Browsed by
Category: Beverages

Limoncello

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 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

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

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

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

Generic Smoothie Process

 

  1. Pick a Fruit
  2. Add greens or veggies, if desired.
  3. Include at least one protein-rich food.
  4. Tinker with texture using frozen bananas or other natural thickeners.
  5. Add liquid, if needed, to get the blender going.
  6. Adjust the sweetness, as needed.
  7. Boost the flavor and nutritional value with add-ins and extras.
  8. Blend, then pour into glasses.
  9. Add toppings, if desired.
  10. 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

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

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

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

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

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

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!

Chocolate Breakfast Drink

Chocolate Breakfast Drink

Chocolate Breakfast Drink

 

1 1/2 C. Milk

2 T. Unsweetened Cocoa Powder

3 T. Peanut Butter

1 1/2 T. Honey

7 small Ice Cubes

 

Put all the ingredients into a blender and run until creamy and smooth. Pour into 2 or

3 glasses.

Peach-Mango Sangria

Peach-Mango Sangria

Peach-Mango Sangria

 

2 (750-ml) bottles Pinot Grigio

2 cups peach-mango juice

1 cup peach-flavored vodka

1 (1-oz) pkg fresh mint

2 cups frozen sliced peaches

2 cups frozen cubed mango

 

Stir together wine, juice, vodka and mint in a large pitcher. Cover and chill at least 4 hours or up to 2 days. Just before serving, stir in frozen peaches and mango.

Blueberry Lemonade Smoothie

Blueberry Lemonade Smoothie

Blueberry Lemonade Smoothie

 

1 cup (155 g) frozen blueberries

1 lemon, juiced

3 T. (45 ml) maple syrup (or honey)

1 1/2 cups (3.5 ml) lemonade

2 cups (475 ml) ice

 

In a blender, combine the blueberries, lemon juice, maple syrup, and lemonade. Blend well.

Add ice and continue to blend. If it is too thick, add more lemonade or water.

The Lavender Daisy

The Lavender Daisy

The Lavender Daisy

 

10 fresh blueberries (3 reserved for garnish), rinsed

½ tsp. fresh (or ¼ tsp. dried) lavender flowers

1 ounce fresh lemon juice

1½ ounces Bombay Sapphire Gin

Sparkling water

1 ounce honey syrup*

 

In a highball glass, muddle 7 blueberries with lavender blossoms and honey syrup. Add ice, fresh lemon juice, gin and top with sparkling water. Garnish with 3 blueberries. * Combine 1 cup local honey and 1 cup water in a saucepan over low heat and stir until honey dissolves. Cool and pour into a clean glass bottle. Refrigerate up to 2 weeks.

Lemon, Ginger, and Mint Sweet Iced Tea

Lemon, Ginger, and Mint Sweet Iced Tea

Lemon, Ginger, and Mint Sweet Iced Tea

 

5 cups water, divided

8 black tea bags

2 lemons, sliced, plus additional slices for garnishing

1/2 cup sugar

1/2 cup fresh mint leaves, plus additional mint for garnishing

1 T. sliced ginger

 

Bring 4 cups of water to a boil. Combine the tea bags and lemon in a large pitcher and pour the hot water over top. Steep for 30 minutes, then remove the tea bags and lemon.  While the tea steeps, make a simple syrup by combining one cup water, sugar, mint leaves, and sliced ginger in a small saucepan. Bring the mixture to a boil, stirring until the sugar dissolves and simmer for one minute. Remove from the heat. Steep for 15-20 minutes and strain simple syrup through a fine mesh sieve.3. Add the simple syrup to the tea, according to your sweetness preference, then refrigerate. Serve on ice with additional lemon wedges and fresh mint leaves.

Lime-Pineapple Soda

Lime-Pineapple Soda

Lime-Pineapple Soda

 

1 T. lime zest

3 T. lime juice

¼ cup simple syrup

2 cups pineapple juice

4½ cups lemon-lime soda

Garnish: lime slices

 

Add lime zest, lime juice, and simple syrup to a large pitcher. Pour pineapple juice into pitcher, and stir. Chill mixture 4 hours. Fill 6 glasses one-third full with ice; divide pineapple mixture among glasses. Top with soda; garnish with lime slices. Makes 6 servings.

Honeyed Orange Breeze

Honeyed Orange Breeze

Honeyed Orange Breeze

 

3 T. Tennessee honey whiskey

3 T. orange juice

1½ tsp orange flavored liqueur

Ice cubes

¼ cup ginger ale

Garnish: orange peel strip

 

Add whiskey, orange juice, orange liqueur, and ice to fill a cocktail shaker. Cover and

shake until chilled, about 30 seconds. Strain into an Old-Fashioned glass filled half full with ice. Top with ginger ale. Garnish, if desired.

Frosted Strawberry Lemonade

Frosted Strawberry Lemonade

Frosted Strawberry Lemonade

 

1½ quarts strawberry ice cream

1½ cups lemonade

 

Process 3 cups ice cream and ¾ cup lemonade in a blender until smooth. Pour into glasses. Repeat with remaining ice cream and lemonade. Serve immediately.

Sparkling Peach-Basil Lemonade

Sparkling Peach-Basil Lemonade

Sparkling Peach-Basil Lemonade

 

⅓ cup organic sugar

⅓ cup water

1 (0.5-oz) pkg fresh basil

2 cups sliced peaches

½ cup fresh lemon juice

2 cups ice cubes

2 (12-oz) bottles sparkling water

Garnishes: lemon slices, fresh basil (optional)

 

Combine sugar, water, and basil in a small saucepan over medium heat, stirring until combined. Bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat; cool to room temperature, about 30 minutes. Strain. Blend peaches and lemon juice in a blender until smooth. Fill a large cocktail shaker with ice. Add half of peach mixture and half of cooled prepared syrup. Shake vigorously until very cold, about 30 seconds. Divide between 2 Old-Fashioned glasses, and top with sparkling water. Repeat process with remaining peach mixture and prepared syrup. Garnish, if desired.

Holiday Crantini

Holiday Crantini

Holiday Crantini

 

2 ounces White Cranberry Juice

1 ounce Vodka or Gin

1/2 ounce Triple Sec

 

Mix in a shaker with ice. Shake and pour. Garnish with dried cranberries.

Wassail

Wassail

Wassail

 

2 Granny Smith apples

12 to 15 whole cloves

8 C. apple cider

2 C. fresh orange juice

1/4 cup fresh lemon juice

4 cinnamon sticks

1/4 tsp. each ginger and nutmeg

1 T. honey or maple syrup

Brandy, whiskey, or dark rum (optional)

Garnishes: fresh cranberries, orange slices, apple slices

 

Poke cloves into the apples on all sides. Place in a large pot with all other ingredients except the alcohol and garnishes. Bring to a boil, lower heat and simmer for 35 to 45 minutes. Add a shot of alcohol to a mug (if desired) and ladle the wassail over the top. Garnish and enjoy!

Evergreen Holiday Mixed Drinks

Evergreen Holiday Mixed Drinks

~Spruce Tip Martini~

 

1 1/2 oz Verstovia Spruce Tip Vodka

1/2 oz Dry Vermouth

Flake of Sea Salt

 

Stir with ice, strain into glass and garnish with a lemon twist

 

 

~Salal Martinez~

 

1 oz Cold Tree Gin

1/2 oz  Salal Berry Liqueur

1/2 oz Sweet Vermouth

1 dash Portland Bitters Project Cacao Bitters

 

Stir with ice, strain into glass

 

 

~Huckleberry Gimlet~

 

1 oz Riverain Gin

1/2 oz Huckleberry Jam

1/2 oz Lime

 

Shake with ice, strain into glass

 

PBJ Smoothie for Two

PBJ Smoothie for Two

PBJ Smoothie for Two

 

1 ½ C. frozen berries (single types or a mix. Also can try mango or peach)

1 1/2 c low-fat Milk

1 banana

2 T peanut butter

2 T. Honey

1 Scoop Protein Powder, If desired.

 

Optional Toppings

granola

fresh strawberries

peanut butter drizzle

 

Place all ingredients in blender and combine until smooth.

Bloody Caesar with Maple-Fennel Bacon

Bloody Caesar with Maple-Fennel Bacon

Bloody Caesar with Maple-Fennel Bacon

 

8 c. Clamato juice

1 c. vodka

1 c. plus 2 T. fresh lemon juice (from about 3 lemons)

1/4 c. prepared horseradish, drained

1 T. Worcestershire sauce

Pepper

Celery salt, for serving

6 slices Maple-Fennel Bacon

 

In pitcher, combine Clamato juice, vodka, lemon juice, horseradish, and Worcestershire sauce. Season with pepper and celery salt. Spread some celery salt on a plate. Dip rims of 6 highball glasses in water and press into celery salt to coat. Add ice to glasses, then pour in vodka mixture. Top each glass with 1 slice Maple-Fennel Bacon.

 

Maple-Fennel Bacon

 

3 T. pure maple syrup

1 T. dark brown sugar

12 slices thick-cut bacon

2 tsp. fennel seeds, crushed

Freshly ground black pepper

 

Preheat the oven to 375 degrees F. Mix the maple syrup and dark brown sugar in a small bowl. Line a baking sheet with aluminum foil and set a rack on stop. Put the bacon on the rack leaving space between the strips. Brush with the maple syrup mixture and then sprinkle some fennel seeds on top.  Fennel is a strong spice so use it sparingly. Season with black pepper. Bake until brown and crisp, 20 to 25 minutes. Loosen the bacon from the rack and let it cool there 5 minutes before serving.

Foraged Wild Chai Masala  

Foraged Wild Chai Masala  

Foraged Wild Chai Masala

 

1 tsp. dried wild ginger rhizomes

1 / 8 tsp. dried sweet clover

1 / 4 tsp. dried spicebush berries

1 / 2 tsp. dried cow parsnip seeds

1 / 4 tsp. spruce tips (fresh or frozen)

2 dried juniper berries

1 cup water

1 T. loose black tea leaves or 1 tea bag unflavored black tea

1 / 2 cup milk

Honey, to taste

 

Combine the spices and water in a saucepan and bring the water to a boil. Reduce the heat, cover the pan, and simmer for 15 minutes. Remove the pan from the heat and add the tea. If you’re using a tea bag, cut it open and pour the tea leaves directly into the hot water. Stir to combine, cover, and let the mixture steep for 2 minutes. Add the milk and honey. (I like a tsp.; my husband prefers no sweetener. To each their own.) Return the mixture to the heat and bring it back to a boil. Remove from the heat and strain the liquid into a mug. The above makes 1 cup of wild masala chai . You can premix the herbs and spices and keep the mix on hand in a sealed jar so you won’t have to do the mixing each time you want a cup. This blend also makes a lovely spicy tea jelly or tea cocktail. NOTE: I don’t think garlic would work well in this recipe, but every other spice in this chapter does, even the pink peppercorns. If you have a favorite, start with that, then play with the combinations until you find your personal favorite.

Mocha Morning Blast Smoothie

Mocha Morning Blast Smoothie

Mocha Morning Blast Smoothie

 

1/2 cup (120 ml) canned coconut milk, chilled

1 /4 cup (60 ml) unsweetened pourable coconut milk, chilled

1/4 avocado, ripe, chilled (frozen chunk?)

1 T. (5 g) cocoa powder

1 T. (8 g) vanilla whey protein powder

1 tsp. instant coffee

18 drops chocolate-flavored liquid stevia

9 drops vanilla-flavored liquid stevia

 

Put it all in the blender. Run the blender, scraping the sides once or twice to make sure your cocoa powder and coffee crystals aren’t sticking there, until you’ve got a super-thick, smooth shake. Pom into a car cup and hit the streets. Dare yourself to feel deprived!

Iced Ginger Tea

Iced Ginger Tea

Iced Ginger Tea

 

1 small gingerroot, thinly sliced

4 C. water

1 bag green tea

1 lemon

 

Place sliced ginger and water in a saucepan and bring to a boil. Turn down and simmer for 1 minute. Remove from heat and add the tea bag. Allow to steep 5 minutes and then strain out the gingerroot and teabag. Add the juice of 1 lemon. Chill. Serve over ice sweetened as desired with sugar or honey.

Mango Turmeric Morning  Crush

Mango Turmeric Morning  Crush

Mango Turmeric Morning  Crush

 

1/2 frozen banana

1 cup (165 g) fresh or frozen mango chunks

1 cup (240 ml) coconut milk (from the can) or kefir

One 1/2-inch (12-mm) piece fresh ginger, peeled

1 tsp ground turmeric

Pinch of ground cinnamon (optional)

1 tsp honey or maple syrup (or to taste)

Lemongrass Lemonade

Lemongrass Lemonade

Lemongrass Lemonade

 

1 cup granulated sugar

2 stalks lemongrass, bruised lightly with the side of a knife and cut into 1/2-inch pieces

3 cups water

1 cup fresh lemon juice (from about 3 large lemons)

1/2 cup fresh lime juice (from about 2 limes)

Pinch salt

2 cups ice

1 lemon, thinly sliced

2 stalks lemongrass, cut into 4 swizzle sticks (optional)

 

In a small saucepan, combine the sugar, lemongrass pieces, and water and bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 20 min. Remove the syrup from the heat; let it sit for about an hour. Strain it into a glass pitcher. Just before serving, add the lemon juice, lime juice, and salt. Stir well and add the ice. Serve in tall glasses with more ice. Garnish with the lemon slices and the lemongrass swizzle sticks.

Ginger Zinger

Ginger Zinger

Ginger Zinger

 

This is a terrific breakfast juice that will perk up your whole system.

 

2 apples, roughly chopped

2 ripe pears, roughly chopped

1-cm piece fresh root ginger, or to your personal taste

 

Juice all the ingredients following the instructions for normal juicing in your juicer manual.  Drink immediately, or chill an hour and then enjoy.

Pineapple Chili Margarita

Pineapple Chili Margarita

Pineapple Chili Margarita

 

1 1/2 ounces silver tequila

3/4 ounce premium triple sec

2 ounces pineapple juice

3/4 ounce freshly squeezed lime juice

1 dash hot sauce

Coarse salt and/or Tajin Seasoning, for optional rim

Pineapple wedge, for garnish

Lime wheel, for garnish

 

In a cocktail shaker, pour the tequila, triple sec, lime and pineapple juices, and hot sauce. Fill with ice.  Prepare the rim of the glass by rubbing a slice of lime along it, and dipping glass in coarse salt and/or Tajin Seasoning for extra spice, if desired.  Strain cocktail into the ice-filled glass.  Garnish with a pineapple wedge and lime wheel.

Three Cheese Quiche Stuffed Peppers

Three Cheese Quiche Stuffed Peppers

Three Cheese Quiche Stuffed Peppers

 

2 medium bell peppers sliced in half and seeds removed

4 large eggs

1/2 cup ricotta cheese

1/2 cup mozzarella shredded

1/2 cup parmesan cheese grated

1 tsp. garlic powder

1/4 tsp. dried parsley

1/4 cup baby spinach leaves

2 T. parmesan cheese to garnish

 

Heat oven to 375°F. Prepare the peppers by slicing them into four equal halves and removing the seeds. In a small food processor blend the three cheeses, eggs, garlic powder, and parsley. My food processor is smaller than I would like so I did this in two batches, half and half, and then combined both fillings. Pour the egg mixture into each pepper, filling just below the rim. Place a few baby spinach leaves on top and stir with a fork, pushing them under the egg. Cover with foil and bake for 35-45 minutes or until the egg is set. Sprinkle with Parmesan cheese and broil for 3-5 minutes or until the tops begin to brown.

Purple Lemonade

Purple Lemonade

Purple Lemonade

 

12 ounces black currants

1 ¾ C. sugar

Grated zest of 2 lemons

2 quarts plus 1 cup water

1 ¼ C. freshly squeezed lemon juice

 

Puree the currants in a food mill using the finest disc. If the puree has seeds, strain it through a fine mesh sieve to remove them. Combine the sugar, lemon zest, and 1 cup of the water in a small saucepan. Heat until the sugar dissolves. Remove from the heat and let cool. Stir in the lemon juice and strain through a fine mesh sieve. Stir together the currant puree, lemon mixture, and remaining 2 quarts of water in a large pitcher. Serve over ice. Makes about 3 quarts. For sparkling Purple Lemonade, substitute soda water for half of the second quantity of water.

Dandelion Lemonade

Dandelion Lemonade

Dandelion Lemonade

 

1 C. Dandelion Blossoms

3 C. Water

2 Lemons, zest and Juice

¾ C. Sugar

 

Pull Petals off dandelion and put in a bowl with 1 C. of water overnight.  The next day, strain into a pan and add remaining ingredients.  Stir while heating until sugar dissolves.  Bring to a boil, then remove from heat and pour into a clean bottle or jar.  Refrigerate until cold, then enjoy.  (For a larger batch, use 2 quarts blossoms, 4-6 lemons, sweeten to taste, in a gallon jar. Â Dandelion blossoms steeped as tea can help relieve headaches, menstrual cramps, backaches, stomach aches and even depression.

Cactus Pear Margarita

Cactus Pear Margarita

Cactus Pear Margarita

 

9 ounces white tequila

4 ounces orange-flavored liqueur (recommended: Cointreau)

4 ounces cactus pear juice, plus more for the rim

2 ounces fresh lime juice

1 1/2 cups crushed ice

Coarse salt, optional

Lime wedges, for garnish

 

Place tequila, orange liqueur, cactus pear juice, lime juice, and ice in a blender and blend until smooth. Carefully pour a few ounces of cactus pear juice onto a plate and a few ounces of salt onto another plate. Dip the rim of each margarita glass into the juice and then into the salt. Pour margaritas into each glass and garnish with a lime wedge.