Posts Tagged lemonade

Sparkling Blueberry Lavender Lemonade Cocktail (with DIY Blueberry Vodka)

Last week, I bought a rather large flat of local blueberries. Since then, I’ve been happily immersed in the wonderful world of blueberries. I canned blueberry plum butter. I froze a few bags of blueberries. I’ve been eating handfuls of blueberries with Greek yogurt and honey.

And, I made a few jars of blueberry vodka. Just because it seemed like a good thing to do.

Let me tell you, it was a great thing to do. Fruit vodkas are ridiculously easy to make and they don’t taste half bad, either. (No, really: Just soak some fruit in some vodka for a few days. Strain out fruit. Simple as that.)

This blueberry vodka is great with soda water or tonic, and is a great base for summer fruit, citrus, or herb cocktails. Give it a try!

Sparkling Bluberry Lavender Lemonade

Sparkling Blueberry Lavender Lemonade Cocktail (with DIY Blueberry Vodka)

Ingredients

  • For the lavender simple syrup:
  • 1 cup water
  • 3 Tablespoons dried culinary lavender
  • 2 cups white sugar
  • For the blueberry vodka:
  • 1 cup fresh blueberries
  • 3-4 cups vodka
  • For the cocktail:
  • 1.5 ounces blueberry vodka
  • 2 teaspoons lavender simple syrup
  • The juice of 1 lemon
  • Sparkling water, to taste
  • Blueberries, for garnish
  • Ice

Instructions

  1. To make the lavender simple syrup: Combine water, sugar, and lavender flowers in a small pot. Heat over high heat until mixture comes to a boil. Reduce heat and stir, and let the syrup simmer for 5 minutes. Remove from heat and allow to cool. Strain out the lavender and store in an airtight container in the refrigerator. The simple syrup will keep for one week.
  2. To make the blueberry vodka: Place blueberries and vodka in a large jar or airtight container. Store at room temperature away from sunlight. Shake the jar a few times a day, and allow the vodka to infuse for at least 3 days. When the vodka has a distinct blueberry taste (and color), strain out the blueberries. Store the vodka in a sealed bottle or jar at room temperature.
  3. To make the cocktail: In a large glass (or cocktail shaker), mix together the simple syrup, blueberry vodka, and lemon juice. Taste, and adjust levels if needed. Fill a cocktail glass with ice and pour mixture over ice. Top with a splash of sparkling water and garnish with fresh blueberries. Enjoy responsibly!
  4. Makes one cocktail.
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Strawberry Lemon Ginger Ale Pops: Recipe Swap

When life hands you lemons – or a vintage recipe for Lemon Sponge Pie – make popsicles. (That’s what I always say, anyway…)

For this installment of the Recipe Swap, Christianna from Burwell General Store selected a recipe for Lemon Sponge Pie. The recipe actually looks pretty great (unlike the infamous “Ham Snails“), but I just couldn’t bring myself to bake a pie.

It doesn’t get hot in Portland very often, but when it does the whole city shuts down. We all turn into whiny, melty puddles. It’s a bit pathetic, really.

That being said, I am guilty of being a whiny, melty puddle this week. It was 102 degrees! There was zero chance I was going to turn on my oven. So, I turned Lemon Sponge Pie into Strawberry Lemon Gingerale Pops. I was really pleased with the results.

They were frosty, tangy, refreshing, and delicious – the perfect cure to my summertime woes.

STRAWBERRY LEMON GINGER ALE POPS
(Inspired by this recipe from What I Do)
Makes 4 popsicles

Ingredients:
1 bottle good quality ginger ale or ginger beer
1 pint of lemon sorbet, softened (Note: you will have sorbet leftover!)
6-8 strawberries, stems removed and diced
1 teaspoon grated fresh ginger
1 teaspoon lemon zest

Method:
In a small bowl, mix together the diced strawberries, lemon zest, and grated ginger.

Place a spoonful of the strawberry mixture in each popsicle mold. Pour a bit of ginger ale (slowly, as it will fizz!) over the mixture, and top with a dollop of lemon sorbet. Repeat with each mold – strawberries, ginger beer, sorbet – until each is nearly full. Leave a very small amount of headspace at the top. Place lids/sticks the in the molds and freeze overnight.

And, please see below for the other creative contributions to this month’s recipe swap!