Jungle Juleps
Jungle Juleps
2 cups frozen pineapple chunks
1 cup pulp-free orange juice
1 cup 100% grape juice
¼ cup lemon juice
2 T. granulated sugar
Add all ingredients to a blender and blend until smooth.
Red Clover Lemonade
Red Clover Lemonade
2 cups freshly foraged red clover (always forage in areas that are not sprayed with toxins)
3 1/2 cups water
1/3 cup local, raw honey
1 cup freshly squeezed lemon juice
Pour water into saucepan and bring to a boil. Rinse the clover under cool water to clean while waiting for the water to boil. Add the clover to the water once it begins to boil. Boil the clover for 5 minutes. You will notice the red color disappears from the clover. Strain the red clover from the “tea,” and let cool to 95 degrees. This should take about 45 minutes. At this point, your liquid will look and smell tea-like. Add the honey to the “tea” and whisk to combine once it has cooled to preserve the beneficial and therapeutic properties of the honey. Whisk the lemon juice into the tea and honey mixture. Notice how the color starts to turn pink! Pour your creation into a sealable jar and store in the fridge for at least an hour to chill. You should have about four cups of lemonade from this recipe. Pour your lemonade over plenty of ice in your favorite glass cup to serve. Garnish with freshly picked mint and foraged berries to make this drink even more delightful!
Happiness Tea
Happiness Tea
To fill the heart and space with needed happiness, obtain a large, wide white mug with beautiful, illustrated flowers. Blend your recipe within this large vessel. Take your honey and begin to drizzle over the herbs a heart shape sigil. Hover your hands over the mug and invoke energies of joy, optimism, and peace of mind from your guiding spirits. Breathe over your mix to give the tea its spark of life. Boil your water and steep this tea for 4 to 6 minutes. Strain. Prepare lemon slices and add to your tea. Let the lemon serve as an added charm to enhance your heart’s acceptance for happiness.
1 tsp. red clover
1 tsp. lavender
1/4 tsp. marjoram
1 tsp. honey
Especially favored when shared with others between the new waxing moon and the full moon.
Rhubarb-Vanilla Soda
Rhubarb-Vanilla Soda
2 pounds rhubarb, roughly chopped
1 cup sugar
1 whole vanilla bean
Sparkling water
Combine the rhubarb and the sugar in a medium saucepan. Split the vanilla bean down its length, scrape out the seeds, and add both the seeds and the pod to the pan. Stir in 2 cups of tap water. Bring to a boil over medium heat, then lower to a simmer and cook until the rhubarb has completely broken down into a thick, jam-like mash, about 15 minutes. Remove the pan from the heat and let the rhubarb cool until it is no longer steaming. Strain through a fine-mesh strainer, pressing down on the fruit to extract as much juice as possible. (You should have between 3 and 4 cups of syrup.) Let the syrup cool completely. Store the cooled syrup in a sealed container in the refrigerator. The syrup will keep refrigerated for about 2 weeks. To serve, combine ⅓ to ½ cup of chilled syrup with 1 cup of sparkling water.
Tahini-Cherry Swirl Smoothie
Tahini-Cherry Swirl Smoothie
1½ cups ice
½ cup plain yogurt
½ cup milk of choice
¼ cup tahini
2 T. cherry Oswald Co. Chia Smash, plus more for swirling onto glasses
2 tsp. maple syrup
¼ tsp. vanilla extract
Pinch of kosher salt
Add ice, yogurt, milk, tahini, jam, maple syrup, vanilla extract, and salt to a blender and blend until smooth and creamy. Using a spoon, swirl small dollops of chia smash jam around the inside of each glass. Divide smoothie between the glasses to reveal the tie-dye effect and enjoy immediately.
Rhubarb Sweet Woodruff Syrup
Rhubarb Sweet Woodruff Syrup
20 small or 10 large stems (1/3 ounce/10 g) freshly cut sweet woodruff
¾ pounds (350 g) pink rhubarb stalks, roughly chopped
1½ cups (350 ml) water
¾ cup (250 g) honey
1 T. fresh lemon juice
Wash and dry the sweet woodruff. Remove the leaves from the stems and spread them on a large plate. Let dry and wilt for at least 8 hours, or overnight. Combine chopped rhubarb and water in a medium non-reactive pot (no aluminum). Bring to a boil and let simmer for 15 minutes until the rhubarb is soft enough to be easily mashed with a wooden spoon. Place a fine mesh sieve over a large bowl and strain the rhubarb and its juice through the sieve. Let it drip undisturbed. Do your best to resist the urge to press the pulp to help it release its liquid as this will result in cloudy syrup. Pour the syrup into a sterilized jar and let it cool to room temperature. Add the wilted sweet woodruff leaves. Stir well so the leaves are fully immersed. Cover the jar with a screw-top lid and let it sit in the refrigerator for 2 to 3 days, stirring once or twice a day. Strain the syrup through a fine sieve into a saucepan. Add the honey and lemon juice and bring to a boil over high heat. Simmer for 8 to 10 minutes until slightly thickened. Let cool, then pour into a sterilized bottle with a screw-top lid or a tight-fitting cork. Store in the refrigerator for up to one month.
Rhubarb Sweet Woodruff Syrup is a versatile ingredient with a unique flavor profile that combines the tartness of rhubarb with the herby, slightly vanilla-like notes of sweet woodruff. Here are some ways to use it:
Beverages:
- Rhubarb Soda: Mix the syrup with sparkling water for a refreshing and healthy alternative to soda. Garnish with a lime wedge.
- Rhubarb Bellinis: Replace the traditional peach puree with rhubarb sweet woodruff syrup for a delightful twist on a classic cocktail.
- Cocktails: Use the syrup in various cocktails like margaritas or mojitos for a unique flavor infusion. You can also experiment with your own creations. For example, a “Woodruff Collins” combines sweet woodruff infused bourbon, lemon juice, Aperol, and rhubarb soda.
- Infuse Wine: Sweet woodruff is traditionally used to make German May wine. You can also infuse white wine or white grape juice with the syrup to create a May Wine Punch.
- Kombucha Cocktails: Add the syrup to kombucha for a flavorful and tangy beverage.
Desserts:
- Drizzle on Ice Cream or Yogurt: The syrup adds a sweet and tart touch to vanilla ice cream or yogurt.
- Drizzle on Cakes: Poke holes in a vanilla or lemon cake and drizzle the syrup over for added moisture and flavor.
- Soak Between Cake Layers: Use it as a soak between cake layers to infuse a unique flavor and keep the cake moist.
- Flavor Other Desserts: The syrup can be incorporated into recipes for baked goods like rhubarb muffins or drizzled over desserts like labneh or yogurt.
- Set with Gelatin: You can set the syrup with gelatin to make a unique and flavorful jelly.
Other Culinary Uses:
- Enhance Rhubarb Dishes: Add a splash of the syrup to classic rhubarb dishes like rhubarb cake, rhubarb and custard, or rhubarb pie to enhance the flavor.
- Topping for Breakfast Foods: Drizzle the syrup over French toast, pancakes, or waffles for a delicious tart and sweet combination.
Beekeeper’s Balm Cocktail
Beekeeper’s Balm Cocktail
6 T. honey
1/4 cup very warm or hot water
2 cups white rum
3/4 cup freshly squeezed, lemon juice, strained
1 cup fresh lemon balm leaves, loosely packed
Club soda to top off, optional
Lemon slices, for garnish
Stir honey and water in a pitcher until honey is dissolved. Add the rum and lemon juice.
Add the lemon balm and muddle with a wooden spoon. Fill 8 to 10 canning jars with ice cubes. Divide the cocktail evenly among the glasses. Top with club soda if desired. Garnish with lemon slices and serve.
Mojito Bar
Mojito Bar
Quality rum options White Rum is Traditional. Include a Gold or Spiced Rum for options. Consider Bacardi, Cruzan or Plantation Brands
Zero Proof Rum for Virgin Mojitos
Fresh mint leaves, lots, plus some for garnishing
Fresh limes / Lime Juice
Simple syrup
Club soda
Ice cubes
You’ll also want to set out some bowls with mojito garnishes and mix-ins, such as additional mint sprigs, other fresh herbs and slices of lime. A few types of fresh fruit are fun to mix in, such as lemon slices, berries or watermelon.
Muddler
Jigger
Bar Spoon, Straws, Swizzle Sticks
Set out a set of highball glasses, mason jars or tumblers. Mojitos are tall drinks, so a larger glass is ideal. Straws are also ideal for both sipping and stirring.
Write simple instructions on a small chalkboard or framed paper.
The mojito is easy for guests to customize. Provide guests with a variety of options so they can dream up their own unique combinations.
Here are a few ways to mix things up:
Adjust the sweetness levels by adding more or less simple syrup.
Incorporate fruit such as fresh berries, pineapples or peaches.
Experiment with different types of mint, such as spearmint or chocolate mint, and other herbs, like basil or thyme.
Try using different types of rum, such as gold rum or spiced rum.
Dill Pickle Martini
Dill Pickle Martini
2 cups ice
1 and ½ ounce dill pickle juice
4 and ½ ounce vodka see post above for substitutions
1 slice dill pickle for garnish
Fill shaker with ice. Add dill pickle juice and vodka. Shake. Strain into chilled martini glass and garnish. Enjoy!
Pinkman Smoothie
Pinkman Smoothie
grapefruit – 1 whole, peeled
strawberries (frozen) – 2 cups (300 g) (475 ml)
apple – 1 whole, cored
ginger – thumbnail-sized piece
water (optional) – 4 ounces
Add ingredients to blender, soft fruit first. Blend for 60 seconds. Enjoy. Adding a bit of water and using fresh berries will make it more like a juice than a smoothie.
Strawberry Citrus Sunrise
Strawberry Citrus Sunrise
½ cup vanilla Greek yogurt
1 orange, peeled and seeded
½ cup frozen strawberries
1 frozen banana
Add all ingredients into blender, and blend until smooth. If using fresh strawberries, consider adding ½ cup ice. Enjoy right away while cold.
Pink Starburst Shots
Pink Starburst Shots
1 tablespoon light corn syrup
Sanding sugar or edible glitter
Ice
3 ounces Bailey’s Strawberries & Cream
1 ounce strawberry vodka
1 ounce whipped cream vodka
½ ounce maraschino cherry juice optional
Rim your shot glasses with corn syrup and sanding sugar. Set aside. In a cocktail shaker, add the ice, Bailey’s strawberries and cream, strawberry vodka, whipped cream vodka, and maraschino cherry juice. Cover with the shaker’s lid. Shake vigorously for 30 seconds, the pour mixture into the sugar rimmed glasses through the strainer. Serve pink starburst shots cold.
Light My Fire Cocktail
Light My Fire Cocktail
2 ounces vanilla vodka
5 ounces cold brew coffee
½ ounce cocoa simple syrup*
⅓ ounce coffee bitters (optional)
2-3 toasted marshmallows
caramel drizzle (optional)
Combine vodka, coffee, syrup & bitters and shake. Strain over fresh ice in highball glass or mason jar. Garnish with marshmallows and caramel drizzle, if desired.
Icy Holiday Punch
Icy Holiday Punch
1 package (6 ounces) cherry gelatin
3/4 C. sugar
2 C. boiling water
1 can (46 ounces) unsweetened pineapple juice
6 C. cold water
2 liters ginger ale, chilled
In a 4-qt. freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving.
Peppermint Snowflake Cocktail
Peppermint Snowflake Cocktail
½ cup peppermint ice cream
4 ounces champagne
peppermint crushed, garnish
1 tablespoon corn syrup or honey, rim garnish
I used an 11-ounce old-fashioned glass. You need a glass slightly larger than the liquid measures because it will bubble and fizz. Add the crushed peppermint to a saucer. Pour syrup in another saucer then take your glass and roll the rim in the syrup. Immediately press the glass rim into the crushed peppermint coating the entire rim with peppermint. Carefully scoop peppermint ice cream into the glass. Slowly pour champagne over the ice cream. Serve immediately.
Baked Apple Cider Smoothie
Baked Apple Cider Smoothie
1 large baked apple, peeled, seeded, and cored
1/4 C. unsweetened apple cider
1/4 C. kefir
1 small pear, peeled, seeded, cored, and chunked, about 3/4 cup
2 T. protein powder
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. clove
3 ice cubes
Add to blender and liquify.
Cold-Kicker Drink
Cold-Kicker Drink
1 C. water
Zest of one lemon
½ to 1 inch fresh ginger, grated
1 tsp. fennel seeds
1 T. honey
Juice of one lemon
Heat water, lemon zest, ginger and fennel seed until boiling. Turn off heat and let steep for a few minutes. Pour into mug. Stir in honey and lemon juice.
Apple and Spicebush Bud Fizz
Apple and spicebush bud fizz
2 ounces spring spicebush twigs
1½ pounds apples, cut up, not cored or peeled
1 C. sugar
4 C. water
To make the ferment: Combine the ingredients in a clean glass jar. Close the jar and tilt back and forth until the sugar dissolves. Remove the lid. Tie cheesecloth over the jar’s mouth with string. Place on a counter and stir daily. It will start bubbling within about 24 to 48 hours. On day 7 or 8, when it is good and fizzy, strain the liquid. Strain it again through cheesecloth. Bottle, and keep in the fridge. (Left out in the warmth, a still-fermenting bottle can explode). To make vinegar: Return the strained ferment to the jar, cover with cheesecloth, and wait, swirling daily until a vinegar mother forms (it may not). When it smells and tastes like vinegar it is vinegar (3 to 5 weeks, generally). Transfer to narrow-necked bottles and seal.
Ginger Turmeric Tea (Tonic)
Ginger Turmeric Tea (Tonic)
4 1/2 C. filtered water
1 2 1/2-inch piece ginger root (about 2 T. chopped)
1 2 1/2-inch piece turmeric root (about 1 1/2 T. chopped)
2-3 dashes cayenne pepper
1 lemon, juiced (about 2 tablespoons)
4 tsp. local raw honey
In a medium saucepan, combine water, ginger, turmeric and cayenne and bring to a simmer over medium heat. Lower heat, cover and simmer for 15 minutes. Remove from heat and cool slightly, leaving the lid on. Using a fine-mesh strainer, strain into quart-size glass container. Pour into clean saucepan and reheat. Add lemon juice and honey, stirring until it dissolves. Serve warm or cold. Store in the refrigerator for up to three days.
Sunrise Smoothie
Sunrise Smoothie
4 large ripe strawberries
1 large orange, squeezed
1 ripe nectarine or V2 apple, peeled and pitted
3 ice cubes
1/2 C. unsweetened apple cider
1/2 tsp. peeled, finely chopped fresh ginger root (optional)
1 tsp. almond butter
2 T. pea protein powder
1/4 tsp. Lakanto (optional)
Add to blender and liquify.
Nettle & Mint Tea
Nettle & Mint Tea
1 T. dried nettle leaf
1 T. dried mint leaf (any variety)
Steep in glass jar with near boiling water for 5 to 10 minutes. Strain and add honey or maple syrup to taste (optional). Enjoy hot or cold.
Rhubarb Mead (Honey Wine)
Rhubarb Mead (Honey Wine)
1 C. Rhubarb, chopped
1 C. honey
3 C. water
1 tsp. lemon juice
1/4 packet wine yeast
Add the honey and rhubarb into a quart mason jar. If you’d like, allow the honey to draw the juices out of the chopped rhubarb for 24 hours, but that’s optional. Add the lemon juice and water to the mason jar and stir to incorporate and dissolve the honey. Dissolve 1/4 packet of wine yeast in a small amount of water. Allow it to bloom for at least 5 minutes before adding it into the mason jar. Top the jar with water if necessary to bring it to within an inch of the top. Seal the quart mason jar with a mason jar fermentation kit and allow to ferment at room temperature for about 6 weeks. Once fermentation has stopped, gently pour the mead into another container, leaving behind any sediment in the jar. Pour it through a fine-mesh strainer to remove any rhubarb hunks. Bottle in a flip-top Grolsch bottle and let it age for at least 2 more weeks before drinking.
Flower-Infused Simple Syrup
Flower-Infused Simple Syrup
Pick two C. of honeysuckle blossoms (or other aromatic edible plant). Gently rinse under cold water to remove dust and debris. Set aside. In a medium heavy-bottomed pan, add 1 C. of cold filtered water and 1 C. of granulated sugar. Stir to combine. Bring mixture to a simmer over low heat, not letting it boil, and stirring often until sugar is fully dissolved. Turn off heat and let cool slightly. Add blossoms to syrup and gently submerge. Let cool completely, then place a fine-mesh strainer over a pint jar and pour syrup and blossoms into it. Discard blossoms. Cover and refrigerate for up to two weeks.
Citrus & White Grape Juice Party Punch
Citrus & White Grape Juice Party Punch
4 C. white grape juice, chilled
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen orange juice concentrate, thawed
2 bottles (2 liters each) lemon-lime soda, chilled
Optional: Lemon slices, orange slices and green grapes
In a punch bowl, combine grape juice, lemonade concentrate and orange juice concentrate. Add soda; serve immediately. If desired, garnish with fruit.
Smoothie Builder
Four Way Rainbow Smoothies
Coconut Paradise
1½ cups natural coconut water
⅔ cup frozen pineapple chunks
½ frozen banana, cut into chunks (see Chef’s Tip)
10 fresh mint leaves
2 tablespoons coconut milk
½ teaspoon vanilla extract
Dash of kosher salt
(1 SERVING = 1¼ CUPS)
Calories 126
Total Fat 4.1 g 6
Fiber 3.9 g
Strawberry Blush
1 cup unsweetened almond milk
1 cup frozen strawberries
1 5-ounce block soft silken tofu
1/2 cup diced cooked beets
1/2 cup frozen dark sweet cherries
2 teaspoons chia seeds
2 teaspoons ground flax seeds
1/2 teaspoon vanilla extract
Dash of kosher salt
Serving Size: 1 ½ C.
Calories 193
Fat 6.5 g
Fiber 6.7
TropicBerry Delight
1 ½ C. Unsweetened Almond Milk
1 C. Frozen Mango Chunks
1 C. frozen Blueberries
½ cup frozen (or fresh) cauliflower florets, thawed
2 teaspoons chia seeds
2 teaspoons ground flax seeds
½ teaspoon vanilla extract
Dash of kosher salt
Serving: 1 C.
Calories 168
Fat 6 g
Fiber 7.3 g
Green Goodness
1 cup unsweetened almond milk
1 frozen banana, cut into chunks
2½ cups (packed) baby spinach leaves
1 cup (packed) coarsely chopped kale leaves
2 tablespoons tahini
½ teaspoon matcha powder
Dash of kosher salt
Serving Size: 1 ¾ C.
Calories 196
Fat 10 g
Fiber 6.5 g
Green Smoothie that Kids will Love
Green Smoothie that Kids will Love
1 medium seedless navel Orange, peeled and separated into quarters
1 c, Cubed Pineapple, fresh or frozen and thawed
1 packed C. Baby Spinach
1/2 frozen ripe Banana, cut into thick slices
1 T. Honey
10 small Ice Cubes
Put all the ingredients into a blender. Blend until creamy, with no obvious pieces of spinach remaining. Pour into 2 or 3 glasses
boost it: Add 4 ounces of silken tofu and 1/2 tsp. of vanilla extract to the blender to increase the protein and healthful isoflavones.
adapt it: To minimize the texture, instead of peeling the orange, use a serrated knife to sheer off the entire peel and pith, revealing a bright orange globe of exposed flesh.
Blueberry Muffin Green Smoothie
Blueberry Muffin Green Smoothie
1 cup unsweetened vanilla almond milk (or milk of choice)
½ tsp. vanilla extract
1 cup frozen blueberries
1 scoop vanilla protein
1 large handful baby spinach
2 T. almond butter
1 T. coconut flakes
Limoncello
Limoncello
Makes 1 litre (13 pints)
500ml (18fl oz) vodka (or gin if you prefer)
pared zest of 3 unwaxed lemons
2 lemongrass stalks
500g (1 lb. 2oz) caster (superfine) sugar
3 good sprigs of lemon verbena
Pour the vodka into a 1 liter (13/4 pint) jar, add the lemon zest, lemongrass and stir well. Leave for a week to infuse. In a large pan over a medium heat, add the sugar to 500ml (18fl oz) water, stirring until it is dissolved. Turn off the heat and allow to cool for 5 minutes. Add the lemon verbena to the vodka and pour in as much of the warm syrup as will fill the bottle. Once cool, place in the fridge. It will be bright and lively initially, mellowing and deepening in flavor over time: both are excellent.
Grand Fir Vodka
Grand Fir Vodka
Grand fir needles add a great flavour to the alcohol. You can also use rum or gin with excellent results. Other needles like spruce and pine work well. You could also use rose petals or aromatic herbs like wild fennel to infuse the liquid.
1 cup (250 mL) grand fir tips, needles only
1 bottle (26 oz [800 mL]) good-quality vodka
Place the grand fir needles in a clean 1-quart (1 L) mason jar. Top up with the vodka and screw on the top. Set on your counter for 1 week. The mixture can be strained or you can keep the whole batch in the refrigerator
Strawberries & Cream Spoon Smoothie
Strawberries & Cream Spoon Smoothie
3 T. Milk
3/4 C. Plain Greek Yogurt
3/4 C. Frozen Strawberries (fresh will work, but smoothie will be thinner)
1 small Frozen Ripe Banana, cut into thick slices
1 T. Pure Maple Syrup
1/4 tsp. Vanilla Extract
8 small Ice Cubes
1/2 C. Granola
Put the milk, yogurt, strawberries, banana, maple syrup, vanilla, and ice into the blender. Run until frothy and smooth. Pour into 2 glasses (you may need to scoop it out with a rubber spatula) and top with the granola. Serve with spoons.
Mango Peach Smoothie
Mango Peach Smoothie
1 ½ cups almond milk
1 cup diced peaches, fresh or frozen
1 cup chopped mango, fresh or frozen
½ tsp. vanilla extract
1 cup ice
Chocolate Chip Cookie Smoothie
Chocolate Chip Cookie Smoothie
2 cups (460 g) vanilla yogurt
t/4 cup (65 g) cashew butter (or peanut butter)
11/2 cups (354 ml) milk
1/4 cup (45 g) chocolate chips
1 cup (235 ml) ice
In a blender, combine the yogurt, cashew butter, milk, and chocolate chips. Blend well. Add ice and continue to blend. If it’s too thick, add more milk. Garnish with extra chips if desired.
Generic Smoothie Process
Generic Smoothie Process
- Pick a Fruit
- Add greens or veggies, if desired.
- Include at least one protein-rich food.
- Tinker with texture using frozen bananas or other natural thickeners.
- Add liquid, if needed, to get the blender going.
- Adjust the sweetness, as needed.
- Boost the flavor and nutritional value with add-ins and extras.
- Blend, then pour into glasses.
- Add toppings, if desired.
- Drink up!
FRUITS
Pineapple, berries, melon, peaches, apricots, nectarines, pears, apples/applesauce, cherries, oranges/tangerines (seedless), kiwifruits, grapes (seedless), mango, papaya
VEGETABLES
Spinach, kale, cucumber, pumpkin puree, beets, carrots, sweet potatoes
PROTEIN- RICH FOODS
Yogurt; kefir; cottage cheese; milk; soy milk; nut, seed, soy, or peanut butter; nuts or seeds; silken tofu
THICKENERS
Frozen banana; frozen mango; avocado; oats; nut, seed, soy, or peanut butter; ice
LIQUIDS
Coconut water, milk, kefir, carrot juice, vegetable juice, fruit juice, herbal tea, water
SWEETENERS
Dates, prunes, honey, maple syrup
ADD-INS and EXTRAS
Fresh mint, vanilla extract, lime juice, lemon juice, nutmeg, cinnamon, ginger, turmeric, cocoa powder, flaxseed meal, wheat germ, chia seeds, hemp seeds
TOPPINGS
Granola, trail mix, nuts, seeds, dark chocolate shavings, pomegranate seeds, diced fruit
Blackberry Bitters
Blackberry Bitters
6 ounces blackberries (about 1½ c.)
1 Peel, including pith, from 1 organic lemon, minced
1/2 tsp. whole allspice berries
5 white peppercorns
1 cups grain alcohol (Everclear) or a 100-plus-proof vodka
2 T. sugar
1 T. water
Combine the berries, lemon peel, allspice berries, peppercorns and alcohol in a quart-size jar and lightly mash the berries with a wooden spoon. Cover with a lid and let the mixture sit in a dark, cool place for at least 1 week. The day before you plan to complete the bitters, make a syrup by combining the sugar and water in a small saucepan. Bring the mixture to a boil and stir to keep the sugar from scorching. Reduce the heat and simmer for 3 minutes. Remove the syrup from the heat, pour into a small jar with a lid and let sit overnight at room temperature. Strain the berries and solids first through a fine wire mesh sieve, and again through a coffee filter. Add the simple syrup to the strained bitters—omitting any sugar crystals that formed overnight. Store the bitters at room temperature in a tightly sealed jar or bottle.
Roaring Fire Cider
Roaring Fire Cider
½ cup cranberries
¼ cup thinly sliced fresh ginger
2 T. thinly sliced turmeric
2 T. peeled, diced fresh horseradish
3 cloves garlic, smashed and peeled
2 sprigs fresh rosemary or thyme
2 dried hot chili peppers
1 tsp. whole black peppercorns
1 small red onion, sliced
1 lemon, thinly sliced into wheels
1 orange, thinly sliced into wheels
¼ cup raw honey
3 cups unfiltered apple cider vinegar, enough to fill the jar
1 (32-ounce) canning jar with lid, sanitized in the dishwasher
Layer ingredients into the jar for an attractive presentation, pressing down lightly with a clean stainless spoon. Add enough apple cider vinegar to cover ingredients entirely while leaving ¼-inch clearance at the top. Wipe the mouth of the jar with a damp cloth. Place a square of wax paper over the top, if desired, to prevent the vinegar from corroding the metal lid. Tighten the lid over the paper and infuse for 2 to 3 weeks (or up to 6 weeks) in a cool, dark place. Fine-strain, funnel into a clean bottle and refrigerate.
Cinnamon Roll Smoothie
Cinnamon Roll Smoothie
1 cup unsweetened almond milk
1 ½ frozen bananas, cut into chunks
¼ tsp. cinnamon, plus more for dusting
½ tsp. vanilla, optional
1 tsp. brown sugar, optional
⅓ cup old-fashioned oats
1 cup ice
Kiwi Melon Sangria
Kiwi Melon Sangria
2½ cups cubed honeydew melon or light-fleshed summer melon
1 (750 ml) bottle dry white wine
½ cup brandy
¼ cup tequila
3 kiwis, peeled and sliced, or a pint of kiwi berries from the farm market
1 lime, sliced
1 cup club soda or seltzer water
Fresh mint for garnish, if desired
Add 1½ cups of the honeydew melon and ¼ cup of the white wine to your blender. Blend on high for 2 minutes. Transfer the purée to a large pitcher or Mason jar. Then stir in the remaining white wine, brandy and tequila. Add the kiwi slices, lime slices and remaining 1 cup of cubed honeydew melon. Cover and refrigerate at least 2 hours, up to overnight. Divide the sangria mixture evenly into serving glasses. Top each with soda water; stir in gently. Garnish with fresh mint sprigs and a lime wheel.
Apple Crisp Juice
Apple Crisp Juice
2 organically-grown apples, cored and quartered
½ cucumber
1 orange, peel removed
1 drop lemon essential oil (optional)
Process all ingredients through a juicer.
Mediterranean Twist Savory Smoothie
Mediterranean Twist Savory Smoothie
1 cup baby spinach, tightly packed
1 cucumber, peeled and chopped
1 T. lemon juice
½ Hass avocado
¼ tsp. salt
½ to 1 tsp. garlic, minced (optional)
1 tsp. olive oil or flax seed oil
2 T. fresh parsley, basil, or tarragon, packed (optional)
¾ cup water
Wash and prep ingredients. Blend ingredients in a blender and enjoy!