Thirsty Thursday July 19th

This month we will concentrate a bit on mint and blueberriess. Blueberries are in season now at your local farmers markets and stands. Mint is always in good supply and somewhat invasive. We are also highlighting cucumber since it is light and refreshing and we are still in a drought.  Very soon your gardens will be overflowing with cucumbers and we want to make sure you don’t have to throw any away.

I also want to take the time to have you taste my simple syrup again this made with Stevia leaves instead of sugar. It is completely natural and sugar free. If you are trying to cut sugar out of your diet and especially your “extra” calories that come from cocktails- be sure to have that conversation with me.

Grandma’s Mint Iced Tea
In a large container:
Add 7 regular tea bags and approx.. 24 mint leaves
Pour in a quart of boiling water and steep for 4-5 minutes
Remove mint and tea bags and set aside
Pour tea into a gallon container
Add ½ cup of sugar
4-5 packets of stevia
A few ice cubes
Stir until sugar dissolves
Steep mint and tea bags a second time for 4-5 minutes
Drain contents into a gallon container
Add 1 6oz can of frozen lemonade and stir
Squeeze any tea from mint and tea bags into container

Yield: 1 gal (if shy, just top off with some water)

Continue reading “Thirsty Thursday July 19th”

Thirsty Thursday June 21st

This month we will concentrate a bit on herbs and strawberries.  Strawberries are in season now at your local farmers markets and stands.   Herbs are always in good supply.   We are also highlighting cucumber since it is light and refreshing and we are in a drought.   Pairing cucumber with a ghost pepper tequila may surprise you, but it is refreshing, bright, bubbly with a hint of heat on your lips.  It will cool you off!

I also want to take the time to have you taste my simple syrup made with Stevia leaves instead of sugar. It is completely natural and sugar free.  If you are trying to cut sugar out of your diet and especially your “extra” calories that come from cocktails- be sure to have that conversation with me.

Continue reading “Thirsty Thursday June 21st”

April Thirsty Thursday Recipes

Join us this Thursday night, April 20th from 5:30-7pm. We will showcase seasonal cocktails made from the plants you grow in your own garden. We will demonstrate how to use your garden harvest to create tasty, refreshing, praise worthy cocktails  to share with your friends, neighbors and family- From Garden to Glass! Everything from herbs, veggies, berries, shrubs and flowers.  We highlight what is in season now or what will be coming into season very shortly.  This Thursday we will be showcasing mint, rhubarb and strawberries.

Mint Ginger Lemonade
Ingredients:
Mint Ginger Simple Syrup:
3/4 cup sugar
3/4 cup water
1/2 cup packed mint leaves, torn
1-inch piece of fresh ginger, diced

Lemonade:
3 cups cold water
3/4 cup freshly squeezed lemon juice (roughly 6-7 large lemons)
batch of mint ginger simple syrup (see recipe above)
fresh mint
1 lemon, sliced thinly

Directions:
Prepare Simple Syrup:
Combine all of the simple syrup ingredients in a small saucepan.
Bring to a low simmer, and stir until the sugar has dissolved completely.
Boil and simmer the syrup for an additional 1-2 minutes. Remove and place in a heatproof bowl. Allow to come temperature, or alternative cover and allow to infuse in the fridge for at least 30 to 45 minutes or overnight (for a more intensely flavored lemonade).
Once chilled, strain simple syrup through a fine-mesh sieve. Discard the mint leaves and ginger pieces.

Make Lemonade:
In a large pitcher, combine the water, lemon juice, and a full batch of mint ginger simple syrup. Stir well.
Add fresh mint and sliced lemon slices to the pitcher as desired. Chill.
Serve lemonade chilled or alternatively, over homemade mint ice cubes (simply add fresh mint leaves to your ice cube tray–optional). Continue reading “April Thirsty Thursday Recipes”