The Lavender is coming in nice and strong at the herbary. I have lots of wonderful culinary lavender plants that you can take home this weekend. And you should. Because I know you want some of these delicious lavender cocktails and drinks that I've been filling up my Pinterest Herbs for Drinking board.
Find Blue Heron Herbary at the PSU Farmers Market and King Market
How about a Peach Lavender Sangria?
Or maybe your more of a Martini person. Add some lavender. I dare you.
Pssst...Use freshly picked lavender and it will color your drink.
Maybe your in the mood for some non-boozy sweetness. Lavender Lemonade is always wonderful or maybe some calming Chamomile Lavender Mint Iced Tea.
Anyway, I think you're getting the point. A Lavender plant in your herb garden or patio is an always-ready inspiration for the best of summer - that time when you sit back and linger over tasty drinks and an enjoyable warm breezy summer twilight.
Find Blue Heron Herbary at the PSU Farmers Market and King Market
How about a Peach Lavender Sangria?
Or maybe your more of a Martini person. Add some lavender. I dare you.
Pssst...Use freshly picked lavender and it will color your drink.
Maybe your in the mood for some non-boozy sweetness. Lavender Lemonade is always wonderful or maybe some calming Chamomile Lavender Mint Iced Tea.
Anyway, I think you're getting the point. A Lavender plant in your herb garden or patio is an always-ready inspiration for the best of summer - that time when you sit back and linger over tasty drinks and an enjoyable warm breezy summer twilight.
Make some Lavender Syrup
Add this to your cocktails, your lemonade, your sparkling water, your tea - all kinds of things!
• 1 1⁄2 cups water
• 1 1⁄2 cups sugar
• About 8 to 10 lavender sprigs
1. Combine water and sugar in a small saucepan. Place over moderate heat and bring to a boil; stir to dissolve sugar. Add herbs, bruising the leaves against the side of the pan with a spoon. Cover, remove from heat and let stand for at least 30 minutes.
2. Remove leaves and squeeze them into the syrup to extract their flavor. Pour into a clean bottle or jar and label. This syrup can be made ahead and kept in the refrigerator for about 4 weeks.
Add this to your cocktails, your lemonade, your sparkling water, your tea - all kinds of things!
• 1 1⁄2 cups water
• 1 1⁄2 cups sugar
• About 8 to 10 lavender sprigs
1. Combine water and sugar in a small saucepan. Place over moderate heat and bring to a boil; stir to dissolve sugar. Add herbs, bruising the leaves against the side of the pan with a spoon. Cover, remove from heat and let stand for at least 30 minutes.
2. Remove leaves and squeeze them into the syrup to extract their flavor. Pour into a clean bottle or jar and label. This syrup can be made ahead and kept in the refrigerator for about 4 weeks.
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