktails or mocktails

Margaritas

Margaritas

Cinco de Mayo is calling 

Ingredients:

Homemade Margarita Mix
3 cups water
3 cups sugar
Makes 8 cups.
2 cups fresh lemon juice
2 cups fresh lime juice

Combine water and sugar in a large saucepan. Stir over medium heat until sugar dissolves. Bring to a boil. Cool syrup at least to room temperature.

Mix simple syrup, lemon juice and lime juice. Cover and chill until cold. Keeps 1 week in refrigerator and also freezes well.

Blended Margaritas   My favorite!
Coarse salt and lime wedges
1 1/2 cups Homemade Margarita Mix
1 cup silver or gold Tequila
1/4 cup Triple Sec

Makes 4 to 6.

Directions:
Rub rims of 6 glasses with lime wedges and dip rims in coarse salt. Set aside. 

Combine Margarita mix, Tequila, Triple Sec and ice cubes in blender. (Depending on the size of your blender, you may have to blend half at a time.) Process until well blended. Pour into glasses. Garnish each glass with a lime slice.

Pineapple Tea ~ Lazarus Dept. Store Recipe.

Pineapple Tea

Lazarus Dept. Store based in Ohio was known for many great items and services for the shoppers. A restaurant with great food was one of them.  I will be featuring many of the foods served that were the favorites.

Ingredients:

2 Tablespoons instant tea

1/2 cup sugar

1 cup hot water

4 cups pineapple juice, chilled

1 1/2 cups cold water

1/2 cup fresh lemon juice

1/2 cup fresh lime juice

1/4 cup fresh orange juice

Fruit and mint leaves.

Directions:

Combine instant tea and sugar, add hot water and stir until sugar is dissolved.

Add pineapple juice, cold water, lemon, lime, orange juice, stir.  

Serve over ice with fruit and mint leaves.  

Yield: 2 quarts.

 

Sparkling Blood Orange Margarita

Blood Orange Margarita

SPARKING BLOOD ORANGE MARGARITA      

Makes 1 large drink.

Ingredients:

2 oz. (1/4 cup) Blanco Tequila

1/2 oz. (1 T.) Cointreau or Citronage

2 T. fresh lime juice (Reserve rind to rim glass)

3 oz. (6 T.) sparkling Blood Orange Italian Soda (Trader Joe's)

Equal parts sugar and salt for rim

Directions:

Run the juiced lime around the edge of a glass. 
Dip in a combo of sugar and salt. 
Fill a glass with ice. 
Add all ingredients and stir gently; enjoy!

Pineapple Wine Punch

Pineapple Wine Punch

Serves 6-8     
Adjust ingredients:

Ingredients:

• 750 ml Moscato Wine 
• 2 cups pineapple juice 
• 1 cup orange juice 
• 24 oz Sprite or lemon lime soda 
• fresh pineapple for garnish *optional 
• 
  

Directions:

Add Moscato, pineapple juice, orange juice and sprite to a pitcher and stir until well combined. Chill until ready to serve. Can be served over ice.
The pineapple juice will settle so give it a good stir before serving.

Margaritas

Margaritas

HOMEMADE MARGARITA MIX
3 cups water 
3 cups sugar

Makes 8 cups.
2 cups fresh lemon juice 
2 cups fresh lime juice

1. Combine water and sugar in a large saucepan. Stir over medium heat until sugar dissolves. Bring to a boil. Cool syrup at least to room temperature.

2. Mix simple syrup, lemon juice and lime juice. Cover and chill until cold. Keeps 1 week in refrigerator and also freezes well.

BLENDED MARGARITAS
Coarse salt and lime wedges
1 1/2 cups Homemade Margarita 
Mix 1 cup silver or gold Tequila

Makes 4 to 6.

Rub rims of 6 glasses with lime wedges and dip rims in coarse salt. Set aside. 

Combine Margarita mix, Tequila, Triple Sec and ice cubes in blender. (Depending on the size of your blender, you may have to blend half at a time.) Process until well blended. Pour into glasses. Garnish each glass with a lime slice.

POMEGRANATE LIME MARGARITAS
4 parts silver or gold tequila
2 parts triple sec
2 parts pure pomegranate juice
1 part strained lime juice (or half lemon, half lime) Ice cubes
Lime wedges

Fill a shaker 2/3 with ice. Add tequila, triple sec, pomegranate juice and lime juice. Shake until very cold and strain into a martini or margarita glass. 

Garnish with a lime.

1/4 cup Triple Sec 8 ice cubes
4 to 6 lime slices

PINEAPPLE CITRUS MARGARITA Makes 8.
2 1/2 cups blanco or reposado tequila
1 cup triple sec or Cointreau
2 cups pineapple juice (from a refrigerated carton—TJ’s is best!)
1 cup fresh orange juice
3/4 cup fresh lime juice
1/2 cup simple syrup (see below)
Ice cubes Pineapple spears or cubes and maraschino cherries, for garnish

Combine the tequila, Cointreau or triple sec, pineapple juice, orange juice, lime juice and simple syrup in a large pitcher; refrigerate up to 6 hours. 

Fill cocktail shaker with ice cubes and just cover with margarita mixture; shake for 10 seconds. Strain into chilled martini glasses and repeat. Garnish each with a piece of pineapple and a cherry on a toothpick.

Simple Syrup: Combine equal parts water and sugar in a saucepan. Bring to a boil, stirring often. Cool and refrigerate up to 1 week.

GINGER LIME MARGARITA
Ice Cubes
3/4 cup silver or gold tequila 1/2 cup Triple Sec
1/3 cup fresh strained lime juice 1/4 cup Ginger Simple Syrup* Lime slice for garnish
Lime Salt*

Makes 2.

Fill shaker 2/3 full of ice and add tequila, Triple Sec, Ginger Syrup and lime juice. Shake well until chilled. Rim glasses with Lime salt and fill with margaritas. Garnish each glass with a lime slice.

*Ginger Simple Syrup: Combine 1/2 cup sugar and 1/2 cup water in a small saucepan and stir over medium high heat until sugar dissolves. Add 4 slices fresh ginger and bring to a simmer. Cool and refrigerate. Can be refrigerated 1 week.

*Lime Salt: Combine the salt and lime zest with a mortar and pesto. Set in a plate; rub glass rims with lime wedge and then dip in salt mixture.

PEACHY MARGARITA Makes 2.
1 cup ice cubes
1/2 cup silver or gold tequila
1/4 cup peach schnapps
1/4 cup peach puree (made from frozen, thawed peaches) 1/4 cup peach nectar
2 T. fresh strained lime juice

Place ice in blender. Add remaining ingredients and blend well. Pour into glasses and serve.

STRAWBERRY MANGO MARGARITAS
Granulated Sugar and Lime wedges 
2 cups diced fresh strawberries
3 T. sugar
1 cup white Tequila
3/4 cup Homemade Margarita Mix

Makes 4 to 6.
6 T. Triple Sec
6 T. fresh lime juice
1/2 cup frozen mango chunks 2 cups ice cubes

1. Rub rims of 12 glasses with lime wedges and dip rims in sugar. Set aside. Toss strawberries with 3 T. sugar and let stand 15 minutes.

2. Place strawberries and any accumulated juices, Tequila, Margarita Mix, Triple Sec and lime juice in a bowl or pitcher. Fill blender with half the ice, top with half the mangos and then half the strawberry mixture. Blend well and pour into glasses and serve immediately.

FROZEN MANGO MARGARITA
Makes 4 to 6.
Granulated Sugar and Lime wedges 
1 1⁄2 cups diced fresh or frozen and thawed mango 
1 cup white Tequila

6 T. Triple Sec or Cointreau 
6 T. fresh orange juice
6 T. fresh lime juice
3 cups ice cubes

3⁄4 cup Homemade Margarita Mix

Rub rims of 12 glasses with lime wedges and dip rims in sugar. Set aside.
Place mango, Tequila, Margarita Mix, Cointreau or Triple Sec, orange juice and lime juice in the blender until smooth. Add the ice cubes and puree until slushy. Pour into glasses and serve immediately.

HAND-SHAKEN CITRUS GOLD MARGARITA 
Makes 6 to 8.

Coarse salt and lime wedges 
Crushed Ice
1 cup gold Tequila
1⁄2 cup Cointreau liqueur

1/3 cup fresh lime juice
3⁄4 cup fresh orange juice
2 1⁄2 cups Homemade Margarita Mix 6 to 8 lime slices

Rub rims of 8 glasses with lime wedges and dip rims in coarse salt. Fill glasses halfway with crushed ice, if desired. Set aside. 

Combine the Tequila, Cointreau, lime juice, orange juice and Margarita mix in a pitcher. Fill a cocktail shaker 2/3 full with crushed ice. Pour in enough of the Margarita to just cover the ice. Shake vigorously and pour over ice. Repeat as necessary and garnish with lime slices.

WINE MARGARITAS
Lime Wedge
Coarse Salt
1 cup dry vermouth
1 cup Margarita mix (preferably homemade) 
2 cups ice cubes

Makes 3 to 4.

For margaritas, run lime wedge around the top edge of each glass and then drop the lime into the glass. 
Place vermouth, margarita mix and ice cubes in a blender. Blend well and pour into glasses and serve immediately.

BEER MARGARITAS 
Serves 2 to 4.
1-12 oz. can limeade, thawed 
1-12 oz. Mexican beer
3/4 cup tequila
Lime and salt
Combine all in a pitcher and stir gently; serve in salt-rimmed glasses. 

Hazelnut Hot Chocolate

Hazelnut Hot Chocolate

Ingredients 
1/2 cup hazelnuts, whole, skin on
10 ounces semi-sweet chocolate, coarsely chopped
3 cups whole milk, cold
1 cup heavy cream, cold
1/4 cup Dutch processed cocoa powder, European-style
2 Tablespoons powdered sugar, or as needed
1/4 cup chocolate hazelnut spread, store-bought or homemade
1/2 cup heavy cream, whipped into stiff peaks, for topping

*

Directions 

Preheat the oven to 300°F. Toast the hazelnuts in the oven until lightly brown, about 10 to 15 minutes, being careful not to let them burn. Once toasted, place them on a towel and rub well to remove the skins.

Place skinned hazelnuts into the Vitamix or blender container and secure lid.  Select Variable 6.  (6 of 10 speeds)

Use the On/Off switch to quickly pulse until just evenly ground, but not floury; reserve.

In a saucepan, stir together the cold milk, cream, cocoa powder, and sugar and bring to a simmer over low heat; make sure there aren’t any lumps. Remove from the heat and pour into the bowl with the ground hazelnuts. Let steep for at least 1 hour, until cool. You may do this the day before and let the mixture rest in the refrigerator.

Strain the milk-hazelnut-cocoa mixture through a fine mesh sieve into a saucepan, making sure you press the hazelnuts well to release the flavor. Heat the milk until it is warm, but not boiling, over low heat, remove from the heat, add the blended chocolate, chocolate hazelnut spread (see recipe), and mix well until the chocolate is melted. When ready to serve, reheat the hot chocolate and serve immediately with a dollop of whipped cream.

Homemade Nutella Hot Chocolate

Homemade Nutella Hot Chocolate 

This recipe is a twist on traditional hot cocoa. This recipe features my homemade Nutella nut butter which makes this drink so creamy and decadent! I also love adding 55-60% dark chocolate into the mix for even more chocolate flavour. For a luxurious twist, try stirring in a bit of full-fat coconut cream into the hot cocoa, or serve it topped with some vegan marshmallows. Yield four 1/2 cup servings

Ingredients:
2 cups unsweetened almond milk (homemade or store-bought) 50 grams 55-60% non-dairy dark chocolate
1-2 tablespoons pure maple syrup, to taste
1 tablespoon unsweetened cocoa powder
1/4 cup Homemade Mocha Nutella (recipe linked below)
Dash fine grain sea salt, to taste
Directions:
Prepare the Homemade Mocha Nutella.
Break up the chocolate into chunks. In a medium pot, add the almond milk and chocolate pieces. Increase heat to medium-low. Whisk occasionally until all of the chocolate is melted.

Whisk in the maple syrup, cocoa powder, nutella, and salt until super smooth. Heat over medium-low and remove from heat just before it simmers. If you can't get the hot cocoa smooth enough by whisking (this will depend in large part by how smooth your homemade nutella is) you can transfer it into a blender (with lid ajar) and blend until smooth.

Adjust the sweetness to taste, if necessary. Serve and enjoy! Leftovers will keep in a sealed container in the fridge for 2 days or longer.


Homemade Mocha Nutella  Yield: 1 & 1/4 cup
Ingredients:
2 cups raw hazelnuts
1 1/2 to 2 tablespoons coconut oil
1 teaspoon vanilla
1/2 cup coconut sugar
1 1/2 tablespoons cocoa powder
1/4 to 1/2 teaspoon espresso powder
1/4 teaspoon fine grain sea salt or to taste
Directions:
Preheat oven to 300F and roast the hazelnuts for 13-14 minutes, watching closely, especially if you aren’t sure of your actual oven temperature. When ready, the skins will have darkened and some will have come loose.

Place nuts into the centre of an old damp tea towel. Cover it up like a purse and rub the nuts for a couple minutes to loosen the skins. Pick out the “naked” nuts and place into processor. Repeat towel rubbing for the rest. It’s ok if all of the skins don’t come off. Add the rest to processor.

Process the nuts, stopping to scrape down the bowl every minute or so. After 9-10 minutes of processing, add in the coconut oil and process until smooth. This will help thin it out a lot and I don’t recommend skipping the oil.

Now add in the rest of the ingredients slowly and keep processing and scraping down the bowl for another 5-10 minutes, or until silky smooth. It took me 15-20 minutes total processing. The sugar will thicken up the spread significantly, but keep processing and the heat will smooth it out once again.

Store in an air-tight container in the fridge. It will harden slightly when chilled. Simply bring it to room temp or heat it to soften.

Limoncello

Limoncello

Ingredients:

7 lemons (Sorrento variety if available) 
1 qt (1 l) unflavored grain alcohol* (highest proof available)
   or Vodka 
3 C (700 g) granulated sugar 
1 qt (1 l) water 

Directions:

Peel only the yellow part of the lemon in long strips; be careful not to include the white rind, as it tastes bitter. Place peel and alcohol into a 2-qt (2-l) covered jar, and leave at room temperature to infuse at least 2 or up to 7 days. The higher proof the alcohol, the faster and more concentrated the infusion.

When the infusion has sufficient lemon flavor (taste to test), strain mixture through cheesecloth; set aside. Place sugar and water in a saucepan and bring to a boil over high heat, stirring constantly until sugar is completely dissolved; cool to room temperature. Combine syrup and alcohol infusion, stirring well to combine. 

Store limoncello in sealed glass bottles; it is now ready to drink. This liqueur will keep for one to two years in a cool place like a pantry; or, keep refrigerated or in the freezer and serve chilled (the high alcohol content will keep it from freezing).

Serving Suggestions:

Serve chilled in small aperitif glasses after a meal or with dessert.

Prep time: Allow about 1 hour total, with 2-7 days to infuse.

Makes 32 servings.


.*If you cannot find grain alcohol, vodka can be substituted

Mocha Cappuccino Mix

MOCHA CAPPUCCINO MIX

Ingredients:

1 cup regular dry coffee creamer

1 cup chocolate drink mix
2/3 cup instant coffee crystals
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:

Mix all ingredients in a large bowl. Store in an airtight container. 

Add heaping tablespoons of mix to 8 oz. of hot water. Stir. Enjoy.

Hibiscus Pomegranate Punch

Hibiscus Pomegranate Punch

This deep-red punch is bursting with antioxidants and vitamin C. Layers of flavor are added by infusing hibiscus tea with orange peel, cinnamon sticks and cloves. If you are unable to find hibiscus tea in bags, loose-leaf hibiscus tea works, too.

Ingredients:

2 oranges
2 cups water
5 hibiscus tea bags 
1 cinnamon stick
5 whole cloves
1⁄4 cup honey
2 cups pomegranate juice, unsweetened “Just Pomegranate” juice

*

Directions:

Remove the peel from the oranges using a vegetable peeler, taking care not to get too much of the white pith. Juice the oranges and reserve juice. 

Heat the water in a small saucepan and simmer the hibiscus tea bags, cinnamon sticks, cloves, honey and orange peel until fragrant, about 10 minutes. Remove from heat and steep for 30 minutes. Remove the tea bags and chill the mixture. 

Mix the orange and pomegranate juices together in a large pitcher. Strain the spices out of the hibiscus tea mixture and add to the juices. Serve with ice. Makes 4 servings. 

Lavender Lemonade

Lavender Lemonade

Lavender flowers have become such a favorite in flower gardens.  They have such a fragrance, beautiful color, and also dry so vibrant for use in floral arrangements.  Added to this, organic blossoms have a varied culinary use in baked goods and beverages.

*

Ingredients:

1 quart of purified water

1/4 cup organic fresh edible lavender

Juice and zest of 2 lemons

1 cup sugar

Lemon slices and lavender flowers

*

Directions:

Bring 8 ounces of the water to a boil.  Add lavender and lemon zest; cover and let steep for an hour. 

Strain lavender mixture into a pitcher.   Add lemon juice, sugar and remaining 3 cups water.  Stir until the sugar dissolves.

Serve in tall Collins type glasses filled with ice.  Garnish with lemon slices and lavender flowers.  If too tart or sweet add more water or ice.  

Mango Lassi

Serves 2-3

Ingredients

3-4 medium mangoes (or 2 cups mango pulp)
2 cups full-fat, plain yogurt, chilled
2 tablespoons low-fat cream
2 teaspoons sugar or honey
1/2 teaspoon cardamom powder
mint leaves, garnish

*

Directions
Peel mangoes and chop them into cubes.
Place mangoes in blender and pulse with sugar and honey.
Add cold yogurt, cream and cardamom powder, and continue blending for another 1-2 minutes.
Once smooth, taste and see if you want to adjust the cream or add ice to make it thinner or thicker. Blend until smooth.
Pour into chilled glasses and garnish with mint leaves.